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Thursday, December 19, 2013 in , , , , , , , , , , ,

How to make Elderberry Extract - boost your immunity and skip getting sick with the flu



Vitamin C is great stuff but sometimes it's just not enough.  You need a variety of healthy options you can reach for when you feel a germ coming on.

 Elderberry extract is an effective and tasty herbal remedy that you can use to boost your immunity during cold and flu season.  It's part of my family's herbal arsenal and we use it every year.  I thought you might like to see just how easy it is to make and use.  Kids will even drink it in their juice, and who doesn't want a better way to keep your littles happy and healthy?


Elderberry syrups are common at health food stores and great to use if you can.  They can get a little pricey to use on a regular basis for a whole family, though.  Elderberries work by preventing the influenza virus from being able to attach and replicate within host cells in your body.  That means even if you manage to catch a bug if you start treatment with Elderberry you can shorten the time you are sick.  If the virus can't replicate it can't make you so miserable.  Treatment with elderberry syrups has shortened recovery times to as little as 2 days - it really works! Read up on more information about elderberries, a wellness herbal treatment that has been used for generations.

Elderberries are also rich in antioxidants, so they provide anti-aging benefits to your body as well.  The rich purple color is from anthocyanins.  They're anti-inflammatory.  This little berry has a lot to offer.

I did the math really quickly, so I ended up with my recipe being a little more liquid than wanted to fit in my quart jar due to the fact that alcohol is lighter than water and therefore takes up more volume.  Whoops!  I should have accounted for that to start with.  Use these numbers instead to fit it all in.  It's a 50% alcohol solution.

Supplies you'll need: 
A clean quart glass jar
Measuring cups
Digital scale
Wire mesh strainer for when the extract is finished


 Elderberry Extract Recipe at 5:1 concentration 
28 oz / 812 g total weight:

135.3 g dried, ripe elderberries
676.7 g sustainable or organic vodka
OR
338.3 g filtered water and 338.3 g Everclear or other 95% pure ethanol

Directions: Measure and combine all ingredients in the jar.  Allow to steep for 2 to 6 weeks in a cool, dark place.  After steeping strain out the berries using the mesh strainer.  Use 15 ml (1 Tbsp) of extract in a cup of juice or smoothie each day to provide antioxidants and immunity boost.  It's also tasty in a cup of plain green tea or Matcha green tea too.

You can get bulk organic elderberries by ordering online or from your local herb shop.



If you have any auto-immune conditions or are on immune suppressing drugs you may wish to consult your doctor or naturopath before taking Elderberry.  See a list of precautions and possible interactions online.

 For most adults and children this is a very tasty, safe way to stay well during flu season and, of course, totally natural.  Skip the synthetic colored cough syrups and enjoy elderberry instead.

I also adore Gaia Herbs products.  When I'm on the road and away from my bottle of elderberry or just needing the additional support I take their liquicap extracts.  Their Echinacea/Goldenseal combination is in my cabinet every year.  They also make capsules for Elderberry and plain Echinacea in case the bit of St. John's Wort in the combo capsule just isn't for you.  The liquid extracts they produce are just more effective than most powdered extracts and they put a huge amount of time and effort into both their cultivation, extraction and science.  I can't recommend this brand highly enough. (and no, they do not pay me or sample me even, I just love what they do)  I purchased these capsules myself and their Migraprofen capsules have thwarted many migraine headaches for me.  All things Gaia Herbs are good in my opinion.




Thursday, August 1, 2013 in , , , , , , , , , , , , ,

Strawberry and Pickled Beet Salad with Raspberry Balsamic Dressing

Strawberry and pickled beet salad recipe

 There's little better way to celebrate the bounty of early summer or to nourish your body than with a bright and beautiful salad.  Enter the Strawberry and Pickled Beet Salad....

 As covered in my post 5 Skin Benefits of Eating Salad there's a host of happy results when you fit some fresh fruits and veggies on your plate en masse at least once a day.  Read up and then come on back to make this sweet and unexpected dish.

