Neo-Homesteading

Strawberry Chia Seed Syrup

2013-05-22T19:53:00Z

One of my favorite ingredients is ch-ch-ch-chia seeds. Although we all remember them primarily from those furry little potted friends that were popular in the 80′s, chia seeds have been consumed as far back as 3500 BC. by the Aztecs and the Mayans. They are really unique ancient little seeds that become gelatinous when immersed in liquids. The seeds are packed with omega fatty acids, calcium, antioxidants and even protein! The little wonders can absorb up to 12 times their own weight and they are wonderful for gelling things quickly. The spongy nature of chia seeds makes them a really super low GI food, they help to fill you up with calcium and fiber, without really weighing you down. I really primarily use chia in raw kefir smoothies but lately I have really fallen in love with making easy beverages like what I call “sunshine juice.” As far as I’m concerned, they’re really are great when added to just about anything because I think they are kind of fun. You can make chia puddings like this one (with cashews and dates) or this one (with raw milk or coconut milk), jams, bubble tea’s, lemonade detox drinks, and of course luxurious syrups like this one.

This super easy recipe is easy to make and it isn’t as sugary as commercially available “strawberry syrups.” This syrup is ideal on pancakes, yummy on ice cream and pretty fierce in raw milk for the healthiest strawberry milk in the world! You can reduce or even omit the maple syrup if your watching carbohydrates or sugars. Play with the amount of chia seeds to find the perfect quantity for you. Try adding citrus zest or vanilla bean to really make it just a bit more interesting.

Strawberry Chia Seed Syrup

You can use blueberries, blackberries, raspberries, cherries or any antioxidant rich berries for this recipe. Strawberries are nice and juicy making them the perfect candidate for a syrup-free … syrup. I use roughly a 50/50 ratio of maple syrup to strawberry puree when making this for my man folk because they are accustomed to things that are reasonably sweet and making it this way makes it a perfect substitution for the strawberry sundae time syrups. When I make it for myself I typically use no maple syrup at all or I only use about a tablespoon of raw honey. This treat has the perfect sweetness and viscosity, its just a smidge lower in sugar than pure maple syrup but it’s made with only real, whole, unprocessed nutrient dense foods. Try this on strained yogurt, or your favorite hot cake and I promise you will be surprised at how tasty this healthy treat really is!

1 cup of strawberries, thoroughly smashed
1 cup Natural Maple Syrup (See Note*)
1 tablespoon of lemon or lime juice
1 tablespoon Organic Chia Seeds
Pinch of Celtic Sea Salt

Combine all ingredients into your blender jar. (If happen to be using an Oster Beehive Blender a standard mouth mason jar will attach directly to your blender blade and screw on base)
Blend until smooth.
Pour into an airtight jar or syrup dispenser and refrigerate for at least 5 minutes before serving.
Add water or juice to thin to your desired taste and texture.

Note: Without using maple syrup it is a really wonderful low GI treat that has very little sugar and carbs. You may want to add a little water or juice to help thin out the puree. (pomegranate, black cherry, blueberry, or even orange jucie would be lovely.)

Wordless Wednesday

2013-05-22T16:34:06Z

Vintage Simplicity: Nourishing Alphabet Soup

2013-05-21T23:37:08Z

Today I’m taking a little break from my regularly scheduled program. Although I have a lineup of posts already planned, and some posts almost entirely finished … I’m throwing out to all of y’all some of the real, home cooked simple food I really prepare for my family. You see, fairly often I really suffer with lack of inspiration. From day to day we don’t really eat anything super extravagant, in fact we typically eat a lot of the same meals over and over again. Most of the time, we even eat something a little different from one another because we all have different tastes and “opinions” about dietary choices. When it comes to writing here, I struggle with fine tuning my voice. I get awful frustrated, and burned out from trying to keep up with the pretentious blogs and the “health food” propaganda. There’s been so many days I know that I should update, but I really don’t care to write because I over analyze and over think everything. Do I want to be that thorn in someone else’s side? Do I really have anything to say that my readers would value? Mediocre pictures, bad lighting … the world will end !!!

