Jamaican Jerk Veggie Curry with Mahi Mahi

And now for some on the fly leftover Jamaican jerk ‘curry’ with whatever is in the vegetable crisper…

1/3 of a quart ball jar of leftover Jerk sauce. 1/3- 1/2 can of coconut milk. Purple cabbage from the garden, roughly chopped. A small handful of carrots from my Dad’s garden and a few thick slices of onion.

Turn the heat to medium, mix and simmer with a lid on for 3-4 minutes. Add the thickest part of some chopped kale, simmer for 3-4 minutes more with the lid on.

Add the rest of the chopped kale. Put the lid back on and simmer til it’s done.

Add some toasted (or raw) coconut flakes and serve with….

baked Jerk Mahi Mahi, leftover carrot ginger soup and hot ginger tea, yum!

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Carrot Ginger Soup

It’s that time of year again: I have about 20 pounds of carrots in my refrigerator from my Dad’s garden and our friends at Woven Roots Farm.  I also have about as much free time as…wait, what’s that?  Since the first week in September I have been busy and busier and I can’t complain about it one bit.  So this week’s recipe is all about carrots, and quickly!

My husband Dana and my brother Brian and I started selling our Fire Cider in stores around the Berkshires last September.  We have gotten so much support from so many people and local businesses (no, they are not the same thing!) all over the Berkshires and beyond: we are now officially in every state in New England and even Ohio.  It’s been a pretty amazing year for the three of us.  This fall for our one year anniversary we exhibited at the Big E for 6 days, handing out over 15,000 samples of our tonic.  This has led to us working pretty much nonstop for the past 4 weeks and counting.

One thing that has kept us going (aside from the Fire Cider, of course) has been sitting down for a home cooked meal together, at least a few times a week.  I am so used to cooking almost all of the food we eat that it’s been kind of a shock all this eating on the go- grabbing prepared food at the Co-op or The Creamery and  eating in restaurants at the end of a long workday, too tired to cook, or even go to our garden to harvest food.  So I feel reassured that once again, home cooking with farm fresh foods is the way to go for health, best flavor and my sanity as well.

Eating together is one of those things that is full of intangibles and is so very important to any family, be it your group of friends, your roommates or your parents, siblings and kids.  When we eat together we have a chance, maybe the only time all day or all week, when we are all doing the same thing, at the same time, together.  When we share a meal we have prepared together we share the energy and love we put into the food and we all receive the benefits.  Eating together is community building 101.  Speaking of the energy we get from our food, eating root vegetables helps me to to feel more grounded and connected to the earth, especially during times when I’m really busy!  This easy soup recipe calls for 3 root veggies: ginger, onion and carrots with some fresh herbs for a very colorful and nutrient dense meal.

This soup takes about 15 minutes of actual cooking time, with about 30 minutes of simmering and cooling, so make a double batch and save some for later in the week when you have less time to cook.  You can use the downtime while the soup simmers to sauté some greens in garlic and olive oil for a well-rounded, brightly colored meal that will surely leave you and your family feeling nourished, brighter and healthier.

Carrot and Ginger Soup with a swirl of cream or coconut milk, perfect fall food!

Serves 4 – Cooking Time 15 minutes – Total Time- 40 Minutes

Ingredients

 

Enough olive oil or coconut oil for sautéing the onion

medium yellow onion, sliced

1 & 1/2  pounds  carrots, cut into 1/4-inch rounds

4  cups  vegetable or mushroom broth

1  tablespoon or more fresh  grated ginger

1 1/2  teaspoons  salt

1/4  teaspoon black pepper or more to taste

Optional:

1/2  cup  heavy cream (Highlawn Farm!) or coconut milk

Fresh herbs for garnish: chopped parsley or dill

Procedure

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.

Stir in the carrots, broth, ginger, salt, and pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.

Using a wand blender or a vented stand blender, puree the soup until smooth. Return to pot and warm, if necessary, over medium heat.

If you want to add cream: whisk the cream in a small bowl until soft peaks form. Fold in a pinch of salt and chopped fresh herbs. Divide the soup among individual bowls and top with the herb cream.

For the coconut milk: use organic, canned coconut milk (not the light stuff, it just has water added) and blend well so that it is smooth.  Add the chopped herbs and serve the soup with ¼ cup swirled into each bowl.