 Since we've already covered the health benefits of salad and beets in particular in other posts we'll get right to the recipe. All the fresh ingredients used are in season in summer meaning you can eat totally locavore for this dish. My spring beets were ready to pick in June, as were the berries and the last of the lettuce.
 

Strawberry and Pickled Beet Salad with Raspberry Balsamic Dressing


Raspberry Balsamic Vinaigrette Dressing

1 cup fresh or frozen raspberries
½ cup grapeseed oil
¼ cup olive oil
3 TBSP raspberry balsamic vinegar
1 TBSP real maple syrup
1/16 tsp cloves
1/16 tsp allspice
pinch of salt
1 TBSP minced shallot

Puree raspberries in blender or food processor.  Blend in remaining ingredients except for shallot.  Stir minced shallot in by hand.  Stir dressing before adding to salad.

I used di Olivas Raspberry Balsamic Vinegar, which is a very syrupy, thick, sweet vinegar you can practically drink straight.  It is a gourmet vinegar only available at their own store here in St. Louis.  If you can't get a raspberry balsamic in your area then go for the best quality plain balsamic you can get.   The quality of the vinegar will greatly affect the final result of your dressing.


 


Salad Recipe (per plate or bowlful)

3 cups organic spring mix, red or green oakleaf or other quality lettuce, washed and spun dry
1/2 cup homemade pickled beets (see my recipe)
1 cup sliced strawberries
2 tsp chia seeds (optional)
Raspberry Balsamic Vinaigrette dressing, quantity as desired

Arrange sliced, pickled beets and sliced strawberries evenly over the lettuce.  Sprinkle chia seeds and drizzle dressing on to taste.  Eat and enjoy!



I served this original salad at the 6/21 Dinner in the Garden held in the Blissoma Community Garden and hosted by myself and Jessica Leitch of City in a Jar.  The event was inspired by Jessica Murnane of One Part Plant who has been exciting me with her For Reals Meals series that features collaborations with creative professionals in Chicago, slow food recipes, and general awesomeness.  I'll be posting more of the recipes created just for our Dinner in the Garden/St. Louis For Reals Meals event soon and you can catch the full photo story on both City in a Jar and From the Bathtub.
 

Tuesday, April 23, 2013 in , , , , , , , ,

Adventures in Raw, Vegan, and Grain-free Food - Raw "Doughnut" Dessert Balls and "Cheezy" Kale Crackers

raw vegan doughnut hole dessert balls - healthy sweet treats

I often take my mad scientist leanings into the culinary arena.  It's where I started a journey towards mixology in my childhood with experiments in scratch-made Saturday breakfasts and a predisposition for anything messy.

Several years ago when my family was on a squeaky tight budget cooking came even more to the forefront of my daily life.  Boxed and frozen food "starters" can be surprisingly expensive to purchase and need dictated that I resort to buying the basics in bulk.  This was the genesis of my giant jars of rice, beans, a cabinet full of spices and many hours in the kitchen.  Freshly laden with a mortgage and with a recession on strong there was no money for nights out on the town - no movies, no drinks, and no restaurants.  I might have felt trapped but instead to keep myself occupied and spirits up I spent my Saturdays and Sundays cooking enough food to keep the family steady for the busy week to come.  

 Cooking during this time felt empowering.  It was something I connected to not only creatively but also gave me a small corner of the world where I had a reasonable chance of success.  The wide world might be chaotic and bills might be suffocating me but the assurance of a tasty batch of baked beans had me glued to my oven, watching as they simmered for hours.
Julie and Julia movie making chocolate pie
photo courtesy Julie and Julia
I think of the movie Julie and Julia where it is said, "I love that after a day when nothing is sure, and when I say 'nothing' I mean nothing, you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick.  It's such a comfort."