Okay, so maybe the world won’t end but I feel like I just can’t find my zen, with blogging, with life. I furiously try to ignore other peoples opinions and pave my own path, and share my own view. I want to express uniqueness, I wan’t to be me without sacrifice. This blog didn’t start off as “work,” but I’m finding that posts are a fairly time consuming, laborious task that involves hours of typing, deleting, thinking… and retyping. This wasn’t always the case but over the years things have really changed. I find myself in ruts, grudgingly trying to scrounge up something to post about. When you try to cut out entire food groups, or when you’re struggling with your shrinking pants, testing new cake recipes is the last thing you want to do. Most days I eat the same thing and usually it’s something along the lines of vegetables, protein, done. Exciting right? I tend to avoid making new recipes and treats especially because I’m afraid my picky eaters may not like it. I don’t want to sway from my own routine and I won’t waste food. Although I would like to always share “new,” innovative recipes with my readers, I find that time and time again the simple food is what perks the most response. Maybe it is because other’s find themselves in the same situation as me, maybe people generally prefer simple idea’s to inspire them?

So for a moment, I wan’t to strike the OCD from my brain and share something my kids love, alphabet soup. Vintage, soul soothing soup really hits the spot and the only way I can get healing bone broth, let alone soup into my kids is with hard core, old school ABC goodness. We’ve had a run with a nasty flu this past week and although we are all in different stages of recovery, both of my boys were down with a bowl (or three) of yum. I grew up with the classic red label tins of soups packed with sodium, MSG and preservatives. Although that stuff is virtually nutritionally valueless, I remember it as always being a treat. Soups are so humble and nourishing, but most of all comforting to us when we need it the most. My oldest son requested alphabet soup for the first time a while back. I searched and searched for the best quality pasta, and what we’ve been using is a high quality organic pasta that uses only wheat and vegetable extracts for color. I kind of wish I could find a rice pasta or sprouted pasta in the letter shapes but due to the delicate size, I don’t imagine that is something I will find. I came across this recipe that uses cookie cutters and zucchini to form letters that is really quite ingenious but seeing that I need to prepare the sickies their lunches in a jiffy, the boxed natural pasta is what I turn to. (One box has prepared several pots of soup) With MarrowNara and bone broth already prepared, this quick, comforting meal comes together in practically no time. It’s a real treat for me to be able to see my boys perk up from their bowls, happy to have comfort food to sooth their upset, achy bellies.

Nourishing Alphabet Soup

This is particularly amazing to kids due to the fierce alphabet shaped pasta’s. The soup base can be used with or without pasta and you can add beans and/or meat as well. It’s best to toss in a variety of diced veggies but I always tend to make this soup when the cupboards are bare. I typically have carrots… and maybe peas. (Zucchini, peas, mushrooms, carrots, celery, and potatoes offer some bulk as well as vitamins.) You can easily vary this recipe to suit your own tastes, everyone in my house has their own way they enjoy it.

Soup Base-

1 1/2 cups Bone Broth -or- another stock/broth of choice
1 1/2 cups Bone MarrowNara -or- marinara/jarred tomatoes of choice
2 garlic cloves, minced
1 teaspoon dried minced onions
Celtic Sea Salt & Pepper, to taste

1 cup of water or more to thin the soup. Water and seasonings will vary depending on what kind of stock and marinara you use. More water is especially important if you are using a heavily seasoned, condensed stock.
1 tablespoon of coconut oil or grass fed butter to finish the soup

The Goodies-

1 cup, diced veggies (I use carrots, use more or less veg to taste)
2/3 to 1 cup of Eden Organic Pasta, Vegetable Alphabets
Chopped Fresh Parsley and herbs if available, dry works too

Bring soup base ingredients to a gentle boil in a medium sized soup pot. (approximately 2 quarts)
Stir in diced vegetables and pasta and simmer until the pasta is soft.
Stir in butter or coconut oil, this adds a little richness and healthy, nourishing fat.
Serve hot with chopped fresh herbs, Add more seasoning as needed. (stocks and broths vary in seasoning, if your soup broth is particularly bland add dried Italian herbs and garlic to taste.)

Note: Tomatoes are pretty acidic and dairy isn’t so great when you’re fighting a bug, omit the tomatoes and use coconut oil if you are preparing this for someone who is… erupting.

Israeli Crispy Lentil Pilaf with Bahārāt and Fennel Pollen (Mujeddra)

2013-05-10T19:36:46Z

During our stay in Israel I fell in love with a variety of new-to-me foods, one thing that really captivated me was the gentle use of spices and the embraced presence of vegetarian cuisine. Although I literally went out of my way to avoid a lot of “vegetarian” food, it was inevitable that I came in contact with it … eventually. Kashrut (kosher) or Jewish dietary laws, dictate that meat and dairy are not ever in contact, in addition to simply not mixing meat and dairy a lot of things I am very accustomed to *ahem pork* are not readily available in most of the areas we were in.

