IT'S A BOY!

My husband & I just got back from the ultra sound, and the lil' man showed all his glory for us to see! My husband has been convinced my entire pregnancy that we were having a son. When we conceived our child in Guatemala, we went to a beautiful island on Lake Atitlan, and I asked Saint Maximón on the Island for a healthy boy. That night was our 1 year anniversary, a couple weeks later I was pregnant, and the rest is history.

 


(frank and I riding on lake Atitlan, on our way to the island)

"Maximón is a folk saint venerated in various forms by Maya people of several towns in the highlands of Western Guatemala.
The origins of his cult are not very well understood by outsiders to the different Mayan religions, but Maximón is believed to be a form of the pre-Columbian Maya god Mam, blended with influences from Catholicism. Maximón may also be called San Simón. Originally, he was believed to be a Catholic priest who had looked after aboriginals during early 1600s. Maximón is represented by an effigy which resides in a different house each year, being moved in a procession during Holy Week. During the rest of the year, devotees visit Maximón in his chosen residence, offering money, spirits and cigars or cigarettes to gain his favour in exchange for good health, good crops, and marriage counseling, amongst other favours. The effigy invariably has a lit cigarette or cigar in its mouth, and in some places, it will have a hole in its mouth to allow the attendants to give it spirits to drink."

Maximón

Pretty cool & mystical stuff I'd say. I'll be posting our food and trip to guatemala very soon.

Annnnd back to the food!

My typical breakfast

spelt bagel with peanut butter, flax seeds, coconut, banana and honey.

For dinner a couple days ago I whipped up some blue corn tacos


They contain brown rice, mixed vegetables, lentils, black beans, & corn- topped with fresh spinach, carrots and guacamole. The sauce is made of tomatoes, chili powder, garlic, mustard powder, nutritional yeast and vegetable stock... with a smear of salsa.

For dinner 2 night ago I made some sort of okra dish with a bean/meatball on top


Having never cooked okra before, I had no idea what I was in for. The slimy/sticky substance that oozed out when I cut it totally threw me through a loop. I cooked it with fresh roma's, fresh garlic and corn. I then made yukon gold potato mash, topped it with the okra mix and topped that off with a meatball filled with kidney beans. It was good to everyone that ate it but I was less than thrilled, it was probably the hormones talking again.

A Very Happy Birthday 2 Me, Indeed

On October 30th of this year, I celebrated my 26th birthday. Laughingly enough in Detroit, My date of birth is also known as Devils Night.

Devil's Night in Detroit

"In Detroit and much of Michigan, the night is known infamously as Devil’s Night, a moniker now eternally linked with widespread arson. Devil’s Night was once, however, just a different name for more of the same: mischief. In spite of the notoriety of Devil’s Night, Detroit is not the only region to experience an escalation from pranks to arson on October, 30th. Camden, New Jersey had its own period of Mischief-Night-related arson in the 1990s that easily rivaled Detroit’s."

On top of this unruly phenomenon, another crazy event happens every last Friday of the month in Detroit, it's called Funk Night.

Funk Night in Detroit (and I say this with no ego, it's just fact) is the most successful monthly event Detroit has ever seen, and it just so happens to be my husbands (our family's) event. Frank plays all rare 45's, and we have guest bands, acts, and hosts to keep it consistently exciting. It's moved from venue to venue all over the city over the last 2 1/2 years, and increases in popularity on a monthly basis. We even won Best Party in America, and flew to NYC to accept the gracious award (picture shown in sidebar).

It just so happened that the two went hand in hand this month, and it was very exciting. Most importantly, I was presented a magnificent cake and was surprised with two of my favorite Detroit performers.

(i'm the funky skeleton)

The cake tasted amazing, and it was made by my very sweet friend Amber 

who runs the only award winning vegetarian restaurant in the metro area. 

She made it vegan & gluten free just for me, it was a beautiful surprise!

mmmmm..... turntable shaped cakes taste extra yummy.

(from right to left- Invincible, my husband, and Mudd from 5ELA)

The party was so much fun I had to share, It was a blast for all that attended. 

Thanks to everyone for making it the best birthday I've ever had!

Now, on to the FOOD :)

For my breakfast of champions, I had this simple yet GREAT start

It's just some fresh cooked steal cut oats, with a thick maple, banana sauce.

This dish was really easy to make, I just put some nut milk, grade B maple syrup,

raw pecans, and a touch of arrowroot in a sauce pan, and cooked it til' it became

a saucy texture. I lastly added fresh banana and topped it off with raw coconut. 

SO GOOD, can't wait to make it again!

Why the funk do you eat steel cut oats?

Well, for some it's just matter of time and preference. Steel cut oats take around 30 minutes

to cook, where regular oats take about 4 minutes. The longer cooking time endured however,

yields dramatically different results than the rolled oats. I prefer steel cut to rolled because

a) they are less processed

b) they have a great nutty flavor

c) the texture is firmer, chewier and more enjoyable for moi

d) they take longer to digest so you stay fuller, longer!

For Lunch I made what I like to lovingly call, THE BIG FAT UGLY

Teese stuffed soy burger on top of a samosa patty, garlic mushrooms, and a spinach/garlic 

spread on spelt bread.

You're probably asking yourself, What in the hell is that!?!

The soy burger patty is made from the soy ground round, formed into two patties- 

then pressed together with a thick layer of cheddar flavored Teese in the middle. 

I pan fried the burger for a long time to ensure it cooked all the way through. The

spinach/ garlic spread is just Mediterranean garlic spread with spinach & carrots.

WHAT THE FUNK IS SPELT?

"Spelt is an excellent substitute for wheat. It is rich in proteins, which can represent up to 15% of its constituents, as well as in fibre, Vitamin B complex and other vitamins, and minerals like magnesium and iron. Spelt is nourishing, energizing and is easy to digest. It is generally tolerated by people who are sensitive to gluten. In 1098, Hildegard von Bingen, the famous intellectual, artist, mystic and healer, wrote: “Spelt is the best of grains. It is rich, nourishing and milder than other grains. It strengthens the body and purifies the blood of those who eat it; it lifts the human spirit and lightens one’s mood.”

For dinner a couple days ago, I made a gluten free lasagna that tasted exactly like the real sha-bang.


I made it with brown rice lasagna pasta, tofu ricotta, vegetables & sauce. The ricotta was mind numbingly easy. I just used tofu that had been frozen, thawed and pressed- nutritional yeast, fresh garlic, basil, sea salt and pepper. That was it, and it tasted like the real deal. I then added fresh chopped kale, collards & spinach for some green power. I squished it all together with my hands. I layered it by placing tomato sauce on the bottom, pasta noodles, fresh zucchini, then ricotta- and repeated the process over and over.

on a side note, please enjoy this cunning picture of guard dude- taken at the outdoor Detroit market!

