Sunday, February 4, 2018

Carrot Cake Dessert Smoothie (Vegan)

3-4 Mini Carrots
1/4 Granny Smith Apple
4-8 raw almonds
1/2 frozen banana
1 frozen pineapple ring
2 T raw oats
1-2 dashes of all spice
water

You will need a high powered blender.  I use the Ninja Kitchen System, single serve cup attachment.  Press ingredients into server cup, fill with water below the max capacity line.  Blend until smooth.

This is a favorite for me.  I often have it alone.  This week, it was featured alongside brunch, a Tofu Bacon BLT. 

Saturday, February 3, 2018

Nose Piercing Update

Christmas, 2017 (almost 3 months).
It's been a long time since I posted anything aside from food, but this blog originated with both health & beauty.  I find it fitting to put my update/review of my adventures in nose piercing.

First. I pierced my nose all by myself, no Hennessy or drugs used to numb pain.  I have and always had a generally high tolerance for pain. 

Second, I did not use a needle.  In recent years there has been this huge wave of promoting sanitary environments in terms of piercing and I will not venture to say that I disagree.  However, I have never experienced any issues with gun piercings, so why would I expect any environment that I manage to be unclean?

Third, my nose piercing was not my first 'self-piercing'.  I re-opened my third holes on my earlobes.  That pretty much was my litmus test that I could do this.  And fourth, I made sure my hands and nose were clean at all times when I touched my nose.

Q/A.

Where did I find the piercing materials and were they affordable?

I ordered multiple piercing kits online from eBay.  I believe they came from the orient.  A single shot costs about $1.  They were a one and done.  That means one piercing, then you dispose of the remnants.  No need to worry about sterile equipment, as the equipment came in sterile packs and with cleaning pads.  I am a homeopathic, so all of my cleaning and healing medicines are natural. I will share with you the products I used later in this post.

How long did it take to heal?

I pierced my nose on or about Oct. 1.  Since I have never had a nose piercing, certainly not in this location (and it does matter) I have no trajectory to compare it.  I would say it takes on average 3-6 months.  My piercing no longer drains nor is tender.  This healing required 3.5 months.

What earrings do you wear or recommend?

I am not a professional at this.  The original piercing earring was only in for a few days due to the back cap being too tight.  I removed it and used an earring with a longer stem.  I spent about $20 on two pair of surgical steel earrings and I have yet to report them any better than the silver, though not recommended for use.  However, I did try nose screws and this is not something I intend to wear because it is too much work to insert and remove.

Again, it is recommended that you use titanium or surgical steel, not silver.  I have used all three, and I prefer silver.  I purchased a multi-pack of earrings.  I wear one for about a month and then toss it.  All of my earrings are studs with color crystal stones.  They are both 2 mm and 3 mm in diameter (stone).  I only wear the earring and store/discard the back cap.

What do you know now that you wish you knew before?

Nose piercings are not for everyone.  They require far more maintenance and care than your traditional ear piercing.  Many people, even me, thought many times to let it close and forget about it.  I struggled getting the screw in many times, before I gave up that ring.  I am not a quitter.  I remained in it for the long haul.  It will take time to heal and you need to know this.  It will appear to be healed and then you will discover that it is not healed. You may think "this is taking too long" but keep the ring jewelry in your nose, else it will close rather quickly, and you have to start all over again.  You might get a little frustrated.  Be patient.  Keep it clean.  Turn your ring between cleanings.  Keep back ups in the event one falls out and you misplace or damage it, because it closes easily.  And worse, you do not want to use a damaged or abrasive ring in a piercing.  Leave it alone when you are not cleaning or changing the ring.

What do I recommend to care for your piercing?

Echinacea tea added to your recommended sea salt solution.  Add a few drops of lavender oil.  I boiled the tea in a tiny pot, then added the salt, and lavender oil.  Use when it is warm to touch.  Do not put boiled water on your skin.  You do not need to submerge your nose into the solution.  That is ridiculous and sounds like some hazing-water-boarding torture.

You do need to care for this at least twice a day for the first 30 days and then once a day thereafter.  Just soak a fresh sterile cotton ball or cosmetic pad into your 'solution' and rest it on the front and underside of your piercing for a minute, rotating locations, and repeat for a total of ten minutes.

Additionally, I used a q-tip to apply avocado oil to both the front and underside after each cleaning.  Turn your ring only after you have moistened it with cleaning solution/oil.

I continue to use the same solution weekly to clean my nose piercing.  I now add additional tea tree oil to the cleaning process.

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If you have any additional questions not answered here, feel free to leave them in the comment section!

Friday, February 2, 2018

Apple Smoke Tofu Bacon

Ingredients.

1 pkg of firm tofu. Froze. Thawed. Drained (Freeze this immediately to save you time later)
1 small granny smith apple, sliced
3 T Canola oil (any oil will do)
1 cup Light Soy Sauce or liquid amino's
2 T Turbinado Sugar or Brown Sugar
2 T Smoky Apple Wood Season/Smokehouse Maple Season

(to your taste, optional) Additional:
salt, cracked black pepper, onion powder, garlic powder, chives, all spice,

Apple Smoke Tofu Bacon

Directions.

Set oven to 450.  Mix oil, soy sauce, apples, sugar, and seasons.  Let it stand.  Cut tofu into thin slices, approximately 1/4" thick.  Pour half of your marinade into the bottom of a baking dish.  Place tofu slices into the marinade.  Pour the remaining marinade on top.  Cover dish with foil.  Bake at 450 degrees for 45 minutes.  Remove foil.  Bake an additional 15 minutes uncovered.  Turn oven off.  Allow to come to room temperature in the oven.  Remove.  Ready to Serve. 

