Late Summer and Fall is the Season….

Oh, my …

Do you really need a reason?

Loaded with calcium would be only one!

Though they don’t store for long….

You can’t go wrong…

One luscious bite…

…and you’ll be undone…

——–

Decadece and bliss…

Oh, dear…

You’ll surely be remiss…

Enjoy them while they’re here!

Note:

 Most figs contain insect parts, having been pollinated internally by a certain species of wasp. As this would, technically, render them “not vegan,” I stick to a variety of the ficus carica figs — Black Missions — which are common in California, and do not require this type of pollination.

While entomophagy has been touted as one of the most nutritious diets, I’m certainly not on that bandwagon . Though, we all consume critters unintentionally because they get caught in foods we eat all the time (such as tomato sauces, and other packaged foods; on or in fresh fruits, grains, and veggies, etc.) There is even a certain amount the governing bodies “allow” in our food. Yipes!

I do know that many cuisines of various cultures around the world have been eating this way for the ages, and consider this a diet more healthful than consuming other animals of the four-legged kind,  fishes, or birds.  It seems it would be. I imagine the disastrous, life-killing effects of flesh and dairy would not be found in an entomophagic diet. Aside from the ethical vegan issue, it would make for interesting nutritional discussion. I would love to see scientific study or research on nutrition and entomophagy…I bet there is little.

Strix

Well, it looks great now that it’s cut, but how to know which to buy? Well, only one foolproof way — The color. …

Yep, that creamy color; not the  green!  It is the creamy (not really “white”) color on the bottom of the melon. This is where it sat for a long period of time. Just like most fruit, when cut too soon, they’re pretty lousy.

Get the ones with biggest spot too.

Here is one I got that turned out good, even with a bottom that wasn’t as good as the one above…

It was the best one I could find. And even though not the ultimate, it was an awesome melon! Wasn’t sure at all about it, since the spot is very vague. Surely a lucky situation; your best bet is to look for the most creamiest you can find.

All the other  methods I’ve tried — thumping, listening, weighing, smelling — none are consistent.  I don’t do Vegas with fruit!

For other melons, I go by heaviness, looks, and fragrance. Much like when I posted “How To Pick a Pineapple,” the seemingly over-ripe looking ones are always a sure bet, too. Most people would think they are old or rotting — nope. Those were left on the vine a long time and got *sweet* and syrupy. Delicious. Not sure if you can tell by the picture, but the cantaloupe and the honeydew look “soft” and are soft; they are perfect! Do not get them if they have dark spots or mold, obviously! And not a lot of dents, etc. They should definitely smell like sugary sweet melon, and not have any kind of musty scent.

Since these are ready to go, like, as in NOW, they should be consumed right away, and definitely refrigerated.

<— Back to Watermelons

Did you know watermelon is more nutritious at room temperature?

Color is really not an indicator either — well, the green color of watermelon, that is. I’ve gotten light colored melons that were syrup-endipitously divine! And as you see, the skins of the melons above aren’t necessarily the prettiest.

But, oh, when you cut it open…

*Gorgeous! AND, loaded with flavor that had time to develop –  note the thin rind.

Juicy and sweet…what more could you ask?

Save yourself the anguish and just look for the  melon’s C-spot ;^)  Works every time!

Did you know the “viagra” effect of watermelon is highest in yellow watermelon?

How do you pick your melons?

Strix

Starting Tomorrow, Saturday, August 11 PBS stations will begin airing Dr. Fuhrman’s new special,
“Immunity Solution.”

Here, in Los Angeles, it is showing on KOCE, channel 50.

It will probably be showing over the next couple weeks, if you missed it. Be sure to catch it; and tell everyone you know!

Poxacuatl

Agar Jello, featuring Hibiscus

* EDIT August 9:  To correct typo in the jellos — the agar powder for the “Hibiscus Jello”  is 1/4 tsp + 1/8 tsp;the “Chia Jello” is 1/4 tsp agar only. If you copied the recipe with the incorrect 1/2 tsp please correct it accordingly. Apologies!

I actually had to re-do and experiment to get this jello recipe ready for posting here. Reasons I rarely post recipes that I make is because, one, I never write them down; two, I don’t use exact measurements, preferring to know what I want and just work it on the fly/as I go; and three — this is most important — I usually use at least one ingredient that I *know* 99.9999% of people do not have in their kitchens and won’t find in stores. One would have to online order…too fussy. No one’s gonna make it.
Oh, and, reasons why I don’t post what *I* actually eat is because I actually very rarely  “make” a meal for myself; I eat very, very simply. And, well, I’ve just got “weird” taste preferences compared to others! or so it seems

So, anyway, my hibiscus jello wouldn’t be “easy” because of the reasons stated, and so why post it? I wrote a new version below making it as easy and as accessible as possible for the majority without compromising texture — but the flavor is all on you!

A little bit of info first…

Starch Jello:
One issue with agar jello is that it results in a rubbery/hard jel. It’s actually more favorable for an aspic. On the other hand, if using too little it will just be runny.
Some fruits, like citrus, are said to inhibit the jelling ability, resulting in inconsistent finished products.

One solution is to add a bit of starch.

This works quite well, and if you have no issue with it then use 1/2 Tablespoon to 2 Cups of mixture.

