A Quinoa Refresher--Perfectly Perked Quinoa...FINALLY!

The last several times I have made quinoa I have come up short and disappointed with the finished product. Not willing to just leave it because quinoa is delicious, versatile and highly nutritious, I decided to research it further and try again. The end result- I am happy to say- was successful and delicious.
So, I wanted to share my findings with you...

Here is a link to one of the articles I read:
http://www.thekitchn.com/how-to-cook-quinoa-63344

And here is my adapted recipe:

Perfectly Perked Quinoa
From Kristi's Kitchen

Ingredients:

1 c. dry quinoa
2 c. filtered water
1 tsp. sea salt

Directions:

-Place all ingredients in a pot
-Heat to boiling, reduce heat slightly
-Simmer covered for twenty minutes and then beyond until you see that the quinoa has bloomed and that all the water has been absorbed (it took about 30 minutes total)

This turned out so nicely that I plan on going back through my quinoa recipes and adjusting them to meet this method! It was perfect!

Happy, Heathy Eating -Friends!

Apple & Date Fougasse (a French pastry bread)

From Kristi’s Kitchen

(Adapted and inspired by “Simply Baking” recipe on Cooking Channel)

Ingredients:

1 Filling recipe (see below)

3 ½ c. whole wheat pastry flour

2 ¼ tsp. sea salt

1 tsp. cinnamon

2 tsp. honey

2 tsp. yeast

1 ¼ c. warm filtered water

1 organic egg and 1 tbsp. filtered water

Directions:

-Put together filling

-Combine water and yeast in mixing bowl and let bloom for 5 minutes

-Add remaining ingredients into mixer and mix (using bread hook attachment) on low speed until combined

-Turn the mixer to high and knead the dough for 5 minutes

-On a well-floured surface, pat or roll dough out

-Place most of the filling -reserving a bit for garnishing- in the center of the dough and fold dough edges over like an envelop

-Turn fold side down onto floured surface

-Roll dough a second time into an oval –leafy shape

-Using a sharp knife, cut a whole down the center of the dough leaving an inch on either end

-Pull dough apart slightly

-Cut three more slits on either side of the middle and pull dough apart –making 6 separate smaller slits at this point your bread creation should look similar to a leaf)

-Brush with an egg wash and garnish with remaining apple slices and dates

-Cover and let rise in a warm place until it doubles in size

-Preheat oven to 400 degrees and bake for 20 minutes –until golden

Apple & Date Filling:

Ingredients:

½ of large crisp organic apple, thin sliced

6 dates, diced

1/8 tsp. sea salt

1/8 tsp. cinnamon

1/8 tsp. pure vanilla extract

1 tbsp. organic butter

Directions:

-Combine all ingredients in a sauce pot

-Sautee until just tender

-Remove from heat and set aside

*To dress this up and make a pastry dessert out of it…glaze it with a cream cheese icing –YUMMO!

** A tip the cooking show gave was to place a baking sheet of ice in the rack below the baking pastry so as to keep the dough from setting too quickly-gaining maximum rise. GREAT IDEA!

Makes 6 portions

My 4 year old daughter was inspired that we should do this together...we had a fabulous time and it turned out delicious...so much so that we made a second!

Cherry Chocolate Yogurt

From Kristi's Kitchen

Ingredients:

1/2 c. whole fat plain flavored organic Greek yogurt
8-10 frozen or fresh cherries, diced
12 drops chocolate flavored liquid Stevia
1/8 tsp. pure vanilla extract

Directions:

-Mix together and serve chilled

I made this for breakfast this morning...simple and delicious -a perfect alternative to the sugar loaded yogurt cups you buy in the supermarket!