Ay-Yo kids, Eat Yo Veggies!

Hello fellow foodies & potential stalkers!

The other day for breakfast I had something I like to call, cheezy broccoli tofu. Served with some spelt bread & "sausage". mmmm.... baby likes.

with a blueberry shake


On Monday night I created a savory veggie tart, if you will - or if you won't.

Teff crust veggie tart with a rich dill cream sauce

First I made a quick teff flour crust made of water, oil, salt and teff. I then pressed it into a pie pan. I layered seasoned cauliflower, carrots, potatoes, celery, and baby portabella mushrooms. I used a small amount of bread crumbs to bind it all together. I finished the top layer with more potatoes and bread crumbs with spices. I also drizzled a small amount of vegetable stock over it to help add flavor while it cooked.

The sauce is super easy. I first started with a roux, consisting of cooked down earth balance and flour. I then gradually added barley/brown rice/amaranth milk, dill, miso & garlic.

Lastly for dinner tonight I made a big ol' stir fry, with lots of ginger, cashews & lots of brown rice miso

topped with Detroit grown sunflower sprouts

...On a couple of side notes- check out the super cute pit bull pup our friend just got!...


and here's a picture I took today of my baby belly, 17 weeks in the making.

"Fight the power, (soul power!)"

Sometimes, all you really want is mac & cheeze. There's no way around it, and nothing else can satisfy a mac & cheeze craving but simply mac & cheeze. So what's a pregnant hormone infested girl to do? Well, make some damn mac & cheeze before someone loses an eye!


Macadamia mac & cheese with roasted Brussels sprouts and BBQ tempeh.

I made this mac using blended macadamia nuts. I bought a big bag of roasted macadamias a while back that I never got around to eating as is, so i decided to turn them into a nut cheeze. It turned out really well! As usual I was too lazy to weigh out all the proportions, so I don't have a receipe for how I did it. I can tell you however that I used:

nutritional yeast, nuts, garlic, cumin, salt, turmeric and amaranth/brown rice milk for the sauce. I blended it in my food processor until it was a super creamy consistency- this took about 12 minutes.

I cooked up some of the glorious collard greens my neighbor brought me and folded them into the sauce. The noodles I used were brown rice noodles- and I topped it with a mixture of bread crumbs, basil, salt, pepper and fresh crushed garlic. What would of made it perfect was a tad bit of crushed red pepper flake, *note to self*. I then baked it at 425 for 17 minutes.

Bell's Two hearted pale ale battered onion rings (served with veggie burrito's Nicole style)

(recipe for beer batter taken from Vegan appetite) http://www.veganappetite.com/

1 cup soymilk
1 tsp apple cider vinegar
1 large onion (sweet)
1 cup flour (divided use)
1/2 tsp salt
1/2 tsp garlic powder
few grinds of pepper
3/4 cup beer
oil for frying

Combine the milk with the apple cider vinegar. Stir together and set aside.

Peel the onion and slice into rings about 1/2 an inch wide. Separate them and add to the milk/acv mixture. Let sit for an hour or so, stirring them every so often so they all get a dip in the liquid.

Heat your oil to about 350 degrees using whatever you normally use to fry. Even though you don't normally fry foods, of course.

Combine 1/2 cup flour, salt, pepper and the garlic powder in a pie plate. Then combine the beer with the remaining 1/2 cup flour in another pie plate.

Take the rings, one at a time, and dip them in the dry flour mixture, then in the beer/flour mixture. Drop in the oil and fry until golden. Drain on a brown bag then serve those golden rings of o's.

Homemade veggie chili & fresh pressed corn tortillas always hits the spot

And here is a crazy creation I came up with on the way home from yoga, very hungry indeed!
Tempeh latkes!

These turned out so well, I will be making them again and writing down a recipe to share. I just shredded potatoes into a bowl, added crumbled tempeh, mustard powder, garlic, fresh chives, salt and pepper. I bound them together with a small amount of tortilla flour and just fried them. They were so good, our friend that was over the day we made them actually came over the next day and asked if we had any left from yesterday because he couldn't stop thinking about them. LOL.

wakie-wakie, eggs and bakie!

ahhh Yes, eggs in a basket. Ever since I saw the movie V for Vendetta I always wanted to make a vegan version, so I did this morning.

Now I know what your thinking, egg yolks aren't that big! I didn't realize how off it looked until I made it, and if I were to make it again, I would use a smaller circle for the "yolk" center. Aside from the slight blunder I must say they were really delish.

I used local 100% spelt bread (because I am allergic to wheat but not spelt-yippie!), and cut out a hole. Then I cut slices of organic tofu the same size, then cut smaller circles inside of the large circles. First I pan fried the "yolks" and colored them with turmeric, garlic and salt. Then I put the whole thing together and lightly pan fried it in earth balance (in the movie they use butter). Lastly I set the oven for 350 degrees and baked for 10 minutes. While I was baking I shredded the potatoes, drained them till they were totally dry (if you have a ricer, it is a great way to get the water out) and I pan fried the hash browns in olive oil with some simple seasonings. WA-LA!

The other day my very sweet neighbors gave me some king kale from their garden. The greens were beautiful, so it was only fitting I made something beautiful to accompany them.



So I created this bad boy: Baked maple glazed pumpkin stuffed with dill pan fried tempeh, wild rice, carrots, yellow squash and local Detroit king kale in a savory brown rice miso sauce. Topped with home made candied pecans.



First I cut a pie pumpkin in half, scooped the guts out and saved the seeds. I used a pinch of salt, olive oil and cinnamon on the pumpkin. I put it on a baking sheet face up and baked for about 50 minutes at 425 degrees. 10 minutes before it was done i basted it in maple syrup.

I pan fried the tempeh and used fresh dill, garlic a small amount of soy sauce and nutritional yeast. I set that aside.

I then made the wild/brown rice mixture and cooked it in veggie stock and a bit of earth balance.

I chopped up the carrots and yellow squash and cooked them down in a brown miso soup stock. Lastly I added the kale, not to over cook it, and then added the pan seared tempeh last. When the rice was done I mixed it all together.

In a small pot I took 2 table spoons of a sugar, 2 table spoons of water and 1/4 cup of pecans. I cooked it down to a soft boil and until all the water was gone. Be careful they don't burn, it happens to the best of us. I then put them on a plate and separated them with a fork to cool.

when everything was said and done I put the dish together. Cooking time, 2 and a half hours. The taste, priceless.

