What Is It? And, Why You, TOO Should Street-Walk Hollywood & Sunset

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I LOVE L.A. Yes, I do. Say what you will about it — and you will be oh-so right — but living in Southern Cali is like no other for the stunning variety of food one can obtain and locally, reducing your chances of contributing to human exploitation (which is ALL around us). Yes, the Farmers of L.A. are awesome, friendly, and generous.

I often mention that I am “Sooooooo lucky!” and, wow, even I marvel sometimes at my good fortune! To have such excellent food at my leisure…it should be this way for every living being on this planet.

Whether you live in L.A. or are visiting, check out a few — at least — of the some of the best So. California has to offer. If you happen to be cruisin’ down Sunset, step on over to the Sunday morning festival that is (just one of) the Hollywood Farmer’s Market(s).

Okay, SO…What is it? :)

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Mm, awful purty!

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Little fuzzy, aye? :)

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Any ideas yet?

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Ah, hangs out with some friends…on a vine…

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C’mon, you green thumbers out there! Ever grown these in yer garden?

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Okay, let’s crack ‘er open…

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She breaches!

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Okay, NO, it’s not my brain…

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Though, I bet mine is greeeeeeeeeeeeeeen!   alien

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Oh, wait…ANOTHER shell??

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Okay, totally nude, you HAVE to know, now…No? ;)

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Yes, Yes!!!

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You got it! Fresh, raw incredibly DELICIOUS Garbanzo Beans!! banana-banjo

Got’em at the farmers’ market! Still on the vines WOW! Forget the Lakers‘ slam dunk — this is a SCORE!!!!grn-wink

Here is a pod holding 2 little ‘peas:

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This one was interesting; it had one that was drying out already!

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I was kind of expecting it to be more flavorful, more savory; but, instead it had very little flavor at all. What a shame :)

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Still purty, tho ;)

Where I first learned that they even existed was at a Whole Foods in the refrigerated section, several years ago. I fell in LOVE with them! I recall trying to convince my fellow raw-foodie enthusiasts at the time they existed, but was met with a lot of dismissive resistance! Hmph. Okay, so more for me, Nyahh :P Since that first time, I’ve not found them as often as I’d like; especially since I eat mostly raw. Now they are becoming more known as the blogosphere indicates!