Tex Mex Chicken

From Kristi’s Kitchen

Ingredients:

14 oz. coconut milk

1 recipe Tex Mex Roasted Tomatoes (recipe below)

¼ tsp. garlic powder

¼ tsp. sea salt (may need a bit more for balance in the end)

¼ tsp. xanthan gum OR kudzu powder

1 c. Beyond Organic Really Raw Cheddar, grated

1 ½ c. cooked, shredded organic chicken

2 tbsp. fresh cilantro leaves

Directions:

-Combine coconut milk, tomatoes, garlic powder and salt in a sauce pot

-Bring to a boil

-Whisk in xanthan gum OR kudzu powder –continue boiling for 3-5 minutes

-Stir in cheese and chicken

-Simmer for 5 more minutes

-Fold in fresh cilantro and serve over sautéed greens, quinoa or brown rice pasta

Roasted Tex Mex Tomatoes

From Kristi’s Kitchen

Ingredients:

6 roma tomatoes, 4 halfed & seeded plus 2 pureed & set aside

1 jalapeno, halfed & seeded

¼ large onion

4 garlic cloves, peeled

1 anaheim chili pepper, halfed and seeded**

3/4 tsp. sea salt (maybe a bit more after processed to balance flavor)

2 tbsp. grapeseed oil

Directions:

-Preheat oven to 400 degrees

-Place veggies face up on baking sheet

-Rub each with oil and sprinkle with sea salt

-Turn face down and roast for 25 minutes

- Cool and place in processor

-Combine with puree and use in recipe

**this is very spicy –for a little less heat use only half an anaheim

A Day For Pumpkin...and Muffin Creations!

I know we've past the height of holiday season and cooking but, I had one last can of pumpkin puree in my pantry and an itch to make something different for breakfast -break the monotony of normal... so, I settled in on muffins. Using a coconut flour base as my canvas, I created two muffins -one sweet and one savory...one for breakfast and one to sop up that line of giblet gravy left on your plate!

The coconut flour muffin base is simple and always the same no matter what the ingredients. Because coconut flour is pure fiber and has no natural leavening you use quite a bit of eggs...with this base you have the tool to concocted your own amazing and healthful muffin creations!

Coconut Flour Muffin Base 
(this is universal- seems to be the same in most every recipe I come across using coconut flour for baking)

1/4 c. sifted coconut flour
1/2 tsp. aluminum-free baking powder
1/2 tsp. sea salt (sometimes a bit more is needed to balance flavor)
3 organic eggs
2 1/2 tbsp. organic butter OR grapeseed oil

1/3 c. coconut palm crystals OR xylitol (for sweet muffins) OR 2 tbsp. (for savory applications)

The first 5 ingredients are primary -the sweetener amount can fluctuate according to taste and the other ingredients you are adding...but you will need some sweetener either way.

I found that 350 degrees is a great baking temperature and 16-20 minutes- filling the lined muffin tins halfway works out great every time (firm but springy is the texture you are looking for in a perfectly done muffin).



Pumpkin Cherry Muffins
From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour
1/2 tsp. sea salt
1/2 tsp. aluminum-free baking powder
1 1/2 tsp. pumpkin spice
1/3 c. coconut palm crystals OR xylitol
1/2 c. pumpkin puree
1 tsp. sugar-free vanilla
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil
1/3 c. diced fresh or frozen cherries

Directions:

-Preheat oven to 350 degrees and line 10 muffin tins with paper liners
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fold in cherries
-Fill each lined tin 1/2 full
-Bake in preheated oven for 18-20 minutes - until golden and springy to touch


Savory Sage & Pumpkin Muffins
From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour
3/4 tsp. sea salt (may need a bit more in the end to balance the batters flavor)
1/2 tsp. aluminum-free baking powder
2 tbsp. xylitol OR coconut palm crystals
1 tsp. ground sage
1/2 tsp. thyme
1/8 tsp. garlic
1/16 tsp. cayenne
1/16 tsp. allspice
1/16 tsp. nutmeg
1/16 tsp. cloves
Pinch of cinnamon
3 organic eggs
1/2 c. pumpkin puree
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil
2 1/2 tbsp. seasoned organic chicken stock (I use sea salt and garlic powder to season to taste)

Directions:

-Preheat oven to 350 degrees and line 8 muffin tins with paper liners
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fill each lined tin 1/2 full
-Bake in preheated oven for 16-18 minutes - until golden and springy to touch

As an option you could fold in 1/4 c. chopped walnuts or even try some dried cranberries...or both!


If you aren't plagued with egg allergies, coconut flour is really easy to work with and is a great alternative to whole grain flours in baking. It it very filling -one to 2 muffins is all you need to fill you up and keep you full. Savory and sweet applications work out equally as nice and the fiber it provides is fabulous for your health. And on top of that - it satisfies the desire for something "grainish" and  fills the "hole" if you are avoiding or moderating them as you should!