 This comes back to me often as I'm hovering over my stove watching a recipe come together.  Food for me is always an interesting mix of daring and repetitive.  Once you have some basics down you can generally venture forth and start throwing things together with some reasonable assurance it will come out all right.  It has the alluring quality of living on the edge with all the safety of knowing that the worst that may happen is something will get dumped down the drain, a minor consequence in a world filled with far scarier ends.  Bravery can be practiced as you fiddle with flavor and confidence gained.

 The most exciting thing about alternative dietary practices like raw, vegan, and grain-free diets is the fact that they completely blow the hinges off the structure that is conventional American cooking.  Think you really knew something?  Get ready to be a beginner again.  The ingredients and combinations are completely different.  This isn't just adding lemon flavor to a cake and feeling novel, it's reinventing the very flour from which the cake is made, the entire structure, and whether you bake it at all.  While to some this might seem daunting to me it is the very thing that makes it fun.  I love "first times" and the improvisational feel.  The thrill of not knowing what will happen is the very reason to show up.  I do this dance with the known and the unknown in cooking all the time, choosing each day whether I want a foray into foreign territory or another rendezvous with an old friend.

 While I don't have a stringent need to eat dairy or grain free it is enjoyable to practice these guidelines on occasion to experiment with flavor and test boundaries.  Rather than feeling like restrictions it instead resonates as just a separate palette.  We've actually been missing a lot by sticking to our grain and dairy staples and I enjoy forcing myself to see what works in this new realm.

 For a sales event lately I made some raw, vegan, and grain free snacks as hospitality.  People raved about them.  When I served them again at my daughter's birthday party a week later the response was the same.  They are different, but they are tasty!  With the right recipes and flavors there is no sacrifice to eating nutrient rich foods.

 "Doughnut" balls have been popping up on raw blogs for months and I had been meaning to try them.  The 2 types I made give an option with nuts and one without.  Grain free and raw recipes tend to be heavy on nuts but I didn't want to exclude those who had nut problems.

 And if we can say anything about me it is that I am a cracker fanatic.  I figured if I could find a cracker that would satisfy my urge for savory crunch I'd be doing myself a favor.  Enter the "cheezy" kale grain-free crackers...

 Two of the base recipes were found courtesy of Rawmazing, who lured me in with her beautiful photography, because a delightful picture of food is almost as good as eating - almost.  I tweaked both recipes, though, and so the versions I am posting here are revised.  You can visit her site to get the original versions and of course offer her some kudos on her amazing work.  I prefer my updated versions and my guests were also hooked, so I wanted to post the changes I made.

I ended up adding water to both of the "Doughnut" ball recipes I found.  Both were too dry and flaky without it.  The addition of water means you may wish to store them in the refrigerator, but made them so much more soft, tasty, and easy to eat and store.  Anyone who ate raw cookie dough as a child (or as an adult) will adore these dough balls.  They have all the allure of unbaked cookies and far less guilt.
 
raw vegan dessert, healthy doughnut holes or sweet energy balls

Raw Vegan Vanilla "Doughnut" Balls

Ingredients:
30 Medjool Dates
2 Cups of real Dried Coconut Flakes (unsweetened, natural coconut)
2 tsp Vanilla Extract
1 pinch fine Sea Salt
2 Tbsp Grade B Maple Syrup
2 Tbsp water + more as needed

Instructions: 
Put all ingredients but water into a food processor and let the machine run until the mixture is crumbly.  Add water and run until it looks like cookie dough.  This may take a while for the coconut to break down into small enough pieces, so run and scrape the sides as needed and then run some more.  Add a bit more water if the "dough" is not sticking together well enough.
Spoon up approximately a Tablespoon of "dough" at a time and roll into a ball.  Serve and eat them room temperature or chilled as you like.  Store in the refrigerator.


raw vegan brazil nut doughnut holes with cinnamon and sucanat, healthy dessert or snack

Raw Nutty "Doughnut" Holes 

(modified from the Raw Doughnut Holes recipe on Rawmazing)