Lastly, I made this dish a while ago. The husband liked it so much I thought it was worth mentioning:

Ham & cheeze baked sandwiches


I pan fried the crap out of thinly sliced smart dogs, then wrapped it all together in a pizza crust with some cashew cheese.

Well that's all I got for today, happy Friday ya'll!

I'mmmmmmmmm baaaaaaccccckkkkk!

"Nobody can go back and start a new beginning, but anyone can start today and make a new ending"

WOW!  I can't believe it has been sooooo long since I have blogged!  There is no good excuse, so I won't even bother.

If you are wondering whether or not I have continued cooking, I can assure you I have been... but definitely not as much. Perhaps a bout in confidence and lack of will power to blog created my over half a year hiatus, but I can only focus on the present and let go of the past.

Life has continued to be interesting and adventurous in my world, and I'm proud to say that events have turned from "the usual" to awe-inspiring.

I'm PREGNANT!

Basically the most exciting thing that could ever occur in my lifetime has finally come, and my everything around me has been changing full circle on many levels.

Everyday is a learning & growing experience, and another chance to change whatever it is we want to in our lives. My family, husband & friends are wonderful and supportive, and I'm lucky enough to have them in my life. My friends keep me smiling and laughing... one of the greatest gifts on the planet. I have everything I need to succeed and be happy, but most importantly the knowledge and will power to be healthy.

(in Mexico the day we found out I'm expecting)

This summer Frank and I traveled to Guatemala, Colorado, Mexico & Belize, I feel like I barely spent any time in Detroit during the summer but I'm glad I had the chance to experience such amazing and diverse places with all my senses. It was in Guatemala where we conceived and Mexico where I was struck with morning sickness and hit head on with the pregnancy.  **side note, morning sickness is a lie- it's all day sickness from hell!**

I'm almost 16 weeks pregnant today, and getting a bigger stomach every second. Staying vegan and pregnant has been a great struggle- my mind & body is constantly begging me to eat things I haven't eaten in years. I haven't eaten any meat, but I have eaten fish a couple of times, eggs a couple of times and cheese more than a handful of times. What is important is health during pregnancy, and all of the tests I have taken thus far have proven I am doing everything right in my diet. I will however continue to always cook vegan at home and continue to write my blog only glorifying vegan food. In my heart I will always believe in the lifestyle choice, even though I don't believe it is tailor fit for every walking individual on the planet.  

I am beyond excited to embark on this new chapter of my blog and life. Eating and cooking have always been my 2 favorite things to do, and I hope I can inspire someone somewhere to make something they wouldn't normally make or eat. 

With all this being said, I better jump into the food before you all forget this is really a food blog and not just all about me!

First off, the raw massaged Kale salad with sprouted quinoa and pecans. 

Massaging kale is essential if eating the vegetable raw. Massaging breaks down cell walls and helps your body to digest it better when eaten. It also makes the green less tough and gives it a lighter texture like lettuce.



For the dressing I used nama shoyu, lemon juice, Kenzoil (a local herb olive oil containing fresh basil, fresh garlic & spices), tahini, and a touch of maple syrup. It was amazing!

another great dish to be had is this special creation
Magic Hat beer battered coconut tofu served with a coconut curry papaya sauce....mmmmmmm!

The batter turned out so light, airy and crisp is was stunning. I used flour, coconut, a touch of salt and lots of magic hat beer. The sauce was off the hook too, I used coconut milk, yellow curry, a touch of gram masala for heat and ground up dried papaya for a kick. :)



and here we have some kick ass "meat balls" that can fool just about anyone 


I made them with vegan sausage, bread crumbs, fresh basil & garlic. Super easy, then I threw them in the deep frier for a couple of minutes until they are brown. They are atop a fresh made tomato sauce with minced squash. On the side is herb roasted potatoes.

Next we have some fresh rolls. Stuffed with assorted vegetables, a whole-lotta avocado and fresh sunflower sprouts. With a side of homemade peanut sauce.

Lastly I have a raw desert. One of the first I have ever made, and it was fantastic. I didn't use a recipe, just my intuition.

It is a raw mulberry torte, made from mulberries picked right outside my house and raspberries from my mother in laws house.  The crust is made from ground raw pecans, maple syrup, steel cut oats and a touch of young coconut. 

the sauce is made from young coconut pulp and a touch of maple syrup & cinnamon- it was soooo good :)

                * * *

In closing my first blog back, I would like to thank my new friend Megan for inspiring me to start back up.

Thank for reading, much love to you all!

Dance, too much booty in the pants

MMMM... Tofu scramble. I haven't made one in a while, this one was awesome (and gluten free too)


buckwheat tofu scramble

1 (12 oz) block firm organic tofu - pressed & crumbled
1 large carrot chopped
5 baby bella mushrooms chopped
1/2 medium size sweet onion chopped
1/2 large green bell pepper chopped
1/4cup corn
a couple handfuls of fresh spinach

1/2 cup dry buckwheat groats
1 cup veg stock

One of my most Delicious, gluten free inventions to date. First I cooked some buckwheat groats, exactly 1/2 cup buckwheat groats in 1 cup of veg stock. The groats are surprisingly mild in taste, similar to a rice.

I then pressed a block of tofu(to get the water out), and crumbled it into a hot pan with olive oil. I then added mushrooms, onion, green pepper, carrots, and corn. Once that was cooked good and proper, I seasoned with celery salt & nutritional yeast, turmeric, & mustard powder.

Lastly I added the cooked buckwheat groats and added fresh spinach. It was really, really good.

Last night Frank played records at this place called the Cass Cafe. We had a good time, the whole place was packed






A short video I took last night:


This morning we were feeling the pain of being in a super smokey environment, we both woke up with headaches.

I had my usual, just a little spiced up

Almond butter, brown rice cracker, banana, dried blue berries, hemp seeds, coconut & agave

And for the mister I made this

Apple fritters with walnuts, cherries, & hemp seeds

But I HAD to try it! Ever had a apple fritter doughnut? These taste just like them, only wayyy better for you.


Here is how I made it (makes the amount shown in the picture)

3/4 cup flour (I like King Arthur flour)
1 teaspoon baking powder
1/2 cup soy milk
2 table spoons agave nectar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 cup walnuts
1/6 cup dried Michigan cherries
1 table spoon hemp seeds
1/3cup chopped mackintosh apple

Garnish:

1/4cup chopped mackintosh apple
1 table spoon lemon juice
2 teaspoons turbinado organic sugar

I took the dry ingredients and mixed them together. Then added the wet ingredients, mixed those together then added them to the dry ingredients. Pretty easy, huh?