You will need to cook the  cornstarch first (or microwave it. Best way is to combine the starch with a Tablespoon cold mixture then, after cooking the agar, whisk in the cornstarch mixture, and microwave for @ 30 seconds on high, or, for about a minute stove top to dissolve and clear.
Another issue is that some fruits — citrus, pineapple, etc. — will hinder the jelling. So, again the starch will help with this.

*

NOW brand Agar Powder

Agar-only Jello:
I don’t use starches, so I have  found that using the inhibiting feature of citrus actually helps balance out the rubbery texture of agar to create a better, softer jello. Still, this agar-only is not “perfect,” jello consistency; however if you are opposed to starch or gums, then you may like this or experiment yourself further. Vinegars, by the way, destroy the jelling.

Homemade agar jellos will also weep. Commercial veg jellos don’t because they use multiple stabilizers.

—

Authentic Foods Guar Gum

—

Gum Jello:
Xanthan and guar are readily available, and can be bought it stores nowadays, so that’s what I used here. These help smooth it out just enough to get rid of the rubbery without turning it to a mealy or viscous texture. They also help absorption and inhibit the weeping somewhat.

I think, after making this, you will then see if you want to add a touch more of this-or-that, to your taste, if you need it.

Ultimately, if you like the taste, but not the texture, just blend it up, pour into molds or ice-cube trays, stick a stick or toothpick in ‘em and you’ll have fantastic popsicles! The agar helps soften the texture of sorbets and frozen desserts, so they aren’t so hard-frozen, and they drip less. Win-win!

***

Hibiscus Jello: Makes @ 1 1/4 C

3/4 C Hibiscus Infusion, (make it as strong as you want the finished product to taste -for example, when I used a tea blend, I used 3 tea bags in 8-oz water)
1/4-1/2 C Sweetener (see below)

1 tsp lime juice (or lemon) or to taste, optional

1/4 tsp +1/8 tsp agar Powder
1/4 C hibiscus Infusion (see below)
Pinch (1/16 tsp) Guar Gum (see below)

Fresh fruit chunks, optional

Directions:

Prepare your fruit and place in molds, if using. Set aside.

Combine 3/4 C Hibiscus Infusion with sweetener to taste, and lime juice, if using. Set aside.

Combine in a 2 C pyrex or other deep microwavable vessel* (or cook stove top) the remaining 1/4-Cup  Hibiscus infusion, agar, and guar gum and whisk together well.
In microwave, boil mixture for 1 full minute – see important note below.

Remove the the agar mixture, from heat/oven and, while whisking, add the reserved sweetened hibiscus infusion. (Don’t add the agar to the hibiscus; add the hibiscus to the agar). Whisk thoroughly.
Pour immediately into molds, over dish of fruit,etc., and refrigerate till cold. Agar will set at room temperature within minutes; however it’sbest set for at least an hour for flavors to meld and refrigerated for best texture.

You can add fresh fruit pieces by placing them into the molds and pour the mixture over them.

—

Hmmm…Hibiscus jello with rogue chia seed ;^)

—

“Below”

Sweetener: You can use up to 1/2 C sweetener — frozen fruit juice concentrate, or powdered or granulated. (Though about 1/3 C is about  sweet enough; add to taste). If using a granulated sweetener such as sugar or erythritol, you should make sure it is completely dissolved in your infusion before adding it to the agar. (Heat up the infusion or a part of it to dissolve it, if needed or sweeten it when you first make it).
You can use all or almost all  fresh fruit juice if you use the concentrated form of hibiscus (as I describe in the recipes below), just make sure you have a total of 1 C liquid mixture as per the recipe. You may add a bit more sweetening from there if it needs it. Basically, to your taste. I also want to impress that your choice of sweetener is important. Having tried several, it makes a big difference in flavor.

Hibiscus Infusion: This is simply the hibiscus flavor and concentration you want. If using a pre-made blend such as the Celestial Seasonings “Zinger,” I’ll use 3 bags per cup. That’s my preference; you may like a 2-bag steep. Again, taste is up to you!

“Pinch”: This direction can be annoying because there is actually a pinch measuring spoon! What I have found — even though, have you noticed how a brand of measuring spoons can differ in volume from another?!! Drives me crazy. A “pinch” depends on the author — it could mean a finger pinch — and, whose fingers do they mean??!! — or just a couple shakes, or any other dash, sprinkle, or spoon!
Anyway, what I have found is that generally, a measured “pinch” is @ 1/16 teaspoon. So, if you don’t have a “pinch” spoon, just using half your 1/8 teaspoon should be fine.
It may sound fussy, but with gums it’s important not to use too much or too little. Too much is really awful…Sorry!

* You need a 2-Cup Pyrex cup because it is deep enough with a small enough diameter bottom to cook the mixture over a minute without having it boil over and all over your microwave and not evaporate at the same time. A too-large bottomed bowl or 4-C pyrex cup is too big and yourmixture will evaporate.

If you don’t have one, use a similar deep cup or bowl and perhaps test it with some water first to see if it boils over so you don’t waste your agar.

Note: *IMPORTANT* The agar mixture needs to full-boil for 1 minute minimum. So, you need to watch your microwave to start the countdown once it boils. So, for example, if mine begins boiling at about 30 seconds, I need to make sure it goes at least an additional 1 minute from there.