Back to my Sunday …

So as the sun was waning, I took my bag O’ magic beans, and out to the patio…

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for some chick pea pickin.’

~~~ Ahh, yes, just like back in the old country, I do recall ~~~

Just kidding, lol Beans_Peas_pod

So we talked and picked…

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Rambled with hands busy…

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and picked….

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and reminisced some more…

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and the bowl was filling up nicely…

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…till my bowl runneth over…

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…almost ;) And while I cannot claim any “old country,” to my memoirs, relaxing, sharing, and picking over fresh legumes is quite enjoyable, and I now know why it’s so customary in some cultures to engage in such activity :) What a wonderful Sunday afternoon!

That evening, as every, I feasted! We feasted on fresh chick peas, fresh, first-of-season’s-sweet tomatoes (OH LORD, watch out!! I’ll be consuming loads of these cherry-sweet tomatoes through October!)

Tomatoes_FM

a few other simple foods (I won’t bore you further with the details :) ), all fresh from the farmers’ market.

And All was well with the world. :)

~ *** ~

Speaking of the advantages of living in California, I have also the good fortune to have lived in various neighborhoods around Los Angeles, all rich with different ethnicities; ways; and customs. Flourishing and bringing life, culture, and wonderful experiences to us natives, they have contributed so much to Us All :) One such neighborhood had various Peoples from the region of the Middle East — O, the food! The markets! The colors! I recall running past many a group of two or more elderly women, dressed in traditional clothes, obviously brand new to this country, speaking and laughing in their native tongues. Along side them, large, old wooden buckets filled with some vegetable or other… They shelled and trimmed as they socialized, right there in their front yards;  no doubt a custom.

SO, my bowl full…

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…my heart and soul too :D , and I am grateful — and…

Sooooooooooooooo lucky!!! :D

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So you can’t get these locally, you say? :(   Well…

I am so excited to see these *FINALLY* catching on. Trader Joe’s had/has them every-so-often, shelled, in frozen bags, then — pOOf! Gone! One of things about TJ’s I don’t like >:(

There is a brand which is making itself more available around the U.S., “CaliFresh.” You can see they are in several chain markets — click here for those — so, “Yay” for that!! Even though not organic, you may want to give them a try. These are also available in Mexican markets, again, not organic, but why not try some? OR, heck, if you’re into gardening, how about trying to grow your own?! I’d love to. I’ve grown green peas and I can only hope fresh garbanzos would be so ridiculously easy! Those peas, by the way, were the BEST EVER, as I imagine your own,  home-grown foods are ;)

A-a (34)I found fresh to freeze well too. Some may prefer a quick steam, unless one is accustomed to the taste of, say, raw peas — then the raw chickpeas would be quite enjoyable. Either way, it can hardly be argued that these are not the freshest chickpeas you have ever eaten! They are, to my delight, Greeeeeeeeeeeeen :) And a gorgeous green!

If you can find these at a farmer’s market, grab ‘em. The worst that can happen is that you end up blending them into a green smoothie — now how’s that for tipping the odds? But trust me –  You will love these whether steamed or raw. Bean salad anyone?

A-a (47)The flavor, by the way, is much milder than any other raw legume. It has a nuttiness to it which is faintly reminscent of the dried cooked you know so well; however, this is just straight out unique tasting — highly enjoyable. Can you tell I like ‘em? That familiar “raw” taste is also not dominant like so many raw peas and beans; these are softer than you will probably be expecting. Loads of flavor; no spicing required.

To cook these are also quite enjoyable, as it takes mere minutes to simply steam — Yep, minutes! And so delectable. Much like fava beans — another utterly delicious bean fresh, look for them and GET SOME — the quick cooking is a nice change. I have always loved my summer bean salads with fresh favas. DElicious, I promise you!

A_ (32)These green chick peas can be eaten and served just like you would edamame — either in their pods, or shelled — depending how you find them. I prefer in their pods, but shelled are great too. Just steam them or you can drop them in boiling water for a few minutes, if you like. No salt needed, these are delish on their own; however, spicing them, of course, gives you much more variety and you can prepare delectable little delights with the simplicity and ease of marinating in various spice blends.

Seriously, I’ll say it again: I don’t know anyone who eats better than I do _lol.  And you can feel that way too! :D The changing of the tastebuds is one of the more dramatic results from eating healthfully and abstaining from salt, and chemically-flavored and processed “stuff” often labeled as “food.” I’ve never eaten better in my life, not only nutritionally but also taste-wise.

I mentioned this before also: When you are willing to give up the foods you (think you) love, crave, “can’t do without forever,” you GAIN so much more! :D I promise!

Okay, I’m storing up:Garbanzos_Fresh_in-pods

I’m loading up on these babies to take me through the off season –  into the fridge, and into the freezer, sealed extra well for long storage. :D

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So look for these! It’s that time of the year — Right Now! Go get some! Eat simply. No need for complicated meals! Try them in recipes or plain — Mmmmm, fresh chick peas! Give ‘em a try!

Strix

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Sesame Butter/Tahini Redux…

I tried making tahini with unhulled sesame seeds in my 2007 VitaMix. Disaster. I literally spent 46 minutes — yes, I timed it — trying to get it to work, continually scraping and blending, etc.

Here are some pictures on how to easier identify hulled from unhulled:

white-hulled-sesame-seeds_ (12) - Copy ** Brown_sesame-seeds_unhulled_soaked - Copy

white-hulled-sesame-seeds_ (8)Hulled sesame seeds have their outer shells removed. They are sometimes referred to as just sesame seeds or as “white” sesame seeds. This makes the smoothest butter, or “tahini,” and is what is most often found creamed, jarred in stores.

sesame-seeds_quarter-cup (3)Unhulled sesame seeds maintain their shells. Referred to as “brown” sesame seeds or “whole” sesame seeds. More nutritious than white, they also carry a bit of bitterness from their shells. Rinsing and draining alleviates much of that tannic flavor.

The third type of sesame, is the beautiful black

Black-Sesame-Seeds_quarterC (6) - Copy

Black sesame is the most nutritious of the three. It tastes slightly different; some think it’s stronger.

**

tahini_homeprepared_white-sesame

