Coaching Cooking

Spring storms emerging wind strong freeing

Here’s your assignment: tranform these recipes to make a salad or soup. Hint: by addidng agar you are helping your joints and thickening a recipe. You may simply add it to a recipe, or follow directions on the pack to make a vegan “geleatin” Chia seeds soaked can also add a nutty thickener for recipes.

Also you can serve in small dessert bowls for fun. Recipes by Mary MacIntyre. Please feel free to share and please give credit here.

My Mama TOlde me....

Yogurt and agar can be used as substitutes for pudding. Grated carrot, raisens, or dried cherries can also be added. test 2 of your favorite spices( perhaps garlic and basil, or minced onion and nutmeg) into blend. This is another way to get the veggies into your family’s tummies.

My Mama TOlde me....

http://renegadehealth.com/blog/how-to-make-young-thai-coconut-yogurt/

How to Make Young Thai Coconut Yogurt - The Renegade Health Show Episode #362 Related Tags: coconut kefir, coconut meat, coconut yogurt, fermentation, how to ferment coconuts, young thai coconut yogurt
This show is the second in our two part series on how to ferment coconuts…

Last week we made coconut kefir and this week… coconut yogurt.

This is fun and easy-to-make, plus it tastes great!

And, by the way, if you’re making a lot of kefir, chances are you’ll have a LOT of coconut meat to play around with!

Take a look…

My Mama TOlde me....

Here’s the secrets you’ve been waiting for, and having a great video to show the details. Imagine a healthy dessert that also high in protein. Also see how she uses various herbs nd spices to help your body keep healthy sugar levels and digest the food better.

My Mama TOlde me....

More recipes from Tom Armstrong. Raw is fast, tasety and so much fun in the summer.

Marinara Sauce
1 ripe tomato, seeded and chopped (about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked or oil-packed
1/2 red bell pepper, chopped (about 1/2 cup)
2 T extra-virgin olive oil
1 T minced fresh basil, or 1 t dried
1 t dried oregano
1/2 t crushed garlic (1 clove)
1/4 t salt
Dash black pepper (optional)
Dash cayenne
Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for 3 days.
Pesto
2 cups basil leaves (stems removed), tightly packed
1/4 cup extra-virgin olive oil
1 t crushed garlic (2 cloves)
1/2 t salt
1/4 cup raw pine nuts
Place the basil, olive oil, garlic and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Do not overprocess: you should still see flecks of pine nuts throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.
Almond Mesquite Mylk
2 1/4 cup dry almonds (will become 3 1/4 cup after 8 hrs soaking). Remember to rinse well after soaking
1 1/2 T mesquite pod meal
1 t salt
1 vanilla bean or non-alcohol vanilla
Soak nuts in filtered water for recommended amount of time.
Drain nuts. Combine all ingredients, fill Vita Mix to top with filtered water. Process all ingredients until smooth. Strain ingredients through a piece of cheesecloth or nylon bag (or stocking), squeeze hard. Use mylk for cereal, dessert or alone. Dehydrate te “pulp” that is left after straining. Spread pulp on a Teflex sheet and dehydrate at 110 F until dry and flaky. Use as flour in bread recipes or for cookies.
Raw Chocolate
1 16 oz package of cacao paste
Agave (to taste)
Vanilla
Coconut oil (optional)
Nuts and/or Goji berries (optional)
Put cacao paste in Pyrex measuring cup and then place cup into pan with water (being careful not to let water overflow into cacao) — place pan on burner and put on low heat. Watch and let cacao melt but be sure not to let it get too hot (under 110 F). use a liquid thermometer or as long as you can put your finger in the liquid and leave for 4 or 5 seconds before it burns, it should be fine. As soon as cacao paste melts, add other ingredients and pour or spoon into molds or pan. Once it sets up, put in air-tight containers and store in refrigerator.

NM interlude get out in nature... Photo by Mary MacIntyre

Hot Summer days may challenge your desire to prepare food. Here are a few ideas to help you out.

PS her orginal recipe would include a little rum or other alcohol. I don’t drink. It was fine au naturale.

My Mama TOlde me....

I met Jean at a couple of lectures. She has terrific ideas and can help people with multiple dietary needs. As you read below, you’ll see how she has expanded her ways to help you and included even more resources! I heartily recommend her work for you to use.

Anything can happen

Let’s face it, sometimes during a hot summer, you may not feel like turning that oven on. Still hungering for a light dessert? Try these.