A little longer is okay, just don’t let it full-boil for more than 1:15 or so (your mixture will evaporate!)

Ultimately, the flavor is entirely up to you. I find I like strong flavors in general, and hibiscus is no exception. I like to be able to taste the hibiscus so I make it strong, and don’t want the sweetener to mask it.
The addition of your favorite fresh fruit is great here.

***

Fun with your jello!

Using molds is a fun way to make these even more visually exciting.

These are my old round cutters I used to use for baking

You can use your holiday or other cookie cutters and molds too. Here are my old — and I mean old – aspic cutters!

You can see how well-worn they are. I used to use these to make little pasta shapes for soups, and vegan gummis; lots of decorations, etc.

–

They are deep, which is nice because you can choose how thick you want your items to be. Not expensive at all, by the way. I believe I got mine and Sur La Table or perhaps some other cook’s shop.

These are really great in fruit salads! Just mix some in with a medley of fruit.  Or freeze some and plop them into drinks!

*******************

Aren’t chia seeds gorge?!

————

Chia Jello!

Hibiscus Chia Jello:

3/4 C Hibiscus Infusion
1/2 C Fruit Juice Concentrate (see about sweeteners above), or to taste
2 tsp Chia seeds
1 tsp lime or lemon juice, optional

1/4 tsp agar powder

1/4 C  Hibiscus Infusion

Directions:

Yep, you can mold the chia jello too! ;^)

Combine 3/4 Hibiscus Infusion, Sweetener, chia seeds, lime juice, if using. Set aside.

Combine in a 2 C pyrex or other deep microwavable vessel* (or cook stove top) the remaining 1/4 C Hibiscus infusion + agar and whisk together well.

In microwave, boil mixture for 1 full minute — see important note “Below” above

Remove the the agar mixture, from heat/oven and, while whisking, add the reserved sweetened hibiscus-chia infusion. (Don’t add the agar to the hibiscus; add the hibiscus to the agar). Whisk thoroughly.
Pour immediately into molds, over dish of fruit,etc., and refrigerate till cold.

Agar will set at room temperature within minutes; however it’s best set for at least an hour for flavors to meld and refrigerated for best texture.

You can add fresh fruit pieces by placing them into the molds and pour the mixture over them.

———-

Chia Jello has a great texture. This is a nutrient -dense dieter’s dream! Chia? Hibiscus?! Wow, loaded with healthful benefits!

Next Up…

TAZO tea “Passion” Hibiscus Popsicle

A Couple Fruit Popsicles

Hibiscus-Pineapple Popsicle

——————

Hibiscus pineapple Popsicles

Pineapple is awesome with hibiscus. Try mango too!

8 ounces or 1 heaping Cup of chopped pineapple

3/4 C coconut water, (or water, tea, or juice*)
+ Hibiscus infusion/concentrate,** to taste
OR -
1 C total of a strong Hibiscus infusion

2 TB lime juice

Sweetener to taste, optional/if needed*

Chunks of fruit or berries, optional, added after blending, or place in molds and pour the blended mixture over them. Freeze.

Directions:
Prepare your fruit if using; place in molds. Set aside.

Blend first 4 ingredients in a blender till smooth. (You can strain the blended mixture, if you wish.) Adjust sweetening, if needed.
(You can remove foam, if desired I find it yummy and, oddly, creamy and delicious)

Pour into molds, over the chunks of fruit, if using, and freeze.

————

Notes:
You can add chunks of any fresh fruit. Mango is great in these. Fresh fruit is a Mexican tradition, and really makes these wonderful.
*You can use fresh juice or frozen juice concentrates to your taste for sweetening (white grape is good); 100 percent fruit juice is best

If you use canned pineapple, you can use the juice for the water (just be aware it may take over the hibiscus flavor). Maybe you like a bottled tea, etc.; use that if you like.
I find the faux sweeteners “iffy” and can add odd or “off” flavoring; fruit juice, for my taste, is best. You choose your favorite.

To make a smoother texture that hinders dripping, breaking, and an icy texture, you may use about 1/2 tsp agar powder (cooked first, per jello instructions for a minute)
You can make this as a sorbet as well; you can use agar or not.

Flore de Jamaica

Aren’t they beautiful!

***

 Hibiscus Concentrate

You make your concentrate however you like. I like to make a very strong infusion so that I can easily incorporate it into any dish. I like mine 2:1 at least. I freeze it in ice cube trays and have it available at any time!
You can also make a concentrate from your favorite tea, such as the TAZO brand or the Celestial Seasoning blend. You can also make/use your own creation to taste.
For the popsicles, you want to end up with about 2 C of total blender mixture, but more or less is okay. After adding lime, additonal sweetening and your concentrate, it will vary. Taste it and it should be good. The 2 Cups is just an amount to work around. Then it’s extended further and you get more pops when you add fresh fruit!

—

———

My Basic Hibiscus Concentrate – 2:1

I use whole flowers that I get from Mountain Rose Herbs

1 full Cup of whole Hibiscus flowers
2 or 2 1/2, 8-ounce Cups boiling water (16 or 20 ounces total) (I sometimes like to use cinnamon sticks simmered in water and use that)

Steep at least a few hours till cool, for best extraction, or overnight is best. It can be used sooner, though, if needed.
Squeeze out all the liquid you can.
Also, don’t throw out those flowers! They contain a lot more essence! Re-steep for a less concentrated form or tea.  They are also edible.