Hulled sesame butter is easy peasy and is actually done quite easily in a food processor, as I demonstrated previously. Above, you see it makes a nice thick butter. The easy flowing tahinis you find in stores have oil added.

Unhulled, with the VitaMix, proved more difficult (The following were unhulled, soaked, with and without added water):

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This is actually not too bad even with quite a bit of texture; but it still has a lot of whole seeds.

Even tried with unhulled black sesame seeds (VitaMix):

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Tried with my dependable Blendtec…

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Nope…

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Still lots of whole seeds that  just don’t want to blend!

However, the good news is, it’s not really so big a deal to have some texture,  depending on your recipe. You can still use these chunky butters! If, for example, you are making a dressing or hummous, it will blend up quite nicely with the other ingredients, and it seems to lose its texture. I made a  dressing with it and it came out smooth.  But this shows why the nut and seed butters in stores contain added oil — though they do not have to list it as an ingredient — they need it to get that creamy smooth texture. It’s a similar process with my precious, beloved :)   coconut BUTTER (not oil), they add oil in order to cream it because coconut is VERY, VERY fibrous; and it is impossible to get a creamy emulsion from mature coconuts by simply blending the flesh (confirmed via email on several brands, despite how the advertising “sounds”) I’d like to try, however, in my juicer sometime…hmmm…:)

Next, I decided, against the odds, to give the processor a try

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No go :(

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~ My recommendation is to not add water or liquids to any, which includes not using wet, soaked seeds ~

The water diminishes the flavor and, in my opinion, does something…well, weird ;) to the texture.

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Okay, now here’s the zinger –

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My little Personal Blender did a better job!

Check it out…

Results for unsoaked, unhulled dry brown sesame seeds…

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Pretty darn good! Whoa, much better than the power blenders. No whole seeds left in just a few minutes of blending!

Of course, it makes small amounts only. This is actually better, in my opinion, because it’s not good to keep buttered seeds and nuts stored for long periods anyway. This way, you can make and use small amounts and not have to pay high prices for a large jar, when you only really need small amounts.

The Personal Blender, aka “Tribest Personal Blender” is similar to a “Magic Bullet” and other such small blenders. They are even less powerful than some coffee grinders! If you have such a blender or small  grinder give it a try.

flat-blade_blender~ Be sure to use the flat blade for buttering. ~

Now, don’t expect it to be exactly creamy smooth  like the storebought UNLESS you add oil. And, really, unhulled seeds are, naturally never going to render as smooth as hulled because they have all their fiber in the stead of more seed and oil. Even my store-bought black tahini isn’t completely smooth, and, in fact, one manufacturer even states that because it is unhulled, it is not as smooth (can’t recall which brand that was).

~ * ~

NOW, I don’t particularly like the idea of not pre-soaking because there is the bitterness in the brown sesame hulls, which some don’t like (and which may contribute to inadequate absorption of its nutrients). So I thought I’d try soaking and sprouting to see if this improved the small blender tahini texturally and flavorwise.

The good news about sprouting sesame is that it takes only a few hours of soaking! SproutPeople instructs as short as 2 hours and up to 8. Since they are small, you don’t want to drown them ;) . They also say that just the soak and allowing them to dry is enough to remove the enzyme inhibitors, meaning you don’t have to do the rinse, drain, rinse drain over days to get increased nutrition and remove most of the bitterness, and if you don’t want to sprout them. I decided to soak for 4 hours and sprout them at least a full day, then let them dry. (Note: white, hulled sesame seeds cannot be sprouted)

So it went like so:

Soak for 4 hours.

Drain, rinse; spread onto cheesecloth or other sprouting surface to sprout. Be sure if your surface  has holes such as a mesh, they are not too large that the tiny sesame seeds fall through! You’ll be very frustrated (and curse me!) if you lose them all on the floor :)

Rinse and drain as needed (depending on environmental/weather conditions) 2-4 or more hours till bedtime.

Just sprout until you see a tiny tail emerge or a small bud. They get bitter very quickly; so the smaller the sprout the better.

Let them dry out, and use right away, or store in the refrigerator and use within a couple days. You can also thoroughly dry them with a dehydrator and keep for long storage. I’d probably leave them in the fridge or freezer, but if *completely* dry can be kept in a cool, dry place.

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Rinse

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Soak for 4 hours…

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Drain

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Then rinse well again.  Final drain….

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Spread out to sprout for 24 hours or till tiny sprouts or buds appear…

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Here’s a closeup…

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Cutie little sprouts! :D

Same for the Black…

Rinse

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Soak

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Drain

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Lay out to sprout –here I used cheesecloth:

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Rinse

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Sprout…

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closer look :D

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Black Beauties!

Dry

After that final rinse, they should be left to dry out before blending or before storing.

If you wish to speed up drying after the last rinse, then you can put them outside (make sure it’s not windy!), covered, or in a place with good air flow. I like to dry my sprouted seeds in the dehydrator at a very low temp — like 80- to 90-degrees — which is just quicker and more convenient.

Okey Dokey, now they’re ready! Let’s see what happens…

Into the small blender with the flat blade go they…

Blend ‘er up…

Couple a scrape downs…

and…

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Excellent! Within seconds, all the seeds are blended. They seem to have benefited from the sprouting process, as well: The taste was better, having rinsed and sprouted off the bitterness.

Only stones left unturned — I tell ya, this has been a pain! — now are, one, to try large batch of sprouted and dried seeds in the power blenders, and, two, giving the power juicer a whirl.