2-6 large fresh apricots
1/2- 2 cups of fresh coconut or shredded coconut
blended nuts of your choice (pecans for me)
optional almond butter, peanut butter
a dash of honey or agave
1 cup of dates or blended dried fruits

blend coconut, dates, and nuts.
puree apricots and honey

spread the date blend in shapes of cookies on a tray
pince edges and pour apricot puree in the middle
Chill in the fridge four 20 minutes or until an hour
Serve.

You can also turn these delights into small balls with the puree in the middle. Chill or freeze. Serve cold.

Here another idea. In cup cake (foil cups) use date-nut blend as a shell, and fill with apricot puree and ice cream. Freeze and serve cold.

If this is too much work, purchase your favorite cookies. Crumble and mix with date nut blend, and add puree. Or simply use the cookie as your base and spread a blend of your choice on top. Cookie sandwiches are fun with ice cream, nut butters, or one of the blends mentioned. Add protein to those sweet delights. Have fun with a healthy diet.
PS: Sunset has a cookie book Best Ever Cookies, where you can find over 100 cookie recipes.

In the storm...wind powerful SW photo by Mary MacIntyre

Sometimes I can get great buys at my Health Food Store. Recently tthe cherries were beginning to be too ripe and ditto with some Apricots. They became dollar specials. So I got some of both. Situations like these require fast thinking and prep: as although most of the fruit was excellent, they were not going to last long.

There’s just me in my house. Obviously a family could consume the fruit as is fast. Here’s what I did.

2 cups of cherries cleaned, pitted, and halved
6 large apricots cleaned, pitted, and quartered
1/8 cup shredded coconut
1/8 cup of water

Enough for three servings
Thus I put the extra in a small glass jar.

Blend the apricots, water, and coconut.
Pour into one or more serving bowls

Blend the cherries (separately)
Stir slowly into previous mix to create a pattern of your choice.
(Truthfully I just blended everything together. The swirl adds to the presentation.)

This recipe also is good by adding some collagen.
One can always add to the fun by adding yougurt, cream, or add ice cream to the top.

When refrigerated overnight the mixture thickens. It tastes even bettr cold and would be good as a small bowl with sliced fruit around the edge, or on crackers or toast to compliment breakfast.

Do you see the bear here? Imagine it! Photo by Mary MacIntyre

Summertime classics. These pies still sell out at the restaurants often!

Ingredients
Crust:
2 cups whole wheat on non-gluten flour. If you use a non gluten free flour, consider adding some nut butter or butter for added flavor.

Honey or agave add slowly to create a texture you prefer.
1/2 cup butter 1/4 cup olive or sesame oil. Or mix coconut oil and another light oil of choice.

Pinch salt
1 egg or no-egg whites or 3 tsps of agar agar
2 teaspoons vinegar
1/4 cup ice cold water
Filling:
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
Add 1 cup of raisins or non sugar sweetener
2 tablespoons minute tapioca
1 tablespoon rice flour
1/2 teaspoon lemon
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water (or vegan substitue)

Crust Preparation:
Directions
Blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:
Mix the rhubarb, strawberries,sweetener, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively.

Life is a marvelous painting

Imagine! No peaches ans apricots soup videos! Unlike the above recipes, I am going to use no sweetener. I want the taste of the fruit to resonate on your palate. If you can, find FRESH and RIPE fruit to use. ORganic always provides a less contaminated fruit, however if you have to use fresh “other” produce instead. Whever feasible: purchase locally grown produce.

The apricots and peaches look so tempting tonight. The peach was a little “green” and added more tart taste than I’d prefer. Thus the riper, the sweeter results you will have.

Choose 2-3 of each fruit. Wahsh, cut and blend.
Add sliced or chopped avocados to blended base. Soup is ready.
I added some mung bean sprouts and then some hemp oil and flaxseed oil and a little salt. These additions rounded out the tartness.

If you are not a vegan and are not worried about a “raw foods diet”,
then pull out yogurt (unsweetened) or whipped cream or just cream. Either add a dollup to the soup, swirl some in, or blend with the fruit.
You will increase your calories, and have more protein. Add blended ice and you will have a fun smoothie or parfait for the kids ( or adults who like to act like kids!). Summer delights can be fast and fun! Enjoy and share.

In a rush? Cook with us! Nibble,just too hungry to wait.

Here’s a few good ideas about watermelon soup. Today I made my own version. 4 inches or so of chopped watermelon. More for larger servings. Blend. Add a handful of mung bean sprouts and blend again. The sprouts add more protein. They also thicken the soup. Serve cold.

You could also or instead blend some of your favorite nuts. This variation creates a thicker creamier soup.