Makes @ 1 to 1 1/4 C concentrate

Tip: You can also steep hibiscus with cold water, either make sun tea, or leave it  to steep room temp. It can also be steeped in the refrigerator.

——————-

Strawberry Flower Popsicles

1 C (8-oz.)hibiscus infusion, sweetened** to taste (make to taste – double strength at least)
1/2 lb. (8 ounces) fresh strawberries, hulled, (ripe and good or get frozen!)
1-2 TB lemon or lime juice (or to taste, I like 2)

Optionals: Fresh fruit pieces (not for blending) fresh Mangos are great here; zests; spices; herbs; flavorings;etc.. Ginger is really yummy. I like a pinch of cayenne! Tastes like  — remember “hot tamales”?

Prepare your fresh fruit, if using. Place in bottom of molds. Set aside.

Blend. Pour into molds. Freeze.

Notes:

To make a smoother texture that hinders dripping, breaking, and an icy texture, you may use about 1/2 tsp agar (cooked first, per jelloinstructions for a minute)
You can make this as a sorbet as well; you can use agar or not.

** This is about 3/4C of your “tea” + the sweetener you choose. Make your hibiscus strong so you can taste it. fresh fruit juice to sweeten will be a very light sweetening; if you use a sweetener without bulk, such as stevia, a fruit juice to make up the volume is a good choice.  For frozen concentrates, you would use it as for sugar; white grape is best, if you want the hibiscus to come through; otherwise, you can flavor it as you like with a tropical fruit juice blend, for example. Concentrates can be used in recipes that call for it, 1:1, as you would a liquid sweetener, such as simple syrup, maple syrup, honey, or agave nectar, as well as dry sugar.

Be careful with the fake sugars  for some reason, they can taste really awful in a frozen dessert. To me, fruit juice concentrates are the best for sweetening popsicles.  But whatever floats your boat! Just make it good; make it to YOUR taste. The sweetener makes a difference in the *flavor* of final product.

_______

For sorbet,

pour into a flat pan or plate (I used a pie plate)

Freeze a a couple hours, or till half-frozen, and scrape with a fork

Repeat this a couple times, then add to a processor and consume as is, or

pour into a container with a secure lid, place back in freezer till frozen and scoop!

***

Basic Fruit Popsicle

Kumquat Popsicles

—

When it comes down to it, just freezing some fresh fruit or juice, is all you need!

You just blend or pour into a plate and  scrape it as described above, or continue on for more ideas!

-

Coconut water makes a great after-workout electrolyte replenesher on these hot days! You can use fresh, or store-bought (a good one will have nothing but pure coconut water)

Just pour into a flat pan/plate…

Then freeze…

Doesn’t coconut water freeze beautifully?

you can break it up …

Then use the processor…

–

–

Or, if you don’t have a processor, scrape for a snowcone — I like using my zester  to get a fine grate — or use a fork

Scoop ‘er up!

Here’s apple juice:

Just 100% Fresh juiced Apples!

Or, turn them into slushies!

Apricot-Peach “Slurpee,” Slushie or whatever else you wanna call it :’)

Or you can pour fruit juice into ice cube trays, freeze and then blend in the food processor for sorbet!

This is a great replenesher of green apple and celery. Oh, and it tastes yummy!

*****

Blending whole fruit is the same:

Here is an apricot popsicle

Apricots are true jewels, aren’t they?! So rare, they appear for only a short time, so get ‘em at their peak! They must be, for that super sweet nectar to make good popsicles.

Oh, and you can do the same fun shapes with ice cubes and fruit juices as you can with the jello! Why should they have all the fun?

I like this particular ice tray mold because it look great in drinks!

-

Berries, fruit pieces, zests and herbs, such as mint also make for nice cubes

Zesty cubes!

There’s still so much more to write about these subjects! But I think all this will give you  brain freeze, just the same .

Enjoy, and have fun!

Strix

It’s an hour, but let’s face it: you’re reading a post on a blog called BeStrixed. You can spare the time! So turn up the volume while you prepare your meal or whatever you’ gotta do. This is Must See DG!!!

uprooting-the-leading-causes-of-death

***

And now, for all you plant lovers…

I’ve been looking for an organic one of these for ages, but have been unsuccessful :’( . I decided to just get the regular and live with it (hopefully!)

So…time to play…

What Is It?

Okay, it’s a plant…

But what plant?

Okay, I know it looks like it could be a few different things…

Could it be?….

No? Am I being too tough on you?

Little closer, then…

Okay,

Here…

You got it now, right?

Okay, so maybe some of you gardeners out there can give it a shot…

Hmm….

Okay, here’s a hint:

I made this with it…

Now that’s a dead giveaway, Y’All. C’mon, now!

Strix

tnim etalocohc – Yep. Tastes like and bonus,SMELLS like! Awesomest herb ever. Try some!

Silky Araucania Ruca Yarn

/Cue Music   

“Raindrops on windows and whispers from willows

Shepherds of sea life from great whales to minnows

silver white tea leaves sun-kissed into greens

These are a few of my favorite things!”