I merely heard the word “vegetarian” and I started swearing under my breath … I was pretty adamant about avoiding it at first because meat and potatoes are the core of what I grew up with. Hummus and falafel are about the last thing I ever thought I would end up eating let alone LOVING. And Lentils? The only time I ever saw a lentil as a kid was in German Lentil soup … with ham and bacon. Although I have broadened my horizons over the years, vegetarian cooking is not a cuisine I would say I ever fully embraced. As our trip went on, we all started to warm up to the idea of trying what the locals ate. We had our fair share of pizza, french fries and burgers, but here and there we got a true taste of the real food, that real Israeli’s eat. – Eating the Israeli way means accepting some vegetarian food.

When Jacob had cooked stew, Esau came in from the field and he was famished; and Esau said to Jacob, “Please let me have a swallow of that red stuff there, for I am famished”… But Jacob said, “First sell me your birthright.” Esau said, “Behold, I am about to die; so of what use then is the birthright to me?” And Jacob said, “First swear to me”; so he swore to him, and sold his birthright to Jacob. Then Jacob gave Esau bread and lentil stew; and he ate and drank, and rose and went on his way. Thus Esau despised his birthright. - Genesis 25:29-34 (Source: The History Kitchen)

There truly is an eccentric blend of American, European, Jewish, Arab, Mediterranean and even Traditional Biblical cuisines throughout Israel. There are restaurants that serve only authentic biblical ingredients right next door to burger bar, bistro’s, waffle joints, and pizza places. Wicked old hummus, shawarma and falafel joints are back to back with kosher McDonald’s, vegan shops, juice bars and hipster-chic brasseries. If I lived somewhere “new,” I would be pretty bent if I couldn’t get pizza and french fries to scratch my cravings, so it makes sense. If we are discussing traditional, authentic homestyle Middle Eastern cooking? The side street’s and small joints were where I learned the most about real, Israeli-Middle Eastern cuisine. The aroma’s of Akko and old city Jerusalem still play through my mind. I now find myself day dreaming about the simplest Israeli foods that were humble but made with a loving hand. The smell of cumin and chickpeas no longer grosses me out, it invites really warm memories of our really wonderful time, with very kind people in Israel. The best news is that most of the foods I fell in love with are really affordable to prepare with even the highest quality ingredients.

One dish we had multiple times in Israel is a rice and lentil dish that I learned from research is called “Mejadra.” Mejadra (spelled a variety of ways: Mujeddra, mejadra, mujaddara etc.) is an Arab, Iraqi, Sephardic, Indian … ethnic dish that we had in the heart of Jerusalem at an eatery called Rachmo (just outside of the Mahane Yehuda Market) as well as in the outskirts of Jerusalem at Tzion Hagadol. It seems to be a dish with many faces, there are delicious looking varieties all over the web (here and there, and here and there) that are eye catching, and all slightly different. Naturally the dish varies from region to region, house to house. It’s always lentils and sweet and crispy fried onions, (sometimes caramelized onions) typically there is cumin, sometimes there is saffron or turmeric with the rice but the obvious variation is the use of bulgur wheat instead of rice.

The use of bulgur it would seem is the original way to prepare this dish, seeing that this type of recipe predates the arrival of rice in Palestine. Over the years however, rice became the natural, affordable way to stretch meals seeing that it is cheaper. In the late 1940′s to the late 1950′s, food rationing really changed, and almost molded the new Israeli diet. Although Middle Eastern food has always been extremely vegetarian, the food rationing is part of what made vegetarian foods so widely accepted. Without the availability of rice (which had become a mainstay) and meat, dishes with local eggplant, wheat, beans and tahina became the necessary core of the Israeli diet. For instance European Jews that ate primarily hearty meat stews and dumplings, had to transition to fish and vegetable dishes. Bulgur and wheat might be more traditional for this dish, but once rice became available again, most people quickly went back to using it.

An “Opened Up Table” of Mezze at Tzion Hagadol in Talpiot Jerusalem (Their version of lentil pilaf is in the middle. )

Many recipes I have found for Mujeddra are a little more refined than the homestyle dishes we had. The types we had were a very humble mixture of gently spiced boiled lentils tossed with white rice. They were somewhat reminiscent of old school dirty rice with some cinnamon and maybe some cumin. This version is an almost replica of what we had but it has also been revised to suit my own desire for uniqueness. It’s a lot more composed than the varieties we had but I prepared it first off of memory and tweaked the flavors further as I went. (and then I found out what it was called… don’t knock my process!) For a true replica of what we ate in Jerusalem I would halve the baharat and omit the fennel or fennel pollen.