So here again are the keys to good-tasting, creamier unhulled sesame butter or tahini:

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Organic, fresh whole unhulled seeds

Rinsing

Soaking

Sprouting*

Drying, thoroughly

Creaming in small batches

Using a small blender with the flat blade

*If you don’t want to sprout, it will still work (as I demonstrated above), following all the other steps, but will render a more “toothy,” textured butter: It will not leave any whole seeds.

There you go. Mystery solved :) The rinky-dink little blender out performs the power blenders! Enjoy your hulled white OR unhulled, brown, or black, home-prepared sesame butters and tahinis!

Strix

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Garden Blossom Perfume, and Pixie Dust…

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This was inspired by my love of the scent of — can you love a scent? Okay, my extreme like of – the scent of grapefruit essential oil; but I have never been too fond of lavender. I used to really dislike it, but have come to appreciate its uses with a delicate hand.

I have also come to adore chamomile essential oil. Just hearing about it didn’t thrill me: I thought of cheap chamomile tea, which, from tea bags, dried, ground, and packed who-knows-when doesn’t exactly send me. However, having made chamomile from fresh flowers…Oh, yes, TOtally different taste, fragrance, and experience; so, I had an inkling the e.o. may be different when concentrated. So I tried it. Since then, I have used the essence of chamomile with great success in lotions and personal products, and it is one of my absolute favorites now :) . It seems you can rarely go wrong with it. Following is a very simple but lovely combination.

Garden Blossom Perfume:

Organic ingredients are preferable.

Combine:

18d Grapefruit Essential Oil

10d Chamomile (R.) Essential Oil

Allow to ripen 1 week, shaking gently, daily.

Then add:

60d Jojoba Oil, (or other unscented oil, such as avocado, almond, or grapeseed).

Shake gently.

Makes about 1 tsp perfume

Variation: Add 1d Lavender Essential Oil

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Since I liked the the above fragrance, I decided to build on it. I started this about 1 1/2 months ago as well, and it’s perfect now :)

My internet friend inspired the inclusion of ginger; so this is named after her: So, to Picks, who I hope is feeling better and getting stronger each day!

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Kelleen’s Garden:

18d Grapefruit Essential Oil

10d Chamomile (R) Essential Oil

Let ripen 1 week

Then add:

3d Ginger Essential Oil

1d Jasmine Essential Oil

1d Lavender Essential Oil

Ripen 1 week (at least), gently shaking daily.

Add

60d Jojoba Oil(or other unscented carrier oil) for perfume.

Store in glass; plastic absorbs and interferes with essential oils.

Makes @ 1 tsp.

Alternate: Use the essential oil mixture(sans the carrier oil) in body spritzer below

Or use to make Pixie Dust Take III ;)

This was actually somewhat of an accident: I did not mean to  add Lavender; instead, I accidentally picked it up when reaching for something else. I did not like the fragrance at first; however, after ripening,  fell for it :D . This is a testament to the need for “ripening” of hand-made products. This actually smells better the longer it sits — meaning, this smells better now at the over 1-month mark than it did at 2 weeks.

Ginger is very difficult to work with, I found! Lots of misses; few hits. It needs to be used lightly; it’s quite strong. However, I’m already thinking of a ginger fragrance for Autumn and Winter, for which I think it is well suited :)

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~***~

My favorite dusting powder is made with Amber, my absolute, hands-down favorite all-time fragrance — and color! I just adore it. I use my Amber powder regularly, as well as an amber fragrance. But, change is good ;)

So, here is another ginger inspired recipe. This is a much more personal preference recipe — mine, of course, ha!; Fragrance appreciation is such an individual thing ;)



sparkling_twinkling_magicPixie Dustsparkling_twinkling_magic


Or should that be “Picksie Dust”?? ;)

Cornstarch, Arrowroot, Kuzu, and Tapioca Starch can be used interchangeably.

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1/2 C White Rice Flour/Starch*

2 TB Orris Root Powder

1/2 C + 2 TB Tapioca Starch

10d Chamomile Essential Oil (R.)

1d Jasmine Essential Oil

2d Ginger Essential Oil

Instruction:

Combine powders.

Add the chamomile and whisk well.

Add the Jasmine and whisk well

Add the Ginger and whisk well.

Place in a glass receptacle, cover tightly, and allow to ripen 1  week, shaking daily. (Or, place in a container with powder puff or a shaker powder container)

Shake gently before each use.

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Pixie Dust, Take II ;)

1 C Cornstarch

1/4 C White Rice Flour/Starch*

9d Grapefruit Essential Oil

4d Myrrh Essential Oil

2d Ginger Essential Oil

3d Chamomile Essential Oil (R.)

1d Lavender Essential oil

Instruction:Combine Powders.

Add Grapefruit Essential Oil; whisk well.

Add Myrrh Essential Oil; whisk well.

Add Ginger Essential Oil; whisk well.

Add Chamomile Essential Oil; whisk well.

Add Lavender Essential Oil; whisk well.

Place in a glass receptacle, cover tightly, and allow to ripen 1  week, shaking daily. (Or, place in a container with powder puff or a shaker powder container)

Shake gently before each use.

*NOTE: White rice flour is encouraged because it has a little graininess which is desirable to disperse the starches more efficiently. Otherwise, it becomes very “dusty,” and concentrated and not easy to apply. An alternative would be finely ground oats; but it’s not quite as fine as rice.

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*** ~ ***

LUSHS Silky Underwear Dusting Powder

LUSH'S Silky Underwear Dusting Powder - Lushusa.com

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Bonus Recipe: My “Silky” Sub

A Faux “Silky Underwear Dusting Powder” :D

This is a copycat of Lush’s, luscious ;)Silky Underwear Dusting Powder” — hated the name; but fell for the scent! So I did my best to recreate it :D

(LUSH – has some nice products — loaded with vegan goodies;  vegan-marked for convenience, as well!)

1/2 C Cornstarch

1/2 TB Oat Flour, finely ground, or white rice flour

3d Jasmine  Essential Oil

1d Vetiver (“Vetivert”) Essential Oil

* Rub in a small amount of fragrant raw, virgin Coconut Oil OR raw Cacao butter (fragrant)

Instruction:

Combine powders.

Add Jasmine Essential Oil; whisk well.

Add Vetiver Essential Oil; whisk well.

Add Coconut Oil/Cacao butter,* melted; whisk well.

Place in a glass receptacle, (or container with powder puff or a shaker  powder container) cover tightly, and allow to ripen 1  week, shaking daily.

Shake gently before each use.

*You can use good-quality, raw, virgin coconut oil (the fragrant kind) or raw (fragrant) cacao butter– either works nicely. As well, a cocoa butter — again, fragrant — would work. Melt gently;Disperse throughout. Start with a teaspoon or so.

