Desfiles de Boyeros & Lacto-Fermented Ginger Carrots

Hello friends! I hope you all had a great weekend... I did! The city we live in, San Ramon, is having a week long festival in the downtown area. There are lots of food, handmade crafts, handmade jewelry, music and MORE food. They also have several of those blow-up bouncing things with slides... Naomi loved it, of course! Yesterday they had their annual Ox Cart Parade. It was amazing to see over 100 pairs of bulls pulling the traditional ox carts that were used years ago (and still in use today!) to carry their sugar cane and coffee beans to the markets. Some had horns that were scary and impressive. Traditionally it is the men who lead their bulls along using goads, but there were also little boys and girls leading their bulls. Some of those bulls were so big they simply towered over the kids, but the kids had no fear. The youngest one I saw was a little boy about 5 years old leading baby bulls. It was so cute, but I wouldn't want Naomi doing that! At one point, a pair of bulls got aggressive and were pushing their master around and charging people... they weren't happy bulls (would you be?). It was pretty intense to watch. Thankfully we were up on a balcony with some friends, so we were safe :o) Of course we took lots of pictures... here are some of my favorites:

So today I want to share with you a yummy condiment of lacto-fermented carrots and ginger, using the fresh ginger I found a couple weeks ago. This is a great first-time introduction to lacto-fermentation because the sweetness from the carrots neutralizes the acidity that some people are not too fond of when they start out making their own lacto-fermented veggies. The taste is wonderfully delicious! Ginger carrots go really well with rich and spicy foods (especially Indian & Thai food!). I love it with my baked potatoes with lots of butter and its great with homemade coleslaw too.

This recipe is from Nourishing Traditions, but I changed the amount of sea salt because I personally think 1 tablespoon is a bit too much for one quart. I also changed the amount of whey, but you can put the whole 4 tablespoon if you like. I love the whey... so I use the full amount. I made over 2 quarts of this stuff and looking forward to using it!

Lacto-Fermented Ginger Carrots

Makes about 1 quart

• 4 cups grated carrots, tightly packed
• 1 Tbsp. freshly grated ginger
• 2 tsp. sea salt
• 2-4 Tbsp. whey (if you don't have it, use an additional 1 tsp of sea salt)

In a bowl, mixed all the ingredients together and let it sit for 15-30 minutes ("no-pound method"). Then pound for a few minutes to make sure all the juices are released. Place in a quart-sized jar and press down firmly with a pounder or meat hammer until juices cover the carrots, add water if needed to cover. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and put airlock on (if you don't have that... the lid will work fine). Leave at room temperature for about 3 days before transferring to cold storage.

GREAT NEWS: I will be doing a giveaway next week! Cultures for Health will be giving away one of their Fermented Vegetable Master for FREE! Make sure you check back next week and enter. I pray that you all will have a great week!

Read More

Spicy Fish Filets in Parchment Paper & Stir-fried Ginger Broccoli

You all remember my post about my fresh ginger last week, right? I received so many wonderful ideas (thank you everybody!) and will be saving many of them for future uses when I (hopefully) get more fresh ginger.

I want to share with you a scrumptious fish dinner that we had a several nights ago (inspired by the suggestions on my ginger post). Since we live in a country with the ocean on both sides... my hubby wanted me to do something with fresh fish at least once a week. So I decided to whip up some spicy sauce for the fish (Mahi Mahi) and put it on the grill in parchment paper. This was the first time (and won't be the last) we tried this and the results were delicious! The fish was so tender... almost melting in our mouths, but with a slight crispy edge. The sauce was just perfect... sweet, salty & spicy, all in the right balance.

I loved how easy and fast it was to prepare this! I am looking forward to making more of this with different sauces and fish. Warning: I made all this spontaneously... so there are no measurements. Be creative, adjust to your tastes and try it! Have fun!

Spicy Ginger Sauce

• Ginger, finely chopped
• Garlic, finely chopped
• Fermented soy sauce
• Coconut oil
• Sesame oil
• Fresh lime Juice
• Dried chile peppers
• Fresh ground black pepper

Start your grill. Mix ingredients together and set aside.

Fish Filets in Parchment Paper

• Aluminum foil
• Brown parchment paper
• Fish filets
• Spicy Ginger Sauce
• Onions, sliced

Cut the foil and line them with parchment paper of same size. Make shallow "boats". Place a portion of fish on each "boat". Top with Spicy Ginger Sauce and onions. Fold foil, with parchment paper, together at the center, then roll the ends in (now "packets"). Cook your "packets" on the grill for about 15-20 minutes (depending on how hot your grill is). It will be ready when it starts to get bubbly.