“When served alongside yogurt with cucumber or just plain greek yogurt, the sweetly spiced rice and lentils strewn with soft fried onion is as comforting as it gets in Jerusalem. It is best served warm but is also fine at room temperature. ” – Yotam Ottolenghi & Sami Tamimi , Jerusalem A CookBook

Crispy Lentil Pilaf with Baharat and Fennel Pollen

Middle Eastern / Israeli Mujeddra (Mejadra, Mujadarra etc.)

Vegan, Vegetarian, Gluten-Free

Serves 4-6

1 cup Lentils, Brown (Or Green but not the sunny colored varieties)
3-4 tablespoons extra virgin olive oil
1 cup red onion, roughly chopped into small pieces
3-4 garlic cloves, minced
4 teaspoons Baharat Seasoning (see note)
Celtic Sea Saltand Pepper To taste
Just A sprinkle: Cumin and Fennel Pollen or finely ground fennel seed

Bring water to a boil in a 2 quart stock pot.
Place lentils into the pot and boil 15 minutes, or until they are very barely tender. (you do not want them to be mushy)
While your lentils are boiling, fry onions in a skillet in olive oil over medium heat until crispy and golden. About half way, (after 2-ish minutes) add your baharat, garlic salt and pepper. Reduce the heat as needed to prevent burning and over cooking. Frying the spices brings out the flavor and reduces the sandy texture/taste. (You can toss the onions with arrowroot or tapioca starch to make them super crispy. Some recipes also call for a teaspoon or two of sugar to help them sweeten up more. )
Set the onions aside until the lentils are cooked.
Once the lentils are cooked drain them thoroughly. Place the onion mixture back onto medium-low heat and fry the lentils together with the onion/baharat mixture. Gently toast the lentil and onion mixture until crispy and dry.

-Serve tossed with fluffy steamed aromatic white rice, roughly equal portions of the lentil/onion mixture to rice. A yogurt sauce with cucumber and herbs can be prepared if desired. (Chopped pistachios and sultanas might add a nice crunch and sweetness but this is not traditional)

Fennel Pollen - I especially love the use of fennel pollen, it’s a “chef’s secret ingredient.” Although fennel pollen can be quite expensive, it is typically used in very small quantities. (As it is pollen it can cause allergic reactions for some people.) A pinch of finely ground fennel seed can be substituted. There’s an earthy, meaty greatness about fennel that brings this dish to life.

Bahārāt - Baharat is Arab for “spices.” It is a very earthy spice blend that usually consists of cinnamon, clove, coriander and a variety of other spices. I hoarded a good deal back with me from Israel but since it uses very common ingredients a spice blend can be made at home. This recipe or this recipe sound about right. It’s primarily “pie” type seasonings. A little pinch of coriander, nutmeg, pepper and cinnamon can easily take it’s place in a pinch.

“I first tasted this simple dish of lentils, large kernels of bulgur and crisply saute’d onions at the home of Fathima Zeidan Salah in Salama, a Bedouin village in the Galilee. Fathima’s version of mujeddra, using bulgur instead of the rice used most often today, is clearly a very old village dish, predating the arrival of rice in Palestine. Mujeddra, like many other dishes I encountered in rural Arab villages of the north, is a seasonal, traditionally eaten after the first rain comes in the fall and throughout the winter, when people rely on stored provisions.” – Joan Nathan, The Foods Of Israel Today

Authentic Israeli Chummus, A Story Of Redemption

Wordless Wednesday

2013-05-10T17:22:26Z

{ Raw & Cultured } Dark Chocolate Sherbet

2013-05-03T00:45:27Z

The hot summer months are nearly here, I typically despise hot weather but I do love my frozen desserts. For the past few years I have struggled with perfecting making homemade ice cream. Although I have had some real failures, I’ve also come up with some pretty good ones. (Limesicle remains a favorite of mine. I fully intend on playing that one again! ) I’ve only been cooking from scratch for a modest five or so years, but in the past year and a half we have really transitioned our household to a whole foods, traditional foods, primarily unprocessed diet. Each of us have our vices and ice cream happens to be a big one for my husband especially. Although he is adamant that his “clean ingredient” ice cream is not that bad, I really can’t stomach the thought of homogenized, fortified, factory milk. (and here’s why) Within a very brief period of time we became incredibly dependent on whole, fresh milk and real eggs. Although real food is an investment, real milk and eggs are VERY well worth every penny.

