Another documentary that focuses of local foods and farmer's markets in called "Ingredients - The Local Food Movement Takes Root". Here's a link to the website: http://www.ingredientsfilm.com/. It talks about how local foods are so much more sustainable, as there are minimal costs involved in transporting foods.
There is also more variety available because some produce doesn't ship well for long distances or over time. I have realized that the less time there is from garden to the table, the tastier and more nutritious the food is. It is so fresh looking and beautiful.
The film is only a little over an hour long and is similar to the "Food Matters" documentary that I wrote about earlier. Our family watched it recently after we put a hold on this film at our local library.
It is encouraging to see how chefs and restaurants are tasting the difference that local, organic foods have on their menu and customer's enjoyment. In fact, some are writing their menus daily based on what is available that day in the gardens.
They feature one woman, a local foods advocate, who has been growing all her own food. Very interesting that she doesn't go to the store for any of the produce she eats. She simply grows it all. A whole different twist on "farm to table" that many (especially city folk) don't see.
It focuses on sustainability-minded farmers in Oregon, New York and Ohio. There's also a good explanation of what the "bio-dynamic" agriculture method is all about.
I encourage all to view this film. It has excellent photography to appropriately show the beautiful local foods we all can enjoy.
Monday, September 5, 2011
Friday, August 26, 2011
Potlajella: Eggplant Dip
I tried a new recipe yesterday and it was a hit at our house. Even my five year old daughter gave it a "thumbs up". I found this in an old Vegetarian Times article, "A Father's Hands", by Lisa J. Solomon, September 2003 issue. I had an eggplant to use and figured I'd give it a go.
Archie's Potlajella (Eggplant Dip)
2 large, firm eggplants
1 small white or red onion, diced
2 cloves garlic, minced
1 small red tomato
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
pinch crushed red pepper
1 Tablespoon olive oil
Preheat oven to 400 degrees F. Wash eggplants and prick with a fork a few times. Put into a baking dish and bake for 30-40 minutes. Remove from oven and set aside to cool.
When cool, peel and discard skin. Place the eggplants in food processor or blender and pulse until they are coarsely chopped. Add onion, garlic, tomato and seasonings (not oil) pulsing until mixed. Be careful not to overprocess - you do not want it smooth or liquid. (You can also do this by hand instead of using a food processor or a blender.) Place eggplant mixture in a serving bowl and drizzle with olive oil. Cover and refrigerate until serving time.
Archie's Potlajella (Eggplant Dip)
2 large, firm eggplants
1 small white or red onion, diced
2 cloves garlic, minced
1 small red tomato
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
pinch crushed red pepper
1 Tablespoon olive oil
Preheat oven to 400 degrees F. Wash eggplants and prick with a fork a few times. Put into a baking dish and bake for 30-40 minutes. Remove from oven and set aside to cool.
When cool, peel and discard skin. Place the eggplants in food processor or blender and pulse until they are coarsely chopped. Add onion, garlic, tomato and seasonings (not oil) pulsing until mixed. Be careful not to overprocess - you do not want it smooth or liquid. (You can also do this by hand instead of using a food processor or a blender.) Place eggplant mixture in a serving bowl and drizzle with olive oil. Cover and refrigerate until serving time.
Tuesday, August 9, 2011
"Food Matters" Documentary
I recently watched "Food Matters" with my family. I highly recommend it to everyone. Informative and eye opening. It reinforces what I've already learned and reminds me to stay vigilant on matters of food and health care.
You really are what you eat! Watch the video.
You really are what you eat! Watch the video.
Saturday, July 30, 2011
Raw Zucchini Lemon Soup
This is a great recipe to share in the throes of summer zucchini season. I think most of you can understand what that means if you've ever had a garden or you have a close friend with one. Actually I can't help but pick up more zucchini every time I go to the farmer's market in town. Using real, local, fresh produce will yield wonderful results whenever you want great tasting food.
I really love zucchini and there are so many ways to prepare it. Here I present to you a raw recipe that is refreshing and very nice to serve chilled. Easy to whip up, literally, all you do is to puree the raw ingredients together and you are done. If you use chilled water and cold ingredients, you will not need to chill further.
I love using my Vitamix blender for this...it makes easy work of grinding up the spices and chunks of vegetables at the same time. I found this recipe on a "Chef Mary B" DVD that I borrowed from the local library. She calls it Zucchini Lemon Bisque.
