Greens on the Go…

September 6, 2011 at 9:39 am (Eat to Live, Green Smoothies, Greens, Nutrition, Sprouting, Tips)
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Purslane Perfection

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I eat my greens fresh, and every day; but, on occasion, I’ve had to go without because of a particular situation — travel/away from essentials, etc. Now, going without my greens for a day or two — well, I guess that’s not the end of the world, but if I don’t have to then why? ;^)

I do know many people are out all day long and don’t have access to a blender or space to make their smoothies, so they give up on them.

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Well, here are a few tips to get those essential daily greens:

Manual juicer — excellent! Absolutely indispensable for travel. Good for hotels or if staying with relatives or friends. Makes no noise, is small and can be used almost anywhere — all that’s  needed is a table or steady surface to attach it. Compared to electric juicers a real bargain, too. In fact, if one can’t afford a fancy juicer, a good-quality (stainless steel) manual is perfectly fine; and, in fact better than some of the expensive juicers, and should last decades.

Just crank and juice!

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You can also take a small blender, if you’re going to be somewhere with access to an oulet, but don’t want to lug your big blender and juicer. Low-noise and work well if not stuffed with too much at once, it’s best to add, blend, add, blend, etc.

Tribest Personal Blender

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Use Powdered greens

All over the internet; even in stores, there are all kinds of ground greens available now. There are also blends so you can buy just one item and have a bunch of greens in one scoop.

You can buy individual, too, such as spinach, watercress, etc.

Whole fruit/juice — even a stop at a mini-mart on the road will have some kind of fruit or juice

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Dried fruit/ fruit powders — internet and stores too.

You can always dry your own when you have an excess ;^)

Dried/powdered vegetables for savory versions, or blended soups.

pea microgreens

A portable blender sounds pretty good — it’s no Blend-tec, of course ;) –  but  may work on soft leaves like mache, microgreens, and baby spinach — would work for powdered, anyway. Good for camping ;)

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If you add  nuts and seeds to yours, those are great traveling foods

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Spirulina


I haven’t tried any of the blends, and I like simple so I usually do, spirulina* or chlorella, some spinach and a scoop of Matcha. I like the green algaes in my GJGS’s, but don’t use them daily/as often as I used to. They are great traveling greens, though :^)

I like Glaser Farms Spirulina; its flavor is very fresh and clean. Comes in a nice glass jar, .*

Good quality from MRH’s Chlorella (and spirulina); and, I also recommend  HP’s chlorella

Algaes are very potent, so only small amounts are used.

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Algaes make your smoothies a deep rich dark green :D

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But you do not need an appliance — blender, juicer or other gadget:

You can take bottled juice, shake in some dried green powders and have a delicious GS on the go or when staying in a hotel or as someone’s guest, perhaps.

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Another option I’ve read that some folks employ for short trips for the day — freeze a pre-made smoothie and take it with (I would freeze it in a solid block for slower melting); it would be melted but still icy cold to drink by feeding time.

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baby bok choi, flowering


Eating your greens whole, or slurping them blended and juiced is ideal; and you don’t want to rely on powdered greens, of course. But, occasionally, we need alternative ways to get them. And, heck, if availability of leafy greens is scarce in your neck of the woods, dried or powdered is your ticket!

There is such a variety, too, that there are greens for everyone. The packaging for freshness is so good now, too; plus the freeze-drying method, sun drying or low-temp drying, etc. make them almost, if not as nutrient rich as their fresh form.

No excuses, Y’All ;^)

Beloved Broccoli forever stay - into my salad every day :D

So small yet so powerful, the broccoli sprout!

*Remember this:

Greens are the *KEY* to destroying cravings.

Greens are what demolished my cravings. I have zero cravings. Really? Yep. Really.

They nourish you so well, that your body becomes what it was meant to be –

Cue “6 Million Dollar Man” theme  OR… ;)    

– a perfect self-healing, self-sufficient, most-awesome-living-thing-on-this-planet- M_A_C_H_I_N_E — going after what it needs to survive — nutrients — destroying deadly cancers and other evildoers in its path like a Green-inator, leaving in its wake, vital organs and nutrient-rich cells *intact* and thriving.  YOU, too, can be rebuilt –

better

stronger

faster! :D

/cut music/  ;)

AND your body won’t signal what you perceive as cravings “false hunger”). Why?  Because it does NOT want junk.

Greens are the oils that lubricate your gears! They’re the premium fuel that runs your engine, clean. They are the spinach to your inner Popeye.

Don’t have greens once in a while.

Don’t have a “handful” of greens in your smoothies

Don’t have greens as a phase –

Greens are a food you should  – no, have to –  eat daily for the rest of your life.

They are the ULTIMATE HEALING FOOD. Make no mistake. Get ENOUGH.

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Buckwheat Lettuce/Microgreens

Eat ‘em raw, blended, juiced and stewed,

They aren’t sides or condiments, leafy greens are FOOD!