Another new-ish to us staple is raw milk kefir. (Kuh-Fear) Kefir has more health benefits than yogurt, primarily because it has a wider variety of live cultures. What makes it even better is the fact that it is ridiculously simple to make. ( Find out How To Make Kefir: HERE ) I’ve learned that making raw milk ice creams can be a bit tricky for many reasons, but I really do not have the heart to boil my precious raw milk. The process of cooking the milk into a custard is a huge part of the consistency and texture, but the boiling or “pasteurization” kills a lot of the wonderful enzymes that make raw milk so awesomely beautiful. The quality and amount of cream in your ice cream is also a pretty major factor. (I almost never have cream in the house, and I’ve never tried skimming our real milk because I’m afraid the man folk will revolt.) There is a fine balance between “ice cream” and ice cream substitutes. I will admit that I have made some really delicious kefir “ice creams” but they are no substitute to real, full fat, with extra sugar and cream frozen custards. This dark chocolate sherbet is delicious, rich, tangy and fresh. It tastes just like a fudge pop or frozen yogurt and it has no dodgy ingredients. Man-Meat and Connor (the resident chocoholics) loved it.

- “It’s perfectly sweet and chocolate-y, not quite ice cream but it’s great!”

Dark Chocolate Sherbet

1 1/2 cups Raw Milk Kefir
1 1/2 cups Whole Raw Milk
1/2 cup dark cocoa powder
1 tablespoon of Unflavored Gelatin
4 large egg yolks
1/2 to 3/4 cup Organic Sucanat
1 tablespoon vanilla extract
1/8 teaspoon Celtic Sea Salt

Place gelatin in a cup of cold kefir or milk. Stir thoroughly to dissolve.
Allow gelatin to soften for 4-6 minutes.
Place all ingredients into a blender and blend until smooth. (The gelatin has a tendency to chunk up sometimes, usually if it does this I just blitz it an extra few minutes. )
Refrigerate until your ice cream machine is good and cold.
Process according to your ice cream maker’s instructions. (The stiffer you can get it before freezing the better. )

Note: Using sucanat instead of “white” sugar (organic free trade cane sugar) results in the ice cream being a bit icier. I culture my kefir for two days so it tends to be extra sour, you may not need to use as much sweetener if you are using a store bought kefir or a variety that isn’t very tart. Next time I might try using maple syrup and adding some melted chocolate, and I would definitely use some cream if I had some on hand.

About Ice Cream Makers: I’ve had my share of ice cream makers but since I am determined to knock out awesome ice cream I invested in a Whynter ICM-15LS Ice Cream Maker. The first one arrived broken, (It didn’t churn) the second one arrived with a cracked lid. To say I was peeved is an understatement but all in all, the refrigeration unit seems to make all the difference in the world. Instead of the bowl getting hot and the ice cream getting soupy it cranks out soft ice cream in about an hour. Unlike other ice cream machines this one seems to have actually added air and volume to my ice cream. However… for years I used the freeze & scrape method, or the blender method. I find that the blender method is my favorite “no machine” ice cream method. Do this by preparing your ice cream base as directed. Freeze about half into an ice cube tray and place the other half into the fridge. Once the cubes are fully frozen place them in the blender with the chilled base and blend until smooth. (I also have these Hamilton Beach Ice Cream Makers that I kind of love … plus I got them on clearance for $6. You really can not beat that! )

Gelato or Sherbet? Fro-yo? Oh my! – I went back and forth on what to call this. gelato, ice cream, sherbet, frozen yogurt or sorbet? What’s really behind the names? The low down is this … gelato has a fat content of approximately 5-7 percent. Ice cream has a fat content of 10 percent. During spring real, raw milk typically has a higher fat content but it’s still not quite there. Sherbet by definition is a frozen dessert “with milk, egg white, or gelatin added.” (This has egg yolks ((not whites)) , gelatin, and milk.) Sorbet technically speaking is dairy and egg free. So this isn’t sorbet. Although sherbet is almost always a fruit concoction I think the flavor of this frozen dessert put’s it into the not really gelato or ice cream category and that’s that. Sherbet. Now you have to figure out how to say sherbet. (because although we all pronounce it with an -R-, there isn’t one in there.)

Wordless Wednesday

2013-05-02T23:40:33Z

Inspired by Rosa’s, Lovely Black and White’s and all of the ethereal, layered pictures I’ve seen on the web blogs I decided to try it for myself. These are my first “filters.”