You can also leave this out; it’s still fabulous :) . But do try to include it. The vetiver — which is *extremely* potent, will be a bit stronger.

**

Easy Body Spritzer General Recipe (adapted from Herb Companion magazine):

1 C Water, Distilled

10d Essential Oil of choice, or combination (or more, to preference)

Shake well and decant into a bottle affixed with a spritzer top.

Shake well before each use.

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Enjoy :^)

Strix

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ETL Friday! Recipes: No-Grain Granola…

~ Update: This NoGrainola is actually excellent with plant-milks; the texture is best described as the texture of “Grapenuts Cereal” if you recall ever eating that. Enjoy :D ~

beanola_granola_garbanzo-goji

No Grainola with Goji Berries and Walnuts

Hi, Folks. No grain, no sugar, no acrylamides, and low fat ETL-DPYC granola. I thought I’d share one of my recipes that I created, utilizing the humble but versatile garbanzo bean –  grain-allergy free to boot. Feel free to tweak. Let me know if anyone you serve this can tell this is NOT “cereal” (without informing them what it is first, of course!); so far, no one has thought it otherwise.

Oh, and, you can make this with grains if you wish; oats are excellent, as well as wheat germ (see note below recipe)

This can take a lot of tweaking and be just as good — from spicing to lots of additionals to taste, such as dried fruit, nuts, seeds, oats/grains, flavorings, extracts, etc.

For morning cereals with ‘milks (see update above ;) )– I can’t say with 100% certainty you will like this with nut or seed milk: It will soften, which most cereals do; however, the texture is different, being beans and all. It’s ultimately up to you whether you like it that or not; try it :D . One friend of mine eats this with nut milk, but doesn’t let it sit to get soggy, so….I don’t know. You can spruce it up with berries — fresh and dried — or some banana, of course.

Sweetening can also be adjusted. I think the 1/2 C is a moderate amount, 2/3 C will satisify most; feel free to add more, if needed. Alternatively, if you find it is not sweet enough, or if others need more and others don’t, simple sprinkle in some date sugar, or sweeten your nut-seed milk. You can also spray the granola with water, then sprinkle with date sugar, spray again so it sticks; then pop it back into the dehydrator/oven :)

Here are two basic, simple versions; work widdit :D :

No-Grain Granola

granola_beanola-almond-walnut_garbanzo

1 can of salt-free Garbanzo Beans, plain,drained and rinsed very well (or 1 1/2 C home-prepared, plain)

2  tsp vanilla extract

1/2* – 2/3 C Date Sugar, or to taste

2 TB Ground Golden Flax Seed

1-1 1/2 tsp Spice, such as pumpkin pie mix, cinnamon, Or Ginger if you’re a pea picker ;) ,  etc. (2 tsp Ginger 1/2 tsp Cinnamon is good)

1/2 C Pecans or Walnuts or both, chopped (OR choice of nuts/seeds)

Citrus Zest of 1 fruit (1 orange), Optional

1/2 C dried fruit, Optional

Coconut, flakes, pieces, dried or fresh, Optional

See directions below

I used the entire skin of kumquats for the citrus zest. The skin of kumquats is sweet and edible straight and the inside fruit is tart; so it was easy to just slice up the skin. Use some zest of orange as an alternative. I also threw in chopped up pieces of fresh young coconut and the texture was fantastic; it wasn’t like dried coconut flakes, it was chewy like dried fruit.

*Half cup of date sugar makes this light on sweetness; use 2/3 for a just-right sweetness; more?…at your own risk! ;D .

granola_chickpea_basic_beanola-7

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Basic No Grainola ;) II

granola_beanola-almond-walnut_garbanzo-2

I like the addition of a bit of tahini in this version:

1 Can Garbanzo Beans, unsalted, drained and rinsed well, (or 1 1/2 C home-prepared, plain)

2/3 C Date Sugar, or to taste

1 – 1 1/2 tsp Cinnamon or more (Or others, such as Ginger, Cardamon, etc.)

2 TB Tahini + 2 TB juice/water, mixed

1/4 tsp Almond Extract

1 tsp Vanilla Extract

2 TB Ground Golden Flax seed

1/2 C Almonds, chopped (or nuts/seeds of choice)

1/2 C Dried Fruit, Other additions, such as coconut, etc., Optional

Zest of 1 Citrus, Optional

1/2 C Creativity ;) Optional

No Grainola Directions

Drain and rinse very well the Garbanzo beans and drain.

Pulse them in the processor

Dump into a bowl.

Combine tahini-water+ extracts

Then with a fork work in the tahini mixture, taking care not to mash — Just toss, but till thoroughly combined.

Add the Date sugar, cinnamon and flax, fork-tossing in as above.

Add the nuts, and mix.

Pour onto parchment-lined dehydrator sheets or baking sheet. Dehydrate at desired temperature till thoroughly dried; Or, bake at 248-degrees (to avoid acrylamide formation) or at lowest temperature you can in your oven till thoroughly dried and crunchy-yum.

I dehydrate 1 recipe in the Excalibur dehydrator at the highest temperature (155-degrees) for 3-or-so hours; it can actually be eaten at @ 2 hours; however it’s not thoroughly dried to my satisfaction at that point for best crunch factor (or for storing). You’ve probably tasted different granolas and some are super hard, others have a softness to them. You decide.

I’ve done lots of variations; so take your pick.

Enjoy!

Note on adding grain and / or Creativity:

If you add the grain, pulse chop rolled oats; if you use quick-cooking oats, you don’t need to pulse them. Start with 1/2 C;  I believe 1/2 C is about right. Try other ingredients such as some carrot pulp, perhaps; or ground nuts/seeds, etc. (Be sure to taste to determine if seasoning needs adjusting.)

And let me know your results :)

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garbanzo_granola_oats

Above is one using oats (pic before dehydrating). Interestingly, though, those who tasted both had no idea the only-garbanzo one was without any grain.

It has pecans and dried bananas

These mixtures look especially beautiful around the holidays with festive fruits and nuts. Oh, and not to mention a great way to maintain your Eat-To-Live lifestyle during that tough season :) .

Enjoy!

ETA: Have to add this!  If you are having problem with eating nutritionally/snacking; etc, this may be too “snacky” or contain too much dried fruit (dates ) for you;  it is, however, great for children. Eat responsibly ;^)

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Some pics to help with the directions;

Pulse the beans; don’t cream them:

chickpeas_coarse-ground-processor

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granola-chickpea_pulsed (8)

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Granola_chickpea_tahini

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Granola_chickpea_tahini (3)

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Granola_chickpea_tahini (4)

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Granola_chickpea_tahini (5)

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Granola_chickpea_tahini-walnut

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Oh, and speaking of crunch…Don’t forget my My Kale Chips recipe! For a delicious savory crispy munch :)

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kale-chips

~ * ~