Slice ‘em, dice ‘em –  heck, chiffonade

Any way you can get ‘em;  Don’t be a clod. :p

Simmered, creamed, chopped and steamed — they satisfy more than you ever dreamed.

Fill up with greens, and  get yourself lean.

Good for your body and the ol’ bean ;)

Flax Microgreens


Saturate your cells with nutrients galore

and strong mind and body will be yours evermore :D

Let the healing begin!

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Poxacuatl

*Note the caution at the bottom MRH’s spirulina page. As always, do your research.

6 Comments

Some Green Stuff…and Photo Galleries…

August 30, 2011 at 6:50 am (Dr. Fuhrman, Green Smoothies, Greens, Product Review)
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Matcha

Matcha, goes into all my GJGS's. Too much goodness to babble on about it here. It's loaded with antioxidants and a high ORAC and that's just for starters.


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About the Dandelions

It’s not just a weed!


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Herbalist,Jessica Godino has to say about dandies:

“Worth eating for their nutritional value alone, the greens are extraordinarily high in Vitamins A and C, potassium, and calcium. They are also high in iron, phosphorous, and the b-complex, as well as other trace minerals. Tasty both fresh and cooked, try adding a chopped handful to your salad and put some in with your other steamed greens. “… And remember- the flowers are edible too!”

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All leafy greens are at the top of the food chain. It’s really odd to note how little greens are featured in recipes. When was the last time you saw greens on tv or heard them on a radio ad?

From About.com:

The following information is for 55 g ( 1 C ) raw dandelion greens

Macronutrients:

  • Water: 47.08 g
  • Calories: 25
  • Protein: 1.49 g
  • Carbohydrates: 5.06 g
  • Fiber: 1.9 g
  • Sugars: 2.12 g
  • Total Fat: 0.39 g
  • Saturated Fat: 0.094 g
  • Monounsaturated Fat: 0.008 g
  • Polyunsaturated Fat: 0.168 g
  • Cholesterol: 0 mg

Micronutrients:

  • Calcium: 103 mg
  • Iron: 1.71 mg
  • Magnesium: 20 mg
  • Phosphorus: 36 mg
  • Potassium: 218 mg
  • Sodium: 42 mg
  • Zinc: 0.23 mg
  • Vitamin C: 19.3 mg
  • Thiamin: 0.105 mg
  • Riboflavin: 0.143 mg
  • Niacin: 0.443 mg
  • Pantothenic Acid: 0.046 mg
  • Vitamin B6: 0.138 mg
  • Vitamin B12: 0 mcg
  • Folate: 15 mcg
  • Vitamin A: 2712 IU
  • Vitamin E: 2.63 mg
  • Vitamin K: 150.5 mg

Phytonutrients:

  • beta Carotene: 1627 mcg
  • beta Cryptoxanthin: 0 mcg
  • Lycopene: 0 mcg
  • Lutein and Zeaxanthin: 3656 mcg

Impressive!

Nutritional data‘s info indicates that just that one cup of fresh, raw dandies supplies 10% DV calcium.
Wow! Loaded with A and C…some K…also sounds like a beauty  prescription I can afford :) And with that dash of sodium, all you need is some fruit and whywould anyone need to add electrolytes??
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I eat my dandelions raw and, mostly in my GJGS’s. I juice them — one of the few that go in stalk and all — and I throw them, whole, into the blender, too. I’ve not cooked them often, but they are terrific with beans. I also like that I get loads of juice out a small amount as compared to other leafy greens, and it’s all good.
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Although known as a “diuretic” it’s not like most  that drain the body of electrolytes and nutrients  like coffee, for example, (and you still wouldn’t want to overdo it); but they supply the nutrients which others deplete through the diuretic process. They are used medicinally for this sometimes, for a nutritious, safer way than diuretic pills for those who need it.
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Aren’t leafy greens just amazing?!
Also, dandelions are hardy looking and they grow like weeds ;) but once picked, they seem to become delicate. Make sure are dry, store well, and use within a couple days of purchase.
Wash them leafies good ’cause dandelions tend to play in the dirt :D
I love my calciyummy dandies. :)
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So…best way to enjoy all the goodies, is, of course, the blended greens.

With that, my  GJGS was…Lime-alicious ! 

I drop one (or two) ;^) whole in the blender

I love limes — and not just in my GJGS’s!

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Now those are the kinda roses I like receiving ;)

Stunning blackberries

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Oh, that unique, unmistakable flavor.

Raspberries, what else needs to be said?

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From MRH (BEST price on this superior quality of matcha you will ever find) Serious Green-ness!

A scoop of Matcha 

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I'm feeling all nutrified just lookin' at 'em :D

And my latest affair — the Mighty Maqui.

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-Fresh dandelions

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Delicious Dino on the menu…

and…

Magical Mache!