Stir-fried Ginger Broccoli

• 1 big head of broccoli, chopped
• Ginger, finely chopped
• Garlic, finely chopped
• Sea salt
• Black pepper
• Coconut oil

Warm oil in pan. Add ginger and garlic. Saute till lightly brown. Add broccoli and stir-fry lightly. Cover with a lid and let it "steam" for a few minutes till broccoli turns bright green (don't overcook it! Keep it crunchy). Add sea salt and black pepper.

Spicy Fish Filets in Parchment Paper &

Stir-fried Ginger Broccoli

Open the "packets" and serve with stir-fry ginger broccoli. Quick & simple, but so good!

Does that look yummy? Have a great weekend everybody!

Read More

Sweet Wholesome Wednesday: Creamy Lime Mousse

You all know that I have been overflowing with organic limes this past several weeks. We've been using them in our food, water, tea and desserts. I've been on the lookout for sweet recipes to use up all our limes, but haven't really found much that excited me.

So, while we were in the states, my sister gave me a fun raw food cookbook and there I found a delicious looking lime mousse recipe. Many of you probably remember my Aquacate del Chocolate and many have left me messages raving about it. Well, I am excited to share with you a raw and deliciously tart dessert made with avocados, again!

I just love how the avocado never fails to give such a creamy texture when you need it. Again, if you are making it for friends or family... DO NOT tell them what the main ingredient is! Let them savor it and then surprise them.

The mousse is surprisingly rich, considering that there is no butter or eggs in it. So this is great to serve it with some plain sweet cookies or you can just enjoy it alone. I made a few changes based on what I had in the kitchen and my tastes. Adjust the sweetness level according to your likeness... I actually like this on the tart side, but the rest of my family liked it sweeter.

This wonderful mousse is dairy-free, egg-free, sugar-free, nut-free & wheat-free... basically, it's vegan-friendly (except the honey).

Creamy Lime Mousse

By Marillyn Beard

• 5 ripe avocados, peeled & pitted
• 1/2 cup limes juice
• 1/4 cup packed lime zest (about 6 - 8 limes)
• 1/4 - 1/3 cup raw honey
• 2 Tbsp. coconut oil
• 2 tsp. vanilla extract
• 1/2 tsp sea salt
• 2 - 5 packets stevia (you can use more if you want it sweeter)

In your food processor (or blender), process all the ingredients except the stevia until smooth. Add stevia to taste and process. Scoop into a container and store in fridge to chill. Serve alone or with plain sweet cookies.

Oh! Before I forget, most of you probably notice my Foodista Featured Blog badge on the right sidebar. Last week Melissa (Editor of Foodista) left me a message on my blog... sharing with me the good news that they've selected me as their Foodista Food Blog of the Day for tomorrow, August 20th! My post for the Mango Cranberry Sherbet will be featured on the Foodista homepage for 24 hours. I am thrilled and honored! Thank you Melissa and Foodista!!

As usual... enjoy the mousse and let me know what you think!

Read More

Bookworm Report: Politically Incorrect Nutrition

Politically Incorrect Nutrition:

Finding Reality in the Mire of Food Industry Propaganda

I had the opportunity to read this book while we were in the states and thoroughly enjoyed it. Michael Barbee's well-researched and captivating book did an excellent job of exposing the myths regarding our most popular & unpopular foods and our most ingrained health assumptions. This book is a "must read" for everyone, even if you believe you are practicing good nutrition.

These days it is up to us to do our homework before making big health decisions. This book will help anyone sort through the confusion and options before making decisions. After reading this fascinating book, you will not be tricked into believing that your fluoridated water, soy foods, aspartame or green tea are as safe as their advocates claim.

If you have seen Food, Inc (which I haven't, but have heard a lot about it), this book is an excellent next step to healthy awareness and making healthier choices. Michael uses solid research from two non-profit organizations (and other sources too), the Weston A. Price Foundation (WAPF) and the Institute of Educational Therapy (IET). I have grown to appreciate WAPF as they are a wealth knowledge and my all-time favorite cookbook "Nourishing Traditions" is from that foundation.

