Raw Vanilla Ice Cream (Sugar-free)

by hm on March 21, 2012

Raw Vanilla Ice Cream (Sugar free)

Raw Vanilla Ice Cream (Sugar free)

I don’t know about you, but some days lately I feel like we skipped straight from autumn to summer. We’ve had highs in the mid-80s (~30 degrees Celsius), the trees are all blooming, and the tulips have been up for weeks. So, while mid-March would normally be early in the year for an ice-cream recipe, this time I feel it’s due.

I use raw, grassfed cream to make mine. It’s thick, so I don’t need to add any type of thickener (arrowroot, etc.) to it. Occasionally, I’ll actually dilute my cream with some raw milk, just so that the paddles of the ice-cream maker won’t have too tough a job. (Am I the only one who is perpetually empathizing with her kitchen equipment?)

Ingredients:
- 3 cups raw heavy cream (or 2 cups cream, 1 cup raw milk)
- 3 egg yolks
- 1/2 cup maple syrup (or sweeten to taste)
- 1 tbsp. real vanilla extract (learn to make your own here)

Whisk the ingredients well together, and pour into your ice cream maker of choice.

Voilà! Makes a perfect treat after working all day out in the garden…even if it is still March.

 

This post was shared at Real Food Wednesday.

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Sardines in a Mediterranean Vinaigrette

by hm on March 19, 2012

Sardines in a Mediterranean Vinaigrette

Sardines in a Mediterranean Vinaigrette

Sardines are one of the most cost-effective proteins out there. Packed with fat soluble vitamins, omega 3s, EPA and DHA, calcium, iron,  and CoQ10, they really are hard to beat.

Yet, sardines aren’t exactly a darling of North American cuisine. Their popularity pales in comparison to canned tuna. My personal belief is that this is simply to do with getting accustomed to the taste – and the only way to do that is to try them!

This recipe makes a good appetizer for two people (double or triple the amounts if you have more people to feed).

Ingredients:
- 1 125g/4.375 oz. tin of sardines, preferably sustainably wild caught in extra virgin olive oil
- 1/4 cup extra virgin olive oil
- 3 tbsp. red wine vinegar
- good sprinkling of dried oregano
- sprinkle of mustard seeds (optional)
- salt and pepper

Place the sardines on a plate or shallow bowl and pour the dressing ingredients over top. It is that easy!

Side note: Sardines are also great with my real primal caesar salad dressing poured over top. Anchovies on sardines? Yes.

This post was shared at Monday Mania and Real Food Wednesday.

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Herbs for fertility (and how to properly make an infusion)

Herbs for fertility (and how to properly make an infusion)

I hope you’ll excuse my relative absence these past two weeks. I’ve been a busy lady. First, I learned (after being on the waitlist for nearly two years!) that this year I got a plot at our local organic community garden. I’m SO excited, I can’t even begin to tell you! I’ve spent a fair amount of time there  this past week, prepping the soil and getting ready for some spring planting.

The week before last I was away at a midwifery workshop. I learned a ton, and am excited to share that knowledge with you all over the coming months. One woman at the workshop was an herbalist who specialized in women’s health. She and I spent a lot of time together, and I’m happy to share some of what I learned from her today in this post.

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Herbs can generally be divided into four categories: Nourishing, Tonifying, Stimulating, and Poisonous/Potentially poisonous. Nourishing herbs are the safest, and side effects are rare. They can be eaten as food or brewed into teas or infusions. Tonifying herbs should be used in moderation (usually not daily), but can be used over the long term. Their effects tend to build over time.

Some nourishing herbs that help to enhance fertility are:

Oatstraw (avena sativa) - helps to balance hormones and quell anxiety. The infusions are a rich source of B vitamins (except B12), calcium, and magnesium.

Nettle (urtica dioica) - one of the most nourishing plants on the planet, and particularly good for the adrenals. Infusions are incredibly rich in vitamins and minerals (particularly trace minerals such as selenium, sulphur, zinc, chromium, and boron). You want to use the leaf of the plant.

Red Clover (trifolium pratense) - particularly nourishing to the glands and nervous system, red clover also helps to balance hormones, due to its high content of isoflavones. You want to use the flower of the plant.