Ingredients:
2 Cups Brazil Nuts
1 1/2 Cups Oat Flour or Raw Flaked Oats
1/3 Cup Coconut Oil
1/3 Cup Grade B Maple Syrup
1 tsp Cinnamon
1/4 cup water, added slowly

Topping: 
1/3 cup Sucanat
1 1/2 tsp Cinnamon

Instructions:
Place Brazil nuts and oats in the food processor.  Run the food processor until the Brazil nuts are finely chopped and the oats are finely powdered.  Add the oil, syrup, cinnamon, and water and blend thoroughly until the mixture resembles cookie dough. 
Spoon up approximately a Tablespoon of "dough" at a time and roll into a ball. 
Combine the topping ingredients and roll each ball in the sucanat/cinnamon blend.
Serve and eat them room temperature or chilled as you like.  Store in the refrigerator.

vegan cheezy kale crackers for healthy snacks, grain and gluten free

"Cheezy" Kale Almond Crackers 

(modified from the Cheezy Kale Almond Crackers recipe on Rawmazing)

I adjusted the amount of water, spices, added garlic and created my own baking strategy.  These can be dehydrated in order to be completely raw but I had only an oven and a more limited amount of time (and a LOT of crackers to produce).

Ingredients:
1 cup ground Flax
1 1/2 cups water
2 cups Almonds, soaked overnight, drained and rinsed
1 bunch Kale (I used Lacinato/Dinosaur Kale and really only put in about 3/4 of a bunch)
1 cup Coconut Flour
3/4 cup Nutritional Yeast
2 tsp Chipotle
2 tsp Paprika
1 tsp garlic powder
Salt to taste

 Instructions:
Mix together ground flax and water.  Set aside.
Place soaked almonds in food processor and run until finely chopped.  Remove to a large bowl.
Wash and de-stem kale and place leaves in the food processor.  Pulse until finely chopped.
Add nutritional yeast, coconut flour, paprika, chipotle, and garlic powder to the chopped almonds.  Mix well.  Stir in kale.
Add flax and water mixture.  Mix with a sturdy spoon or with your hands until thoroughly combined.  Add salt and taste test to determine the level you desire.
Preheat the oven to 225 F.
Lay out a sheet of aluminum foil the same size as a baking pan.  Scoop out a ball of dough and press to shape into a thick rectangle.  Dust with coconut flour.  Roll the dough out to approximately 1/4 inch thick and rectangular on the foil, pressing the dough together to make it stick to itself.
Use a pizza wheel to cut crackers in the size you desire, slicing off the loose, crumbly edges if you like.  Slice lightly through the dough as to not cut the foil beneath.
Pick up the entire foil and transfer to a baking sheet without disturbing the crackers.  
Bake at 225 F for 2+ hours until fully crispy and no softness remains.  Check periodically to gauge progress.
Remove from the oven and cool on the baking sheet.  Once cool peel the crackers off the foil and put in a tin to store.

vegan cheezy kale crackers for healthy snacks, grain and gluten free

vegan cheezy kale crackers for healthy snacks, grain and gluten free, healthy crackers, grain free cracker
What a fantastic way to get your flax and kale in!  These crackers are great with hummus and other dips or stand alone perfectly well.  My sincere compliments to Rawmazing's Susan Powers for a lovely recipe concept.  I'm going to be continuing to follow her blog for more food adventures and gorgeous photos.

These three recipes are friendly to your skin as well, providing a boost of nutrients, minerals, healthy fats and only a moderate amount of sugar in the "doughnut" holes.  Snacks and desserts can be good for you and your looks if you step outside the plethora of processed options at the store.

Here's to your health!  Hopefully you'll have some fun in the kitchen and give these recipes a try.



Friday, December 14, 2007 in , , , , , , , , ,

Getting it Done - a brief guide to how I get creative now instead of later


Being creative is like a hurricane. Sometimes the hurricane is on the outside and sometimes it is on the inside. When it is on the outside your materials are flying and you are in physical action, possessed by the thought of "getting it done". But to get to this stage you have to channel your energy from the inside, and your inner self may not be so easily disciplined.

