How To Roast Pumkin Seeds!

I must admit, my favorite part about carving pumpkins is getting to roast and eat the seeds! They are so yummy and easy to make.  Below is my simple and easy recipe for making the perfect roasted pumpkin seeds.




What you need

• 1 Medium Sized Pumpkin
• Colander
• Medium Bowl
• Baking Sheet
• Tin Foil
• Paper Towel

Ingredients

• 2 Tbsp Olive Oil  
• 1/2 Tsp Kosher Salt

Empty the "guts" of your pumpkin into a colander.  Under cool running water clean the pumpkin seeds, removing any pumpkin pieces.  Once your seeds are clean, lay them out on a paper towel and pat them dry.  This will help them bake easier and more evenly.  Once you are done drying the seeds place them in a medium sized mixing bowl.

 

Add the Olive oil and Salt, then toss or stir until the seeds are evenly coated.

Once coated, evenly spread out your pumpkin seeds on a baking tray lined with tin foil.

Bake your seeds at 300'F for 40 minutes, stirring after 20 minutes, or until golden brown.

 

 ENJOY!

How To Naturally Dye Easter Eggs!

It's that time of year again and why not try some natural methods for dying Easter eggs this year. Forget using harsh synthetic colors and dyes, natural coloring derived from food can produce sweet, subtle hues that are sure to please anyone.

There are three easy methods to dye eggs naturally.

1) Hot Dying Method (use uncooked eggs)

Using a saucepan, add 1 quart water, 2 Tablespoons of vinegar and dye material. Using cold (uncooked) eggs, make sure the liquid covers the eggs. Simmer slowly for 15 minutes before removing eggs to cool.

2) Cold Dying Method (Use cooked eggs)

In a saucepan add 1 quart of water, 2 Tablespoons of vinegar and dye ingredient.  Bring the contents of your sauce pan to a boil.  Reduce the heat to low and simmer for 20-30 minutes.  Strain out your dye ingredient and cool.  Submerge hard boiled eggs into the cooled dye until the color strength you want is achieved.  Turn eggs occasionally to ensure even coverage.  Remove from dye and dry.

3) Silk-tie method: (Use uncooked eggs)

Textile fabrics like silk will release their dye when vinegar is added to the cooking water.

• Cut silk (like from a tie) into a square large enough to wrap around a raw egg.
• Place the printed side facing the egg, wrap the the silk around your egg and secure using twist ties.
• Cut a piece of white fabric larger than the silk piece to go around your egg, then lay the silk-covered egg on the white fabric, bring up the sides and secure again using a twist tie.
• Place eggs in a glass or enamel pan, cover with water and add 1/4 cup of white vinegar.
• Bring water to a boil and simmer for 20 minutes.
• Remove eggs from water using tongs and allow to cool.
• Remove fabrics from eggs and let them continue to cool on a rack.

For each color, use one of the suggested dye materials per 1 quart of water.  For amounts not provided below, use enough dye material to create the desired color.  Keep in mind that color of the egg will be lighter than the color of the dye bath.

Yellow:

• Orange or lemon peels, boiled
• 2 Tbsp ground tumeric
• Chamomile tea or Green tea
• 4 cups yellow onion skin (makes a yellow/orange color)

Orange:

• 4 Tbsp paprika
• Grated carrots
• 3 Tbsp chili powder (makes a red/orange color)

Pink:

• 1 cup chopped fresh beets
• Cranberries or cranberry juice
• 4 cups red onion skin
• Red grape juice or Red wine

Lavender:

• Purple grape juice
• Red tea

Violet Blue:

• Red wine
• Violet blossoms
• Red onion skins

Blue:

• 1&1/2 cups blueberries, fresh or canned
• 4 cups red shredded cabbage

Green:

• 1 cup blueberries (add grape juice for more intensity)

Gold/Brown:

• Dill seeds

Mocha:

• 1 quart strongly brewed coffee or strong black tea

TIPS:

You can make a drying rack by cutting up a paper towel tube into rings and allowing your eggs stand on rings to dry.

