A Drink of Tea

Working late with some photos, drinking tea, and preparing for a long day tomorrow.

May you all have a blessed Sunday! And a wonderful week!

Mommy Monday will be back this Monday with two posts. Excited to share these with you!

... and then a little break as I will have major editing to finish on the four photoshoots this weekend, including two absolutely remarkable weddings.

Question:

What's your favorite late night snack? What do you rush for when you get the munchies?

I usually want a cup of tea and some chocolate. But lately? Dried mango and these spicy chips. :D

For Photographers in Need of SanDisk Memory Cards

Amazon is having a sale on their Flash SanDisk Memory Cards.
Just click on the image to be taken to the item!
(And I promise not to do this often but I wanted to spread the news that they are on sale. You can never have enough memory!)
These prices can change at any time so GET them while YOU CAN!

32 GB SanDisk for less than $20, including shipping!

Or for those who need something a little smaller... There is the 16 GB for $10

Vegan Chocolate Macaroons and Spanish Rice from Dandelions on the Wall

And Love it Too  is hosting an Adopt A Gluten Free Blogger. When Christina posted this on her facebook, I knew I wanted to participate. I love submitting to all the blog linkies and this was another great way to become familar with other gluten and dairy-free bloggers. Thank you And Love it Too! I look forward to doing this again.

I decided to adopt Christine's blog Dandelions on the Wall, where she blogs gluten, dairy, and soy free recipes along with some really fun crafts. You can get to know her a little more here.

A few blog posts that I found really interesting (besides the two that I made) and am looking forward to trying:
Honey Sesame Crock Pot Chicken
$20 DIY Photography Backdrop Stand (made from PVC pipe)
Dutch Babies (my Mom and I have made different versions we call clafoutis but I'm looking forward to trying hers)
Chai Spiced Scones (Her and I both love Chai)

Now the two recipes I did try were Gluten Free, Raw, Vegan Chocolate Macaroons and Spanish Style Rice (which she conveniently cooks in the rice cooker - What a grand idea for those with rice cookers!)

These two recipes were easy and delicious.

For the Chocolate Macaroons, I followed her recipe almost exactly. The only thing was I had unsweetened shredded coconut so I added 6-8 drops liquid stevia (make your own) which worked great or you can add an extra tablespoon of agave as Christina recommends. The distinct taste of the maple syrup melded so nicely with the chocolate. The pulverized shredded coconut actually does have a similar texture to the macaroon. This is such an easy recipe and pretty versatile. I've used the basis of this recipe to create Vegan Marshmallow Macaroons (pictured here, recipe coming in August) before but never tried her original recipe and was SO glad I did. Delicious, Christina and definitely a winner!

By the way, I was taking a quick snapshot of these this morning and my husband wandered over admiring the chocolate treats which I offered and he LOVES them! At first, he said he just wanted one and then about five minutes later, he remarked how delicious and rich but not heavy they were. Of course, he admitted to wanting one more. Witty Husband is gluten and dairy loving so if he loves something then I know the recipe is a winner because everyone will eat it in my house.

The Spanish Style rice was also delicious. When I was making it, Amaressa was just laying down for a nap so instead of blending it, I just cooked it like it was - chunks and all. I also doubled the cumin. We eat rice and bean bowls at least twice a week so I always try to switch up my rice recipes. I've made spanish style rice before but love the simplicity of Christina's. Also, I don't have a rice cooker so cooked this as I would normally cook rice on my stove and it turned out just great.

Two great recipes!

Now go send some love over to Christina at Dandelions on the Wall!

Make your own Liquid Vanilla Stevia

I love the idea of not using sugar in recipes. Stevia is a plant, a wonderful green herb that is sweeter than sugar! It does have a bit of an herby taste but I tend to like it. You can buy whole leaf stevia, vanilla beans and vegetable glycerine from Mountain Rose Herbs. Amazon also sells Glycerin Vegetable Kosher USP - 1 Quart as does azure standard.

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If you would like to know more about stevia, here is a wonderfully informative article from Real Food Forager.