Detoxifying Compost Salad

2013-04-29T00:17:20Z

One of the biggest expenses in my house is produce. Although we are not vegetarians, we have drastically reduced how much meat we are eating. When we made the decision as a family to consume only the best quality meats it quickly became obvious to me that we were putting far too much emphasis on the “proteins.” As our diet is always varying, one thing that always needs improvement is our veggies and sides. Many nights we eat grass-fed meatballs or baked chicken with a huge spread of veggies. Most “family supper” nights we have raw veggies with homemade dressings, a side salad, and roasted green beans. (or another seasonal favorite)

It can be a bit mundane to eat the same thing over and over, but if it works… don’t fix it. Living in the Pocono Mountains has it’s high points, but one of the major draw backs is the high cost of food, and lack of variety and quality. During the summer months we can get ahold of just about anything our hearts desire, but in the winter? We typically rely on a lot of the “old faithful” veg. (cabbage, green beans, broccoli, carrots and potatoes) Unfortunately, even though we are choosing only the vegetables we love, it doesn’t mean we don’t have some food waste. Things inevitably end up in the fridge half dead, or in my produce pail just teetering on the edge of furry. Broccoli stems and carrot nubs just seem entirely forgotten, and the cauliflower? I fairly often forget when I even bought it. I have oh, so many “good intentions” when it comes to cauliflower but I always seem to avoid it. Instead of chucking or composting certain “scraps,” I like to make what I’ve been calling compost salad. It’s fresh (sort of) lean, sweet, crunchy and light.

Detox Salad Recipe, A-K-A “Compost Salad”

Raw, Vegan, Gluten & Grain Free, Vegetarian, Paleo

Cancer fighting cauliflower and homely broccoli scraps make up the bulk of this salad. Compost salad is a simple hodge podge of this and that, including detoxifying and cleansing cucumbers, parsley, mint, garlic and lemon juice. A hand full of dried fruit adds sweetness and raw, sprouted pumpkin seeds add vital minerals, vitamins and protein. This salad is not only great for the frugalists out there, but it is a living, raw, energy boosting salad that taste’s great.

Salad Ingredients-

1 head of cauliflower, finely chopped
1 English cucumber, diced
2 Plum Tomatoes, seeds removed and diced
4 carrots, finely chopped (peeled if desired)
3 broccoli stems, finely chopped
2-3 tablespoons dried parsley
Up to 2/3 cup Sun-Dried, Preservative Free Raisins(or a mixture of sultana’s, raisins and cranberries)
Up To 1/2 cup Sprouted Pumpkin Seeds
Chopped Fresh Mint & Parsley

Dressing-

1/4 cup High Quality Extra Virgin Olive Oil ( preferably unfiltered and cold pressed or “raw” )
Juice from 1 lemon (2 tablespoons)
1 medium sized shallot
2-4 garlic cloves
1/2 cup loosely packed parsley
1/4 cup loosely packed mint
Celtic Sea Salt & pepper, To Taste

Garlic Powder & Onion Powder To Taste
Raw Coconut Sugar To Taste (about 2 teaspoons)

Dressing- Place all dressing ingredients into the bowl of your food processor, or a blender if a food processor is unavailable. Blend until even in texture.

Assemble Your prepared salad ingredients with the dressing.
Toss to combine, allow to marinate for 15 minutes.
Serve cold or room temperature.
Best if eaten within 24 hours.

Preparing the Cauliflower, Carrots & Broccoli-

Roughly chop cauliflower florets into pieces. (about the size of a quarter to help prevent over chopping)
Place cauliflower into a food processor and pulse 10-15 times or until the cauliflower resembles rice or chopped cole slaw. You want a fine, even chopped salad.
Repeat this process with the carrots and the broccoli. (I process them all separately for even textures)

Discard the super dense parts of the broccoli stem. The bottom inch or so is wicked tough.

Note: The More Fresh Parsley and Mint you have, the Better. Dill is nice too …

Mason Jar Kraut : Effortless, Traditionally Prepared Sauerkraut

2013-04-28T21:18:33Z

Sauerkraut is a traditional food popular all over Europe as well as Asia that dates back as far as two thousand years ago. For centuries sauerkraut was revered for its high vitamin C content, it was a holistic remedy to prevent scurvy, and it has adequately nourished families throughout even the harshest winters. Fermented cabbage is a great, cheap resource that is truly wholesome. Raw or lightly cooked cabbage has great antioxidant and anti-inflammatory qualities that are even said to prevent cancer cell growth! In no time cabbage can be saute’d, fried, boiled, roasted, or steamed however, it is healthiest raw, or very gently prepared. While cooked cabbage is not exactly adored by my family, fermented anything is an easy win. Who doesn’t love a good pickle? The fermentation process really transforms even the plainest, simplest foods into something quite ethereal. Fermentation is a miraculous, easy process that increases the vitamins in foods and also builds enzymes and lactic acid. Lacto-fermentation creates a wonderful sour, salty taste but also really boosts your immune system and aids with efficient digestion.