Click pic below for a looksee at what else I ETLize to make for family and friends with the incredible, edible chickpea  (and more) ;)

GARBANZO BONANZA!  ;^)

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Got recipes to share?

Send ‘em to me and I’ll post ‘em here on ETL Friday! :D

Strix

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How I get My Purple On…

But first! A “What Is It?” Segment :D

Here we goooo…

Eeoow! Scales

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Ugh

Hm, a long fella…

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Ohhh…but? No. Yes. Well…the colo –

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Ah HA!

asparagas_purple-26

Yes, yes!

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:D

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Purple Asparagas! And, yes, that is the  real color! I was lucky enough to get 3 bunches of these — hands down, the most delicious asparagus I have ever tasted. I don’t know why, perhaps since it’s been so long –since I’ve had them. My first time having purple; it won’t be my last…I hope :D    They were thicker, which is unfairly rumored, that they are inferior to thin. Not true! Flavor is all that matters. I’ve had equally delicious asparagus thick and thin. Freshness is really the key. No matter how well stored, you simply must eat them as quickly as possible. As for the above, I can only imagine they were fresh out of the ground because the flavor was fabulous.

Since I shopped with my eyes, I had 3 bunches which I could not finish at once — and who’d not want to savor these over a few days? I stored them like I usually do asparagas, with their tootsies in water, not too far up their gorgeous gams :) . I put a bag over it and hoped for the best. Luckily, no loss of flavor was detectable over the next two days — Excellent :D .  I imagine it was primarily the freshness of the asparagus to begin with, then the proper storing.

purple-asparagas_cut2

I eat asparagus raw, mostly, chopped up in my salads. Cooking away that gorgeous color and (some) nutrients just makes my head hurt :)   And, of course freezing is out of the question, unless I wanted to add them to a dip at some point.

asparagas_purple-53

Best freezing method for asparagus, by the way, is to blanch first. That is the best shot you have at keeping somewhat of a texture other than soggy — or, eooww, slimy. No. No, asparagus should be eaten fresh and raw, I declare!

Next up…

kohlrabi_purple-13

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The purple orbs have landed!

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Probably pretty obvious by now…

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Yep, purple kohlrabi!

I learned something new last week when I found these: Springtime kohlrabi (very fresh) has a thinner skin that’s edible! Most of the time, it’s best to peel the (very) fibrous outer skin. It’s like that very tough part of broccoli stalks; you have to cut some off to get to the soft part inside. But these fresh, thinner skinned ‘rabis are Sooo good! It is definitely fibrous, though, and oh-so filling. I don’t mind getting that extra purple in me.

Slice through a bulb and it’s light-fleshed:

kohlrabi-purple_slices-4

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I love how there is always green somewhere in colored foods :D ‘Tis the source of all that is good :D

Here is the butt end which was actually too fibrous, so I had to cut it. You can see the fibrous part still underneath..

kohlrabi-purple_slices-6

Kohlrabi should be sweet and somewhat juicy. It’s most like jicama. If it’s not sweetish, it’s not a really good kohlrabi so don’t totally give up on them! Find a good one and you’ll love them! They can be as sweet as or more than beets, but less heavy, less syrupy than beets and carrots. Beets and carrots are more like a nectar type juice (to me). Kohlrabi is more crispy, clean, and light and refreshing. So great for cool Spring and Summer meals. It goes fantastic in cooked/raw savory or sweet dishes, too. I love it in bean salads and slaws. It’s cruciferous, so you’re getting loads of goodies, plus with the purple, you’re getting those Anthocyanidins!

I like to chop into matchsticks and add to my salads

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I love being able to eat the skin!

And best of all is being able to eat the cruciferous leaves of kohlrabi!

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Mmm…blackberries. They star regularly (well, when available) in my Green Juicie Green smoothies and are featured in my cultured veggies too!

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Purple Cabbage, I eat every day. It’s so sweet and crunchy

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Even radishes come in purple…They seem to be less “hot” to me…

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I have also  been getting lots of royal goodness from cauliflower lately (an older pic)

purple_cauliflower

Blueberries seem to taste best around this time, at least here :)

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Purple Mustards, nice and spicy…

mustard_greens_red-2

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Purple Curly Kale!

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Other Purpley Stuff:

So far, no purple carrots :D . Would love to try those.

Purple Bells are pretty :) Geez, almost black!

Oh, and tomatoes too! Oh I must resist launching into tomato porn! Oh, how I love thee, to-mah-toes!

Oh, I did use purple potatoes back when I ate them. They didn’t taste any different…thought that was my old taste buds. Not sure how they’d taste now :) Check out the gorgeous color variety of potatoes!Until recently I thought “blue” and “purple” potatoes were the same.

I do like purple corn, but haven’t been incorporating it into my diet  in any consistent way…need to look into using it more :)

Eggplant, of course, has a great purple color; and their are varieties with various sizes and shades of purple. Kenny explains :)

Plums! A great summer stone fruit. These also come in a variety of colors. I can’t say which is sweetest…I’ve had super-sweet ones of all colors. I do think maybe it just depends on how ripe it was at the time of cutting ??

Grapes! I used to grow them. Love green and red grapes, but wow, the purple concords are crazy tasty. I don’t see them often, but grab ‘em when I do! The sweeter ones seem to be champagne grapes; I find the white Muscat grapes I’ve purchased at the farmers market here to be the sweetest I’ve ever tasted. I see black grapes sometimes and can’t resist that alluring silky ebony glow!

Purple Onions or Red Onions – I saw these on a list of  “purple foods” once; though I’m not sure if it belongs there or with “red foods.” I do have these often and like them especially  in my salads when not too harsh, that is :)

Purple Peas!

Purple Beans too. These I’ve had. They taste like regular green beans :)

And, probably the Food of gods…FIGS! Oh, the ecstasy … oh, the divine taste — no, the experience — of the perfect fig…Drooling doesn’t quite do it justice :D .

How remiss can I be, having no pictures of figs! Well, all I do have is an old picture of sushi for fruitarians ;) (Yes, I was a fruitarian at one time too!)