Lastly I added the nuts and cherries. I let it sit in the refrigerator for 15 min.(only because Frank was out at the post office)Then I fried it up in olive oil.

I garnished it with a cut up apple I let sit in lemon juice and sugar- With drizzled maple syrup on the cakes, it was the perfect touch.

What the funk are hemp seeds?

Hemp seeds are the shiznit.

"Cannabis hemp seeds contain all the essential amino acids and essential fatty acids necessary to maintain healthy human life. No other single plant source provides complete protein in such as easily digestible form, not has the oils essential to life in as perfect a ratio for human health and vitality.

Hempseed is the highest of any plant in essential fatty acids. Hempseed oil is among the lowest in saturated fats at 8% of total oil volume. The oil pressed from hempseed contains 55% linoleic acid (LA) and 25% linolenic acid (LNA). Only flax oil has more linolenic acid at 58%, but hempseed oil is the highest in total essential fatty acids at 80% of total oil volume.

“These essential fatty acids are responsible for our immune response. In the old country the peasants ate hemp butter. They were more resistant to disease than the nobility.” The higher classes wouldn’t eat hemp because the poor ate it. - R. Hamilton, ED.D., Ph.D. Medical Researcher-Biochemist U.C.L.A. Emeritus.

LA and LNA are involved in producing life energy from food and the movement of that energy throughout the body. Essential fatty acids govern growth, vitality, and state of mind.

LA and LNA are involved in transferring oxygen from the air in the lungs to every cell in the body. They play a part in holding oxygen in the cell membrane where it acts as a barrier to invading viruses and bacteria, neither of which thrive in the presence of oxygen.

The bent shape of the essential fatty acids keeps them from dissolving into each other. They are slippery and will not clog arteries like the sticky straight shaped saturated fats and the trans-fatty acids in cooking oils and shortenings that are made by subjecting polyunsaturated oils like LA and LNA to high temperatures during the refining process."

Excerpted from Hempseed Nutrition by Lynn Osburn

Soooo yea Kids- eat your seeds, plz!

The snow is NOT your friend

Arg! It's Saturday and I haven't left the house! My usual Saturday is filled with a trip to take trash mountain to the recycling center, and an outing to the Eastern Market to buy fresh produce. Neither of the two were accomplished today, and now I'm stir crazy again! The snow has completely covered my car, and earlier it was too crazy out to drive (the windshield wipers on our car broke) so I have kept myself busy at home.

Today we started off with a great fruit smoothie

I call it, "Tropical pineapple, pomegranate, raspberry"

I took a cup of frozen pineapple
1/2 cup fresh pomegranate
1/4 cup raspberries
a banana
some apple juice


this was sooooooo good!

Lunch was crafty too-

tempeh bread sticks

First I took some tempeh, and boiled it. I then coated it in a generous amount of olive oil & some Italian seasoning

I took some herb pizza dough, rolled it out.


put them on a lightly sprayed pizza stone


I cooked it for 10 min. at 425 like shown above, and then I took them out and moved them like so

and finished cooking them like this to make sure they cooked all the way around for another 10 min.

I would also like to add how proud I am of myself for not evening trying a single bite- Frank said they were "AMAZING" (said really loudly)

A couple side notes;

I got this cool widget on the side of my blog now, and it tells me what country the people are from who are reading my blog- I am totally blown away by it! I'm getting readers from ALL over the world, it's so exciting. Today I saw that I had a reader from Gaza, and I was in total awe. I never mentioned it in my blog, but I was deeply moved by what happened over there- to who ever read my blog from there, Thank you. My heart goes out to you and yours, I send you strength and love from Detroit- You have been in my thoughts immensely. I found this not that long ago and saved it to my computer. I know it was made by a local Detroit artist

the $50 pizza extravaganza

Since I'm always cooking, we thought it would be a treat to have someone else do the dirty work for a change. My husband and I were out of our usual district, and decided to hit up a pizza place called Amici's in Berkley, MI known for it's green mindset and vegan pizza options.

Now this usually would not be such a big deal, but the city where we dwell has next to NO vegan options. Granted there are a few places my man and I can dine, but not very many. So anything vegan friendly is a scarcity to find.

Trying out this new gluten free lifestyle I have literally been thrown into is really not fun. Actually, I hate it. I LOVE gluten filled products! I anxiously ordered the gluten free pizza option they had, and was very disappointed. Not disappointed because it was bad for being gluten free, but it was bad compared to the regular pizza dough they serve (which of course I had to try out too).

I understand this will take some self growth and tolerance, but I have yet to find it yet. I still find myself eating things with gluten in them, but then paying for it in pain the next day. Ugh, whats a gluten loving girl to do?

here is the pizza I had

gluten free pizza with vegan mozzarella, roasted garlic, spinach and mushrooms

It looks great, but it wasn't really all that in my book. The other issue I am coming to terms with is the absence of dairy cheese in my diet, I used to eat it on everything!

Frank got a pizza for himself, I warmed some up today for him and made something I like to call tofu sticks.


Vegan whole wheat pizza with mushrooms & pineapple with tofu sticks & asparagus

The tofu sticks were awesome, but a pain in the ass to pan fry. I had to flip all these bad boys by hand, making sure all sides were fried. I will say that this was worth all the time and effort tho. YUM!

The total of both pizza's, one 12' and the other 14' came to $40- with water to drink, and only paper plates to eat off of. So the whole night came to $50 after tip. Stunned that we just payed $50 bucks for bread, we vowed to never go there again.

My husband has been a strict vegan for almost 15 years, and when I met him I was a vegetarian for about 2 years. I'm excited about all the cool stuff I will learn and love about being vegan in the coming years, cooking vegan has changed everything about my life.




A couple months ago I tried to sprout raw almonds, and failed miserably. For some reason that discouraged me, and I haven't tried sprouting since. But alas, we now own a nice sprouting jar- so I am no longer afraid. This year I also plan on growing my own mushrooms on mushroom logs, so there is a lot to look forward to.


A quick sprouting lesson for ya'll;

Seeds are packed full with nutrients, but sprouted seeds are even better! As each grows, proteins, enzymes, vitamins and other nutrients increase. At the exact same time toxins and enzyme inhibitors are reduced, increasing digestibility.


c o n d i t i o n s f o r g r o w t h

Air - as any small plant, sprouts need air to breathe, without it they will succumb to mold and rot more easily. Don’t put them in sealed containers and make sure that they get enough.