Here's an overview of what Michael covers in this highly alluring book:

• Green Tea: A Cup of Contaminants
• Soy: No Wonder Food
• Cholesterol: Some Good News
• Conjugated Linoleic Acid: Can Beef and Butter Keep You Thin?
• Fluoridation: The Poisoning of America, Part 1
• Aspartame: The Poisoning of America, Part 2
• Osteoporosis: More Than Just Calcium
• Bovine Growth Hormone: (Some) Milk is Not Good for Anybody
• Eggs: More Good Cholesterol News
• Plastics & Microwaves: What Have We Done to Our Food?
• Vitamin C: Too Much of a Good Thing?
• Food Irradiation: The Public as Guinea Pigs
• Vegetarianism: Ethical and Dietary Considerations
• The Nonpyramid Food Guide

When I picked this book up to read... I didn't know what to expect, but I am extremely pleased with how well Michael covered everything promptly and to the point. I really enjoyed the honesty and passion that flows out of his of research and writing.

There are two things I liked and didn't like in the last chapter. I liked how he plainly stated that there is no "best diet"... no "one diet fits all" approach that is so common in USA, but I didn't like (and don't agree with) his "evolutional" lean about the human development. That's just my personal opinion, BUT overall this book is very well-written and refreshing. Next time you go to the library... check this out OR simply order it from Amazon for less than $11.

Sound bites from the Preface:

"...There is much confusion in the minds of many. And much fear. We have been told that a great number of cancer can be directly tied to the foods we eat - or don't eat. We want to be healthy. We want to do the right thing, but the overload of information and advice is causing many simply to throw up their hands in disgust, despair or resignation...

...It is easy to see the signs of a public out of tune with food: high rates of heart disease, osteoporosis, cancer, and the almost epidemic rates of obesity, diabetes, and hypothyroidism. If we continue to hide our heads in the sand about nutrition, or on the other hand, if we quickly jump on any new diet bandwagon without giving a close look at the science behind it, we will continue to fight a losing battle...

...This is no surprise, I'm sure. This is not news. But the extent to which the safety of what we eat and drink is affected by corporate influences and greed may come as a surprise. In fact, we should be outraged. Our health is at stake as we are poisoned daily with what should never be in our foods, and we are also poisoned with bad advise. Some of that advise is well-intentioned, but much of it is based on old, unscientific information. Some of it is based on myth. And some of that information is actually misinformation designed to keep the public ignorant while the food companies reap enormous profits..."

Happy Reading!

Read More

Honey Banana [Guava] Bread (Soaked)

I used to make this tasty "soaked" banana bread once a week, but stopped for a while to try other things. Now I am back to making this delicious banana bread that doesn't last a whole day with my family. Banana bread has always been so easy to make and the bananas here are so plentiful! I love how this bread doesn't make my stomach heavy or give me that tiredness that can happen after a sugar-high. I also love the fact that it is a great bread to make for breakfast with a tall glass of raw smoothie. Hmmm!

So, This time around I decided to try using guava in the banana bread. It came out sweet, moist and scrumptious! We have 4 organic guava trees growing these sweet, tart fruits like crazy! I still have lots of limes growing and now the guavas! Ohmigoodness! LOL! Last week I tried to make guava paste, but it ended up coming out like guava butter. It tastes delicious! We really enjoy it on our weekly banana bread now.

For those who aren't familiar with the "soaking" process, please read this before reading on. You will learn a lot about this simple old-fashioned practice and benefit greatly from it.

You can make this fantastic simple banana bread any way you want... with or without guava. Try adding blueberries or raspberries! That was our FAVORITE when we lived in the states or you can keep it just bananas. I used freshly grounded Hard White Wheat berries and really like the results.

If you don't have guavas or just want plain yummy banana bread... add 1/2 banana. For those who have milk allergies, you can use 2 cups water plus 2 Tbsp. whey, lemon juice or apple cider vinegar in place of the cultured dairy. Adapted from Nourishing Traditions.

Honey Banana [Guava] Bread (Soaked)

By Marillyn Beard - Makes one 9' by 4' loaf

• 3 cups spelt or whole wheat flour
• 2 cups buttermilk, kefir or yogurt (or water with 2 Tbsp. acid medium)

Mix flour and cultured dairy throughly. Soak in a warm place for 12-24 hours. The bread will rise better if soaked for 24 hours.

• 3 eggs, lightly beaten
• 1 tsp. sea salt
• 1/3 cup honey (you can up this to 1/2 cup if you want it sweeter)
• 2 tsp. baking soda
• 1/4 cup butter and/or coconut oil
• 2 very ripe bananas, mashed
• 1 cup guava, scoop out seeds & chop (optional)
• 1/2 cup chopped nuts (optional)

Mix in remaining ingredients. Pour into a well-greased and floured loaf glass pan. Bake at 350 degrees for about 1 1/2 hours or till a toothpick comes out clean.