Mmmm.. the wonderous Mache. Penultimate of the leafies in EFA’s superseded by the humble purslane, (aka portulaca — another so-called “weed”!) :D

Ahh...Chia, my pet ;^)

White Chia Seeds

Yummy green goodness

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Product review: Frozen Artichoke Hearts

Artichokes, are amongst the elite, according to Dr. Fuhrman’s Eat Right America Foundation’s ANDI chart. (And did you know Whole Foods Markets have adopted the ANDI system? Check it out next time you’re there. :) )

Who knew eating flowers was so good for you :^)

I’d rather have organic — and fresh florets, to be honest — but  rarely find them. When I do, they are about $7 a pop — utterly ridiculous, especially since So. Cali grows acres and acres of these thistly flowers. I’ve seen them; they’re beautiful!

So how  do they taste? Well they taste as good as they look. Really great flavor.Very nice, especially for frozen! Also, while there were a few with non-edible parts (leaves) still attached, overall, this was minimal, and probably unavoidable.

They are obviously pre-cooked and the texture is such that you can eat them straight from the bag, or cook them for a bit in a recipe and still have them be just fine.

Best thing about these is…

That’s it! Just artichokes. Isn’t that nice. Oh, and the price is great too.

So how about it? Add some awesome artichokes to the green of your rainbow!  I mean, just so many, may ways to eat these when all the cleaning and prep  has been done already.

Much to do with these — salads, soups, dips, dressings, straight! One can get creative, but they sure can stand alone.

I guess that’s a thumbs Up for TJ’s artichokes. Maybe they’ll get organic someday ;)

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Last week, I created a Photos section. Look over to your left and you’ll see it under “Pages.”  It’s a good way to get up my knitting, and sewing projects without having to make a post about each project — that would just never get done! So far only one slideshow is up, heh; But I’ll be uploading various galleries, such as a food pics gallery, sewing, whatever random pics. :)

Have a green stuff day (every day ;) )!

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Strix

6 Comments

Who’s Your MAQ Daddy? :^)

August 18, 2011 at 11:32 am (Food, health, Product Review, What Is It?)
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If Kale is King of the Greens, Maquis are King of the Berries…at least for now. :D   These beauties  are black as seen in this photo I took in the sunshine. I’m not sure if they are technically a black — could be a purple, I imagine.

The reigning “superfruit” du jour –  I won’t bother going into its super-awesomeness: simply Bing it for all the panacean detail you can handle. These are availble dry because like acai, mangosteen or any other superfruit, it will not survive traveling thousands of miles fresh.

Maqui is making appearances in beverages and snacks at break-neck speed, of course; but I think it would be most healthful to get them freeze-dried as fresh as possible. I rely on Mountain Rose Herbs for superior quality of whatever I can get there, and these Maquis are no  exception. They are available on some sites — mostly raw stores — and a few healthy-type food stores( like Whole Foods), may have the powdered Navitas brand in the raw-food sections.

Back to black  for a sec — Black, like purple and blue foods are available but not as abundant as reds, for example. Although “black foods” were all the rage, circa 2007, they are still gaining in newsworthiness for their high-nutrient, anti-cancer compounds. Remember black garlic? Simply fermented garlic which rendered it more nutritious (like a lot of fermented foods [such as my cultured veggies :) ] ) The black foods are higher in nutrients amongst even their cousins, such as black sesames are more nutritious than the brown.

I recently had some black radishes…

and Ooh, I did not like them. Very bitter. And…

…the black was only on the outside, and the skin was very tough and, for me, inedible — at least the ones I got. I don’tknow if a different kind may have thinner/edible skin. My guess is that, the powerful “black” nutrients are contained in the skin. Of course,  the radish, itself, is a powerful cruciferous on its own.

I guess I eat my fair share of black foods — black sesame, black mushrooms, olives, berries, Nori…black beans are okay, but I haven’t eaten those in years…black vinegar, pepper… Hm, what else?

I wonder if chia seeds are considered a black food? *Love* me, my chias! :D

Backy to the Maquis ;)

I tasted one and, hm, not really impressed. These are dry — and I mean, dry. They are not like raisins or the dethroned gojis; they are gritty and sand-like. Not too pleasant.

And, oddly, not much flavor. Part of the reason for this, I think is…

These are teeny tiny! I would say the size of juniper berries or allspice berries, or even whole black peppercorns! So to get an idea of the flavor you would have to pop a few more :) .

I was also shocked that a “serving” is 1 teaspoon!

But that’s quite a few in one teaspoon.

Now, what I found really fascinating, is that, when I put it in my GJGS, the flavor was delicious!

The berries’ flavor absolutely came through. It’s definitely a distinct flavor, but sort of blueberry-blackberry-ish + concord grapes, if I had to liken it to something — nothing too foreign.

By the way, that is the only fruit (aside from lemon) I put in my GJGS in order to judge the flavor, and I still was able to taste it. Interesting! I would have to say it’s most likely the lemon I put in my GJGS’s since citrus makes flavors pop and brings out the sweetness, too. Lemon or lime goes into all my GJGS’s.

Verdict: I’m keeping these in my berries rotation :D

Definitely a keeper!

What other black foods can you think of?

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Strix

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The Purloining of the Pomegranate…

November 1, 2010 at 7:48 am (Food, Nutrition, Tips)
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Peter Piper Picked a Peck of Purple Pomes.