Sauerkraut and naturally fermented pickles of all varieties are now a favorite of mine because they are delicious, nutritious, cheap and so stupid simple to prepare. The longer I focus primarily on the quality of food we are eating, the more I truly value the beauty of simple, high quality ingredients. Sauerkraut is a simple but nutrient dense food. It can be served with a great variety of things, we eat it with kielbasa and other sausages, schnitzel (a real MVP in our home), ham and even fried eggs and bacon. Sauerkraut and pickled vegetables can be tossed into salads, or saute’s and even the pickiest eaters often can’t detect it when mixed into soups and stews. (Be sure not to put your kraut into wicked hot soup though, it will kill all of that beneficial-bacterial love you worked into it! )

Although in my youth we primarily ate kraut braised with pork, or tossed with pierogi, I am trying to make raw, fermented foods a regular part of our diet. Pickled foods are so easy to just toss alongside everything from pot roast to homemade chicken nuggets. Even when purchasing organic cabbage, it is truly a budget buster. (On average, I pay approximately $1.25 per pound.) One head of cabbage and some salt will give you two jars of homemade sauerkraut. When you compare that to the $6 a jar for organic sauerkraut it is just silly to consider buying it! Raw, real sauerkraut is like nothing else and it is stupid easy to make. It’s so easy a child can do it… literally. I like to assign Riley to kraut duty from time to time. It teaches him about his food, and gives him something to be proud about. Although I occasionally pick up a jar of sauerkraut for braising, I almost always keep the real deal on hand for snacking, and of course colcannon.

You Will Need :

Two, 1 Quart Jars, I like these Ball Wide Mouth Quart Jars

1 Medium Sized Head of Cabbage, More or Less to Fill The Jars
Celtic Sea Salt, 2-3 Tablespoons (more for filling the jars)
Optional: Dill, Caraway Seed, Juniper Berries, or Mustard Seeds

With a sharp knife or Mandoline Slicer, shred the cabbage into very thin strands. I sometimes just chop it finely so that it resembles the chopped cole slaw my husband adores.
Place cabbage into a non-metallic bowl with 2 tablespoons of salt. (Use the full 3 tablespoons if you have a particularly large head of cabbage.)
Vigorously massage and knead the salt into the cabbage. Really tear into it and squeeze it. This tenderizes the strands and helps to reduce the moisture.
Squeeze the liquid out of the cabbage and place it into your jars. Toss in a teaspoon or so of extra salt as you are packing the cabbage in. To really pack your jars, use a tamper or pestle if you have one on hand. This helps to remove excess air and it also reduces storage space.
Once your jars are packed well, evenly distribute the reserved salty liquid into your jars.
Cover the jars tightly with your rings and lids. Allow to ferment in a cupboard or closet at room temperature for at least 7 days, 3 months or longer if you are patient enough. (place the jars on a plate to catch any leakage)

I have found that it does not taste like “real sauerkraut” until it has fermented at least 3 months.
Be sure to vent the jars from time to time. If you get a chance, open the lids about once a week to let out the built up gas. Once the jar *Pops* and the bubbles have fizzled, place the lids back on and allow it to continue to ferment. Gas builds up and if you do not release it. Now and then you might get a build up that will literally take your breath away. The jar can also explode if it is build up too long … So don’t skip this step.

Fermenting - Room temperature may vary from household to household. An ideal temperature for a slow fermentation is about 65 degrees. Sauerkraut benefits from a cooler room temperature, a slow ferment tastes quite different than a food that was quickly fermented in two to three days.

To Brine or Not to Brine? I have found that the best sauerkraut I have made is this mason jar kraut. I do not add very much, if any liquid besides whatever was squeezed out of the salted cabbage. I have found no benefit to drowning the kraut in an excessive amount of liquid, in fact I have found that it causes me more trouble than if I had not added it at all. If you have packed your jars well, adding brine is not really absolutely necessary. If you choose to top off your jars with liquid, you will want to make a brine with 1 teaspoon of salt to 1 cup of water. The addition of salt prevents bad bacterial growth, by adding an adequate amount of salt you are covering your bases. Adding water is only really important if you are using a jar that has excess air space. Be sure to pack your jars to the bottom ring with cabbage to prevent spoilage. (When Pressed on there should be liquid but it does not have to be swimming in brine) If the jars are half packed your best bed is to transfer the salted cabbage to a smaller jar.