Science Class You Can Eat...Homemade Mozzarella and the Back Story

    I was in the grocery store the other day...I picked up a package of shredded mozzarella cheese -read the label and put it right back down...there in the ingredients column was "CELLULOSE'! For those who are wondering, "What's that?" It's WOOD and it's approved by the FDA and used as filler and anti-caking agent in processed foods. Last I checked, I'm not a beaver or a woodchuck so, finding wood in my food is very frustrating and disturbing to say the least! They bill it as good under the guides of providing folks with extra fiber that they need because of poor diet but, the truth is- if you're eating a healthy diet you don't need added fiber and you definitely don't need it from wood!

Back story noted...

I have been intrigued by the process of making cheese so, today I decided to turn it into science class (when you home school you can roll that way)...

I found a blog that outlined a pretty straight forward process and even posted step-by-step pictures:
http://www.goodtrueandbeautiful.com/2010/03/how-to-make-mozzarella/

Computer accessed, supplies in hand and eager taste buds both big and small - we set out to conquer the cheese making challenge and thus save ourselves from the grotesque cellulose monster...

The result was sweet success...
a delicious ball of fresh homemade - no cellulose added - mozzarella!

We went from milk to cheese in less than 30 minutes...the process was easy to follow and the result was fabulous! To celebrate our accomplishment, we made lunch...

Artichoke and Chicken Pizza Crisps with Homemade Mozzarella Cheese -SO GOOD!!!

Everyone gobbled it down -proud of their accomplishment!

Reflecting back on the process, there are a few adjustments I would make - the curds stuck to my cheese cloth which was difficult to untangle and the cheese needed just a bit more salt...I think on my next go I will set the curds aside on parchment paper and add a smaller amount of sea salt directly to the cheese as I knead and stretch it...over all the process was simple and very successful!

So glad we gave it a try -we will definitely be doing it again!

Spumoni Muffins...REALLY- They're Just THAT Good!!!

From Kristi’s Kitchen

Ingredients:

¼ c. coconut flour

1/3 c. raw coconut palm crystals OR xylitol

½ tsp. sea salt

¼ tsp. aluminum-free baking powder

1/3 c. chopped pistachios

3 organic eggs

1 ¼ tsp. almond extract

3 tbsp. Milk & Honey flavored Amasai (click on link to the right for info and purchasing)

2 tbsp. melted organic unsalted butter OR grapeseed oil

6-8 fresh or frozen sweet cherries, diced

Directions:

-Preheat oven to 350 degrees

-Combine dry (except pistachios & cherries) and wet ingredients separately

-Pour wet into dry and whisk until smooth

-Fold in pistachios & cherries

-Fill 8 lined muffin cups ½ full with batter

-Bake in preheated oven for 18 minutes

I made these for breakfast and couldn't believe my taste buds. If you like Spumoni -you will LOVE this...the combination of almond, pistachio and cherry is scrumptious!

makes 8 - 1 serving = 2 muffins (coconut flour muffins are very filling; less is more)

TIP: This delectable muffin may easily be turned into a fabulous dessert…While the muffins are hot out of the oven break apart a Beyond Organic Dark Chocolate Bar into 8 pieces and insert a piece into the center of each hot muffin. Let the muffins cool completely and ice with Homemade Vanilla Whipped Cream OR Healthy Non-Dairy Whipped Topping (I like “Mimic Crème’s Healthy Top: http://www.amazon.com/MimicCreme-Non-Dairy-Whippable-Substitute-16-Ounce/dp/B003D32WVQ) VIOLA...DESSERT! 

Whole Oat Flour Bread

I have had lots of folks in my life looking for gluten -free options here lately and I too am wanting to move my family to a gluten free diet so, today I decided to play with oat flour...
I had been told that you could replace up to 1/3 of the flour in your recipes with oat flour but, being the "all in" kind of person that I am... I wanted to experiment...


So, here is my first attempt at a whole oat flour bread recipe...it is dense & moist (yeast-free), it sliced up nicely and had a very delicious flavor! I served it with egg salad for lunch and everyone loved it...


Extremely good for a first go - Hope you enjoy it!