/Cut Music

*

Okay, been a while since my last “Favorite Things” post…ya think? But here we go…

So, my favorite tea greens are ground up into Matcha, as I’ve mentioned; my favorite being Matcha from Mountain Rose Herbs which consistently offers superior quality for fantastic prices. You’ll not find that quality matcha for less.

***

A Touch of Evil (just a touch )

Jerusalem Artichoke Inulin Powder, from Natural Zing

Now, I normally do not recommend sweeteners aside from fresh fruits,and, really, it shouldn’t be needed much at all on a  NDE Diet. But, occasionally, when needed, I like to go as natural as is good –  this is my favorite:  One of the ever increasingly popular type of  inulins being used as sweetners; specifically, my favorite is Artichoke Inulin. (The most popular, well-known, and the “original” is chicory inulin*) This is not the  artichoke flower which may come to mind, but a different root veg called Jerusalem Artichoke,  also known as sunchoke. These were a “What Is It?” featured here on BeStrixed.

Artichoke inulin is available from a few sources; I get mine from Natural Zing – another “Favorites” places! Lots of raw-foodie good stuffs

By the way, fresh sunchokes, aka Jerusalem artichokes are great mashed and combined with cauliflower to make faux mashed potatoes! Delicious veggie!

I first tried inulin in chicory form, many years ago before I was an NDE, and, while it didn’t taste bad, it was not sweet enough for me, nor for the recipes I was making at the time. Whew! Glad those hyper-sweet days are long gone! Still it is much better than the alternatives such as Splenda, and saccharins out there, so if the artichoke is not available for you, the chicory may be one to try.

I have always liked stevia (combined with erythritol,which I also recommend – no laxative/gas/bloating effect; and better for some applications); however, Dr. Greger has recommended what is a safe amount of stevia, so bear that in mind (But also, pure unprocessed stevia seems to  have no problems**)One thing to remember, though, is that stevia doesn’t require large amounts anyway. I used to find erythritol in small independent vitamin shops (if lucky) or online in few places; it’s now everywhere. Again, sweeteners should not be used in large amounts in a Nutrient Dense Diet; but, I use it for the occasional beverage, for example, and moreso for guests dishes and desserts.  I’ve used it for Thousand Island dressing as well.

I really don’t like date sugar unless it is for a brown sugar substitute, for which it is perfect( See my No-Grains Granola, and my Essene breads/Manna/Raw/Ezekiel, etc.)Plus, way too much sugar, way too many calories, and…

…very grainy makes it less than ideal: See here what happens when you sift date sugar

Big difference!  Oh, and …

always check the label to see if it’s 100% dates…Yikes!Oat flour! And Wheat!

HOWEVER….

…You know there’s always one ;^)  On the plus side, fresh dates are very nutritious and don’t have to be excommunicated from your Eat To Live relig — uh, I mean, menu! ;^) ) Occasionally, they are fine. See my “Butterscotch Pudding” recipe

Luo Han Guo, pure,  is another sort of brown-sugar-ish flavor sweetener with a fruity-ish twist; I don’t like it, really. It’s got its own unique flavor which makes it use very limited. It can be found in combinations (with one of the sugar alcohols, for example),which improves it immensely; some being better than others. Basically fruit and, GRAS, it doesn’t seem to be bad; however, there are always critics.

As an aside, D mannose, commonly used to treat bladder infections, is sometimes found in sweeteners. It is also a “simple sugar molecule.”

Many other sweeteners out there, but I don’t or didn’t intend this to be a review of all faux sweeteners!

***

–> Back to the Artichoke Inulin —

*

I’d say, it’s about 70% as sweet as the same amount of sugar; HOWEVER, I must caution that my sweet sense is really heightened compared to the taste buds of someone consuming sugar at a standard rate. I haven’t had sugar in over 8 years; so, it probably would not be a choice of the average American-style-diet consumer. In fact, I know it wouldn’t. A standard diet eater may think this is maybe 40- to 50% as sweet as regular sugar.

It’s actually delicious.

Upsides –

Unlike all fake sweeteners, Jerusalem artichoke inulin has some nutritive value. Even the erythritol I mentioned is harmless, but it’s not nutritious — not by a long shot.

Healthful; pre-biotic;  It is white-ish; dissolves well (though best in warm to hot) and clear; has no aftertaste; no strange flavors or bitterness whatsoever; very “clean” taste; measures more like sugar; has an emulsifying ability, adding smoothness/creaminess, slight thickening; NO graininess at all, it’s powdered, but not dusty; goes with well with any type of recipe.

Downside

is the price . Still, if you are an NDE (Nutrient Dense Eater) who has healed from sugar addiction, then you  won’t need loads of it It does provide some calories,; though not too many, in my opinion.  Another you may like is Agave Inulin — higher calories; less expensive.

So, Artichoke Inulin –  my favorite, best recommendation for sweetening, when you must!

***

/Cue Music -

“Plant yarns,  and fabrics, compassionate satins

Pleathers and faux furs, save seals brutal lashes

Bees buzzing by with nectar on their knees…

These are a few of my favorite things!”

*

/Cut Music  

***

Araucania Ruca is a gorgeous drapey yarn made from sugarcane — Yes, THAT sugarcane! It is a perfect substitute for silk and is often mistaken for same. Stunning, silky and soft.