I've used lots of dried, whole stevia plant (here it is in a rhubarb sauce) in some of my cooking and tea-mixing. I love it with hibiscus so there's no need for agave. However I've not used the liquid form a lot because it costs quite a bit! $11 for one ounce bottle? All it is water (or glycerin), preservative, and stevia! I just cringe about spending $11 for what is basically 4 tablespoons of an herbal infusion.

So what's a frugal herbalista to do? Why, make her own!

I used vegetable glycerin because it has a shelf life of 14-24 months. You can feel free to use water (shorter shelf life) or alcohol (but cook it off). I wanted something that would last longer than an herb infusion but not involve cooking (which can decrease the sweetness). This is a lot like my coconut extract recipe.

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Vanilla Flavored Liquid Stevia
1 c glycerin
1/2 c warm filtered water
1/2 c dried stevia leaves or 1 c fresh stevia leaves
1 1/2 vanilla beans (omit if you like and add fresh grated coconut, orange peel, mint leaves or any flavor you desire), split

Directions:
1. Combine all ingredients in a sterilized glass jar.
2. Shake vigorously throughout the day to keep herbs steeped.
3. Strain at 2-3 days. Longer and the stevia will be bitter.
4. Store in dropper bottle for easy convenience.

This recipe makes a little over 6 ounces. I kept a 4 oz dropper bottle for myself and gave away a 2 oz dropper bottle.

Liquid Stevia Conversions in Baking
If the ingredient calls for sugar, you can easily replace it with liquid stevia and a bulk substitute. Bulk substitutes can be applesauce, yogurt, mashed beans or vegetables.

1 cup sugar = 1 tsp liquid stevia + 1/3 c bulk substitute
1 tsp sugar = 2 drops liquid stevia
1 T sugar = 6 drops liquid stevia

However I have no guarantees how this will work for your individual recipe. My best advice is to start off with substituting only half the sugar with stevia and then work your way up from there. The bulk substitutes will also change the taste of the recipe.

Of course, there are a lot of recipes out there that use liquid stevia.
Chocolate Covered Katie has some great stevia-sweetened recipes as well as Elana's Pantry recently posted some fig bars.

Question of the Day:
What's your go-to sweetener?

I love honey - the taste, supporting the local bee keepers, the anti-allergy effects, and the smell.
Maple Syrup comes in close second. I don't use it a lot but it has a flavor all on it's own.

This is featured at Wellness Weekends, Allergy-free Wednesdays, etc..

I buy my herbs from

Nourishing Tonic Tea for Women

This herbal tea tonic is great for any women who still menstruates. The herbs are nutrient-rich but gentle enough to be taken everyday.

This is the basic, daily tea I've been drinking off and on for almost six years. I call it my "Vitamin Tea" and joke with Big Blue Eyes that I'm drinking my vitamins whenever I have a cup in hand. I also share a little bit with her as all the herbs are safe for children with the exception of horsetail that may contain small amounts of nicotine.

All of these ingredients are available from Mountain Rose Herbs.

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A few facts about each of the herbs:

Raspberry Leaf contains calcium, iron, phosphorus, potassium, and vitamins B, C, and E. In her book Herbal Healing for Women , Rosemary Gladstar praises raspberry leaf as "wonderful nutritive tonic for use during all the cycles of womanhood." It recently has been promoted for women who are pregnant or trying to get pregnant but women have been using this herb for hundred of years to help tone the pelvic muscles, reduce bleeding, and for building healthy bones and teeth.

Some herbalists promote raspberry leaf for men but I've read it can actually decrease testerone. If you plan on making this to share with your mate or any man, I suggest omitting the raspberry leaf. All the other herbs are perfect nourishing herbs for men.

Nettle Leaf has also recently become more popular, popping up in foraging articles, gourmet green recipes and herbal teas but its use can be traced back to before ancient Greece where it was consumed as a food and utilized to make fabric along with medicines. To enjoy nettle leaf, one must pickle, dry or cook the greens to prevent from getting pricked. Nettle is great for women of all ages, helping combat PMS symptoms, water retention, and hemorrhaging prevention along with being an excellent source of Vitamin K and A, calcium, iron, and chlorophyll. Continual consumption of nettle tea can help prevent seasonal allergy symptoms. Overall, a wonderfully powerful herb for both men and women.