Water - after a good soaking, sprouts need water every 12 hours at least and more if its hot. Regularity is key, if they are even slightly deprived in their first few days of life they will be permanently setback. In your efforts to keep them watered don’t drown them, they must be allowed to freely drain, else they will soon rot. If you let them dry they’ll die. If you let them soak they’ll choke.

Warmth - sprouts need to be kept warm to germinate and grow. Optimum temperatures vary but 70 to 75 f is a good start. Don’t let them get too hot or they’ll wilt, lose vitality and die. Colder temperatures will slow growth and are good for storage, but don’t freeze them.

Space - for best results, give your sprouts some room. Some sprouts can increase up to 30 times their size. Cramming them in a jar or overfilling a tray or bag will force them to compete for light and air, with inevitable casualties. Spread only a thin layer of seeds in trays, keep them mobile in bags and jars and remember they get bigger!

Light - most sprouts can’t use light in the first few days of growth, and many never need it. However, any that produce leaves will eventually need light to ‘green up’. Direct sunlight should be avoided unless it’s cold, as it can overheat your crop. Most sprouts will be fine if they get indirect natural light, there is no need to keep them dark.

Nutrients - adding liquid plant nutrients to the soak water will give the sprouts an extra boost that you will later enjoy. It is not necessary, but will increase their health, longevity and nutritional value. You can also mist the sprouts with a dilute solution after rinsing. Use a few drops of liquid kelp in water, or another organic plant feed.

w h a t t o d o

Soak organic seeds for 8 hours or overnight in lots of water, some larger seeds may need longer. Add a liquid feed to the water for extra nutrition.

Rinse sprouts well at least every 12 hours. Trays need careful spraying in the beginning as it washes away mold causing fungi, but try not to move sprouts around as they root. Once they’re fixed immerse them in water for at least half a minute. Swishing them about, (and especially inverting them,) helps to remove seed hulls.

Drain your sprouts well, standing water is a good way to encourage rot. Leave trays on an angle for a minute or so, or briefly put them on some tissue to wick the water away (don’t leave them on it or they may dry out.)

Harvest sprouts carefully by gently pulling ripe ones out from the rest. This allows less developed ones to continue growing so you get several harvests of perfect sprouts.

Store them in a plastic bag in a cool dark place, such as a fridge, and rinse them every 3 days or so. Most sprouts will keep at least a week like this and often longer.

from http://www.primalseeds.org/sprouting.htm

Well it's Friday, so I better stop babbling and go get ready to hit the party scene. Every other Monday my man plays records at the local pub in our hood, the party has become really successful and gets completely packed. Every other Monday after Frank plays we always end up having a party, check out last Monday at our place
 

Spinning on the decks is non-other than world famous DJ Dez- he is one of the most talented people in the city.

myspace.com/deejaydez <--- check him out!

Peace & Tofu grease

I shot the Sheriff, but I didn't shoot the Hippie(or did I?)

It's Sooooo cold in the D again, and I don't like it one bit. Other than that, life has been great and exciting- lots to do, just not enough time in the day.

I am happy to announce I got the job I was talking about a couple posts ago! I will be working full time (union&benefits) with the elderly, trying to get them excited about doing different activities in a Detroit nursing home. The last couple of years I have focused my energy on working with kids and young adults, so this will be quite a change. I am excited of what I will learn and take from this experience, I will keep you updated on what the job entails as I begin to work there.

I haven't cooked anything worth taking a picture of lately, But I guess that hasn't stopped me. Frank has been obsessed with this sandwich as of late, and I have been making a few too many of them

Naan burgers & Kale

See, they aren't that exciting- but Frank thinks other wise. I will however touch on a dish I made last year that was off the chain, for some reason I was too lazy to blog about it before.


Italian sausage, vegetable & navy bean filo purse atop garlic rosemary white bean puree, sauteed polenta and red zin/crimini/sage reduction


the inside

I will say, this was one of the most delicious things I made last year- or at least top 10. It was a rigorous process, but exciting none the less.

First I soaked the navy beans, then cooked them in veg stock. I made a puree of half of the beans, and added fresh garlic, a bit of soy milk & some fresh rosemary and salt. The bean puree is actually hidden underneath the purse, that's why it didn't show in the picture.

I sauteed onions, carrots, Italian sausage & the navy beans I cooked. I then took whole wheat philo-dough and lightly brushed each sheet with oil. I then made purses and forced them to close with a bit of extra olive oil.

I sauteed the polenta in earth balance and seasoned it with pepper and salt.

The reduction is one part veg stock that was cooked with fresh sage, then I added the red zin and crimini mushrooms. I cooked it down for a long time, then lastly added a small amount of arrowroot to thicken it.

TAA-DAA!

On a side note, check out these really cool hat pins our friend Adam made! He only made two, but of course we had to snag them. He made them especially for Funk Night last month


Our dog Jones demonstrating the use of the hat pin, she hated it.


The front of #1


#1 says D-town and has a garnet set into it


the back of #1


the front of #2. It has peridot set into it


the side of #2 says FUNK and has sapphires set into it

DETROIT, WHAT!?!

Happy Heart Day

Here is a brief A&E video on the history of Feb. 14th

hmmm...interesting.

Our neighbors & friends helped us to celebrate this special occasion in more ways than one. First we had some wonderful appetizers and a great bottle of wine to help us finish it up.

red & green bell pepper meatballs, marinara sauce. Strawberry dark chocolate cupcakes, dark chocolate pudding icing



The meatballs were super easy to make. I used vegan sausage, whole grain breadcrumbs, basil, oregano, some seasoning spice, green & red bell peppers & nutritional yeast. Mixed it all by hand, made the balls, pan fried them up then put them in the oven at 325 for 15 min. They went really fast. I garnished them with hearts I cut out of a red bell pepper.

The cupcake batter recipe came right out of Vegan Cupcakes Take Over the World I just added dark chocolate chips and chopped up strawberry pieces.

The icing I made myself from firm tofu, cocoa powder, powdered sugar, dark chocolate chips, & vanilla. It tastes like an amazing thick pudding frosting- the best!

We had an amazing night. We went to the Detroit Music Hall and saw Talib Kweli and an awesome poetry slam that was out of control. Then we headed off to Oslo where my husband played some records. After that we went to party with our homies @ their clothing & skateboard store; Division Street Boutique.

check out their clothing on the website
http://www.shop.divisionstreetboutique.com

Blog it like it's hot

So much to blog about, so little time. First for a laugh- I found these last year in eastern market and just found the pictures, I thought I would share





Isn't Hazel the cutest?