*

There are a plethora of plant yarns and fabrics so there is no need to rob animals of their skins and hair (and then eventually kill them, no matter how “humane” you are told they are treated).

Wendy-Peter Pan 4-Ply Fingering Yarn

Really, way too many favorites, but a stand out yarn for socks is Wendy Peter Pan “Happy 4-Ply” Bamboo/Nylon blend. The reason I love-love-love this yarn is because it is a true fingering weight yarn (I can use a quintuple 0 needle  for socks). The color — as with most bamboo — is stunning. It’s machine washable; strong(!); and wears very well. Feels mighty nice, too. No drapey socks, either; the nylon holds them up well.Wish they had solids!

Hemp yarns are great for accessories; here is just one way I’ve put this strong, sturdy yarn to use –a nice pair of working gloves :^)

I love hemp fabric. One would think it’s harsh; it’s not! Try my favorite, Hemp Traders. Lots of variety. Seriously, they’ve got hemp velvet and terry cloth — suede! Love it. All kinds of blends. Great place. Great service. Great products. I’ve bought tons from them.

_

Purlple Aronia Berries, powdered

And since I added that link to the agave inulin, a shoutout to Z-Naturals! A definite “Favorite Things” place. The fastest service I’ve ever experienced, good-quality products and  good prices.

I have been using their superfruits in my green smoothies — Purple Aronia berries and Seabuckthorn berries (though only available in powdered form and most products are in bulk.) A few other things I’ve ordered, all fab quality. Good stuff.

But of course You All know how I adore Mountain Rose Herbs. Def at the top of my Faves list! I’ve been shopping there for years and they just get better and better. Here’s a tip, though: If you phone order, make sure to get all you need when you call because, one, they will not allow you to add anything once they put your order through (as in you cannot call back even 1 minute later and add on; nor even right after they input it while you’re ordering!); so write it all down and have ready to order if you call; two, the shipping is expensive!

“Amla”Also known as INDIAN gooseberries

I’ve mentioned lots of stuff I get from MRH, including dried fruit; Iam so glad they offer  whole, dried Amla berries . I also love-LOVE their bilberries — super yummy in my GJGS’s! Elderberries, and, of course Maqui’s are two others I buy regularly. YES, I still use fresh fruit! But why deprive myself of this bounty when it’s available?

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*Chicory, by the way, is one of, if not the, original coffee substitute. The roots are roasted and ground. There are many variations of its use for coffee; so if you need one, a blend with chicory and dandelion is one you may want to try.

**That I am aware, pure stevia plant, meaning the green leaves, simply ground or used whole-leaf has no problems associated with it — if anyone knows any different, please leave let me know in the comments! The stevia most used and referred to is the highly processed and isolated white stevia powder.

More “Favorites” to come!

Poxacuatl 

Want something a bit more…say, scientific? Discover the nutritional FACTS with Dr. Greger

Poxacuatl

WHITE. The dreaded “white foods,” right? WRONG!  White foods are some of the most powerful on the planet. I for one, am tired of the white foods bashing and am taking a stand! Take a looksee…

Of course there are more like parsnips, durian, and jicama…

Some have white varieties such as white radishes; white pumpkins; white peaches; white  nectarines; white corn, etc.

Many seeds, nuts, and beans are white…

Some I’m not sure about such as guavas. Or, for example, kohlrabi (green or purple) which, if not young or of certain variety, can have inedible colored skin and only white parts to eat — like the black radishes I mentioned in my black foods post.

Of course we must avoid processed junkola, but that isn’t real food, is it?  I mean flour is an isolated processed part of a whole. Very few whole foods are the dreaded “white foods.” I’ll give you white potatoes and popcorn, but even those are sorta okay once in awhile.

But let’s set ‘em straight, shall we? Next time someone says to “avoid the ‘white foods,’” rattle off some of the above power foods. Educate them about the many delicious, healthful, anti-aging white foods that the Nutrient-Dense-Eaters among us eat to live  ;^)

1. Quince
2. Garlic
3. Galangal
4. Jerusalem Artichoke
5. White Lima Beans
6. Pignolis
7. White Chias
8. Rutabaga
9. Banana
10. Cashews
11. Sunflower Seeds
12. Cauliflower
13. Cherimoya
14. Chestnuts
15. Coconut
16. Turnips
17. White Figs
18. Onions
19. Ginger
20. White Grapes
21.  Mushrooms
22. Pears
23. Plantains

Can you think of some other white foods?

Strix

I was fooling around with ingredients and hit on an excellent petroleum jelly substitute.

To  make this

You can use a double boiler, if you have one; I find this little quickie bain marie to be most convenient, though you may find other ways to make your own. This is the same procedure as in my hand-made lotion.

Just an old jar lid placed at the bottom of a small saucepan

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And a non-breakable, non flammable, heat-resistant receptacle, such as a pyrex cup, on top (it does not touch the bottom of the pan).  Simmering water comes up about 1/4 – 1/3 up the sides, depending on how much the contents of the cup

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Here’s another one:

You can see my Lip Whip post for more visuals on what this process looks like

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So here’s the recipe

Accidental Gelly – A no-petroleum jelly

This is a very simple recipe, as you see, however it’s very sensitive to amounts of ingredients. For example a fuller teaspoon of wax will yield a noticeably firmer product. It can go from petroleum jelly to a balm. Still good and usable, but not a jelly. Try to level the measurement of wax.

