Eating From Scratch: Vegan Journey
"Reinventing Indulgence" One meal at a time!
It always more fun when kids are around.. to prep the foods and make them from scratch. You may be surprised.. but kids like to eat something that they can be proud that they made themselves.. and if nothing else it was a learning experience! I was so happy when one of my friend’s daughters wanted to help me out. […]
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WHY DO I MAKE VERBAL COMMITMENTS! Once I make them, I feel I have to keep to them.. especially when it’s official.. like on Facebook.. haha jk Woodstock Woodstock For real though, I said I would dedicate JULY to eating raw vegan. I figured by now I would research what foods are raw vegan and keep that list with me. […]
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Tamari almonds will always put a smile on my face… not only because of their delicious taste but for the story that it reminds me of. A friend of mine and I had started to take different nuts and seeds into our newfound vegan diet. She went to the store one day and came back with a gallon size container […]
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Day one with a brand new dehydrator. What is a dehydrator anyway? Why do people dehydrate food? Dehydrating food is a method of preserving food that has been around for centuries if not longer. Before refrigeration, canning and freezing, civilizations would dry their food via sunlight. Today, dehydrators are popular with people who chose to eat a raw vegan diet. […]
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I remember distinctly the first time I had an iced green tea matcha latte– it was upstate in Woodstock, New York at The Tea Shop! It was the best thing ever for someone like myself who was trying to wean off of coffee. I loved it so much that I bought the matcha powder in the tiny Japanese canister. They explained […]
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Day 1 in the LIVING AND RAW FOOD INTENSIVE at the GOURMET INSTITUTE with Celine Beitchman. It all begins with soaking and milking almonds– or other nuts for that matter! I blogged about making almond milk the first few times I did it. We joked about milking almonds but REALLY that’s what it’s about. Each time I make almond milk […]
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One day… one day.. I will get the coconut thing right! The first problem is HOW does one open a coconut and then two, HOW does one include it with a smoothie? It seems so simple yet it’s NOT! The first attempt at a coconut smoothie was trying to duplicate a green kale coconut smoothie that we had in Woodstock. […]
Read moreThis is a follow up to a previous blog post of mine on fermented green cabbage: SAUERKRAUT. It deserves it’s own post first because it’s incredibly delicious and healthy and second due to noted future safety precautions as I almost sliced open my hand! I have never fermented cabbage before this year- now I will ALWAYS have this or […]
Read moreI made a mess! I spent most of my time looking for this contraption that goes into the lid of this jar I was using to ferment the cabbage. I figured I still had time to make it- how hard could it be to cut cabbage? Well.. lol.. I forgot I also had to crush it. Being that I was running […]
Read moreBasic cabbage fermentation 101– not so basic really if you have never done this! I didn’t make this by myself- I made it with the class “The Miracle of Lacto-Fermentation by Peter Berley at the Natural Gourmet Institute for Food & Health. It seems difficult but I guess it really isn’t. 5 lbs of red cabbage3 tablespoons of sea saltI believe this is how […]
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