If you want a lighter soup, blend as instructed above, without sprouts. Add chopped fruits. Eamples: finely chopped apples, peaches, apricots or dried cherries, cranberries. Or you may want to splurge and add chopped mango and fresh blueberries. Chill until you are ready to serve. adding fruits instead of blending them keeps the joy of watermelon flavor and color and the distinct delicious flavors of each other fruit.

One of the chefs in the videos also said you could use other melons. If you are going to do this, the soups automatically are going to be heavier and a much more strong flavor. You might want to add a diluted juice base: water, cranberry juice, lemon juice and water, or lime juice and water. Banannas, pineapple, strawberries would be more appropiate complimenting fruits. Shredded coconut or coconut milk also would work well. A few sprigs of peppermint would make the soup look deliciously summer.

These soups are more filling than you expect but each capture summer’s freshness and won’t add the “weight”. Enjoy! Feel free to share.

My Mama TOlde me....

Substitute rapsberries.

Well I did not find the exact recipe, so you get some ideas for traditional procedures above. Below I will give you a quick idea that you can modify.

Fake raspberry mousse
1 box of raspberries (enough for 2-3 people)
1 cup of yogurt (plain)
1-2 teaspoons of agar, agar or
gelatin powder even jello could be used
2 ounces of coconut milk or shredded coconut
A little honey optional
(Optional add whipped cream)

Take half of the raspberries and mix in a blender or mixer until fluffy or firm. If not immediately firm don’t worry, you will let it sit awhile 10-15 minutes in the fridge. Stir in the rest of the raspberries.
Some people may prefer a slightly sweeter recipe. The coconut milk will add sweetness. However more honey could be added. Use sprigs of fresh peppermint leaves on edges. The less sweetener you use the better for people on restricted diets. I would use NO sweetener!

You also might experiment with a no yougurt non- dairy mousse. You could blend pinon nuts, or use coconut, blended mung bean sprouts and have a RAW FOOD version. There’ll be more ideas in the next blog! Have funn making your own new creations! Great Taste is excellent!

Now this has been updated. See ideas on the next blog for a raw food version where you will still add raspberries. Use only a little mango and add more raspberries.

My Mama TOlde me....

It’s summertime and unexpected guests may show up. Guests usually come in 4 categories:

1) From the office. These folks may need extra pampering.
2) Relatives. Less need to impress. Simple will be fine. They could have called.
3) Friends. Be spontaneous.
4) Kids friends: feed them whatever you planned for that meal.

Now it is summer and so you can do summer type meals which include abundant salalds, fruits, cold soups, barbeques, and sandwiches.

Thus feel no guilt to keep those fun foods on hand and you don’t have to be real fancy. Also remember the fast buffet idea.

Got veggies, cold cuts, greens, bread and some fruit? Hummus, leftovers, frozen pizza? Then take the ingredients and do a spread on your table. Pull out summer dishware, or paper plates and tell folks to make their own or dive in. Got someone who likes to grill or barbeque? Put them in charge and to work.

If you want some appetizers, keep a few cheeses in the fridge and dip ideas in a recipe box. Dips can be quick and healthy. A few unusual sauces or salsas, celery sticks or crackers and you can feed many.

Plan ahead: pick ingredients that you would eat anyway. Have some extra bottled water or juices. If you suddenly had five extra mouths to feed, could you stretch what you’d use for one meal? How? Watermelon can feed lots of people smaller slices. Salads can be stretched with a can of beans, sprouts, a few extra carrots or a couple of apples. Also use small bowls. Ditto cold soup: dilute it a bit more. Salad dressing add OJ. Drinks add ice. Be creative and have fun.

NM interlude get out in nature... Photo by Mary MacIntyre

Hope you enjoyed the weekend blog fest. If you missed that all my articles are still waiting for you. Summer is upon us, and some may be facing dreary times. Hopefully not you! Perhaps you could prepare 2-3 “gourmet gift baskets” to distribute to friends who are stuck in limitation, or poverty thinking. Abundance still exists even in the darkest of economic times. Abundance can be feelings and mindsets. Here’s a few ideas that a friend sent me.

Now I am not super hot on just sweet ideas. Think of gourmet foods, breads, muffins. In fact if you are a cooking whiz you might make some cookies, buy some fruits, create some pestos, get canned herring, or other favoerite treats that you know your friends will adore, and wrap them pretty or in a fun re-useable bag. Make your own card and presto: success! Think teas, beverages, fancy rice, special pastas, seasonal fruits. Mary