Give your eggs a glossy finish by rubbing a little vegetable oil on them using a paper towel once they are dry.

* Refrigerate your cooked eggs! You do not want to keep your eggs out of the refrigerator for more than 2 hours.  Throw away eggs that have been out too long, better safe than sorry!

What do you think?  Have you ever colored your Easter eggs naturally? Would you ever consider using natural ingredients to make dyes verse synthetic dyes you buy in stores?

How To Make Almond Milk!

Many people seem to be switching over to nut milks lately. One of my favorites is Almond Milk! It is a great substitute for dairy milk but is also great all on its own.  I very rarely drink dairy milk these days and always seem to have Almond milk in my refrigerator.  I tend to use almond milk most often for protein shakes and smoothies.  It has a wonderful flavor and a creamy consistency with less fat and calories than dairy milk.

Bonus: Almond milk contains a wide variety of essential vitamins and minerals!

 I have been drinking nut milks for some time now and I find myself less and less likely to buy them from a store.  The basic ingredients consist of the chosen nut, water and sweetener, yet its hard to find a brand with that few ingredients.  Obviously they would need to include a preservative to help keep them shelf stable but I don't like buying things, even "healthy alternatives" riddled with chemicals and ingredients I can not pronounce. You may think it would be a hard and time consuming ordeal to make your own fresh almond milk, however it is not. How do you make almond milk? Here is my quick and easy guide to making fresh homemade, creamy, delicious almond Milk! 

Bonus: Aside from avoiding unwanted chemicals you will save money too!

 

What do you need to make almond milk?

You can make as much or as little as you want.  When making almond milk you can choose to use blanched almonds (skins removed) or regular almonds (skin still on). The only difference between using almonds with or without skins when making almond milk is that you may need to strain your milk a bit more if you use regular almonds.  I don't find that it changes much.  For this post I made a small batch. I used one small bag of regular Almonds (about 1 cup)

 

Ingredients
Raw Almonds (uncooked & unsalted)
Filtered Water
Vanilla
 *Sweeteners if desired (dates, honey, agave, maple syrup or cinnamon) 1tsp or to taste

Equipment
Bowls
Mesh Strainer
Blender or food processor
Cheese cloth or Nut bag

To make almond milk there are only a few easy steps.

Soak the almonds.  You want to soak your almonds overnight for at least 8 hours. To do this place your almonds in a container or bowl, then fill with filtered water.  You will want to add about an inch or two of water above the almonds since they will absorb the water and grow in size.

Drain the almonds. After the almonds have soaked you want to drain and rinse them under cool water. 

Blend the almonds. Pour your almonds in a blender and cover with water. I like to use about a 3-1 ratio during this step.  If I started with 1 cup of dry Almonds I would add about 3 cups of filtered water to the blender.  For 2 cups of dry almonds I would use close to 6 cups of water.

Blend the almonds and water on the highest speed for at least 2 minutes. Your almonds should completely break down and the liquid should be white and opaque.  

Strain the almonds. Place a fine mesh strainer lined with cheese cloth over a bowl and pour the almond/water mixture through it.  Once all the liquid has drained through, gather the excess cheese cloth and twist the remaining almond meal into a ball to remove more liquid.  You can continue to twist and squeeze more liquid from the pulp with your hands.

Sweeten the milk. Once you have finished straining all the liquid you will want to taste it.  If you prefer a sweeter flavor you can add a flavoring and or sweetener.  Pour the liquid back into your blender, add the flavoring or sweetener and blend for about 15 seconds.  For this post I added a tsp of vanilla to my milk.  If you like you can quickly strain the milk again to achieve an even cleaner finished product.

Store your almond milk. You want to store your almond milk in sealed container in the refrigerator.  Your almond milk should last for about 3-5 days since there are no chemicals or preservatives.  This also means that your milk will settle.  You will want to shake the milk up before each use.  If you notice it tastes at all sour you will want to discard it and make a fresh batch. 