A Peck of Purple Pomes, Peter Piper Picked.

If Peter Piper Picked a Peck of Purple Pomes,

How’d he Purge the Purple Pulpy Pearls?

 

Hm. A precarious pickle, indeed.

Well, there is more than one way to dislodge the snug little arils; however, the following is my personal fave I learned from an old Martha Stewart show.

I would have made a video, but my third arm is at the dry cleaners; so pictures will have to do.

Cut through the skin about 1/4 inch to start and rotate the fruit around to slice only through the rind — like scoring. You don’t want to cut through when you cut around, you’ll end up crushing the arils and losing juice  (remember the first cut through to halve cake layers? Like that)

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cut pome by scoring through the peel only, all the way around its center

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When finished cutting all the way around, simply twist the pomegranate gently within your palms and it will halve nicely.

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Twist pome gently for a clean break

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Now, place a deep bowl in your sink and, using the back of a large knife, or, better a large wood spoon or spatula and holding the pome cut side down, give the skin-side some whacks. Here I’m using my silicone spatulas (which I like; they’re heat resistant, too, and come in various sizes).

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over a bowl, tap the pomegranate

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...Tap the sides, and all over with moderate force

And, the arils pop out nicely. You can get some splashing — some times  more than others, but it’s all good in the end! you’ll see.

Tapping it into your hand, yields better results — you’ll get less splashing the surrounding area, too, and the arils fall through your fingers

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Tap the pomegranate into your palm

*By the way, using a deep bowl and placing in the sink like this, I’ve never gotten any pome juice on my clothes or had any splash in my eyes (unlike lemon…why does that always happen?!); however, if you’re wary, wear an apron :)

Into the palm, go the pomes, down to the bowl through finger holes

So, hey, check ‘er out:

Nice and cleanly removed arils. Tip: Stud with cloves and hang to dry (or dry in dehydrator)

Even cleaned out, they are stunning! I think I’ll stud some with cloves, and for the holiday :)

Here you see you don’t lose a thing using this method.

check out the juice! (This much juice collection is because I did many pomegranates at once)

Voila! A plethora of perfectly pilfered plums! :D

Well, I’ll be ding donged!

Found the vid; Martha shows how to!

 



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*She shows it in the first 2 minutes, so you don’t need to watch the whole thing*

That isn’t the show I saw, and I see on this epidode she scores it in quarters — good idea for the bigger globes! Gotta remember that. Here’s another way to remove arils.

Nutrient rich, pomegranates are worthy of your attention! In last month’s Huffington Post, Dr. Fuhrman. found pomegranates worthy of mention, referring to them as one of 5 foods to be, “medicine” Wow! Food = medicine. That’s pretty dang powerful: Read more on just how powerful.

Pomes have lotsa polyphenols (whoa, concords are loaded too!)

Only precaution: while pome juice is worth drinking, one can just as well consume it via the seeds: That age-old question: to eat the seeds or spit?! (did anyone ever chew the shells of sunflower seeds?! Was that a children’s thing or do adults do that? Hee .) I’ve read there is some nutritional benefit of ingesting  the seeds — I don’t know for sure, I imagine so, since pomegranate oil is highly prized -  however, I have no problem consuming them. The oil, beneficial or  not, would be in insignificant amounts anyway. According to the California Pomegranate Council (funny) the seeds are edible, and it’s simply a matter of taste as to whether one should consume them. As well, the pith of some fruits appear to contain benefits from what I’ve read…Personally, I love the pith of some fruits, especially citrus! Most say it’s bitter, but I find it “sweet”; the bitter is usually the pith closest to the skin. the closer to the fruit, the milder. When juiced or blended, it adds creaminess. But, that’s just me

Old pic of pomegranate ice cream .I made... think I used macadamias and cashews, Oy!

So anyway, fruit juice should be limited. Juice — too much of it — can be like a sugar bomb; plus, one can miss out on a LOT of the valuable nutrients left behind, while tossing the fiber. Now, if you want to waste money, get extra calories with minimal satiety, AND minimal benefits, have at it. BUT, pomegranate juice can be an exception –  with guidelines! Because of its value it can — and for some, should — be  a regular part of the diet; but one doesn’t need a ton of it a day — I recall reading a recommendation for a quarter cup per day being enough. Good thing ’cause it ain’t cheap, no matter how you get it. :)

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If you don’t want/cant get juice regulary, then get some through LDL Protect, a formulation anyone can take who wants the benefits of plant sterols and phytochemicals. Read about powerful plant sterols, pomegrantes, and LDL Protect, HERE.

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Pomegranate Snowcone!

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It can be incorporated into recipes, as well, but stay away from processed stuff;  use it fresh! A couple examples: Ice cream. Imagine fresh out-of-season pome sorbet during summer! Pop some cubes into lemonade or limeade…mmmm. How about a slushy or popsicle? Add the arils to grains, salads and morning cereals. Fruit leathers; pomegranate milk; yummy dressings…it’s endless, really. Oh, I make a mean ETL sangria

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Now, how to punctiliously pick that peck of  persnickety pears without peril:

Hm.. Let us proceed  prudently..