{Closed- GIVEAWAY} Steel Water Filtration Pitcher & 5 Reusable WaterWeek Bottles

2013-04-29T00:18:20Z

Every year especially around Earth Day I love to find green companies to host giveaways here at Neo-Homesteading.com. This year just in time for Earth day I am sharing some really great re-usable products that are great resources for anyone who desires to get their 8 a day! I came across Reduce products, on my own one day while I was browsing around on Amazon. The primary product that really captured my attention is their one of a kind stainless steel water filtration pitcher. Practically everyone I know has one of those plastic counter top water pitchers. Usually the primary concern of plastic is BPA, and although most companies insure their plastic is BPA free now days, I really have grown to love stainless steel for various reasons. It doesn’t crack or chip, and it doesn’t absorb odors and colors. I am fortunate enough to have clean well water at my fingertips, and although it seems somewhat redundant to filter fresh water, (that has already been naturally filtered through the ground) this Reduce Everyday Water Filtration Pitcher looks great and makes even the freshest water taste a little bit better.

When I contacted Reduce, I really was anxious to see how well of an option this filter would be for my readers who do not have private water sources. It wasn’t that long ago when we lived in cities and had public water, I remember how much we relied on our water pitcher for better tasting water. Public water is often so polluted with such a high quantity of chemicals that it smells and tastes like pool water. As a health enthusiast I strongly believe that we need to eliminate as many toxins from our diets as possible, it may seem weird to think of water as “additive free” but I urge you to look at bottled water next time you are at the market. I am always surprised by what I find.

Today Reduce Everyday- Is Giving Away ….

1 Reduce Water Filtration Pitcher- Water filtering pitches really are great when you need to improve the quality of your water, especially if you are on a budget and have limited space. If your family has water that does not taste good, no one wants to drink it. Improving the taste of your water is important so that you actually enjoy it! The primary draw back to water filtration pitchers is that none of them will remove flouride … but they do reduce odor and chemicals making your water better tasting. The Reduce brand water filtration pitcher is very durable, easy to clean and … durable. For someone who breaks things a lot the durability is important.

1 set of 5 WaterWeek, Reusable Bottles- This time of year my family starts really getting out and about more frequently. From April up until late September we try to walk, hike, swim and play as much as we possibly can. With more activity, hydration is always important and having easy access to water on the go is handy. We are always going through reusable water bottles and I’m always looking into the “new and improved” varieties because when it comes to getting my boys to drink their water, usually a colorful bottle that’s special to them does the trick. My first impression of the water week bottle’s I will admit was … “meh.” I am not a big fan of plastic because of the durability issues and BPA concerns. Reduce uses only BPA free plastic so that was not my primary concern, my thought was something along the lines of ”Would I want to spend money on something these monkeys will destroy?” After a few weeks of using the bottles they really did grow on me, I did not understand the marketing at first but now I get it! The cost is very comparable when you really think about it. They sell the entire set for $17.99, so it comes down to a few bucks a piece for a bottle you can use over and over. Unlike the steel name brand bottles that cost $25 per bottle, these reusable bottles are cute, vibrant and replaceable if necessary. If Betty-Jo leaves one on the bus, you won’t have a heart attack. If Francis loses one at the park, or breaks one at the beach … you are out a few dollars, not a dinner for four. The fridge tray is kind of cool, the colors are vibrant and unique. They really are a GREAT way to have bottled water ready to go. I will also mention that the *ahem* brand stainless bottles that cost a small fortune LEAK REALLY BADLY… The WaterWeek bottles have not leaked in my bag, car, bed or anywhere else.

a Rafflecopter giveaway

To purchase your own Reduce Everday Products visit Amazon or their Store! – “For a limited time! Reduce is allowing customers to get all products for 25% off! Just use the code Spring13 at checkout. But hurry! This deal ends April 21st! “

Please Do Not Forget To Consider Signing My Petitions! (Petition the FDA, Tell them that you have a right to decide if aspartame and arsenic are “obviously safe.”)

Disclaimer: I know everyone hosts giveaways now days but I just wanted to specify that I personally contact these companies myself. These giveaways are not representations of the corporations marketing tactics. I like these products and I hope everyone comments to join!