Raw Zucchini Lemon Soup
Combine in a blender:
7 cups zucchini, peeled & chopped
1 cup cold water
1/2 cup lemon juice (or 2 lemons, juiced)
1/2 cup olive oil, extra virgin (or less)
2-3 cloves garlic (use only 1 for mild)
1 Tablespoon onion, dried, granulated (or 1 small onion)
1 Tablespoon agave nectar (or 1 teaspoon honey)
1 Tablespoon sea salt (or seasoned salt instead)
1/2 teaspoon cumin powder (or whole cumin seeds)
pinch black pepper (6 whole black peppercorns)
Puree all in the blender. Garnish with fresh dill, after serving into bowls.
Makes about 6 cups pureed soup.
I really love zucchini and there are so many ways to prepare it. Here I present to you a raw recipe that is refreshing and very nice to serve chilled. Easy to whip up, literally, all you do is to puree the raw ingredients together and you are done. If you use chilled water and cold ingredients, you will not need to chill further.
I love using my Vitamix blender for this...it makes easy work of grinding up the spices and chunks of vegetables at the same time. I found this recipe on a "Chef Mary B" DVD that I borrowed from the local library. She calls it Zucchini Lemon Bisque.
Raw Zucchini Lemon Soup
Combine in a blender:
7 cups zucchini, peeled & chopped
1 cup cold water
1/2 cup lemon juice (or 2 lemons, juiced)
1/2 cup olive oil, extra virgin (or less)
2-3 cloves garlic (use only 1 for mild)
1 Tablespoon onion, dried, granulated (or 1 small onion)
1 Tablespoon agave nectar (or 1 teaspoon honey)
1 Tablespoon sea salt (or seasoned salt instead)
1/2 teaspoon cumin powder (or whole cumin seeds)
pinch black pepper (6 whole black peppercorns)
Puree all in the blender. Garnish with fresh dill, after serving into bowls.
Makes about 6 cups pureed soup.
Wednesday, July 20, 2011
Farmer's Markets
I am really loving the farmer's markets this year. Last year we participated in a CSA, but this year we thought we'd try a farmer's market approach. I guess it goes back to how we shopped in Ghana and we enjoyed getting to know the merchants. We thought we'd have a (mini) garden this year, but that proved difficult with our time schedule.
In Ghana, we needed to buy about 98% of our produce at roadside stands. Since buying pre-frozen produce was so expensive, we got used to having to do everything from fresh and raw. Probably a very good thing. Trust me, buying tropical fruit, that was grown locally, was fun! And a lot cheaper too.
This year, I've made fresh raw salsa with farmer's market tomatoes, garlic, hot peppers, and red onions. I've made green smoothies with Swiss chard, kale and leaf lettuces bought at farmer's markets. I even braided some garlic too. Today I bought some basil that will be pesto tomorrow.
It's fun to try new things. I found some 100% beeswax votive candles today that I can't wait to use. They smell so good! We've found maple syrup, bread, potatoes, cucumbers, zucchini (what's a summer without zucchini?), acorn squash, blueberries in addition to the others already mentioned and much more!
If you are not familiar with farmer's markets in your area, I encourage you to ask around. Find out the days and hours they are open and where they set up. You may find more than you think. If you are unfamiliar with something they sell, ask them how to use it and go and try it at home. Hopefully you've checked the recipes I've posted for many ideas on using fresh produce.
If you want to try something and I don't have a recipe for it here, please comment and tell me what you want to see. I can find one that might work for you.
In Ghana, we needed to buy about 98% of our produce at roadside stands. Since buying pre-frozen produce was so expensive, we got used to having to do everything from fresh and raw. Probably a very good thing. Trust me, buying tropical fruit, that was grown locally, was fun! And a lot cheaper too.
This year, I've made fresh raw salsa with farmer's market tomatoes, garlic, hot peppers, and red onions. I've made green smoothies with Swiss chard, kale and leaf lettuces bought at farmer's markets. I even braided some garlic too. Today I bought some basil that will be pesto tomorrow.
It's fun to try new things. I found some 100% beeswax votive candles today that I can't wait to use. They smell so good! We've found maple syrup, bread, potatoes, cucumbers, zucchini (what's a summer without zucchini?), acorn squash, blueberries in addition to the others already mentioned and much more!