Heavy! That’s a general rule: the heavier, the juicier. No bruises; firm; tight skin; early and mid-winter are best of the season. Skin color not as important, but I do like to get the deepest red if all other requirements for freshness are met. No soft spots, or cracks; wrinkling is not a good sign.

There are varieties of pomegranates,  here is a “white pomegranate” I was lucky to find.

The site says the white are sweeter! I don’t recall, actually, any difference. Hmph. The Japanese one at the bottom of the page looks interesting. It says it’s sort of tart. Maybe that’s the one I tried…though, again, I don’t recall it being “tart” either.  I wonder if it has less phytos than the dark? If so, perhaps it contains something else as its advantage?

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Thawed pomegranate: Squeeze for juice

How to juice?

(The skin should not be juiced) Well, again, there are a few ways — I discovered that freezing whole or halved pomegranates, like I do with ginger, for example, is surprisingly efficient at juicing. On those rushed days, I’ve  thrown them into the freezer :)   As in the photo above, simply thaw and squeeze a half. Lots of pressing over a strainer will render more; Twist and squeeze through a cloth or crush with a potato masher if you don’t want to squeeze it with your bare hands.

You can pulse in a blender or a food processor, then strain; grind it through a food mill; squeeze the arils, a halve, or quarter through a hand-held citrus juicer (not my choice — messy!); use a reamer (I LOVE those vintage reamers!); or  run the the arils through your juicer.

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Generally,

…”One medium pomegranate weighs about 9 ounces and yields about 5 ounces of fruit (3/4 cup) and 4 ounces (1/2 cup) of juice.”

*TipS: Frozen arils are great through the juicer. As well, the arils, frozen or fresh, help clean out the screen of the hard-to-remove pulp that’s often left behind when juicing leafy greens for you to scrub off (this is especially true with the single auger style juicers.)

Run them through last or almost last.

*Tip* (A bottle brush , if it doesn’t come with your juicer is worth buying for cleaning your juicer parts – found at hardware stores)

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Storage:

Whole pomegranates store for months under fridger,(and can sit out up to a couple of weeks, depending on how fresh they were when purchased/picked), but best to eat soon. Freezing is a great alternative.

I like storing food in wax bags before placing into any plastic. These Natural Value brand wax bags are a must in my kitchen — one for the “Favorite Things” list :)   (I get them at the market). Parchment, is another, and I use it for this purpose too.

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Then seal them in larger plastic bags for longer storage:

You can store the juice in the fridge — I’d not for more than a couple days; or freeze, well sealed for enjoyment during the off season — mm, that is fabulous, by the way. I purchase pomes throughout  the height of the season, but also the end of season, juice the whole lot of them, freeze them and never have to pay for the very expensive, heated and processed, and preserved, who-knows-how-old bottled pomegranate juice. If mine is a few months old, but fresh-frozen,  I’m better with that :D .

Ice trays are a fabulous way

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Here you see the difference when manually juicing the arils — the dark — and running the arils through a juicer:

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*No biggie: the juicing of the seeds is just fine. I ran it by Dr. Fuhrman to be sure, and he said it’s all good :)

*Conveniently portioned, it’s nice to just reach in the freezer for some of the magic ;)

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Enjoy pomegranates however you like them; they’ll be gone from markets much too soon!

Strix

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Just Like Candy…

September 28, 2010 at 3:11 pm (Food, RAW Food, What Is It?)
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Maybe shoulda put this one as a What Is It? ha? :)   Looks kinda…Autumnalish… pumpkiny even!

Hmmm…look at that color!

Well, I’ll tell ya, this is serious dried fruit. Did you guess it? Yeppers those are TOMATOES!

Don’t know ’bout where Y’All are from,  but Southern Cali Summer Sweet Tomatoes (yes, they deserve the capitals!) are  bloody fantasmic.

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Oh, yes, I kid you not. I’ve had sweet tomatoes sweeter than cherries, yep, I said that. If you never have, well, then there’s nothing to do but get yerself to SoCal or go get some sweetness from these   Southern Cali nightshades.

Now, you are asking: Why on Pluto would one dry these if so awesome?! Good question; I’d ask the same thing. Firstly, when you get loads, like I do, you want to have that goodness last as long as you can; dehydrating the excess is a great way to do this. Secondly, well, sadly — kinda — we’ve had the mildest summer I can ever recall (as I write this we’re now in the throes of the one of the hottest, record-breaking heatwaves ever reported...figures! .) In fact, our weather has changed dramatically over my lifetime (don’t ask) . Anyway, before I go off topic, the reality is that this year, the sweet tomatoes –  number one, arrived VERY late; and, two, they have been less than their usual stellar selves :(   BUT…

they ARE summer sweet tomatoes!! so they are utterly delicious; it’s just that they aren’t cherry-peach–OMG-these-are like-grapes-I’m-gonna-pee sweet… like I expect come August. Hmph.