NOTE: I use this variation sometimes - Banana Spice Bread

Add 1/4 tsp. nutmeg, 1 tsp. cinnamon & 1/4 tsp. ground ginger to the batter before pouring into the loaf pan.

Enjoy with lots of butter!

Read More

Brown Rice & Millet Pancakes (Blender-style & Soaked)

Good morning everybody!!

I decided to try out the "blender-style" of making pancakes this morning and LOVE it. This is great for those who don't have a grain mill, but want to use whole grain berries to make their own flour. This is an easy way to do it without a grain mill. I got this idea from Lindsay @ Passionate Homemaking, whom she got from Sue Gregg. I am very interested in getting a couple of Sue Gregg's cookbooks, maybe someday!

Anyway, I decided to use brown rice and millet for two reasons... one, I wanted to try some gluten-free pancakes and... two, because my mom is very sensitive to wheat. You can use this with any kind of raw whole grain (kamut, spelt, oats, etc..) and blend it with cultured dairy or alternative acid medium. Then "soak" it overnight and blend it in the morning with the rest of the ingredients. I decided to add a little more grain than what the recipe called for and used an alternative acid medium. My mom was over-the-top excited to try these pancakes out and LOVED them. It came out crispy and chewy, with a slight grainy texture and mild earthy flavor. 

These gluten-free & dairy-free pancakes tastes great simply with honey or maple syrup. You can also make this egg-free by omitting the egg... so altogether this can be a vegan gluten-free breakfast treat!

Brown Rice & Millet Pancakes (Blender-style & Soaked)

• 1 1/2 cups water w/ 2 Tbsp. apple cider vinegar or lemon juice.
• 2 Tbsp. coconut oil or olive oil
• 1 tsp. vanilla
• 1 cup millet & 1 cup brown rice (or about 2 1/4 cup flour total)

Combine the ingredients above in your blender and blend for 3 minutes if using whole grains or 1 minute if using flour (if you are using flour, you might just want to mix it in a bowl). Cover and allow to sit for 12-24 hours.

In the morning, add the following ingredients and blend for a minute more.

• 1 egg (optional, instead use additional liquid... just enough to begin the swirl)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. sea salt
• 1-2 Tbsp. freshly ground flaxseed (optional)

Prepare the pancakes on a warmed, lightly greased cast-iron griddle. This recipe makes about 15 or more pancakes.

Have a great morning making these!

Read More

Spicy Sweet Find: Fresh Ginger!!

Last Friday, at the feria, I found a beautiful pile of FRESH ginger! I used to be able to get these often when we lived in Jaco, but haven't been able to find any here in San Ramon till now. I paid 800 colones (about $1.25) for 1 Kilo (2.2 pounds)... talk about a spicy sweet deal!!

Did you know that the skin on fresh ginger peels off like a breeze? Oh yeah! It is nothing like the dried, leathery kind that you find in your grocery store and a pain to peel. Don't they look beautiful?

10 Health Benefits of Ginger

Ginger has been used as a natural remedy for many ailments for centuries. Now, science is catching up and researchers around the world are finding that ginger works wonders in the treatment of everything from cancer to migraines. Here are ten health benefits of this powerful herb:

Ovarian Cancer Treatment
Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied.

Colon Cancer Prevention
A study at the University of Minnesota found that ginger may slow the growth of colorectal cancer cells.

Morning Sickness
A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness.

Motion Sickness Remedy
Ginger has been shown to be an effective remedy for the nausea associated with motion sickness.

Reduces Pain and Inflammation
One study showed that ginger has anti-inflammatory properties and is a powerful natural painkiller.

Heartburn Relief
Ginger has long been used as a natural heartburn remedy. It is most often taken in the form of tea for this purpose.

Cold and Flu Prevention and Treatment
Ginger has long been used as a natural treatment for colds and the flu. Many people also find ginger to be helpful in the case of stomach flus or food poisoning, which is not surprising given the positive effects ginger has upon the digestive tract.

Migraine Relief
Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.

Menstrual Cramp Relief
In Chinese medicine, ginger tea with brown sugar is used in the treatment of menstrual cramps.

Prevention of Diabetic Nephropathy
A study done on diabetic rats found that those rats given ginger had a reduced incidence of diabetic nephropathy (kidney damage).

- Eat This!

I am so excited to try different things with it... here are my ideas:

• Ginger Ice Cream
• Lacto-fermented Pickled Ginger
• Dried Ginger
• Ginger Ale
• Gingerbread
• Lacto-fermented Ginger Carrots (SO GOOD!)
• Ginger Juice

If you had a bagful of fresh ginger... what would you do with it? Please share your ideas & recipes!

Read More