Whole Oat Flour Bread
From Kristi's Kitchen

Ingredients:

3 c. oat flour

1 ½ tsp. sea salt

1 tbsp. guar gum

1 tbsp. aluminum-free baking powder

1 ½ c. filtered water

¼ c. olive oil

1 tbsp. raw organic apple cider vinegar

3 organic eggs, beaten

Directions:

-Preheat oven to 375 degrees

-Combine dry ingredients and wet ingredients in separate bowls

-Mix wet into dry until smooth - this is a quick batter dough

-Pour into oiled 4x8 loaf pan

-Bake loaf in 375 degree oven for 40 minutes

-Cool in the pan for 15 minutes

-Remove from pan and cool completely on wire rack before slicing

Happy Eating!

Beyond Organic Dark Chocolate Scones

From Kristi’s Kitchen

Featured on Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 1/2 c. + 2 tbsp. spelt flour, extra for dusting and kneading
1/4 c. coconut palm crystals
2 tsp. baking powder

1/2 tsp. sea salt
4 bars Beyond Organic Dark Chocolate, broken into little squares
1 c. chilled plain flavored Amasai
1 tbsp. organic butter, melted
1/2 tsp. sugar-free vanilla

Directions:

-Heat oven to 375 degrees

-Line baking sheet with parchment

-Stir together flour, crystals, baking powder and salt in a large bowl

-Stir in chocolate chunks

-Stir Amasai into flour mixture, stirring just until ingredients are moistened

-Turn mixture out onto lightly floured surface (I use parchment for easy clean up)

-Knead gently until soft dough forms

-Flatten dough into 1” thick circle; cut into 10-12 2” rounds*

-Transfer rounds to prepared baking sheets, spacing 2 inches apart

-Brush with melted butter

-Bake 15 to 20 minutes or until lightly browned

 -Serve warm

*Rounds bake up nice sized, so if you desire them to be a bit smaller just cut each round in two

Simply Delicious (and not toxic) Popcorn...

From Kristi's Kitchen

Ingredients:

1/2 c. organic popping corn kernels
3 tbsp. organic extra virgin coconut oil OR grapeseed oil
1 tsp. sea salt, divided in half
3 tbsp. organic unsalted butter, melted

Directions:

-Heat oil on medium heat in large kettle or pot
-Add kernels and 1/2 tsp. sea salt to oil
-Lid the the pot (I use a nice pot with a clear lid
-Shake the pot every so often to keep the kernels moving
-Once kernels start popping, keep them moving until popping is complete
-Remove from heat
-Stir in butter and remaining salt

The total process takes about 10 minutes but, it is so worth it -delicious and free of the damaging affects of the microwave!

For more infomation on the damaging effects of microwave popcorn visit:
http://www.naturalnews.com/034386_microwave_popcorn_diacetyl_lungs.html


Blessings of Health!

Spelt Flour Biscuits

From Kristi's Kitchen

Ingredients:

2 c. fresh milled spelt flour
1 tbsp. aluminum-free baking powder
1 tap. sea salt
1 stick unsalted organic butter
1 c. filtered water (may need a tbsp. more)

Directions:

-Preheat oven to 425 degrees
-Combine flour, salt and baking powder
-Cut in the butter until pea-sized crumbles
-Add water and work into dough
-Lay out of floured surface -I use parchment for easy cleanup
-Pat to 1" thickness and cut with 2" glass or biscuit cutter
-Place on parchment lined baking sheet
-Bake in preheated oven for 15 minutes
- Serve with your favorite breakfast condiments

Makes 10 biscuits

Spelt...It's the new wheat!

Spelt is a whole grain- it's flour has the same texture as wheat flour. What makes it better than wheat is: 

1) As a grain, it has been less toyed with so it's pretty pure -the whole-whole grain

2) It's gluten free.

In my experimenting, I have determined that you can equally exchange spelt for wheat...so if your recipe calls for 2 cups flour -wheat or AP -you can replace it with 2 cups of spelt. The only thing I have noticed is that on certain recipes (namely biscuits) you might need to add a bit more liquid.

My kids love waffles so, I decided to give it a go with spelt...no one knew the difference and everyone said they were delicious...another "kid tested -mother approved" moment!

Here is my family's waffle recipe...it works equally as well with water or Le Croix and grapeseed oil or organic butter.