Now that I got that out of way, lets talk about the joys of almond butter



Almonds are amazing for you. I always buy the raw organic almond butter, to make sure I am getting all the benefits almonds have to offer me.

"Almonds are a very good source of vitamin E and manganese. Almonds are a good source of magnesium, copper, riboflavin (vitamin B2), and phosphorus. Fortunately, although one-quarter cup of almonds contains about 18 grams of fat, most of it (11 grams) is heart-healthy monounsaturated fat.

Although nuts are known to provide a variety of cardio-protective benefits, many avoid them for fear of weight gain. A prospective study published in the journal Obesity shows such fears are groundless. In fact, people who ate nuts at least twice a week were much less likely to gain weight than those who almost never ate nuts.

The 28-month study involving 8,865 adult men and women in Spain, found that participants who ate nuts at least two times per week were 31% less likely to gain weight than were participants who never or almost never ate nuts."

Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988 1988. PMID:15220.




almond butter sesame brown rice cake with bananas by far one of my favorite morning meals.

The shake of the day was great as always. I made Frank's favorite

peanut butter banana & chocolate shake

It sounds easy, cuz it is easy!

2 cups chocolate soy/almond/hemp milk
1/4 cup organic peanut butter
1 banana
(chocolate chips optional, and awesome)


Lunch was more than edible also. I made some hearty vegetable soup, and added some pasta for Frank because he is mildly obsessed with all things pasta.


It has veg stock, tomato paste, corn, peas, kidney beans, potatoes, broccoli, string beans, basil, oregano and spices.

And most importantly, dinner was awesome & I made the entire meal in 30 min.!


Having worked and lived in a kitchen for most of my life, I have an internal clock and cooking system that has never failed me. I NEVER use a timer for anything I make or bake- even baked good, I just KNOW when they are done. It's weird, and I can't explain it, but I will walk away from an oven, and come back when my internal buzzer goes off- and I never burn things or over cook- it's a phenomenon really.

Here's how I timed it. First I took this stuff


and I re hydrated it. Whenever you use dehydrated soy protein, it's soooo important to rehydrate it, and rinse it clean of the water you used to do so in. I take it, but it in a pot for 10 min. then I rinse it clean with cold water several times once it is puffy and ready to use.

In another bowl, I take a tortilla flour mixture, and knead it into a ball for 5 min. I then let that sit for 15 min.

In a soup pan I take the re-hydrated soy and cook it with a half cup of water, some tomato paste, corn, black beans, veg bouillon, chili powder, garlic powder, mustard powder, Cayenne pepper and salt. I let that simmer on low while I make the other stuff.

In a food processor I take a handful of raw cashews, nutritional yeast, cumin, turmeric, veg stock, garlic and salt. I process the heck out of it til it's really creamy. I put this in a pot and heat on low.

I then take my tortilla press, straight from Mexico

and press those little suckers into flat goodness.

I then fry up the tortillas. Top them with the "meat" mixture, cheese sauce and fresh greens. Slices of avocado always top it off.

I made these last year, the difference is I added orange & yellow bell pepper


and of course no meal would be complete without desert

papaya, kiwi, grapes, grapefruit, black berries & blueberries- oh my!

Happy eating to you and yours- and never forget, you are what you eat!

Yo momma, Yo Daddy, Yo Sista's a Vegan

So it actually warmed up this weekend, and it was oh so very exciting! You can really smell the spring coming, even if it was for just a couple of days. On Friday night my husband had to play records at a big party and someone had the nerve to steal my jacket! (I would like to take a moment of silence for one of my few & favorite jackets, I will never forget you.) The funny thing is, when you live in Detroit it's hard to trust anyone, even people you know or think you know. Just when you want to trust all others around you and believe that all people are inherently good, something always reminds you that some people just can't respect anyone or anything, and when you let your guard down it's easy to get burned. Well I got burned again, but all I can say is karma always comes back to those who steal, and whoever has my jacket will surely get what is coming to them.

Enjoy my jacket, jackass.


Anywho, my husband killed it on the dance floor as always- so at least the night was not a total bust. My man is an amazing DJ and has the BEST funk record collection in the city, I'm so proud to be his lady. When I'm not cooking, we are always working together on various projects and dreaming big of what we want to do next in the city. He supports me so much, and he just bought me a domain for my blog ( veganslaughterhouse.com). Baby, if you're reading this I love you more than anything in the world, thank you being my man- I am eternally grateful to the forces that finally brought us together!

So enough about my boring existence, lets get to the damn food!

Shake it baby, shake it!


I always try to make at least one smoothie a day. The other day I made an amazing raspberry smoothie- it contained;

1 cup raspberries
1/2 cup of blueberries
1 banana
3 cups organic soy milk
1/4 cup coconut milk
4 table spoons flax seed powder
2 table spoons agave nectar

this smoothie will hold you over til lunch, no doubt.

Now I made this a couple of days ago, but I've been so excited to share it with all of you

"amaranth breakfast pudding"

I LOVE rice pudding. The other day my manz and I went out to our favorite Mediterranean spot, and we were waited on by our favorite cute server who always hooks us up phat. She gave us some rice pudding, and I didn't have the heart to tell her we don't eat products with milk ( well to be honest very very rarely I have been known to eat some real cheese, but it is NEVER as satisfying as I want it to be. My husband is a very strict vegan, so there is no way in hell he would ever let anything non-vegan touch his lips(at least not intentionally). Needless to say I smiled and thanked her kindly, and fed it to my dogs. Watching them gobble the creamy goodness sparked my inspiration for some vegan rice-like pudding.

Our kitchen is always stocked, and we had a butt-load of amaranth just sitting around waiting to be consumed. The next morning I made the pudding and it was a knockout!

you will need;
1 cup amaranth
2 cups soy/rice/almond milk
1/4 cup of coconut milk
4 table spoons agave nectar
2 table spoons maple syrup
1/4 cup shredded coconut
2 tablespoons flax seed powder
a pinch of cinnamon
a pinch of nutmeg
vanilla extract or the inside of 1 dried vanilla bean
3 tablespoons arrowroot powder


1. First I took a soup pot and put some olive oil in it. I then lightly toasted the amaranth until it lightly popped.

2. I then washed the amaranth off in some cold water, and cooked it down with 2 1/2 cups of water for 25 min.

3. After the amaranth was fully cooked, I then added the soy milk and all the other ingredients except the arrowroot powder.

4. I then cooked together the remaining ingredients for another 20 min.

5. lastly I added the arrowroot to thicken it even further.

this dish is delish, and I have eaten it cold and warm- it is awesome both ways!

what the funk is amaranth & why do you eat it?

