A few weekend things..

My house is on the market again. Been meaning to post the pictures in case anyone wants to buy it...cause you never know. It's a really lovely house. I'll be sad to leave but it's time to go. 

So I'm a wee bit behind but I want to throw out a few mini blogs I've been meaning to post.

First, have you seen the cover of Serena and Lily's catalog for the spring/summer? Here's a sneak peak of it in case you don't get it. Love the cover photo...it's stunning and makes me want to buy all of their linens.

 Love the pink rug and yellow duvet combo.

Also, I recently found a great nail polish remover called Peacekeeper that's virtually non toxic. It really works without the horrible toxic fumes. Finally! Find the whole line of eco products at www.iamapeacekeeper.com

Saving the best for last...as my husband and I work on cleaning up our diet for the spring/summer season with the help of a local Naturopath...we've been trying more healthy cleanse-type recipes. 

Here's a Healthy Rice Crispy Treat recipe I've been making from her cleanse coobook to help with sugar cravings. Mind you, it has a sweetener in it, but it's low glycemic and high in protein.

 

You need: 

3/4 cups of brown rice crispy cereal (gluten free, no sugar kind)

3/4 cup of brown rice syrup

1 cup of almond butter (no sugar kind). 

Directions:

Butter a 9x12 dish.  Heat up syrup and almond butter in a pan on low/medium heat, after it melts together, fold it into the rice crispys in a separate bowl and stir gently. After thoroughly mixed, spread the whole mixture into the pan you just buttered. Let cool for 30 minutes and they are done! So good.  And you can add anything you want - nuts, dried fruit etc. So easy, so fast!

Your great grandmother's ketchup

This is off the beaten path for Modish living, but I really think the topic of food fermentation is very interesting. I learned alot about fermented foods years ago when I was trying to whole-foods my way out of a thyroid condition. I basically found these foods to be packed full of enzymes and probiotics, and they basically digest themselves and help digest most of the meal you eat them with. So healthy. They also contain a higher level of vitamins and nutrients when compared to regular foods. 

So when I came across this recipe today for fermented ketchup from Nourished Kitchen, I thought I'd better pass it on. I will be making this for sure.  How good will it feel to feed your kids an ultra healthy ketchup!

Homemade Ketchup: Ingredients

• 2 cups tomato paste, preferably homemade
• 1/4 cup raw honey, maple syrup or whole unrefined cane sugar 
• 1/4 cup plus 2 tablespoons fresh whey*, divided
• 2 tablespoons raw apple cider vinegar, plus extra for thinning the ketchup, if desired
• 1 teaspoon unrefined sea salt
• 1 teaspoon allspice
• 1/2 teaspoon ground cloves

Homemade Ketchup: Method

1. Spoon tomato paste into a large mixing bowl and fold in raw honey or other natural sweetener of choice.
2. Whisk in one-quarter cup fresh whey or vegetable starter culture into the sweetened tomato paste along with apple cider vinegar, sea salt, allspice and cloves.  Continue whisking these ingredients together until the paste is smooth and uniform.
3. Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons fresh whey or vegetable starter culture, cover loosely with a cloth or lid and allow the ketchup to sit at room temperature, undisturbed, for three to five days.
4. After three to five days, uncover the homemade ketchup and give it a thorough stir before transferring to the refrigerator.  Naturally fermented homemade ketchup will keep for several months in the refrigerator.

TIME: 5 minutes (active), 3 to 5 days (fermentation)
YIELD: about 1 pint.
DAIRY-FREE? Omit fresh whey and substitute one packet vegetable starter culture (see sources) dissolved in one-quarter cup plus two tablespoons filtered water.

Happy Wednesday!

First off, don't you love this living room?  The colors ofcourse, but also the great big ottoman in pink.

Also, Gluten Free Goddess just posted a recipe for Creamy Broccoli Soup. Perfect warm, healthy food for this harsh winter we're having. I'll be making it tonight. I'll let you know. It looks delicious doesn't it?

Cream of Broccoli Soup Recipe with Coconut Milk
You'll need:
1 tablespoon olive oil
2 cloves of garlic, chopped
1/4 cup diced onion
1 inch of fresh ginger, peeled and chopped
1 teaspoon gluten-free curry paste- mild or hot, to taste
5 cups fresh broccoli, rough cut
3 cups of peeled diced gold potatoes
Fresh water, as needed
Sea salt and ground pepper, to taste
A handful of fresh parsley, roughly chopped
1 cup coconut milk, or to taste

Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, ginger and curry paste (this seasons the oil). Add in the cut up broccoli and gold potatoes. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to. Add the chopped parsley. Season with sea salt and fresh pepper, to taste.

Bring the vegetables to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook for twenty minutes or so, until the potatoes are fork tender. Remove the pot from the heat. Use an immersion blender to puree the soup. Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil the pureed soup).

It's official. Winter is here.

I realized today that the weather we've experienced so far up here in the corners of Massachusetts has not really been winter. Winter is what we had today and yesterday. It's not the throw on a coat and hat and a pair of flats type weather we've been lucky enough to have the past few weeks. 