As well it’s also easy to leave a lot of residual oil on the spoon. Castor is very thick, so scrape all of it in. 

It seems a slightly better texture is achieved when making the larger amount (You can give some away;  however it’s not a huge diff –  no biggie ).

 Although, making the small amounts help you see how your measuring worked. Any variation yields a jelly you’ll be happy with, I think

++++++++

No-troleum Jelly

1 tsp Carnauba wax (preferred, but candellila works well)

1 TB + 1 tsp Castor Oil

                   ***

For a larger amount:

1/4 C Castor* oil

1/2 ounce Candelilla Wax

Instructions:

Place wax in your receptacle.

Place the jar lid/ plate on the bottom of the pan.

Add water to pan. Amount depends on the size/depth of your receptacle: The idea is that it produces enough heat to melt the wax, but you do NOT want so much that it bubbles over and/or splashes into your mixture.

Never put a lid on top of the pan or receptacle to speed melting.

Place the receptacle  on top of the lid/plate (Or arrange on your double boiler as required) so it sits above the bottom of the pan (you don’t want it sitting on the bottom of the pan). Turn on the heat and allow water to boil till wax begins to melt.

Add oil and stir continuously, making sure any remaining wax melts and mixture becomes emulsified. Remove from heat and stir in aloe, if using. Pour immediately into clean receptacle. Allow to cool before use. Store with a snug lid.

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* Castor oil is best for what this recipe is aiming — “petroleum jelly”; I’ve tried lots of other oils and this, hands down, makes the best “Vaseline” substitute.

If you use something else, keep in mind with each change, swap, omission, or addition you are changing the resultant product. Feel free to try out other oils if you wish, however, you’ve been warned

Notes: It has been my experience that a preservative is not needed. Some good ones, just for your info, are grapefruit seed extract, benzoin, vitamin E and rosemary antioxidant (can find at MRH)

Again, any bit of extra changes the texture; so keep that in mind. The exception is a very small amount of aloe vera and doesn’t seem to effect much a detectable change. I cannot tell which of my gellies has it unless I check my label.

*

The addition of aloe is also fabulous for a bit of extranourishment and hydration for the lips; however, it’s not necessary. It makes it slightly creamier, but, functionally, it won’t make much difference or feel much different to wear

1 tsp carnauba + (1 TB + 1 tsp Castor Oil) + 1/4 tsp Aloe

This actually comes out the best in my opinion.

* ~ *

Just stir in the aloe completely.

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Alternate: Olive Oileum!

Don’t have or want to get any castor oil? Don’t want to do the double boil thang? Just like my basic lotion recipe, can use some good-quality olive oil!  It is, however, much different in texture from the castor oil — looser. (I want to say, “greasy,” but that has a negative connotation, doesn’t it?) It melts  –  as soon as it makes contact with skin; so,it’s definitely thinner and more oily. It’s not as thick as “petroleum jelly,” but, perhaps, some may like it. I wouldn’t keep this one in my purse or car, especially Summer.

It’s nice and clean with the olive oil coming through strong (so use a good one!)

Easy to do in the microwave:

My Olive Oileum Gelly

Nice and greeny

This is an easy, inexpensive, very basic petroleum jelly substitute; you can make in your microwave:

1 TB Olive Oil, good quality, organic, room temperature*

1/4 tsp + 1/8 tsp Carnauba or Candellila Wax

Heat  a microwave-safe receptacle (bowl, large pyrex, etc.) with water to boiling in microwave.
In a small, dry bowl, place the wax.
Place the bowl of wax into the water bath, making sure water covers bowl  sides by half (no higher than 2/3 or it will splash into the wax)
Place back in microwave. Let boil @ 30 second. -DO not let water boil over and into the wax

Remove from oven.

Stir gently to facilitate melting.
Return to microwave if not *thoroughly* melted.

Remove from microwave and immediately – gently, while stirring with a spoon (don’t whip) – add room temperature/warmed oil in a  stream, and continuously stir till combined.

Let cool a bit and pour into storage container of choice. Cool thoroughly before sealing.
Note: If the mixture seized and you have little pieces of wax (see photos below), just keep stirring. If still doesn’t dissolve, you must reheat the mixture or the crystalized wax will remain. You can microwave it: Place it back into the microwave in its quasi bain marie and heat at @ 10-second intervals, stirring between, till melted. Of course, generally, you don’t want to microwave your oil, but this is the only way to save it unless you reheat it in a bain marie/double boiler on the stove.
.

*Make sure your olive oil is room temp or warm; it will cause the wax to seize and harden on contact if cold. See below

Here is the gelly made with JOJOBA Oil

Did you know -- Jojoba is actually a plant wax?

It came out tinted a nice golden color.

1 tsp candelilla wax or carnauba wax

1 TB + 1 tsp jojoba oil (preferably organic)

This is a good but softer than a “petroleum jelly” gelly. Really nice if youwant the benefits of jojoba. I’ve become fonder of it and like it quite a bit; it is slightly…looser than petroleum jelly. Not quite as loose as using olive oil, but in between (better, in my opinion).