For crispier or more chewy texture, reheat.

Store them up to a week in the fridge.  You may choose to freeze them in a baggie or plastic covered container. 

Tofu Bacon BLT, Carrot Cake Smoothie

Thursday, February 1, 2018

Rediscovering Vital Wheat Gluten

If you are wheat sensitive, this post is not for you or you may substitute for tofu, if you fancy it.

I fortunately affirm that I have a tolerance for these processed plants, and lately some interesting ideas have come out of using them.  First, in this post, I dedicate to Vital Wheat Gluten.

A couple of months ago, I purchased a bag of Bob's Red Mill Vital Wheat Gluten for the purpose of making Seitan.  When I originally tried it, the preparation did not agree with me.  I hated the flavor suggestions.  I swore I would never venture that way again.

But a friend who flexes vegetarian inspired me to take another shot at it.  If a family that stumps for meat can love Seitan, why can't I?  And so I drilled up the courage to make last Sunday the day.  Let me tell you, the ideas have gone through the roof.

The bag has instructions and you should follow them.  In terms of savory seasoning, go with your own taste. 

I did a bang up job.  I left out the once suggested 'liquid smoke' (yuck) and stuck with my homemade broth with some store bought included. 

I increased the kneading time as well as the boil.  I had everything from a stir fry, to nuggets, to a steak sandwich!

I still have more left.  I will follow the instructions for storing it.  In the meantime, I plan to continue exploring Seitan.




Check out this collage...

Clockwise: Vegetable Fried Rice, Nuggets w/ Green Beans,
Stew, and Steak Sandwich!

Wednesday, January 24, 2018

Vegetarian Shepherd's Pie

Ingredients.
1/2 c frozen mixed vegetables
1 serving Gardein Beefless Tips (quartered)
1/4 c chopped celery
1/4 c chopped onion
1/2 small diced tomato
1 small baker potato
1 T minced garlic
1 pk Hunt's tomato paste
water
canola oil
margarine
milk powder
2 T shredded Colby Jack Cheese
salt, pepper, onion powder, chives, ranch flavor (potato), Italian Season, garlic powder, sugar or sweetener



Directions.  Wash and Boil your potato for 10-15 minutes.  Meanwhile, saute onion and celery in a small skillet, then toss in your tips.  Add your spices and tomato paste.  Squeeze in the tomato paste and water, 1/4 cup at a time.  Stir.  Fold in your mixed vegetables.  Sweeten to enhance the flavor of the tomato paste.  Reduce heat to low simmer.  Sauce should be thick but not stiff, forming the consistency of stew.


Remove potato from heat, rest in a ice water bath for 5-10 minutes until cool to touch.  Remove the skin.  Mash with a fork.  Season with onion powder, ranch flavor, garlic powder, and salt to your taste.  Add 1 T of margarine and 1 T of milk powder.  Stir with fork.  Add a little water, 1 T at a time, whipping potatoes into stiff peaks.  Sprinkle in chives.

Pour the stew into a large ramekin.  Do not over fill.  Leave room for the potatoes.  Add potatoes.  Sprinkle with oil, chives, and cheese.  Bake until bubbly, cheese melts, or to your desired result, starting at 350 degrees F, but only increasing heat to brown if you desire.


🍃Vegan Variant.  Omit or substitute dairy for non-dairy.  Substitute dairy for non-dairy.  

Sunday, January 21, 2018

White Bean Soup

Ingredients.
3/4 c dry Great Northern Beans
medium sauce pot, skillet for saute
cold water
2 T of sugar
Italian season, salt, white pepper, onion powder, garlic powder, and ground cumin
2 T of canola oil, additional oil for saute
1 slice Morningstar Farms Bacon🙝, diced
1 c baby spinach
3 T minced carrot
1/4 c diced onion
1 celery rib diced


Directions. You want to either slow cook the beans or pressure cook them.  However this recipe was prepared using the pre-soak bean method.  Soak the beans for 6-8 hours in cold water.  Rinse and discard deformed beans.  Place beans in a medium pot filled with cold water, about two inches above the resting line of your beans.  Bring the pot to a boil, then reduce to low, cover. Add your seasons at the mid way point after about 2-3 hours of cooking.  Season gradually, which is the hallmark of scratch cooking.  You will season to your taste.  Near the end, you want to bring up the heat again (after another 2 hours) add your oil, boil high for about two minutes...this will create your gravy.  Reduce to low and leave uncovered.

Meanwhile, saute bacon, onion, and celery.  Add this along with your minced carrots to your beans.  Finally, stir in the spinach.  Serve it hot!  It is yummy.  Post your reflections in the comment section. 

🙝Morningstar Farms Bacon contains soy and milk.

Saturday, January 20, 2018

Zucchini Flatbread Pizza (low carb)

Ingredients
1 large zucchini
3/4 c. mozzarella or Italian Cheese Blend (divided 1/2 c., 1/4 c.)
1 egg
2 T corn starch
red pepper flakes, salt, pepper, ranch seasoning, Italian Seasoning


Directions.  Preheat convection oven to 375 degrees.  Shred zucchini.  Add seasonings, egg, corn starch, and 1/2 c cheese.  Mix well.  Spread on parchment lined or non-stick baking mat.  Bake for 20-25 minutes.  Flip if you like and bake an additional 10 minutes to insure it is dried.  Sprinkle 1/4 c. cheese, bake for an additional 3-10 minutes or until melted.  Serve with Marinara or your favorite dipping sauces.

🍃Vegan Variant.  Substitute the egg for flax egg and add baking powder.  Substitute dairy for non-dairy.