If you are on a strict no sugar diet, try making this version of the soup using lots of leeks and just a few carrots for color and mild sweetness.

Best Hot Breakfast

Around this time last year I made a bunch of sauerkraut with my dad.  And then Dana and I discovered that it made an awesome compliment to fried eggs at breakfast.  So the sauerkraut went quickly.  When we planned our garden last spring, cabbages were on the top of our list.  Yesterday we harvested about a third of our crop: 22.5 pounds of cabbage.  Shredding it in the food processor went quickly and I layered the cabbage with 3 Tablespoons of salt for every 5 pounds of cabbage in one of our large pots.  Here’s the sauerkraut doing it’s lacto-fermentation under the weight of a big lid and some ball jars full of water.

Over 22 pounds of shredded cabbage turning into sauerkraut, this should last us a few months!

For a hot breakfast, how about a big handful of sauerkraut, plus eggs fried with onions, cumin seeds and paprika?  Try it as an alternative to a veggie omelet and get all the benefits of eating raw, naturally fermented food.  Then check out Nourishing Traditions by Sally Fallon!

Start your day off healthy with a big serving of fermented veggies at breakfast.

Ingredients:

A big handful or two of Sauerkraut, excess liquid squeezed out.  Set aside while you cook the onions and eggs to let the sauerkraut come up to room temperature.

Farm fresh eggs

Fat for frying: olive oil, butter or lard

Chopped onion or leeks (leeks are lower in sugars)

Whole cumin seeds

Paprika

Salt

Procedure:

Heat the fat in your skillet on medium.  Add the chopped onion or leeks and saute for a few minutes.

Add a generous sprinkle of the whole cumin seeds and let them cook for about a minute before adding the eggs to fry.  Cook your eggs, sprinkle with paprika and lightly salt, the sauerkraut will be plenty salty.

Onions and cumin seeds frying in lard from pork chops we cooked recently.

Serve the fried eggs and onions on top of the sauerkraut and serve immediately.  Dana likes his with 100% rye sourdough toast from these guys!

Greens and Golden Beet Salad

I spent the better part of last week in Somerville with my sister Elise- we had a great time delivering bottles of Fire Cider to prospective stores and cafe’s.  We also went to a hot yoga class taught by my friend and former coaching client Joanna.  It was an amazing class, I think I will have to make hot yoga a part of my practice.  Perhaps once monthly to start, it’s pretty intense!  South Boston Yoga, where Joanna teaches, is a great studio if you are in the area.

Even though Elise lives in an apartment she has made excellent use of the limited outdoor space available: a planter box in the driveway that she grew corn and golden beets in and another small raised bed where she’s growing tomatoes, onions, spaghetti squash and a rose-bush.  For lunch one day Elise thinned the beets out by picking 4 small ones and we ate them from root to tip!  Here’s a whole meal in one salad that takes just a few minutes to make…..

Ingredients for 2 Servings:

Young beet greens, chopped and placed on 2 big plates or shallow bowls.

3-4 small golden beets, boiled til just soft.  Elise mixed the leftover beet juice with a cube of home-made organic beef stock for a joint and immune boosting, mineral rich, hot drink.

about 1/3 of a medium-sized onion, thin sliced

a clove or two of crushed garlic

olive oil for sauteing

salt and black pepper to taste

1 tablespoon of Fire Cider

one whole sliced avocado

fresh goat or sheep cheese, we used the sheep yogurt-cheese from Sophia’s Greek Pantry, it’s some of the best Greek yogurt I’ve ever had, including the yogurt I had in Greece!

a handful of toasted walnuts

Procedure:

Separate the golden beets from the tender beet greens, chop the greens and spread between 2 plates or in shallow, wide bowls.

Boil the beets til tender.  While you wait for the beets, saute the onion and garlic with salt and pepper in olive oil over medium heat.  When the onions are soft and starting to brown, add the Fire Cider and turn off the heat.

Slice the beets while they are still hot.  Spread the beets over the greens, drizzle with olive oil, top with the sautéed onion and Fire Cider mixture.

Add a dollop of Greek yogurt or fresh sheep cheese, sprinkle with the toasted walnuts and a side of sliced avocado.