So, while these are sweet and  delicious to eat straight — by anyone’s standards — which is how I eat them, they are also perfect for drying. Why? ‘Cause no matter what kind of tommy you get, even if not what you wanted or needed for a dish, you can always use your handy-dandy dehydrator to transform them into dried goodness…

…I promise you, you WILL use them: Soups; dressings, sauces; veggie mixtures; blended smoothies; to make your own ketchup; make your own tomato paste (better than storebought, I tell ya); the best “pasta” sauce ever…  salads…on and on AND easy to store! some may birth savory, some medium-sweet, others sweet — come what may! But the umami in them all is sure to please :D

Yea, they’ll take a long time to dry — do it overnight and it won’t seem so bad. However, depending on how many you do (and how good your dehydrator is – it can take 48 hours or just overnight. It will just depend.

Some of these regular ol’ sweet tomatoes are sweeter than raisins and are awesome in trail mixes, cereals, granola –  or better –NoGrainola :D They don’t taste “tomatoey”; they are a different thing altogether. They are a fruit, afterall!

The benefit of drying sweet tomatoes — and the great thing is that they don’t have to be THAT sweet to start — is that the sugars concentrate just like any other fruit; so your resultant product will be sweeter than it started, and is akin to a raisin. Now, if your sweet tomatoes are uber-sweet, well, you may just lapse into a comato ;)   Personally, I can’t  bring myself to dehydrate the bursting-with-juice-running-down-your-chin, sweet-as-syrup – but-with-no-crash-nectar of lycopene-OMG-they’re-plumper-than-Lisa-Rinna’s-lips ones; they are just too good, and the season way too short to not eat them fresh. Nevuh the less!  These penultimate sweet tomatoes are fab for drying.

And, the goodness just keeps on comin’ — What’s awesome and different with these, is that the skin, as you can see…


is paper thin and  crispy! Yep. So when you bite into it, you get a crinkly crunch and then the raisin-like sweet chewy goodie inside. I’ve had a few that were actually totally crunchy. Fantastic.

Washing the Plethora  of Pleasurable Pops


The little green hats are cute and all, but a pain in the bud! So one way to facilitate their removal (and save water) is to bathe them. They clean and, as you see…

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…the little tops float to the surface. Now, most of these are already-loose tops, however, you are now in the perfect position to agitate the little jewels to clean them and have the tops come off with a little hand action ;) . Most come off this way. Then you can just skim them off before you remove the tommies from the dirty bath water by scooping : Don’t pour them into a sieve; you’ll be pouring the dirt back on to them! (Same deal for cleaning greens/salad greens-you pour the dirt you just removed over them as it sunk to the bottom)

I wash mine right before using (or that day) to avoid having them rot from sittin’ in water. You can also towel dry them, or spread them out on towels and let them dry.

AND as always, never refrigerate tomatoes! Only time I ever fridge ‘em is if they are too ripe and at risk of going bad, and I won’t be using right away.

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Now, to storage…

 


Well, I mentioned a bit about it, but what about those dreaded moths?! Seriously, they are annoying and they love to burrow amongst my precious cargo — how they dare! — and do who-knows-what? to my treasure. Only one, 100% way I’ve repelled them (’cause I try not to kill stuff):

How to Repel Those Suckers,  or…

A Little Bay Keeps the Moths Away…

NOW brand Bay essential oil – one of the more inexpensive, but, potent oils, good for this application. More often available in stores and vitamin shops


Bay essential oil. Now, bay leaves are great to keep moths out of your pantry, and I throw several leaves into my cupboards where I store dried goods which attract them such as beans (closets, linen/drawers;laundry rooms; and sewing/craft rooms are good places as well). My house used to be a Nightmare on Lepidoptera Street when I had lots of flours and grains. Since those are gone, I’ve been moth-free…for the most part; my sewing room is another story :?

Back to the bay –

Bay leaves are okay, but not ideal and iffy; bay oil is stronger and really works. Here’s what I do:

First, I MUST remove any that are rotting, of course, but most importantly, ANY that have been broken in any way. Even a little slit is too much. Remove those first, and put those in the fridge and eat those soon.

See here: The rotting ones are obvious, but this one could easily get past you, but it should be removed from the group:

eat it sooner ;)

Feel around and if any are wet for whatever reason, but not broken, then remove those too, and either dry off or just set aside to dry or eat soon — just get them away from the others; you know the “one bad tomato spoils the whole bunch” thing.

Okay, then I put them in paper bags and…

…Simply drip a few drops onto the tops of the bag to keep the invaders out. Do not let it drip onto your sweet tomatoes! Just on the bag. (Oh, and never do I leave them in plastic bags! That’s just asking for it; the moisture condenses and creates an environment ripe for rot. Let ‘em breathe.)

You should reapply when it no longer is fragrant or if, like it is right now here,  it’s very dry and hot weather/environment and evaporates the oil. I’m reapplying much more during these uber-hot days than normal mild SoCal weather. I don’t get new bags; I just reuse the same ones so that the fragrance is nice and strong.