***

“Below”

Here are some pictures of what mishaps can occur:

Here is what it looks like when it seizes. You get chunks of hardened wax.

-

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Unlike the above, splashing water in your mixture is not fixable, though, you may find still usable.

Couldn’t get a good a pic of it, but, perhaps you can see the globules of water which will not emulsify:

_

When it cools, the water will still be there, sitting on the surface, and can be poured off. As I said, it may still be usable, but it may not be to your liking (mostly texturally).

*

Important:

When adding anything to the gelly (such as essential oils), it changes the gelly into a whip. Still great, but not a “Petroleum Jelly” sub. Essential oils have varying, volatile properties, and will alter textures dramatically. Certain ones, for example, would make a cream others a gel…and, some would or wouldn’t, depending on when added (!) or how much.

If you use them, add them when cooled as much as possible before it sets too-too much; you want to preserve the qualities of the essential oils and adding to boiling-hot mixtures kills them. And just know that additions will change the product

*************** AS ALWAYS ***************

Take caution when using and combining essential oils and consider possible allergic reactions. For example, here is a small list of commonly proclaimed cautions associated with some oils you will find on the internet. Often, I see the warning that Some herbs/essential oils should not be used by pregnant women or children, externally or internally, personally,  I err on the side of caution with those — Use responsibly.
*

EXTRA:

Uses for Coconut Oil

Oil risen to the top of coconut butter jar and solidified

Tip: If you buy coconut butter (and after all my ramblings about it, why wouldn’t you? )You probably drain the oil off (I drain that sucker till it’s but a bone-dry, thick paste!) Well, let me tell you, that oil is friggin’ expensive! Firstly, it’s organic; it’s pure, and fresh. People pay a lot for that stuff. My whole body ached when I threw it out once — ONCE — never again! So, yea, I’ve got a ton in my freezer, but, trust me, I can find ways to use it! (this is also a good coconut butter — I could go on for DAYS about coconut butter! )

Okay, so some uses: Facial cleanser — Spread over skin and wipe.

If you wear makeup, it is the ultimate makeup remover. No need to rub; the oily oil really just wipes it off. A soft cloth, lightly wiped over your face and neck and you’re good to go. Bonus: It is excellent at removing sunscreen. I despise the thick sunscreensthat coat the face; but they are the better ones. The coconut oil really pulls it off. I remove most of it as soon as I come in from my run; then the shower takes care of any residuals, and the coconut oil.

Use the oil to season your pans.

Use it to condition your cutting boards, too

And of course use it as a moisturizer (just know it’s very greasy so use very little).

You can add a bit to your liquid soaps and have your own moisturizing soap!

I’ve used it to make lip balms, but I really don’t care for it. It’s much better in small amounts used in a recipe, rather than being the dominant ingredient, if you follow me.

Another tip –  To drain the coconut well, place it for a few days upright in a warm location and do not move it. Let the oil rise to the top.  Drain. Then let it sit again for a day. Drain. It should be done by then. I drain it every time I open it, though, because there always seems to be a bit forming at the top (that little bit is no biggie in the long run, really). I always buy two jars and let the one sit, and it is super easy then to drain the second one which has sat undisturbed!

You can also set it upside down and all the oil rises to the top, but will be at the bottom of the jar when you open it .

The downside: the oil at the bottom will not get drained until you get to the bottom; at which time you’ll have the issue of draining it again. This way works a bit quicker than the alternate.

Coconut butter gets harder the cooler it gets, too, so realize it may be firm but still have a lot of oil in it. In cooler weather, I like to keep it near my dehydrator — upright or upside down — so it’s slightly warm and all the oil seeps out of the pulp, pooling at the top.

Any other uses for coconut oil to share? I know there are many more

Strix

New gloves pics up the gallery

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This is a simple sweater I’m working on.

I *Love* this yarn; it’s bamboo-cotton, called “Terra” from SWTC, home to some fantastic vegan yarns — “Jasper.”

Here is another great color I bought previously; I made a hat out of this gorgeous color — “Amber”…

I have to really emphasize that pictures of this yarn do not do it justice! It’s different when you see it live. It’s also different, as you imagine, when knitted. It has a gorgeous drape without being heavy. It’s stunning yarn. It makes even the most simple patterns look much, much nicer. Not too-too expensive, but worth every cent!

Oh, and bonus: No fussy skein! There is no fooling with it trying to find the proper end, no tangling, knotting, twisting. You just start knitting. I love that; It baffles me why all yarns don’t come ready to go like these :/

The “Onyx” is one of my favorites.

Again, pics are unjust! This produces a beautiful black fabric.

I bought these from one of my favorite yarn stores, YarnMarket; My other favorite (they have fantastic sales!) is WEBS. I like Knit Picks yarns (their needles more), but they don’t have as wide a variety for vegans; but what they do have is pretty good and very inexpensive — and that’s always good

I need to do a post on the vegan yarns I’ve used. The availability of good-quality AND colors, and oh, the variety — of vegan yarns nowadays is just fantastic (same for fabric). Five years ago it was fairly limited; now there are so many to choose, you won’t miss sticky ol’ animal hair (*ick*) one bit  ;^).

Besides…

WEAR YOUR OWN HAIR!

Strix