If you are not familiar with farmer's markets in your area, I encourage you to ask around. Find out the days and hours they are open and where they set up. You may find more than you think. If you are unfamiliar with something they sell, ask them how to use it and go and try it at home. Hopefully you've checked the recipes I've posted for many ideas on using fresh produce.
If you want to try something and I don't have a recipe for it here, please comment and tell me what you want to see. I can find one that might work for you.
Thursday, June 30, 2011
Life Happening at Break-Neck Speed
Do you ever feel like this? I do. I just thought I'd share that this is why I haven't written recently.
Three months is a long time to take a break from blogging and I'm not sure when I'll be back. I just thought I'd check in...I intend to keep writing, but sometimes a mama just needs to be a mama. More importantly, a wife with a Titus chapter 2 focus.
No apology.
May the Lord bless you today.
Shalom,
Loretta
Three months is a long time to take a break from blogging and I'm not sure when I'll be back. I just thought I'd check in...I intend to keep writing, but sometimes a mama just needs to be a mama. More importantly, a wife with a Titus chapter 2 focus.
No apology.
May the Lord bless you today.
Shalom,
Loretta
Wednesday, March 30, 2011
More Green Smoothie Ideas & Tips
Since I wrote about making green smoothies in Africa, it's been almost 3 years now. I thought that it was time for an update on how I make them here in the states. I've also attended an event where Victoria Boutenko appeared and saw first hand how she makes her smoothies.
Greens:
Use a different type every day, preferably organic. Spring mix, spinach, romaine, collards, kale, parsley, etc. I use 5 to 6 ounces per batch, which makes about 2 quarts. I put the greens in first in the blender and yes, it will look like a lot. It will get smaller when you add some water and blend a little, then you can add fruit and other ingredients. I absolutely love parsley as the greens in smoothies and I didn't even think I liked parsley! Try mint for part of the greens.
Liquid:
Water is my standard, adding about 1-2 cups, depending on how juicy the fruit is. This depends on how thick or thin you want it. I also add a few tablespoons of fresh lemon juice, either freshly made or in small frozen cubes I make when I juice a bunch of lemons at once. Coconut water from a fresh young coconut is fantastic and considered the best way to replace electrolytes that nature can offer.
Fruit portion...
Bananas:
Save money when buying bananas when they are reduced. Take home, peel, then freeze (make sure they don't touch each other) on a baking sheet, if you have many of them. After I peel them, I cut them into thirds, so they freeze faster and are smaller for my blender to break down easier. You do not need to use bananas at all or you can use less. It gives the smoothie a creamy texture and sweetness, but these qualities can be obtained other ways.
Apples:
I add 1 or 2 apples to stretch my other more expensive fruit. I always use organic. I add seeds and all, cutting out only the stem and blossom end.
Other fruit:
Put in what fruit you like. It helps to have something sweet combined with berries to make up for their not-so-sweet taste. I don't usually add any citrus (other than lemon juice), but when I make an exception, I always peel with a knife only the outer colored part, leaving the white on (bioflavanoids). Pineapple cores can go right in with the pineapple if you have a good blender.
Sweeteners:
You may not need to add anything since you have fruit in the smoothie. But sometimes you may feel it's not sweet enough. If I don't have room to add much bulk, I might add a tiny bit of stevia (doesn't spike blood sugar), remembering a little goes a long way. If I have some room, dates might go in to sweeten, unless fresh fruit would do. When I can, I try to use fresh or frozen fruit instead of dried fruit because I want more water and less concentrated sweet.
Optional veggies:
Cucumber, celery, sweet bell pepper...in other words, mild, but juicy veggies can work here. I don't add too much of any of these since it may be hard to get the right sweetness I want. Also, don't add starchy veggies (carrots, peas, corn) as this will slow the digestive process down. Stick with those things that combine well with fruit and greens. Avocados work well and especially so if you don't use any bananas and still want it "creamy."