Lemon Balm is a wonderfully fragrant herb that helps calm the nervous system. In ancient medicine, it was thought to help chase away meloncholy and strengthen memory. A tincture of lemon balm strongly promotes wellbeing in women who struggle with post-partum depression. Combined with chamomile and valerian, it makes a wonderful sleep aid tea. Lemon balm contains tannins and bitters that have a powerful antispasmodic effect on the stomach and nervous system, making it an excellent remedy for stomach or nerves upset. It is also used to help deal with the symptoms of herpes. Lemon balm is a safe, tonic herb for women who are pregnant and can be combined with nettle to prevent seasonal allergy symptoms.

Oatstraw is high in calcium and magnesium. It also helps calm the nervous system. It contains silicic acid which can help soothe shingles if used in a bath. It also helps the body mantain healthy hair, skin and nails.

Horsetail, considered a nutritive herb, is high in silica and calcium. It helps promote strong nails and bones. It can also have a slightly diuretic effect but only in large quantities; it helps flush out bad bacteria without depleting electrolytes.

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Nourishing Tonic Tea for Women of Childbearing Years*
2 Tb Raspberry Leaf
2 Tb Nettle Leaf
1 Tb Lemon Balm
1 tsp horsetail
1 tsp oatstraw

Directions:
1. Boil one quart of water.
2. Pour over herbs and let sit at least 20 minutes for full herbal benefits or overnight.
3. Strain and enjoy. Refridgerate the leftovers.

You can also mix the herbs to use in teas later.

*In no way does this mean you have to have had a child or planning on having children, this means around the ages of 18-50 approximately. You can omit raspberry leaf if you would like to serve this to men.

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And last but not least, I'm not a doctor. I'm not licensed to diagnose or prescribe. This is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Use information at your discretion, taking into account medical history. Always research!

Interested in more women's healing herbal recipes? Try this amazing book from Rosemary Gladstar.

This was featured on Allergy Free Wednesdays, Wellness Weekends, 

Green Apple and Radish Slaw with Red Currant Compote

When we lived in Oklahoma for two years, we loved this great little restuarant in Edmond called 501 cafe. I'm not a big slaw fan but theirs really struck me. It was served with their cheese platter (when I ate dairy) along with a side of red currant compote, crusty bread, and caramelized pecans.

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I loved the flavors of the slaw mixed with the pecans and tart yet sweet currants. I craved this slaw when I was pregnant and tried to recreate the flavors. This is my version of their slaw and completely my own recipe.

This vegetables can be cut into matchsticks or sliced thin for even prettier presentation (as featured above). Also vegans can substitute agave for the honey or maples syrup and if you are a raw foodie, you can skip cooking the red currant compote and just blend in a small blender.

Red currants are in season now but you can always make extra compote and freeze it to use later. Layed out on a large platter, this would be a beautiful holiday dish.

Thank you Mom for the delicious currants from your garden!

This has been shared on Fresh Food Wednesdays, Allergy Free Wednesdays, Wellness Weekends, and Lifeologia.

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Ingredients
Bunch of Radishes
2 Green Apples (mini if possible)
1 Pink Lady Apple
Juice of lemon half

Dressing
1/4 Olive Oil
2 T Dijon Mustard
1 T Honey
Juice of Lemon half

Red Currant Compote
1 c red currants
1 T chia seeds
2 T honey
1-3 T water
Pecans, for topping.

1. To prepare the red currant compote, fill a small saucepan with ingredients. Smash red currants against sides with spoon. (Skip cooking and blend if you prefer raw). Set aside and let thicken.
2. Prepare dressing, mixing all ingredients. Set aside.
3. Toast pecans in a skillet over medium heat until fragrant, stirring constantly.
4. To Prepare Slaw:
Fill a non-reactive bowl with water and lemon juice. Slice the apples very thin (or in matchsticks) and place in lemon water. Slice the radishes and place in lemon water as well. (You can refridgerate and drink this water as a very interesting pick me up)
5. Layer the slaw (or toss if cut into matchsticks), alternating radishes and apples. Sprinkle with crumbled pecans and top with dressing. Serve the red currant compote on the side. (Alternatively you can blend it with the dressing if preferred).