Amaranth (Amaranthus) has a colorful history, is highly nutritious, and the plant itself is extremely attractive and useful. Amaranth was a staple in the diets of pre-Columbian Aztecs, who believed it had supernatural powers and incorporated it into their religious ceremonies. Before the Spanish conquest in 1519, amaranth was associated with human sacrifice and the Aztec women made a mixture of ground amaranth seed, honey or human blood then shaped this mixture into idols that were eaten ceremoniously. This practice appalled the conquistadors who reasoned that eliminating the amaranth would also eliminate the sacrifices. The grain was forbidden by the Spanish, and consequently fell into obscurity for hundreds of years. If not for the fact that the cultivation of amaranth continued in a few remote areas of the Andes and Mexico, it may have become extinct and completely lost to us.

Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used.

Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C.

The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.

Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition.

taken from Complete Whole Grain Cookbook, by Aveline Kushi


For dinner a couple days ago I made a fantastic Indian spread, all it needed was some naan to top it off. BEHOLD MY CREATION

Spiced curried tofu with upma, finished with a curry coconut cilantro sauce

This was way easier to make than it looks. First I cooked the tofu. I made a mixture of raw curry powder, gram masala, mustard powder, ginger, garlic, turmeric & salt. I lightly coated the pieces of tofu with a canola oil spray, and then caked on the mixture goodness. I then pan fried them bad boys. At the end I added coconut oil to make them extra tasty.

Upma is a traditional Indian dish served as either a breakfast dish, or savory side to any meal. The upma I made is derived of semolina. It has green chile peppers and coriander leaves in it. I added cooked peas and carrots at the end. Upma cooks up really fast, and tastes great. It can also be made of rice.

The coconut curry sauce is 1/2 cup of coconut milk, a tablespoon of my curry mixture I made earlier, a little touch of agave nector and than at the end I added fresh cilantro and some arrowroot to thicken.

Why in the Funk do you love Coconut oil?

I use this brand, and stand by it

Well let me count thy ways.... Not only does it taste amazing (if your into that sort of thing) but it is also great for you! The KEY is that you must buy organic Extra virgin unrefined oil. It comes in jars and is usually solid. It melts quickly once it touches heat. You can also use it on your skin as a moisturizer, and is great in hair too!


an excerpt from an article "Health Living"

"Coconut oil is one of the smartest oils you can use in the kitchen today...It is the only oil that can withstand heat without oxidative damage, because of it's medium-chain triglicerides also called MCT's (lauric, caprillic, and capric acids)... These MCT's offer a myriad of health benefits. Lauric acid is the same acid compound found in mother's milk and contains very strong antiviral and antibacterial properties. MCT's are funneled directly to the liver and converted to energy (YAY) much like carbohydrates. THEY ARE NOT STORED AS FAT. Because MCT's are smaller, they permeate cell membranes more easily and METABOLISM INCREASES (YES!) helping you to LOSE weight. Better yet, multiple studies show that populations who consume high levels of coconut oil generally have lower levels of blood cholesterol and heart disease when compared to other cultures."

an informational video. A bit bland but you get the gist




and last but never least

Tamari roasted almond pesto bowties & asparagus spears. Finished with a white bean, white asparagus garlic sauce

mmmmm....this was really good. I had purchased a HUGE bag of basil at the eastern market and thought up this creation in my head.

To make the pesto;

In a food processor I added three huge handfuls of fresh basil, 1/2 cup of tamari roasted almonds, 3 table spoons nutritional yeast, 2 table spoons fresh garlic, and 1/8th cup of olive oil. And of course a pinch of salt to taste.

To make the white bean white asparagus garlic sauce;

I cooked down navy beans and white asparagus. After it cooled I drained the liquid and added it to a food processor. I blended it, added some water and veggie "beef" bouillon. Then added the fresh garlic and a bit of nutritional yeast. This sauce is really creamy and satisfying.

The asparagus spears are lightly cooked in fresh lemon juice and a touch of sea salt. Having seen the vast asparagus farms in Peru first hand, I can't help but buy the Peruvian asparagus while at Eastern Market (the Detroit open air market) and smile to myself.

I'm Alive! I'm really Alive!

Whoa- what a long strange trip it has been, let me-tell-ya! That was the sickest I have ever been in my entire life, and I wish it upon no one! I had an unbelievable combination of symptoms, that should of damn near killed me. Take a case of horrible food poisoning, add a lung and sinus infection, then slap on a case strep throat on there, then make sure your nose won't stop running and you can't stop coughing up brown mucus- and you might be somewhat close to what I was going through for over a week. I would like to take this time to thank my husband, for not only dealing with my misery but also taking care of me. What would I do without you?

I have never been one to get sick, I rarely ever do. From what I have heard I got what was going around, and it gave me a completely new appreciation for life, food, and health.

I ate next to nothing for over a week, food didn't look good and it sure as hell didn't taste very good. Even today I am not 100%, but at least my love for food is back in full force!

I made my first real meal yesterday, and it was cronic.

Cornmeal crusted stuffed tofu in a leek/portabella sauce with swiss chard

This meal was incredibly easy and tasty to make. I have been noticing an increase in stuffed tofu dishes on others blogs so I had to make one myself. I was very pleased with the way these bad boys fried up.

First I took some local extra firm tofu, and cut it into "cutlet" size pieces. I then chopped (very fine) broccoli and shitake mushrooms. I added a bit of olive oil and some seasonings. I cut open a slot in the tofu and stuffed them with the mixture. Then on a plate I put some soy milk, and on another plate right next to it I put some cornmeal, garlic, salt and pepper. I then took the stuffed tofu and soaked it in the soy milk, then dipped it in the cornmeal mixture. In a hot pan with vegetable oil I lighting fried each side of the tofu. I had the oven set at 450 degrees, and after I lightly fried the tofu I put it in the oven for 15 minutes.

In a sauce pan I had some hot olive oil, and I caramelized the leeks. Then I added the chopped portabellas and cooked it down until it was soft. I then added a cup 1/2 of water, some better than bouillan paste, and garlic. Mmmm...I love garlic, hopefully you do too. To thicken I used arrow-root powder, the only way to make a sauce!

what the funk is Arrowroot?

arrowroot starch = arrowroot powder = arrowroot = arrowroot flour This starch thickener has several advantages over cornstarch. It has a more neutral flavor, so it's a good thickener for delicately flavored sauces. It also works at a lower temperature, and tolerates acidic ingredients and prolonged cooking better. And while sauces thickened with cornstarch turn into a spongy mess if they're frozen, those made with arrowroot can be frozen and thawed with impunity. The downside is that arrowroot is pricier than cornstarch, and it's not a good thickener for dairy-based sauces, since it turns them slimy.