slcd_frsh_frz_sushi_figs-1

I’m waiting for a purple apple to make its debut; I imagine it to be very rich, but not sickeningly sweet. Maybe thick and syrupy :)

Not sure if this qualifies…the beautiful watermelon radish which has eluded me for too long now! It is the most delicious radish I’ve ever tasted. I hope to see it again one day…

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So what other purple foods are there? I’m sure I’m forgetting some! How do you get your purple on? ;)

Pick up some fresh asparagus while they’re at their peak — and whatever other purple goodies you find — that’s now, by the way. Green is still king; but try some purple fruits and veggies and add to your rainbow!

*Click pic* for my Somethin’ Good Asparagus stream ;)

Something Good

Poxacuatl
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Handmake Your Lotion…

Orange Blossoms with Bee, by Clownfish

Orange Blossoms with Bee

Photo by Clownfish, published by attribution through CC

** ETA: If you cannot access vids, let me know in the comments!***

Okay, I won’t go on (too much ;) ) because this is a portion of a more thorough post I have in the works on handmade lotions.

This is the bare bones basic hand and body moisturizer. It is rich and luxurious, but not cloying, too thick, or heavy-scented. It is extremely easy and cost efficient, utilizing only three ingredients, and quite deceptive in its simplicity!

Once you try this you will never want to spend the ridiculous amounts of money required for lotions! You’ll be making your own versions, hence. AND, these make fantastic gifts for men, women, and children — what Mom wouldn’t appreciate handmade lotion for Mother’s Day? I think any Mom-to-be would appreciate a handmade lotion, made especially for her and baby?!

You can add your special touch, of course to these with various additions for what you want, such as some aloe vera; glycerine, maybe; hydrosols; ptisans; herbs; and, of course, essential oils.

I modified the basic recipe slightly for Carrie, a fellow ETLer over at Dr. Fuhrman.com. She’s an orange-head (if I recall correctly!) loves ‘em. So I thought immediately of one of my favorite scented waters, orange blossom water. I have used it often in my products so know it’s lovely.

To follow the recipe without the orange blossom water, simply use 1 1/4 C pure distilled water. Three ingredients, one of which is water is pretty darned good, don’t you think?! Best thing — you know what’s in it! And there’s no unnecessary junk.

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ez_basic_lotion_-121

Carrie’s Orange Blossoms Lotion

3/4 C Orange Blossom Water,*warm-hot

1/2 C Pure Water, boiled hot

1/4 C Emulsifying Wax

1/4 C  Olive Oil,** organic

* The orange blossom water, is, again, optional; so for a basic, unscented lotion, use 1 1/4 C pure water. You can try using all Orange Blossom water. You must heat it, however so that it is at least slightly hot — it does not need to be boiling hot. I find that using boiling water with the orange blossom water works fine.

Orange Blossom water is different from Orange Blossom hydrosol. You can use whichever you wish, the hydrosol being more expensive, of course, as it is distilled professionally for cosmetic purposes. It (hydrosol) actually has less orange blossom scent than the water. You can find Orange Blossom Water at many markets in the specialty foods sections. Every Whole Foods I’ve been in has it, as well as many supermarkets. Indo European brand is the one I find most often. I have used it for years in my recipes and cooking! It smells gorgeous. As well, you may substitute Rose Flower water which will most likely be right next to the Orange Blossom water. :) Whichever brand you find, it should smell really nice.

**Any plant oil will do, but good-quality olive oil is easy to find nowadays. It also makes a great buttery lotion. It’s used in a lot of effective and quality products; so don’t think it’s lesser than any fancy-sounding oil. If you want to substitute another vegetable oil you find, feel free, but take into consideration its texture may effect a different lotion texture — usually not a big deal, though; and you may want that  :) . Almond is good, as well as an organic grapeseed oil. Avocado oil, I’ve seen in markets also makes a good lotion. Carrie, if you decide to buy an oil, calendula oil would be great for a baby lotion :D Oh, and it’s wonderful for Moms and adults too! You’ll find it is often olive oil as its base :)

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ez_lotion_basic-6

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You can add essential oils to further fragrance or specialize your lotion, if you like. The above is a very light orange blossom scent. It comes through because there are so few ingredients. Luckily, the olive fragrance doesn’t muddle it. If you use a non-fragrance oil, such as grapeseed, it will be a stronger scent, but still not overpowering (or obnoxious!) I personally prefer light scents. Nothing worse than having to breathe in someone’s body perfume odor or cologne — especially the cheapy chemical stuff! Simple, is often the most beautiful.

If you want to intensify the orange blossom scent, then the essential oil, Neroli is what you would use.

The first demo video is using olive oil and water; and, to further demonstrate how simple this is to do –  no fancy equipment needed –  I even used just a fork to stir the lotion! You can use whisk  or anything you have, really.

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Okay, enough! On to the instructions and pictures.

What You Need:

A Double Boiler: (Picture here)You can makeshift one as I have in the picture below — last thing I need is MORE pots and pans added to my overload of “stuffs” I no longer use! It’s just a pot placed within a pot of water. If you need more on this, see this blog entry on a makeshift double boiler — super easy, anyone can do it with what they have at home). This is to gently melt your wax in the oil. (I’ve read that some people microwave  ~cRiNgE~ so that may be an option — ack! if you must!)

A Jar: Or other suitable container (glass is best if using essential oils) with a tight-fitting lid to store your lotion. This lotion has the texture suited for a jar or a squeeze-type bottle. I save a lot of jars, especially the unique shaped ones. Even old lotion jars or squeeze bottles — save ‘em! Just wash them out. The worst that can happen is the scent of the previous cream will remain on it; but it won’t really affect the lotion once you put it on you. Just wash it well, using vinegar helps a bit. Although, I do recommend glass for creams and lotions. Mason jars are excellent!

This is an old salt jar! It is a nice, thick glass.

This is an old salt jar! It is a nice, thick glass.

Utencils:, fork ;) , or whisk, measuring cup, blender, optional (see “Below”)

Okay, don’t make me take a picture of a fork! :P

Orange Blossom Water, warmed to just hot;

OR boiled, or hot Pure, distilled Water:

orange-blossom_water-3

Emulsifying Wax: Other waxes do not work (for this recipe); I tried. This is a vegetable-based wax.

emulsifying-wax

Olive Oil:

organic_olive-oil-9-copy