Now, I happen to love the smell of bay; if  you don’t, it’s not that bad; get over it :P

Now you’re asking — cuz I’m clairvoyant — “So are my $6-a-basket sweet tomatoes now going to taste like bay?!#! ” Mm, not really. I mean, the fragrance may be strong to you, and you may *think* it does; but it hasn’t penetrated the sweet tomatoes; it’s all in your head.

Not-ta moth in sight – Yay! Notta one! 100% effective; gone. Awesome. Don’t know where they went – probably plotting against me at some moth watering hole (or feastiing on my good yarns and fabrics!) — but they are cursing me, I know it. Curse away! For me and my summer Tommies, it’s bountiful bliss forev — well, for a season :)

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Since I have SO many sweet tomatoes I do it this way; however, a few drops on a cloth or on paper kept very near your moth-attracting produce will do. You can keep them in bowls — don’t cover — if brown paper bags lining your entryway ain’t your idea of accessorizing your home.

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So are YOU matomaniacal like me? Do you have a secret fruit fetish from which you deviated to dappling in sweet tommies? Do you suffer from lyco-pondria? Well, as I have confessed to being a mushroom head, a GREENS queen, a coco-nutter <- bigtime; a sprouting fool of course, an avocado aficionado, an Olive FrEak …  I am now revealing that I lapse into  tomatose on a regular basis — yep, I do — Oh, don’t worry, it’s all good: Dr. Fuhrman, even praises the plums!

Okay, I  was so seduced by these tantilizing tomatoey teases, that I went on a photo rampage.  Here, just for  you fellow tomato fiends to enjoy is a slideshow of their deliciousness on display — only fellow fiends will realize how this is NOT internet time wasting :D Watch and, between drools, let your mind dream up the tons of ways to tomatize your life!

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Now don’t tell me looking fresh, REAL food isn’t more pleasing than looking at dead, processed junk! Did your creative juices get flowing?

so that’s long, all right — Not as luscious, but here’s a short 4-minuter for those of you who don’t quite do crazy ;)

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So what do Y’All do with tomatoes?

Mmmmmmmmmm…don’t ya want some?

 

Oh, lordy lordy…

 

So…Don’t be jealous: Go get some!

Poxacuatl

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CV Sunday!

August 30, 2010 at 6:35 pm (Cultured Vegetables, Foods, Greens, RAW Food, Vegan)
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whew, finally got around to making a much needed batch of  my cultured veggies last Sunday…

Not much to say (for once ;) ) except that the absolutely cRazY weather Southern Cali has me a bit worried about how my fermented goodies will fare. So far so good! Taking extra care with cleanliness and sterilizing EVERYthing that comes in contact with the contents is the only real assurance the handmaden ;) can expect.

So, without further ado, some CV porn … ahoy! :D

Great colors…Imagine the flavors!

This older one…THIS ONE…Oh, the umamity! THIS was the most delicious thing I think I’ve ever tasted in my entire life — no kidding. It was…well, it’s un-limnable.  AND, to my chagrin, non-replicable :(   — Believe me, I tried! O’ how I tried…I sweat and strain…body all achin’ and racked with pain…Nothin’ :(

:sniff: It was one of my “everything cultured veggies” : When making batches, I gather the leftovers from each combo and just throw it into a bowl, mix it all, then place in a container; so I’m getting every ingredient I used that day! So it would be impossible to know all the stuff, much less the amounts. O’ the agony…

Note the gorgeous black berries in there!…If only I could recapture the moment… :D

Obviously, I make LOTS :^) It’s best to do it all in one swoop: It takes a day, but better to get it all done in a few hours, and then have MONTHS of not having to deal with it. Then…ahhhhhhhhh, just reap the rewards ;’)

So, enjoy the photos!

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*Oh, here’s an example of one foaming over; I mentioned this previously. Nothing goin’ wrong here; this is fine. If it were  bad, it would be very evident, if not looking at it before opening, upon doing so! Right quick like…

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~ Intermission ~

Here are some of the goodies in my latest batch:

Mustard seeds, Black peppercorns, whole Tumeric, Cumin seeds, Coriander seeds, Galangal, Ginger,

Onions, Garlic, whole Sumac berries

Green Apples; Peaches (first time using them; can’t wait to try!);Papaya ;Kumquats; Goji Berries

Broccoli Sprouts (fantastic price; outstanding quality); Savoy Cabbage; Green Cabbage; Purple Cabbage; Baby Bok Choi; Adult Bok Choi; Curly Kale; Dandelion Greens (fab in CV’s); Cauliflower, Zucchini…

That’s all I recall; I’m sure there were other goodies thrown in. I was low on fruit, so was unable to use some of the great summer fruits I would have liked; though, I’m willing to gear up for another round of CV Sunday if I come across some stuffs that I can’t pass up.