Tips:

• To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove the starchy flavor. Don't overcook--liquids thickened with some starches will thin again if cooked too long or at too high a temperature.

• Cornstarch, arrowroot, and tapioca are the most popular starch thickeners. They have different strengths and weaknesses, so it's a good idea to stock all three in your pantry.

• Starch thickeners give food a transparent, glistening sheen, which looks nice in a pie filling, but a bit artificial in a gravy or sauce. If you want high gloss, choose tapioca or arrowroot. If you want low gloss, choose cornstarch.

• Cornstarch is the best choice for thickening dairy-based sauces. Arrowroot becomes slimy when mixed with milk products.

• Choose arrowroot if you're thickening an acidic liquid. Cornstarch loses potency when mixed with acids.

• Sauces made with cornstarch turn spongy when they're frozen. If you plan to freeze a dish, use tapioca starch or arrowroot as a thickener.

• Starch thickeners don't add much flavor to a dish, although they can impart a starchy flavor if they're undercooked. If you worried that your thickener will mask delicate flavors in your dish, choose arrowroot. It's the most neutral tasting of the starch thickeners.

• Tapioca starch thickens quickly, and at a relatively low temperature. It's a good choice if you want to correct a sauce just before serving it.

http://www.foodsubs.com/ThickenStarch.html

I finally got sick!

Tis' nothing to celebrate, not in the least. On Thursday I went to my parent's house to spend time with the fam, my sister claimed she was feeling ill from a stomach/chest flu- I laughed and made her hug me anyways. Needless to say somehow, some way I caught the bug... and isn't fun or glorious at all.

I have been eating little things here and there- mostly fruit and emergenC. I did however make a delicious soup on Friday I want to share, I created another beloved soup from The Sprout House in Grosse Pointe. It's called Thai tofu peanut, and it totally kicks major ass.

First here is a picture of what you will need to create this awesome soup


You will need:
a small handful of ginger
1/2 cup peanut butter
3 carrots peeled and chopped
1 chopped onion
2 1/2 table spoons red curry paste
about 3 table spoons grade B maple syrup
3 table spoons "chicken" veggie stock
handful of chopped cilantro
1 bunch chopped green onion
1 1/2 cups wild rice
1/2 can garbanzo beans
1 can of coconut milk
(not pictured cuz I forgot!)
1 block firm tofu
and about 1/4 cup Lime juice
4 tablespoons arrowroot powder
(I also opted out on the garlic, as I realized I never tasted any garlic in theirs)

So it all goes down like this... First In a separate pot I cooked the wild rice. In another soup pot I caramelized the onion with some olive oil, then I added the chopped carrots and ginger- I cooked this down for about 10 min. I then added 9 cups of water and added the veggie stock. I then added curry paste, garbanzo beans, tofu, coconut milk, peanut butter. I let this cook down for another 20 min. When the rice is done I add it in, then lastly add the lime juice, arrowroot, maple syrup, green onion and cilantro. You only need to cook it for an additional 20 min. and then it's done, son!


It is so thick, hearty and delicious. This is by far Frank's favorite soup from there, and he claims it tasted exactly like it only better. I agree. We also had guests when I made this so 2 other taste testers gave it a raving thumbs up, it was a really big hit and was demolished really quick!

why in the funk do you use grade B maple syrup all the time?

"The trace mineral manganese is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. One ounce of maple syrup supplies 22.0% of the daily value for this very important trace mineral.

Maple syrup is a good sweetener to use if you are trying to protect the health of your heart. The zinc supplied by maple syrup, in addition to acting as an antioxidant, has other functions that can decrease the progression of atherosclerosis. Zinc is needed for the proper function of endothelial cells and helps to prevent the endothelial damage caused by oxidized LDL cholesterol and other oxidized fats. (The endothelium is the inner lining of blood vessels.) Endothelial membranes low in zinc are much more prone to injury. Additionally, studies have found that in adults deficient in manganese, the other trace mineral amply supplied in maple syrup, the level of HDL (the "good" cholesterol) is decreased.

Zinc and manganese are important allies in the immune system. Many types of immune cells appear to depend upon zinc for optimal function. Particularly in children, researchers have studied the effects of zinc deficiency (and zinc supplementation) on their immune response and their number of white blood cells, including specific studies on T lymphocytes, macrophages, and B cells (all types of white blood cells important for immune defenses). In these studies, zinc deficiency has been shown to compromise numbers of white blood cell and immune response, while zinc supplementation has been shown to restore conditions to normal. In addition to the role played by zinc, the manganese in maple syrup is important since, as a component of the antioxidant SOD, it helps lessen inflammation, thus supporting healing. In addition, manganese may also act as an immunostimulant.

Maple syrup may help to support reproductive health and provides special benefits for men. Zinc is concentrated more highly in the prostate than in any other human tissue, and low levels of zinc in this gland relate to a higher risk for prostate cancer. In fact, zinc is a mineral used therapeutically by healthcare practitioners to help reduce prostate size. Manganese may also play a role in supporting men's health since, as a catalyst in the synthesis of fatty acids and cholesterol, it also participates in the production of sex hormones, thus helping to maintain reproductive health.

Maple syrup is one of the many wonders of the world. This viscous amber liquid with its characteristic earthy sweet taste is made from the sap of either the sugar, black or red maple tree. The process of creating maple syrup begins with tapping (piercing) the tree, which allows the sap to run out freely. The collected clear, almost tasteless sap is then condensed by boiling, a process that helps to concentrate its initial single digit sugar content to more than 60%. This process also creates the characteristic flavor and deep color of the syrup. It takes approximately 40 liters (10 gal) of sap to be boiled down to 1 liter (1 quart) of syrup. mature sugar maple produces about 40 liters of sap during the 4-6 week sugaring season."

Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=115

I love to buy local Michigan maple syrup from the kind & friendly folks at Eastern Market.

could I find a smaller picture? I think not!

I also made some deep fried redskin chip/fries. These work great in the fryer, just don't forget to soak them after you cut them in cold water to release the starch. Dry them well before throwing them in the oil- water is oils enemy.


You will all be relieved in knowing I took trash mountain to the recycling center, where it will be turned into other products that I can recycle again and again.

On a side note, at the recycling center I go to there are several bins designated as trash for things that can't be recycled. I took of a picture of it

I had no idea redbull was not recyclable! I guess you learn something new everyday :-P