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Instructions (finally! I know, I know…:P )

  1. Combine the emulsifying wax and olive oil in a receptacle in a double boiler. Remove from heat when just melted.

ez-lotion_double-boiler1

2. Pour hot water/liquid into the hot wax emulsion. You see, it immediately emulsifies on contact — not even requiring stirring! But do mix a bit.

That’s it!

Here’s a demo: First a little set up so you know where it’s starting — you see here the Pyrex which contains the wax-oil emulsion, just taken off the heat …

then just add water!

Done!!

All you do now is just let it sit to cool, stirring occasionally.

Add essential oils when cooled to warm, if using; do not add to hot mixture, it will “cook” the oils and diminish, not only its benefits, but also its fragrance.

Here is a video of the just mixed emulsion and its texture right after combining, just like above:

So don’t worry, it’s supposed to be watery :) It will thicken as it sits.

Here it is after sitting a bit; it’s a more pourable texture:

Later, getting thicker…

And here it is, final texture:

Place lotion in your clean, sanitized, if desired receptacle and label with name, ingredients, if you wish, and date. Then…enjoy! :D

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“Below” ;)

This is totally optional:You can use a blender on the mixture and it will create a thicker, richer “cream.” It will be more voluminous as well.

Blend it after it has cooled to warm. I used my little Personal Blender; so no power blender needed:

ez-blend

Here is a pic of how rich and thick it gets:

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Here is how it finishes:

As you see, it’s much thicker and it got lighter in color.

I know the vids aren’t the best, but it’s hard to hold the cam and stir at the same time ;) Lol. It’s so incredibly easy, though, I wanted to show it: You simply heat then mix!

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Once you make this basic recipe, as I said, the possibilities are limitless! As well, you can adjust the texture quite simply without any additional ingredients, by using more or less liquid.
Have fun! Pick up an essential oil every now and then when you can, and let the creative juices flow ;)

Enjoy!

Strix

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Lip Whip and Tip…

A cooking Tip, that is! :D

lip_whip_fini

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roses-31-copyThis is a soft lip cream. I like the consistency of castor oil in some of my  lip care products; you can use a different one (tamanu is exceptional). As well, the mango butter is one of the softer, creamier butters; if you use a firmer butter, it will make a firmer product, which is perfectly fine :) . (Coconut oil, though solid, would be too greasy here, and not a butter, anyway)

You can vary the essential oils, if you wish, or use none; I love vanilla and rose.

Lip Whip

1/4-ounce Carnauba Wax, or  Candelilla Wax
1 TB Castor Oil
1/2 TB Mango Butter
1 tsp Aloe Vera Gel, pure (and not the drink!)
3-4d Essential Oil Vanilla, or Vanilla Absolute
1d Essential Oil of Rose

Heat the wax and oil in a small measuring cup or bowl over steaming water (make-shift double boiler).
As it begins to melt, add the oil and heat just until wax is completely melted.
Add mango butter and stir till melted; remove from heat.
Quickly add the aloe and whip in till thoroughly combined.
Add the essential oils.
Whip vigorously till fluffy, light and creamy.

Store in a cosmetic tin; or small jar.

Makes about 2 TB

This has a slightly firmer consistency than refrigerated, whipped butter, so it is best not to leave this in the heat. Do not take this in your purse or pocket, for example, in hot weather unless in a secure container; it will melt at high temperatures. The tin shown here would not be considered a secure container. A tightly lidded jar would work.

Note: The “d” after the amount for essential oils stands for “drop(s).”

Melt wax in a double boiler.*

Add oil and mango butter to melt

Remove from heat and add aloe vera.

Whip in till creamy and mixed throughout.

Add oils and beat in till thoroughly combined and whip is light, and fluffy.

Place in lip tin and allow to cool before covering.

~ *roses-23-copy* ~

Ingredients:

Carnauba Wax

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Castor Oil

castor-oil_bottle-2-copy

Mango Butter

mango_butter-copy

Aloe Vera

aloe-vera_bottle-10-copy

Essential Oils, preferably organic, Optional

Make a makeshift :) For a small amount a measuring cup works great (the Pyrex are perfect, too.)

*If you don’t have a tiny pot like this one, use a regular pot with a makeshift rack insert. I’ve done this for years with cooking! See “Below”):

melt_wax

Melt wax…

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Add the oil and butter…

melt_wax_add_butter

Remove from heat and add aloe…

add_aloe_

Quickly stir…

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…vigorously…

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*Add your oils, and whip it good :)

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Spoon (or plop) it into your tin or other receptacle…

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Voila! Easy, handmade lip butter :D

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Below ;)

Okay, here’s what I do/have done when I have/had no double boiler or no appropriately sized double boiler (This is the cooking tip, by the way :P ):

Use the ring from a mason jar as a rack at the bottom of your smallest pot, and place your (non-breakable!) cup or receptacle on top and fill with water to desired height….

double-boiler_steamer_lid

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Here is a pic where I used the mason jar ring to hold a small, 4-inch Pyrex dish:

carnauba-wax_melt-copy

Works great! So small portions can easily be done.  You can this sort of thing with any foods, too, of course. You wouldn’t want to place  so small amounts in a big ol’ insert pot, haha. And this works with any-sized insert pot, not just small bowls :) . The rings can hold a lot of weight.

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OR, if you don’t have a ring, I’ve used tin foil…

A-hem, sorry, old pic :D

makeshift-trivet_steamer1

I just rolled up a lot of foil into a firm circle, steadying it to be even in density to hold securely whatever receptacle I was placing on top of it. Works well, and can be reused (foil not the most enviro-friendly thing, but an option in a pinch).

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melt_wax_makeshift_double-boiler

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Also, if you have a metal trivet, for hot plates and pots (another trivet);  a piece of old tile (you may have stuff in your awning house or garage! lol) those work; as well, chopsticks, old cutlery, etc., can be placed at the bottom of a pan and your receptacle on top — as long as it’s steady, and the items used not meltable, burnable or anything dangerous! — it’ll work. If you used to can, you can use the water bath rack. Use your imagination :) I’ve done some crazy stuff, myself! “Necessity,” as they say ;)

Strix

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