Enjoy!

Spelt Cinnamon Waffles

From Kristi's Kitchen

Ingredients:

1 3/4 c. fresh milled spelt flour

1 tbsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1/2 tsp. ground cinnamon

1 1/2  filtered water OR 1 can coconut flavored Le Croix sparkling water

1/2 c. grapeseed oil OR organic unsalted butter

2 tsp. sugar-free vanilla

2 organic eggs

Directions:

-Whisk all ingredients until smooth

-Ladle into waffle maker and cook until desired doneness.

We like ours topped with organic butter & honey OR peanut butter and cinnamon...it would be delicious topped with berries and organic whipped cream or a drizzle of organic maple syrup... the sky is the limit!

Happy Eating!

GMO - What You Should Know that Their Not Telling You!

In the last little while, GMO and Non GMO has come up in many conversations...folks fall into two catagories: those who know nothing of it and have never even heard of it and those wanting to know what it is -intuitively sensing something is amiss- and how to avoid it...so, here's a basic understanding of GMO and how to stay away from foods that contain it.

GMO stands for Genetically Modified Organisms. In simple terms, it is the process by which genetic material is forcibly transferred from one organism or plant to another in order to manipulate the plant's DNA to produce a specific result...such as plants producing their own pesticides or being able to tolerate herbicides. At first blush one would think, "Well, what's so bad about that?" But, the reality is that messing with genetics is pretty much akin to Frankenstein's lab and we all know the disaster that accompanied that! The really scary part is that research on the results of consuming GM Foods is not extensive so, we really don't know what its true effect will be (they have been proven to contribute to infertility)...even scarier is the fact that products (currently on our supermarket shelves) which contain GMO ingredients DO NOT have to be labeled as such! You should assume -unless labeled GMO FREE, NON GMO or USDA CERTIFIED ORGANIC- that any packaged or processed food you pick up contains at least one GMO ingredient. I can say this with absolute certainty because the majority of  packaged and processed foods contain a great deal of corn, soy and/or beet sugar. The fact is 80% + of these three crops are genetically modified in our country. For your health, stay away from conventional corn, soy and beets  along with products that contain them.

Purchase them certified organic or not at all!

I found the website below very helpful in educating myself on GMO...check it out for more extensive information and helpful shopping guides...

Non GMO Shopping Guide

Dr. Mercola (mercola.com) and Natural News (naturalnews.com) are also great resources for specifics on the latest research and products to avoid where GMO is concerned!

The key is education and action - BE PROACTIVE!

Future Generations will thank you and so will your health!

Organic or Not...The Frugal's Guide to Shopping...

If you're new to the world of organic, your first inclination is probably to assume that all fruits and veggies MUST be purchased organically. They may be purchased organically- it is the absolute best way to insure that your bases are completely covered- but, if you are on a budget like me you will be happy to note that there is a list of fruits and veggies that may be purchased "conventionally" -meaning not organic...
While talking all things health and nutrition with a friend this afternoon, I realized that this knowledge was not wide spread and might be helpful to put out there...so here it is...The place where Happy Eating and Happy Saving collide! Whoohoo!

Must Be Bought Organically - they drink in the pesticides:

Peaches, Nectarines
Apples, Pears
Sweet Bell Pepper (red, green, yellow)
Celery
Strawberries, Blueberries, Blackberries, Raspberries
Cherries
Kale, Collard Greens, Turnip Greens
Lettuces, Spinach
Grapes(Imported) - If they're USA grown they may be purchased conventionally
Carrots
Potatoes

May Be Purchased Conventionally:

Onion
Avocado
Sweet corn (frozen)
Pineapple
Mango
Asparagus
Sweet peas (frozen)
Kiwi
Cabbage
Eggplant
Papaya
Watermelon
Broccoli, Cauliflower
Tomato
Sweet potato
Bananas

The Environmental Working Group has a more extensive list on its website:
http://www.ewg.org/foodnews/list/

Another thing to be aware of is that 80+% of the corn and soy crops in our country are ladened with GMO (Genetically Modified Organisms). They have not completely uncovered the health ramifications of this so, buyer beware... best to buy corn organically and avoid soy unless its labeled Non-GMO....

Hope this is helpful... Happy Eating and Budgeting!