TIP: Don't just throw away the remaining almond meal that is left behind.  It can be added to a multitude of things such as cookies, muffins, oatmeal, pancakes and smoothies. You can dry it as well in the oven then freeze for future baking needs.  Stay tuned for posts about ways to use left over almond meal.

Do you drink nut milks? Would you consider making your own?

Homemade Citrus Soda!

Tired of drinking glass after glass of bland water? Since I don't drink soft drinks or fruit juices filled with tons of sugar and calories I am always coming up with new ways to enjoy water!  Don't get me wrong, I love water! Drinking water comes with so many benefits, I think the only disadvantage would be like anything else too much could kill you..lol.. seriously don't worry, that would be hard to do. Anyways.. sometimes you want something different maybe with carbonation or a little flavor! Like with my Apple Cinnamon Water here is another fun way to spruce up your everyday water, this time with carbonated water. Citrus Soda!

All You Need:

• Bottle of carbonated water
• Pitcher
• Sliced citrus fruit (I like to use Oranges, Lemons & Limes)

To Make:

•  Slice fruit and place in bottom of pitcher
• Fill with carbonated water
• Cover with ice

*You can drink it right away but the longer it sits the more citrus flavor it will have

* I actually make this beverage two different ways, you can also just add the fruit to your bottle of water (after removing some of the water of course) which makes it portable.

Tip- If you leave the fruit in your water too long it will take on a unpleasant rind taste.  If you don't finish your soda within 24 hours remove the fruit to keep the flavor from turning.

How To Temper Chocolate!

I never really thought about tempering chocolate.  Even when I started to make chocolate covered snacks I didn't think it was necessary for the recipes I was creating... I was wrong.  The main reason I began to research tempering chocolate was because I couldn't get my chocolate covered berries not to melt within seconds of putting them in my hand.  Aside from raising the melting temperature so your chocolate melts in your mouth, not in your hands, tempering has a few other advantages.

• You will avoid fat and sugar bloom, the unappealing white streaks and or blotches that can unattractively take over perfectly good chocolate.
• Tempered chocolate cools faster
• It gives your chocolate a shiny, glossy appearance.
• Your chocolate will have a clean snap when you break it.

It seems like a daunting task but it really isn't.  Also since I don't make large quantities at a time the heating and cooling process is very short. 

1. Use a double boiler or just rest a metal bowl over a saucepan with 1 inch of water.  Bring the water to a simmer, then add half of your chocolate to the bowl and stir till its smooth and melted. Put the other half of your chocolate to the side for later. Using a thermometer bring your chocolate to the correct temperature: 115°-120° then remove it from the heat.
2. Now you want to add the other half of the chocolate you put aside. This is the seeding process and helps to bring the chocolate temperature down. Continue to stir until smooth. 
   
3. The last step is to bring your chocolate back up to the perfect temperature, for most dark chocolate it's between 88° and 91°.  To do this just place the bowl back over your hot water and stir till you reach the desired temperature.  Then you are done and ready to create whatever chocolate creations you can dream of.

 *You can also temper chocolate using your microwave like in this instructional video below

How To Clarify Butter!

What is clarified butter? Clarified butter (also known as ghee) is butter with the milk solids and water removed.  It is a great choice for cooking and able to withstand higher temperatures than regular butter or other oils such as coconut oil.  Clarified butter is one of my favorite things to cook with when eating Paleo, it adds a great mild buttery flavor and is simple to make. literally..

Step 1: Melt

Step 2: Strain

Step 3: Store

While it may seem like a lot of work or a hassle it is quite easy, quick and last for a while. Plus it could help your digestion, improve your flexibility, boost your immune system and moisturize your skin!

1. You want to heat your butter in a saucepan over low heat until it melts. Then allow it to simmer as the white "foam" rises to the surface.  I usually make a pound at a time. (though it is less than a pound once clarified)

2.  Once the all the foam has risen (this takes about 10 minutes) you will have three layers.  All the milk solid sediment will be at the bottom of the pan with a layer of golden liquid under the foam. You can skim the foam off with a slotted spoon but I don't like to do it that way.  If you want to skim it off as it forms i suggest using a mesh skimmer.  I prefer waiting the 10 minutes and then straining it though cheesecloth.

