Golden turmeric ginger milk

I had a friend recently ask me about turmeric milk.Not being in my repertoire, I thought it sounded interesting and only imagined how it would stain my nut bag. Well, for starters I learned you don’t strain it. Although my champion juicer has a permanent yellow hue. This one is for you Becky!

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A lot of recipes call for powdered turmeric and/or ginger or often will have you grate it/chop it and simmer it and then strain it. But I have been juicing fresh turmeric over the past year and decided to juice it and fresh ginger. These amounts are what I used and honestly I think it’s to your personal taste. I like it heavier on the turmeric.

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 And because this is sort of a wee post, I decided to put some time and fun into fonts and such. I’ve dabbled in the past but haven’t used them it a while.

I juiced the roots and put about 1/2 cup water slowly through the juicer and made enough for about four 8oz cups. It didn’t feel like a horrible thing to do to my champion and god knows I wanted to get every last drop out of there.  It’s not the easy route but damn it’s good. And this stuff is concentrated.

Golden turmeric ginger milk elixir@wendyellenthomas.com-juice

I used my house made vanilla almond milk for the base. But you can use your preferred milk as a base. I even topped it with a little raw cream. I’m a born-again raw milk lover. Note on my almond milk- I’ve been switching out a few dates for the coconut sugar

Vanilla almond milk homemadeThe reason we are adding a teaspoon of coconut oil is the fat will help with the absorption of the curcumin in the turmeric. My go to coconut oil is Nutiva organic virgin coconut oil.

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This is the substance giving us the anti-inflammatory properties. From the ginger, more anti-inflammatory benefits as well as gastro-intestinal benefits. Please see here for details on ginger and here for details on turmeric.

And last but not least the honey. I’m on for raw- no surprise there. And I wasn’t shy with it. I made two cups at a time for Ollie and I and used a ginormous tablespoon. Start with 1-2 tsp and take it to your liking.

I think we all know ginger is good for us but I’ll also add this handy chart from Organicfacts.netgingerAnd you probably want a visual for turmeric if you don’t feel like clicking to read details. I like charts myself. This one from shareayurveda.com

micracle-of-tumeric

 And very very last thing- if you have one of those little frothers- use it. Just gives it that light airy texture:)

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Grain free “Greens” pie and transitions

Quotations hug the word greens- just so you know it is not a green pie with an accidental s. It’s a nut crust stuffed with beet greens, green curly kale, lacinato kale, red russian kale, a fair amount of garlic, a little egg and a sprinkle of peppery goat cheese. Yes we do have a lot of kale in the garden.

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A recent three day mini yoga workshop left me high on breath and thoughts. Trying to be present while practicing produces quite a large container full of ideas to be processed either drifting off to sleep at night or on an early waking morning with time to contemplate.Which means don’t reach for your phone. Let the mind percolate.

Taught by Christine at our local studio, Orcas Mandala, we had a two hour session each morning for three days. A morning of breaking down sun salutations and solar poses, followed by a morning of moon salutation and lunar poses, ending on the third day with yin and restorative poses (almost equal in yumminess to a morning of scones and tea in bed -really-). The point of it all, was understanding the little transitions say, within the sun salutation. And the transition say, of summer to fall. How to find balance between poses and to find balance on these windy days that pull the leaves right off their limbs. It’s a time of being a little unsettled and redirecting routines. Even this post is a little scattered – but I’m going to be ok with that:)

The farm reveals blocks of time that pass. With the garden, I think in terms of cycles. Here we were in May…

early spring garden-13

The new kids in the pasture…

early spring garden-2

And now inching towards late Sept we are days short of pulling up the jungle of summer veggies and covering beds.

Sept garden-3 Sept garden-5

This is a very busy time with harvest, processing and putting things to rest for some down time (like the holidays- HA). But at least the garden gets a rest. And it’s the back to school routine. I myself have to work on staying grounded. Weekend days my kitchen looks like this.

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And this is not very grounding.