I spend a lot of time with my inner hurricane. This might look like doing nothing, but I am actually hard at work processing ideas and working them out. At least half of my creative time is with this inner world. And yes, even I have trouble just getting started on things sometimes. But the key is, well, just do it! Even it if is hard, or slow, or a little rocky. That beginning is the hardest part but the most necessary. I've found that when a creative urge isn't channeled it either disappears forever or turns into confusion and frustration.

People often think it is a dream to be their own boss. Well, sometimes it is not so dreamy - it is downright hard. Self discipline, critical thinking and problem solving, and the ability to take action when needed are all incredibly important traits. Not everyone has these traits, or is ready to use them if they do. With noone to tell me what to do every day I could easily just stay in bed. (Alright, so I have a 3 1/2 year old so I couldn't actually stay in bed, but I could certainly be a lot more lazy.) With no boss and no set schedule many people can lose their direction. I am frequently asked how I do everything I do. My first (and true) answer is: Sleep deprivation! But there is a lot more to it.

1. Brains need feeding!
In order to maintain a creative flow I find I need to spend time doing a lot of different things. Doing one thing too much stagnates your energy, and ideas need fresh input. I am voracious about consuming information, images, sounds, and input - everything I can expose myself to that will spark ideas. Alternating exposure with quiet time is important to being able to process all that new material. I try to choose quality sources of information. After all, junk in equals junk out. Um, I hope this doesn't rock anyone's world, but tabloids may not be the best reading material if you are hoping to achieve brilliance. Surrounding oneself with quality people and quality work will spur you on to do more and better things yourself. Open yourself up to even things that will shock you initially. Getting out of your own head and into someone else's can be a great thing to prompt new thinking.

2. Lack of experience is not an excuse.
I taught ceramics for several years and it was always fun to see new students begin to throw their first pots on the wheel. Like many other activities it looks so easy when done by someone experienced...but then - whoops! Their lump of clay would be flying of the wheel and onto the floor. Not so easy if you don't have skills with the materials.

Everyone starts at nothing, so failing initially is just part of the process. I've had some pretty fantastic failures in my career, in fact I'm pretty sure I learn best when I screw up. When making my first few batches of soap I did OK on the first one or 2, but I think it was the third that really got me. The lye and water didn't get mixed properly and when I added it to the oils everything just curdled and turned into this lumpy mess that looked like pink, oily, cottage cheese. Yum! That batch went straight into the trash can. And that is just one on the list of sculptures that exploded, shirts that didn't fit, and facial creams that wouldn't stay mixed. In fact, I'm happy to say that I truly believe that if you aren't failing at your endeavors a significant percentage of the time then you are really not pushing the envelope at all. Growth requires some screwing up, and am I ever good at screwing up!

If you can ignore your outcome, you'll go far - at least as far as learning is concerned. While you can't disregard your product indefinitely, practicing with an open mind allows you to become familiar with materials, and familiar with yourself. No goal other than practice is even really necessary. Everyone starts somewhere, and you can't get anywhere if you never start. Experimentation and knowledge of your materials will go a long way to help you know which of your ideas is possible, and which is not.

Everyone practices in a different way. I've often heard it said that writers are supposed to sit down and write every single day, even if they think they don't have any ideas. I was forced to keep a sketchbook in art school - something I honestly never really liked doing. I understand the purpose, but it just wasn't my thing. I like to draw, and actually have several sketchbooks but I tend to draw with purpose rather than just for the sake of drawing. I do much better when I am "sketching" with my actual materials. This, I think, is fine too. Anything that keeps you active is good. The idea is to make creative observation and activity part of your everyday life. So this step and your brain food actually are intertwined.

3. Don't think about it too much.
Now you're saying, "What?? She just said to think about it a lot!" Well, the other side to this is that you can't overthink your project or you'll end up psyching yourself out. Thinking too much can make things seem bigger than they really are. I know there are plenty of people out there that just can't get started on something because it seems like too much to handle. Turn off those voices in your head. They are just plain evil, and they will prevent you from doing amazing things.