One other herbs that is popular for hormonal balance and fertility promotion is Chasteberry, also known as Vitex (agnus castus). This is a tonifying herb, which stimulates the pituitary gland, responsible for the balance of estrogen and progesterone in the female body. It nourishes the gland so that it can better regulate itself. In our culture full of phytoestrogens in soy and BPA in plastics, the effect is usually lowering estrogen in the first half of a woman’s cycle, and raising progesterone in the latter half. It also helps to plan conception, as it normalizes ovulation. This herb is best taken as a tincture (more on how to prepare that coming in a future post) – capsules and teas won’t provide the full effect. It may take up to three cycles to see an effect.

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So, how to make infusions of Nettle, Oatstraw, and Red Clover?

1. Take 1 oz. (approximately 1 cup) of the dried herb (I buy mine from Mountain Rose Herbs), and place it in a quart-sized mason jar. Do one jar per herb. You do not want to mix them all together.

2. Fill the jar with boiling water, and let it infuse for a minimum of 4 hours. 8-12 hours is best. I make mine in the evening and let it infuse overnight.

3. Strain the liquid, making sure to squeeze any remaining liquid out from the herbs themselves. You can drink a cup or more of each herb per day. Store whatever you don’t drink that day in the fridge – chilled, the infusions generally last about 36 hours.

Once the infusions are finished, you can mix them all together to drink them, but I find it more interesting to enjoy the distinctive taste of each one separately. I find them pleasantly “earthy,” but if they’re too much for you, you can stir in a bit of raw honey.

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While we’re on the topic of infusions…

I’m sure many of you are familiar with “NORA” tea for pregnancy (Nettle Oatstraw Red raspberry Alfalfa). Did you know that by brewing them all together, and making it in tea form (rather than as an infusion), you’re only getting a small fraction of the benefit from each of the herbs?

Brew these herbs for pregnancy as separate infusions as well! You’ll see a much greater benefit this way.

This post was shared at Monday Mania, Real Food Wednesday, and Wildcrafting Wednesday.

 

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Starting Seeds

March 12, 2012

It’s been unseasonably warm in the mid-Atlantic states, and all this warmth and sunshine has me dying to get some seeds in the ground. I’m trying not to get ahead of myself – after all, there is still some risk of a frost. This is, however, the traditional time of year for getting seeds started [...]

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Two simple fruit-based desserts

March 9, 2012

When entertaining, I tend to focus my time and energy on preparing the main course. Desserts don’t have to be complex, however, to win over a crowd. These are two of my go-to desserts for an informal evening – both are delicious, ridiculously simple, and require only two ingredients. Sometimes simple really is better. Cinnamon [...]

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Simple slow-cooker pork with onions, apples, and sage

March 7, 2012

This roast pork is just about as easy as it gets. It takes just a few minutes to prepare, and can roast away in the slow cooker while you go about your day. Ingredients: – 1-2 lb. pork roast (I used a pork shoulder) – 1 medium onion – 1 apple – 1 cup apple [...]

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Traditional Rice Pudding (sugar-free)

March 5, 2012

This is an old recipe, handed down from England to Canada, and passed on from generation to generation since. Not overly sweet, but enticingly aromatic. While obviously not “low-carb,” white rice is largely considered a safe starch by the likes of Paul Jaminet, Matt Stone, and Chris Kresser in his Healthy Baby Code. Ingredients: – [...]

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In praise of the handkerchief

March 3, 2012

I’m doing it. I’m bringing back the handkerchief. Once a staple in every respectable man or woman’s pocket or purse, handkerchiefs have long been replaced by disposable kleenexes. Not only are these rough on the nose, they’re hard on the environment and expensive over time. Since I’ve started using handkerchiefs, I’ve really come to appreciate [...]

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Simple Spring Salad with Radish, Cherry Tomato, and Anchovy

March 2, 2012

We got a bunch of fresh, crisp, and pepper-y radishes the other day in our CSA box. What better to do with them than to make a sweet spring salad? For the salad: – 1 bunch fresh spring baby lettuce – 1 bunch radishes – a handful of cherry tomatoes – 1 small tin anchovies [...]

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Seared Liver with Rosemary Butter

February 29, 2012

Ah, offal. Usually not everybody’s favourite. When I prepare this recipe, however, I actually find that I quite enjoy it. The liver is sliced thinly and pan-seared in a bit of butter for just a few seconds on each side. The rosemary flavour in the butter complements it well. Pair it with my easy sautéed [...]

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