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I’m canning, drying, making kraut and kombucha; juicing, smoothies, coffee or tea for the morning- a dish to take to the neighbor’s potluck, and what shall I do with the beets? More pickled? Do I have enough spices? Should I try to harvest the cherry tomatoes this afternoon? The partying fruit flies in the pear basket shout priority. How about let’s tack on making 100 mini cookies for a friend (smiles) on and on…

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I must pat myself on the back for what I accomplish in the day vs what remains on the list. Last night after canning and drying pears and making this greens pie for the neighbor’s potluck and feeling a bit overwhelmed by the mess, I had to march myself upstairs and lie on the mat. A little back and forth over the foam roller, up and down my spine,  a couple of stretches and a few deep breaths. My mind settled in a matter of ten minutes. Remember, this advice comes from someone (me) who is no yogi guru but will attest to the benefits of my rekindled relationship with yoga. Go get em grasshopper. And then back down to the kitchen, minus the tension, to clean up before dinner. On to the pie…

This nut crust consisted of 2 cups of ground nut meal- which came from making almond milk. I finally tired of tossing organic nut meal to the chickens. The last few batches I dried in the dehydrator at about 125° for a couple hours, then whizzed it in the vitamix. And no, that pear has nothing to do with the pie.

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So 2 cups almond meal, 1/2 cup of fresh ground walnuts, 1/3 cup coconut oil, a pinch of salt, 1 egg and about 1/4 cup of water. I mixed it by hand and pressed it into the pie dish. And don’t go expecting some light, flaky quiche crust because you will be sorely disappointed. This is a healthy, nutty and for sure tasty bottom to your greens.

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The wads of greens came from the garden. Beet greens and chopped stems, 3 varieties of kale, 4 cloves of garlic, an overgrown green onion and a little salt. I’d call it a very big bowl full. These guys really cook down. I tossed in 4 eggs to help bind it a little. And I topped the pie with a little fresh goat cheese.

There’s no proper recipe here- that would probably delay this post another couple weeks. It’s here to perk your interest and give you something to work from.

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Here’s to feet on the ground and peaceful moments in the mind as the wind blows.

Happy Fall.

And now for your four legged smile moment. Otis taking on cardboard…

Otis takes on cardboard-3Otis takes on cardboard-2Otis takes on cardboardOtis takes on cardboard-4Otis takes on cardboard-5

And I can’t resist adding this on- the goats new play thing. Building them solid blocks this fall is also on the list instead of makeshift furniture with no purpose.

Sept garden Sept garden-2

Officially the end.

raw nutty seedy nibbles

Hello again…

Summer is winding up and we are flush with garden vegetables and fruits yet, I still love to make these raw nut and seed bars. They are a nice fit after yoga or to help fill in the hunger gaps creeping into my afternoons. I’m one of those people that rarely awaits the pang of hunger. Now and again I like to feel it… but rarely.

Print: {organic raw nut and seed bar}
raw bars - wendyellenthomas.comI use a base of almonds, cashews and dates and sometimes hazelnuts get thrown in depending what’s on hand. I find the cashews help a little more with binding and it’s important for it not to be too dry or they really crumble apart.  I’ve tried my new vitamix (which I LOVE) but really this recipe is working better in the cuisinart.

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I’ll start with the nuts and dates- brace yourself as it’s a bit noisy and disconcerting to get them crunched up and mixed. My favorite dried fruit to add is cherries. We had a lot dried from 2013. This year I under-ordered and we literally consumed about 20# in a couple weeks with little help from outsiders. I’ve looked up loads of these raw bar recipes and there is a lot of trading ingredients in and out. This is what we like at the moment but I encourage you to experiment.

nut and seed bars-3

From there it’s pumpkin seeds, sesame seeds, sunflower seeds, flax seeds, coconut… and why not a few chia and hemp seeds while we’re at it? I do use a little maple syrup for further sweet and bind factors. I’m done with agave- read more from Andrew Weil here or from here. And to continue that side note, here is an interesting sweetener comparison.

Lastly, comes the dark stuff. Cocoa nibs which are still A-OK on my list and raw cocoa powder. oh and a wee pinch of sea salt:)

nut and seed bars-6Then it’s hands on. I line a glass dish with either parchment paper or plastic wrap.

nut and seed bars-8The nut and seed mix is pressed into the dish.

nut and seed bars-9Then covered with plastic wrap and I take a small glass and roll it over the top to really get it glued together.

nut and seed bars-10It spends a night in the fridge before getting cut into squares and boxed up for grabability from the fridge.

nut and seed bars-11I’ll take these to work in a little plastic baggy. There solidity often depends on the batch and how long they are out of the fridge. I’d be lying if I said they hold together like a Lara Bar. But you can easily squeeze it back together to pop in the mouth and the taste is great.

I’ll end on a farm note…

Here are a couple shots of animals at play… sort of… it might induce your curiosity and for sure make you smile. Otis loves Helen. They are working on their mode of interaction.

Otis and Helen 2-3

 

Otis and Helen

I’m still keeping him on a leash so we have control if he gets too excited. The goats are not interested as of yet. But Helen I think likes Otis too:)

Otis and Helen-2

 

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