Get out the butter & brown sugah', we are cooking SOUL food!

This has to be one of my favorite recipes. There are many versions, but here is the basic. Look at my picture closely, see those huge chunks of butter? In three hours, they will make my taste buds sing!

Mmmmmmmmmmmmmmm.....

Ingredients:

• 1 pound dry lima beans
• 2 teaspoons salt
• 1 tablespoon molasses
• 1/2 cup butter
• 3/4 cup packed brown sugar
• 1 tablespoon dry mustard
• 1/2 cup sour cream

Cover beans with water; soak overnight. Drain beans and refill pot with water to cover beans, bring to boil, reduce heat, and simmer gently until tender. Drain. In slow cooker, mix beans and butter. Mix together sugar, salt, and mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over beans and mix to combine. Cover and cook on LOW for 3 to 5 hours.

Pumpkin Chia Seed Pudding

One day at the health food store, a package of Chia seeds came my way. I only knew Chia Pets :). The package promised this Aztec superfood would give me lotsa' Omegas, so of course I bought the big pack.

I went home and soaked my seeds in water, like the directions said.

Ew.

What came out was gelatinous mass, that looked like snot with seeds in it. 

Every once in a while, I would some in muffins or salad dressing, it did not float my boat.

That is, until I found THIS recipe! Here is the original that I found at www.greatist.com:

1/4 cup chia seeds
1 cup almond (or skim) milk (I used coconut milk)
1/4 cup canned pumpkin
1 tablespoon agave syrup (I used maple syrup)
1/2 teaspoon cinnamon

1 pinch nutmeg

What to Do:

1. Combine all ingredients in a bowl. (I put all ingredients in a pint sized Mason Jar. Perfect)
2. Cover and refrigerate for at least 3 hours, or up to overnight (or even a few days!)
3. Scoop it, garnish, and enjoy!

My son is my brave tester, and we decided with like it! BUT, we had the tweak it a bit, so here is our version, and we are sticking with it.

1/4 cup chia seeds
1 cup raw or organic whole milk
1/4 cup canned pumpkin
2 tablespoons raw honey
1 teaspoon pumpkin pie spice
1 swig vanilla (or bourbon vanilla, if you have some stored on you shelf like MEEEEEEE! It is    fabulous after 6 months of steeping :).) We also tried Hazelnut Extract, yummy!

Same process as above, overnight makes it nice, thick, and a little bubbly smooth.
You will be addicted, and it is healthy as can be (chia seeds are an amazing source of Omega 3, fiber & proteins).
Enjoy that pumpkin, baby!

Kiss my Fig......

A few years ago, I planted a purple fig that was hung with future wishes of a new moon goddess circle :).

The wishes have since blown in the wind, but the fig tree is thriving. It is still small, but is producing like crazy. I have always had a bond with fig trees, I love the smell of the leaves, and their beautiful shape.

Most of all, I LOVE their fruit.

I am a fig ninja. I can eat figs until I drop. It is a an addiction....actually, I don't stop till I drop :). The season is short, so...............

I love the figs plain, mine usually make it from my tree to my mouth. That is is good thing, as figs do not travel well once they are picked. I have not had enough left for fig jam, but if you are lucky to have a friend with an abundance of figs...jam is heavenly on fresh, buttered bread.

Here is a quickie, delicious:

Cut open a fig, spread with greek joghurt or goat cheese (my favorite version, but I did not have any handy), drizzle with raw honey.

While you are enjoying this heavenly snack, you can delve into fig lore on this fab blog I found:
"Fig Trees have had starring roles in some of the world’s great religious, historic and mythical dramas. The fig tree is noted as the Tree of Life and Knowledge from Central Africa to the Far East."...Gypsy Magic: Fig Trees-Legend & Lore

Beer or Lemonade? Make them BOTH!

Hello Beautifuls!
I have made two (short??) videos on making both fermented lemonade, and ginger beer. The recipes are underneath. These are two super tasty drinks, and a great alternative to soda. The ginger beer takes about 4 weeks to be "ready", but the lemonade only takes two days, so I am adding that as an almost instant gratification!  Message me if you have any questions, and remember, these are just "my" adaptations of some wonderful recipes. I try to make it simple & quick, the hardest thing is waiting :). Forgive my heated look, it is 108F outside, and about 90F in my kitchen...LOL...just pretend I am in the South somewhere without A/C, kinda like "Fried Green Tomatoes".


Have fun!
Heike

Ginger Beer
This is my adaption from the fabulous book "Wild Fermentation", a great book for your library if you really want to get into the old art of fermentation. Ginger beer takes about 3-4 weeks to finsih, as your ginger "bug" takes 1-2 weeks :). Plan ahead, once you make this, you will be hooked!
You will need:

for the "bug"
Fresh ginger
sugar
water
1 small mason jar with lid, or not (see note)

Chop ginger, making about 2tbls. Put about 1 cup of filtered water into a small mason jar. Add 2tbls sugar, and add ginger. Cover with a cloth or coffer filter with rubber band, or just lid very loosely so air can get in. Do this every 2 days until your bug starts to bubble. I have mine on a shelf in the kitchen with my kombucha and other concoction so I do not forget it! When it bubbles:

You will need:
3-4 inch piece of fresh ginger
2 lemons, juiced
1cup of sugar
OPTIONAL
1 handful of Sarsaparilla root, or herb of your choice

Equipment:
Bottles, preferably dark.
funnels for bottles, and jar if you strain my way :)
strainer

Boil a 1/2 gallon of water, add sugar and ginger. Boil for 15 minutes, then cool. Once cool, add your strained ginger bug (keep about 2tbls of your ginger bug for the next batch), lemon juice, and another 1/2 gallon of water.