A Note About: the golden beets certainly tasted much less sweet than red beets and according to my ‘research’ on the internet there are about 18 grams of carbohydrates per cup or around 8 grams of carbs per 2.5 inch diameter beet.  So the golden beets are not a low carbohydrate food but not excessive either.  At this point, for me, portions matter as much as the carbohydrate count.  Eating small amounts of root vegetables and grains, even 100% rye sourdough bread, is a way to get healthy carbohydrates without causing candida symptoms.

Gazpacho Salad

It’s a salad! It’s a summer soup! It’s both, yum.

Here’s the latest recipe I’ve come up with for our Fire Cider Recipe Book due out late this fall, isn’t that right MVB Printmaker?!

Chop two large garden fresh tomatoes into bite sized pieces; thinly slice a ¼ of a medium white onion, thin slice or chop one medium cucumber.

Add crumbled mild goat feta and top with chopped fresh basil, about a handful will do.

Add an ounce or more of Fire Cider and a few healthy splashes of olive oil.  Mix well, taste and add more Fire Cider and salt to taste.  The tomatoes will give off a lot of delicious juice so plan to eat this chopped salad/soup with a big spoon.

Serves 2

A note about tomatoes: for me, cooked tomatoes are way too sweet to eat.  I have been eating small servings of fresh tomatoes this season with raw onion and Fire Cider, both of which help keep Candida in balance.

Cabbage Carrot Salad with Sassy Peanut Dressing

Just picked red cabbage, carrots, lettuce and parsley make for a healthy, quick lunch.

Dana made this for us for lunch yesterday, I helped by printing out brochures for the Pittsfield Coop Market Initiative! This is a quick and easy meal- it can be made in advance and keeps well in the fridge.  I think I will be making this for my next pot luck!

For the veggies:

Shred 1/2 a head of purple cabbage, grate a carrot or two plus about 1/3 of  a medium white onion, thinly sliced

Make the dressing by whisking together approximately:

1/2 cup peanut butter

a shy Tablespoon of sesame oil

1 teaspoon tamari plus salt to taste

2 teaspoons apple cider vinegar or 1 teaspoon each: mirin and brown rice vinegar

4 drops of liquid stevia

pinch of five spice powder

1 teaspoon of powdered or juiced ginger

srirracha and/or ground hot pepper to taste

juice of one lime

Add water to desired consistency at the end, taste and adjust flavors.

Add the dressing to the shredded veggies and toss to coat evenly.

Serve on a bed of lettuce and garnish with chopped parsley and salted, toasted sunflower seeds.

To make this into a more filling meal add cooked chicken, tempeh or tofu!

Camp Food and Travel Pictures: Cape Hatteras N.C.

The Chesapeake Bay Bridge-Tunnel, only 4 more hours to go!

Last week Dana drove us over 600 miles from the Berkshires to Frisco, NC on Cape Hatteras and back again, whew!   Our little ’84 Jetta was packed with camping equipment and of course, lots of food!  The state forest camp grounds were beautiful and totally worth the long drive to get there.  We camped for the first part of our trip and then moved a few miles down the road to a house on the beach that we shared with friends, what an awesome vacation!

The view of the Atlantic from our camp site in Frisco, NC

First I want to share my favorite way to enjoy avocados, with some tamari, wasabi and a spoon….

Chipolte, salt and lime on the left and my tamari and wasabi half on the right.

All you need is a spoon, and maybe someone to share the other half with : – )

Dana’s camp stove, which he took bike touring with him over a decade ago, decided it was time to retire when we tried to use it our first morning.  So we had to rely on the charcoal grill at our site.  Good thing we brought our cast iron pan!

Chopped cabbage, sauerkraut, bacon and eggs; everything you need for a hearty seaside breakfast.

I cooked the bacon first, then sauteed the cabbage, pushed everything to the side and fried the eggs in the rest of the bacon fat. Flax crackers and sun tea on the side. Eating directly out of the skillet means no dishes to do, we are on vacation after all!

One night for dinner we grilled asparagus and then cooked sausages and kale with mushrooms and onions in the skillet. Dinner is served.

Best beach house dinner: fresh fried mahi mahi fish tacos (‘slaw and corn tortillas not pictured) and sashimi tuna with bacon tacos. Gotta give Bill credit for the bacon and sashimi combo and the picture too!  I used romaine lettuce leaves to make my tacos, wicked good guys, you gotta try it!

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