Other optional additions:
I realize some would not add in these other items, because it can slow the process of digestion down some. I feel that now and then it is a good idea to "supplement" this way. For children in the house not used to these things, it can be a way to get them into their bodies in agreeable ways (works for the greens!). I have added in (about 2 at one time) the following: 1 tablespoon chia seeds or 2 tablepspoons flax seeds (good for creamy texture), 3 tablespoons hemp hearts (great protein and good fats), 1 tablespoon whole leaf aloe vera juice (good digestive), 1-2 teaspoons fresh ginger (gives a great flavor, not hot this way and great to help digest), and/or carob powder as desired (gives it a chocolate-y flavor).
Remember that with smoothies you adjust amounts as desired. The point is to get the greens in and the more the better. Fruit helps to make it palatable. The liquid is to make it blend. Have some fruit frozen in small pieces to give it a cold temperature or you can add some ice in with the liquid.
It helps to have a powerful blender to blend some of these things. I love my Vitamix. It gets a workout everyday. Now if only my workouts were as often!
Greens:
Use a different type every day, preferably organic. Spring mix, spinach, romaine, collards, kale, parsley, etc. I use 5 to 6 ounces per batch, which makes about 2 quarts. I put the greens in first in the blender and yes, it will look like a lot. It will get smaller when you add some water and blend a little, then you can add fruit and other ingredients. I absolutely love parsley as the greens in smoothies and I didn't even think I liked parsley! Try mint for part of the greens.
Liquid:
Water is my standard, adding about 1-2 cups, depending on how juicy the fruit is. This depends on how thick or thin you want it. I also add a few tablespoons of fresh lemon juice, either freshly made or in small frozen cubes I make when I juice a bunch of lemons at once. Coconut water from a fresh young coconut is fantastic and considered the best way to replace electrolytes that nature can offer.
Fruit portion...
Bananas:
Save money when buying bananas when they are reduced. Take home, peel, then freeze (make sure they don't touch each other) on a baking sheet, if you have many of them. After I peel them, I cut them into thirds, so they freeze faster and are smaller for my blender to break down easier. You do not need to use bananas at all or you can use less. It gives the smoothie a creamy texture and sweetness, but these qualities can be obtained other ways.
Apples:
I add 1 or 2 apples to stretch my other more expensive fruit. I always use organic. I add seeds and all, cutting out only the stem and blossom end.
Other fruit:
Put in what fruit you like. It helps to have something sweet combined with berries to make up for their not-so-sweet taste. I don't usually add any citrus (other than lemon juice), but when I make an exception, I always peel with a knife only the outer colored part, leaving the white on (bioflavanoids). Pineapple cores can go right in with the pineapple if you have a good blender.
Sweeteners:
You may not need to add anything since you have fruit in the smoothie. But sometimes you may feel it's not sweet enough. If I don't have room to add much bulk, I might add a tiny bit of stevia (doesn't spike blood sugar), remembering a little goes a long way. If I have some room, dates might go in to sweeten, unless fresh fruit would do. When I can, I try to use fresh or frozen fruit instead of dried fruit because I want more water and less concentrated sweet.
Optional veggies:
Cucumber, celery, sweet bell pepper...in other words, mild, but juicy veggies can work here. I don't add too much of any of these since it may be hard to get the right sweetness I want. Also, don't add starchy veggies (carrots, peas, corn) as this will slow the digestive process down. Stick with those things that combine well with fruit and greens. Avocados work well and especially so if you don't use any bananas and still want it "creamy."
Other optional additions:
I realize some would not add in these other items, because it can slow the process of digestion down some. I feel that now and then it is a good idea to "supplement" this way. For children in the house not used to these things, it can be a way to get them into their bodies in agreeable ways (works for the greens!). I have added in (about 2 at one time) the following: 1 tablespoon chia seeds or 2 tablepspoons flax seeds (good for creamy texture), 3 tablespoons hemp hearts (great protein and good fats), 1 tablespoon whole leaf aloe vera juice (good digestive), 1-2 teaspoons fresh ginger (gives a great flavor, not hot this way and great to help digest), and/or carob powder as desired (gives it a chocolate-y flavor).
Remember that with smoothies you adjust amounts as desired. The point is to get the greens in and the more the better. Fruit helps to make it palatable. The liquid is to make it blend. Have some fruit frozen in small pieces to give it a cold temperature or you can add some ice in with the liquid.
It helps to have a powerful blender to blend some of these things. I love my Vitamix. It gets a workout everyday. Now if only my workouts were as often!
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