Oh! I also made a “pasta sauce” CV! I was inspired by someone’s blog ages ago; sadly, I cannot find it. A woman had experimented making CV with all the herbs, spices, and veggies one would put it a sauce and raved about it. Sounded weird to me, but, then again my concoctions may sound strange too, and they are delectable! Sooo, I gave it a try. I’ll give it a review once I taste it.

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Then I made…

… Pickles!

Previously,  made some delicious relish …

which was actually not pickled; it was cultured relish! Try finding that at any hippy-store ;)

So am hoping these pickies come out great. They should be easy to turn into relish when I need it, too!

And jus *had*  to make some more of the crazy-yum pickled papaya — fingers X they come out right!


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Does the potpourri of ingredients give you any ideas? I hope so! (read my “How To” for more ideas) It’s a great  medium to be wonderfully whimsom :D and take advantage of the “anything goes” possibilities that making your very own. original cultured vege-fruit blends offers you!

I also suggest using organic ingredients, and strongly advise ( ;) ) to not use any waxed foods — cucumbers, citrus, apples, etc.)

Ooh, I cannot wait for the Autumnal foods: My favorite season brings deliciousness that I can jar and enjoy all year long!

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Got some kickin’ it outside, too :)

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Okay, enough?  Me thinks I’m good for a while, right? ;) ALthoooooogh…this reminds me

I still haven’t posted those other fermenting drafts (I’ve had sittin’ for years now!)

Hooray for CV Sunday — or  CV any day!

* I learned the basics from Body Ecology and, a great raw, commercial (but expensive) product recipe, Rejuvenative Foods brand (instructions at end of article).  As ALWAYS, use your own judgment, common sense, and be vigilant with all cautions — resultant product is your sole responsibility.

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Deodorant Recipe

August 15, 2010 at 10:04 am (Handmade Products, Product Review, Recipes, Vegan)
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My New Fave Formula


Beautiful nourishing Calendula Flowers, dried and organic from Mountain Rose Herbs

I love my current, new favorite deodorant recipe!  It is very floral, and it grows stronger in scent as the days pass, becoming sweeter and more beautiful (as it “ripens” in the bottle). It is fragrant, but dissipates to a pleasing light scent, which actually lasts all day; So it does not obnoxiously, overpower and have that horrible perfume odor. My current favorite! AND, it actually works: summer days, all day long, I’m good to go. (By the way, nothing in this would prevent  using it as a light fragrance/body spray, if you wish!)

My Summer Whimsy Deodorant

1/4 C Calendula Hydrosol or Calendula water (Or you can use your favorite, if you wish; I made my own calendula water concentrate, so it is nice and fragrant. Alternatively, add some Calendula ESSENTIAL oil, which is a rare find , but, if you have it, awesome.)

1/4 C good-quality Witch Hazel

1 tsp Vodka, preferably organic, if available (see note)

10d Jasmine Essential Oil

8d Bergamot Essential Oil

5d Geranium-Rose Essential Oil

4d Lavender Essential Oil

3d Black Pepper Essential Oil

2d Lemon Essential Oil

3d Benzoin Resin Oil

Combine Witchypoo, Calendula water, vodka and benzoin.

Shake.

Add essential oils, drop by drop, swirling after each oil.

Shake well, and pour into 4-ounce glass* bottle with a Mister top.

Shake well before using. Can be used right away.

Enjoy it!

Notes:

I use about 4 sprays per underarm most days and winter; summer or humid days, I go 6.

* Please store your handmade products in glass bottles, especially when using essential oils.

**Always know your ingredients: Check for sensitivity, for example, or do not use products which will cause you an allergic reaction. Some oils should not be used by pregnant women, for example — Use responsibly.

*Note on Vodka: Square One organic Vodka is what I use to render various formulas. I have seen this at only a few regular liquor stores, but it is stocked at BevMo stores, if you have one near you. It may be elsewhere, too.

Also — again — keep in mind that many alcohols are made with grain, and, just like many vinegars, the grain is not listed. Corn is a big one, as well as wheat. So, if you have an allergy to or a sensitivity to any grain at all, please take the time to find out what type of grain is the base for your vinegars, flavorings/extracts, tinctures and alcohols. Many people think have allergic reactions to food and think it is a vegetable or other item in their food and the culprit is actually the vinegar. The Square One is made from rye, for example, so it would be unsuitable for those with a wheat allergy; however, it may be worth a taste test, as everyone has sensitivities and allergies to varying degrees.

The Spectrum, organic, white, for example, lists rye and corn in their ingredients, which is rare, but definitely welcome.

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You can make your own floral waters, using organic, fresh flowers by steeping (petals only) for a few hours in hot water, or with good-quality dried organic flowers.

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Dried Rose Petals, MRH

For longer storage, I freeze and use as needed — very convenient!

Dried Calendula Flowers

Calendula water concentrate, frozen

Poxacuatl

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The interpretation, usage and/or execution of any of the above information is the sole responsibility of the reader; none of the content in this post or this blog is intended to, or claims to treat, prevent, or cure any condition and is for informational purposes only. Take care and inform yourself. Also mind any medications you take and consult your physician as to what is or what is not safe to use with them, topically or internally.

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