4. Eat your Fear for breakfast.
We all need to squash whatever is stopping us from going after our dreams, and quickly. The start of every day is the perfect time. Decide what brave, adventuresome thing you want to do and then find some way to start working on it.
Usually when I am afraid of something I find that the reason I'm afraid is because I'm inexperienced, or not knowledgeable in that field or activity. So I take that and flip it around to action. If I'm afraid, that is when I know I need to dive right in! I don't want to be afraid of anything in my life.

There is a big difference between fear, and logically deciding something is not a good idea. I am usually afraid of meeting new people (suprise!) and yet I know for sure this is a good idea. I have the same insecurities as everyone else about how I am perceived, and get terribly nervous about public appearances or sales engagements at trade shows. I am lucky that I get to work with a population in the Natural Products community that is unusually friendly, welcoming, and warm. And I still get afraid! I would never be cut out for "The Apprentice" or any normal business environment - I'd be eaten alive and I know it. I am certainly not your average businessperson. But I make myself get out there and try. I remind myself that I can't run a business in a vacuum, and that gee, people might actually like me. (I'm good enough, I'm smart enough, and, gosh darnit, people like me!) Not everyone will, but some. I've found through working on my anxieties I've gotten much better at presenting. I just try to play up my strength - my passion for my materials and products!

I use this same "get over it" attitude with my creative endeavors. Just running my business and being responsible for other people's well being is a pretty scary thing - after all, if I tank they go down with me. But if I do nothing we'll tank for sure. Don't let yourself fear action.

5. The "just one more thing" mentality
I frequently tell people that if I had known just how hard it was going to be to start my own business I am pretty sure I might not have done it. In this case, ignorance may have been my best asset. I was too inexperienced to know the thrashing I was in for. Fortunately I've got a head full of rocks and noone is going to tell me I'm going to fail if I decide otherwise. Stubborn or stupid? Maybe a little of both...

It is a big job to launch an idea. So big that it can seem pretty intimidating. My personal method for attacking big projects is an alternative to the "baby steps" method. First I find little ways to get started. If you have been practicing and working regularly on your creative activities then finding something little to do shouldn't seem too hard. One of my rituals before a big sewing project was to clean up everything in my sewing area that related to previous projects. It seems like procrastination, but really it is an integral part of my process. I can't think about a new project with remnants of the old still sitting there. Then I'd pull out all the materials for the new project. Often this would be all I would do on the first day, just set the stage. Then when I returned the next day I was mentally and environmentally prepared to jump in, and it seemed that much easier.

Once started I look for pieces of the project that I know I can do. Then I can tell myself confidently, "Well, at least I can do that!". Then when I'm done with that piece the voice in me says, "That wasn't so bad. Maybe I could just do one more thing..."
I continue to say that after every little step I finish. Before I know it the project is half done, and by then I'm excited about it! It seems to be a great way to trick myself into getting something done, even when I may have initially been dragging my feet. It seems a lot easier to think about doing just "one more thing" for another 20 minutes than to think about working for another 8 hours.
*Caution - this method works so well, in fact, that you may end up working straight through important events, your dinnertime, and losing a good bit of sleep because you've stayed up 4 hours past your bedtime without even realizing it. If you miss your child's graduation or husband's award dinner because you said "just one more thing" to yourself a few too many times I'm officially not responsible. Use wisely!*So this is pretty much how things work for me. Let's review, and take heart, dear reader, in knowing that:
- I'm scared sometimes.
- It's hard for everyone, not just you.
- I screw up a lot. (no really, a LOT)

And somehow I still have managed to get up every day and work towards keeping my dreams alive. Nearly 5 years in on running Blissoma and while the finances could be prettier I'm pretty pleased with the rest of our progress...Quite frankly I don't know what else I'd be doing.

Now, go do something great!

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