Winter up here is a wear all your layers, slushy-muck on the streets, dry skin,  windshield scraping, cold catching time of the year. There are positives too of course, but since I don't ski, I don't count them.

That said, I'm trying to get into the spirit.  Which basically means getting out the slow cooker, UGGS and NorthFace gear and putting away all my pretty shoes and hats.

Luckily I love the slow cooker in the winter so I spent some time today researching some new recipes to try. The recipe I posted below happens to be from a great Gluten Free Blog. Doesn't it look delicious? I love the combo of garlic, tomatoes and pomegranate (I know what you're thinking, pomegranate and beef???). I'm going to try this one as soon as I can locate a large chunk of grass-fed beef. Karina also references the slow cooker book, Make it Fast, Cook it Slow in her blog.  I think this book was written specifically for me to help me through these tough winter months. Fast, easy, fresh, natural, and slow to cook in the slow-cooker. Perfect.

Slow Cooker Grass Fed Beef in Pomegranate Sauce Recipe

1 1/2 to 2 pounds grass fed beef or buffalo roast or steak, fat trimmed if necessary
Sea salt
Light olive oil, as needed
1 onion, sliced
4-5 cloves garlic, chopped
1 cup unsweetened pomegranate juice
1 14-oz can Muir Glen fire roasted crushed tomatoes
1/4 cup balsamic vinegar- omit for yeast-free
1/8 cup pure maple syrup- or use agave to keep it lower glycemic
1/2 cup fresh cranberries or golden raisins
1 teaspoon dried French herb mix or Bouquet Garni
A small pinch of cinnamon

Salt the beef on all sides. Wait a few minutes. Get your slow cooker situated and turned on to High.
Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.
Add a small dash of olive oil to the crock. Add in sliced onion and garlic. Stir to coat with the olive oil. Place the beef on top. Pour in the pomegranate juice, crushed tomatoes, balsamic vinegar and maple syrup. Stir to combine. Add the cranberries or raisins, dried herbs, a pinch of cinnamon, sea salt and ground pepper. Stir a little bit to co-mingle ingredients. Cover and let the magic happen- about 4 to 5 hours.
 

By the way, you may be wondering - why am I posting recipes about beef when I started off this blog talking about veganism? I'm not alienating the vegan diet. I do hope to evolve more towards a vegan diet in the summer months, but in the winter time when it's cold, I decided that I need warming foods. My acupuncturist talks alot about this.  There are people who have warm body types (Chinese medicine talk) that can handle lighter fare and colder foods all year round, and then there are bodies that are cooler and need the strength of warmer, cooked food. Meat is very grounding  and warm in nature and really helps add bulk to a meal. So although my mind embraces the philosophy of veganism, my body really needs heartier food, especially in the winter. That said, when I do eat meat, I am very careful now about the quality, cleanliness and humane farming practice used to produce it. I refuse to support anything factory farmed.

Veganism, status update

So, things are going OK. I'm not eating entirely vegan, but I'm eating very consciously (except last night).  I am still attracted to the vegan way of eating, because if you're creative, you can eat really well and after reading Eating Animals I don't want to support the animal factory farming industry in this country in any way.  But there is so much research on the importance of good quality, clean meats in a diet, along with good fats: olive oil, coconut oil, butter, lard, that it's hard to make the switch the more I read. I'm beginning to think the key is to understand what your body wants and needs, and not throw yourself into a rigid way of eating. That said, I do think everyone would benefit from removing and really limiting sugar in most forms, along with grains, soy and processed food. Dr Mercola just posted an interesting article on his website about the most common causes of cancer and how most of them are environmental, and insulin fluctuations are a big cause, among many others.

So what am I eating so far? Alot of vegetables and salads and millet bread and rice pasta and risotto and fish. I don't really like to cook vegetables and eat them individually (laziness!) so I either juice them or roast whatever I have and make a pureed soup. Doing both everyday. Both are really good ways of getting a few servings in a day at least. I'm also researching possibly getting a small extra basement freezer and finding a farm where I can buy clean, well raised animal meat and buy in bulk.  I'll let you know what I find out. From what I learned from the book, even Bell and Evans isn't great because although their chickens may free of chemicals, those birds I'm sure are not leading happy lives. I might try to look into this too to confirm my suspicion.


Here's a quick recipe I've been using everyday for a carrot curry dip. It really is a copy of something the Natural Grocer makes here in town. I don't have their recipe so I copied based on taste.


A bunch of carrots, maybe half a bag, skinned and chopped
1/2 to 1 t of curry
1/2 to 1 t of salt
olive oil
1/2 cp coconut cream milk


I basically boiled the carrots until they were very very soft, drained the water, added the curry, olive oil, milk and salt in the pan and blended until it was very smooth, tasting as I went.
Then cooled it in the fridge. It's best when cold and it's great with any kind of chips and/or rice crackers.

Here's the book by the way.  I think everyone should read it just so they are informed.

More later. Have a great weekend!