ENJOY!

Also, if you have two minutes I would really appreciate a nomination on Top 100 Mom Food Blogs. Thank you and I hope you enjoy your weekend.

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Raw Living Omega Parfaits

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So how does one make a raw living parfait?

Sprouts!

Sprouts in a dessert?

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Yes, sir!

I first had this idea while reading this ebook on my kindle, 30 Moan Inducing Raw Vegan Breakfast Recipes (Moan Inducing Raw Vegan Recipes) . All of Heather Corbett's recipes are indeed moan-inducing! Alive Fig Bars? Yes! Raw buckwheat crepes? Yum!

She has a great recipe for a living yogurt parfait that is banana and avocado layered with mung beans, pepitas, and pomegranate seeds. So delicious!

For my recipe, I incorporated (blended) the sprouted mung beans into the "yogurt." I also doubled the avocado. Then I made my own recipe for chocolate chia pudding and layered them together. This is really delicious! And such a great way to start the day or end it (dessert for breakfast or vice versa).

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And really beans in a dessert is not too far-fetched. There are a lot of recipes out there that include the protein-rich items in healthy desserts. I even have one here... Strawberry + Date Chickpea Blondies (tastes like strawberry shortcake).

If you've been reading this blog, you know I love chia seeds. They are a great source of omegas (as is the avocado in the vanilla pudding) and a complete protein. They are also the force behind the chocolate omega pudding layer.
The chocolate layer needs at least fifteen minutes to set. It will thicken over time. I suggest making it the night before and then layering it in the morning but fifteen minutes is really all you need. Do not make the green vanilla pudding until you are about to eat it. It can easily start to brown.

Chocolate Omega Pudding Layer
1 c coconut milk* (see notes below)
3 T chia seeds
4 T cacao powder**
Sweetener of choice to taste - agave, raw honey, stevia

Green Living Vanilla Pudding
1 banana, chopped roughly
1 avocado, chopped
1/3 of a vanilla bean
1/4 c sprouted mung beans (see below for how to sprout your own)
Juice of half lemon

1. For the chocolate layer, combine all ingredients. Whisk everything to incorporate. Let sit at least fifteen minutes or overnight in fridge.
2. For green living vanilla layer, process mung beans in food processor (I used my Cuisinart Smart Stick Hand Blender With Whisk & Chopper Attachments (HB-154PC) ). Slice vanilla bean down center and scrape out seeds. Add seeds and remaining ingredients. Process until  smooth.
3. Layer the two puddings in wine glasses or pretty dishes so you can admire the layers. Enjoy!
*Store-bought is not raw but the rest of the ingredients still will be. Of course, you can make your own with this recipe. Or you can subsitute almond, seed, or rice milk.
** You can substitute cocoa powder if you like. Won't be legitimately raw but I won't tell anyone.

I made this for my sister the morning after she came home from living in Spain for a year. We giggled over the randomness of my recipe.
"Why hello sister, I've missed you. Here's your living raw parfait. Welcome back to the United States of America, land of the red, white and blue plus living raw greens."

I've been unable to find if the author Heather Corbett has a blog or has just published ebooks. I've googled her name and nothing came up. I wish she had a blog! Here are her books available on kindle. They range between $0-$3 per copy and are a great investment if you are interested in healing raw foods.

Some notes about sprouting mung beans - Soak, rinsed mung beans in warm water in glass jar with cheesecloth covered top (or a Easy Sprout Sprouter - 1 set,(Easy Sprout) ) for twelve hours. Drain well. Let sit for another 8-12 hours at least then stick in fridge. If you let them sprout for more than two days before using, they will grow tails and not grind smoothly in the food processor. This creates a grittier texture (you can also pop those tails off)

This recipe is shared on Allergy Free Wednesdays and Wellness Weekends, and Lifeologia.

Question of the Day: What kindle cookbook have you enjoyed? Do you like reading cookbooks on your kindle?

So far. this is the best cookbook I've enjoyed on my kindle. However, I love pictures! I struggle with the black and white, tiny images. If you get a chance, enjoy this book on your computer as well. Then you'll want to make even more recipes!