Strain liquid if you have added herbs. Then fill into tight closing bottles (dark bottles are best. I recycle grolsch style bottles, and big beer bottles with twist lids :)...) Put a label with date. The ginger beer must ferment for two weeks in a dark place.  Put the date in your calendar to remind you! Carbonation explosions happen if left too long (I can personally attest to this :(..)

WARNING! Cool your ginger beer before opening!
The fermentation causes some serious bubbles, and opening the bottle warm will make it spurt out like a volcano. There is no limit to UP, as my ceiling will attest to! Also, you want to open the bottle slowly, in small waves, letting the carbonation escape. You will find the best way, just practice the first time in a sink :).

Fermented Lemonade (It's FIZZY!)
You will need:
5-7 lemons, or enough to make 2 cups of lemon juice
1 cup sugar
1 cup whey

Equipment:
1 gallon jar with filtered water (I use recycled pickle jars)

This recipe is so simple, gifting you with yummy "good for you" fermented lemonade. Simple fill your jar 3/4 full with filtered water, add sugar and dissolve. Add lemon juice & whey. Now put a tight lid on your jar, and sit in a dark place in your kitchen. After two days, the lemonade will be fermented :). Now you can transfer it to the fridge, cool, and ENJOY!
A Little about Bottles and the Gooky stuff in them:
Fermentation causes a "silt" to form...some people think that looks yucky, but it is quite normal. You can filter this out when you pour your finished ginger beer, just pour it through a coffee filter.

I recycle bottles. If you have a dishwasher, it is very easy to sanitize them, just run them through a hot cycle. I don't, so I periodically boil bottles, and cap them. Then, when I need them, I give them a quick rinse with hot water before I bottle.

Do chickens take a bath?

I have been MIA for about 6 weeks. My Mama was visiting, and it was CRAZY :)...good crazy, but CRAZY. Now it is time to catch up. I will, I promise, 'cause things are happening outside that I need to share with you. Not today.

Today, I will share how my chickens take a bath. :). Enjoy.

Heavenly - Gries Schnitten

So, my Mama is here from Germany, so the German is just pouring out of me!! ;)

Today, I present one of my FAVORiTE desserts...you will be hooked for ever.

What is Gries? Semolina. Some people here make it with Cream of Wheat, but I recommend semolina.

This is a feel good, and made by feel recipe :).

You will need approx. 2 cups of milk (you can try this with coconut milk, or soy, I am sure), 2 tblsp sugar, and 1/4 cup plus of semolina.

Bring milk to a boil, add sugar and semolina, and STIR. You have to keep stirring, otherwise it will burn. This is where the 1/4 plus comes in. You bring the mix to a boil, then bring down the heat and keep stirring. It should thicken up. For real "Griesbrei", you want the consistancy to be smooth, not runny, but not too hard (If you eat grits, and the Brei is that thick, it is too thick).  If it does not thicken, add more semolina. Make it more delicious by taking your Brei of the heat, then stirring in an egg yolk. You can stop here and have a great meal, just add some berry compott...mmm.

OR

You make it a bit thicker, so your spoon almost stops while you are stirring. Take the finished Brei and put it in a pie dish, and put in the refridgerator. It will become stiff. YEAH!

Now take this stiff Brei, and cut it into wedges. Heat up your favorite skillet with some BUTTER, put the wedge in and fry on both sides. P.S. The Gries Schnitte in the picture is a bit woobly. The Brei was too soft, but we ate it anyways, because it was DELICIOUS :).

YUM.

Serve warm with compott, vanilla sauce, jam......

:)
Much love,
Heike

Drink yourself beautiful....

I am not talking about the "Drink a few beers and turn down the lights" type of beauty remedy...today :). No sister, I am talking about the fabulous, inexpensive, Wild Woman way. Have you ever noticed how Wild Women are always radiant? They shine, even at a very wise age. I will bet some big $$'s that is not a chemical peel, botox, or expensive cream that keeps them looking that way.

Meet Nettles, Clover, Oatstraw & their sisters.

Now is the perfect time to get into an infusion routine. Infusions make excellent cool summer drinks. Not only will your skin & hair thank you, your beautiful organs will SING with joy. Okay, I am getting a bit carried away, but seriously, herbal infusions flush toxins out of your body, rejuvenating your cells. Stay consistant for 6 weeks, and you will notice a change, inside & out. It is not as quick as drinking beer and turning off the lights, but you will feel much better, Goddess :).

I am a creature of convenience, and as always, I will share my simple way to make it happen.

Before you go to bed, boil water, but a few fat pinches (or about 1/4 cup) of herbs in a quart size mason jar, cover with water, close, and let stand overnight. The next morning, strain into another mason jar, screw closed, start sipping, or put some ice in if you like it cold. If you finish that mason jar, you will look & feel even MORE fabulous after just a few days. BTW, if you have a teenager, this is the BEST way to avoid acne. My 14 yr old always goes for the Nettles....Just make half gallon jars, and double the herbs. The measurements are only a guide, adjust to taste. I actually make my infusions really strong, since we all LOVE the taste...no sweeteners added, not even the kids.

Here are some of my favorite herbs to infuse:
`Nettles (good for everything woman)
`Nettles, Oatstraw & Horsetail (Minerals galore, and great for the nerves. Horsetails does wonders for hair & nails)
`Health Tea, makes the most excellent ice tea:Strawberry leaf, Red clover, Fennel, Damiana, Sweet Woodruff

I get all my herbs at Mountain Rose Herbs if I don't grow them in my yard. Check out the big bags, it is well worth the extra $$'s. I will also be offering the mixes via mail for a small donation if you don't want to make them yourself. Just message me :). My tip: make any mixes in batches, so that all you have to do is scoop them out.

Happy Beauty Brewing!
Much love,
Heike