4. Using a rubber-band I just secure the cheesecloth around the opening of my "clarified butter jar" and slowly pour the butter into the jar. You will notice the white foam being trapped on top of the cheesecloth. You also want to leave behind that bottom layer of solids so stop straining when you get to the end of the clear liquid gold.

* Clarified butter will keep for 3 to 6 months in the refrigerator, you can also leave it at room temperature on your counter like I do if the conditions are optimal, or freeze it for a similar length of time.

* Traditionally, you will find that you should use unsalted Butter when clarifying butter. While I have made it using both salted and unsalted I traditionally use salted.  I don't find that the salt is intensified after being clarified but it may be because I strongly dislike unsalted butter to begin with.

Would you clarify your butter?

Keep Produce Fresher Longer!

Being that I eat Paleo I am constantly buying produce.  The problem is, its hard to use everything before it starts to go bad.  No matter what kind of diet you follow, we could all benefit from learning how to extend the life of our fruits and vegetables.  Luckily for us the Ecology Center in Berkeley has put together a cheat sheet of tips to help us lengthen the longevity of our fruit and vegetables. 

Fruit:

Apples‐
store
on
a
cool
counter
or
shelf
for
up
to
two
weeks.
For
longer
storage
in
a


cardboard
box
in
the
fridge.


Citrus‐
store
in
a
cool
place,
with
good
airflow,
never
in
an
air‐tight
container.

Apricots‐
on
a
cool
counter
to
room
temperature
or
fridge
if
fully
ripe

Cherries‐ store
in
an
airtight
container.
Don’t
wash
cherries
until
ready
to
eat,
any
added


moisture
encourages
mold.

Berries-­
Don’t
forget,
they’re
fragile.
When
storing
be
careful
not
to
stack
too
many
high,
a


single
layer
if
possible.
A
paper
bag
works
well,
only
wash
before
you
plan
on
eating


them.


Dates‐ dryer
dates
(like
Deglet
Noor)
are
fine
stored
out
on
the
counter
in
a
bowl
or
the


paper
bag
they
were
bought
in.


Moist
dates
(like
Medjool)
need
a
bit
of
refrigeration
if
they’re
going
to
be
stored


over
a
week,
either
in
cloth
or
a
paper
bag‐
as
long
as
it’s
porous
to
keeping
the


moisture
away
from
the
skin
of
the
dates.

Figs‐
Don’t
like
humidity,
so,
no
closed
containers.
A
paper
bag
works
to
absorb
excess


moisture,
but
a
plate
works
best
in
the
fridge
up
to
a
week
un‐stacked.

Melons‐
uncut
in
a
cool
dry
place,
out
of
the
sun
up
to
a
couple
weeks.
Cut
melons
should
be


in
the
fridge,
an
open
container
is
fine.

Nectarines‐
(similar
to
apricots)
store
in
the
fridge
is
okay
if
ripe,
but
best
taken
out
a
day


or
two
before
you
plan
on
eating
them
so
they
soften
to
room
temperature.

Peaches (and
most
stone
fruit)‐
refrigerate
only
when
fully
ripe.
More
firm
fruit
will
ripen


on
the
counter.

Pears‐
will
keep
for
a
few
weeks
on
a
cool
counter,
but
fine
in
a
paper
bag. To
hasten
the


ripening
put
an
apple
in
with
them.

Persimmon‐Fuyu‐ (shorter/pumpkin
shaped):
store
at
room
temperature.

Hachiya‐
(longer/pointed
end):
room
temperature
until
completely
mushy.
The


astringentness
of
them
only
subsides
when
they
are
completely
ripe.

To
hasten
the


ripening
process
place
in
a
paper
bag
with
a
few
apples
for
a
week,
check
now
and


then,
but
don’t
stack‐they
get
very
fragile
when
really
ripe.

Pomegranates‐
keep
up
to
a
month
stored
on
a
cool
counter.

Strawberries‐
Don’t
like
to
be
wet.
Do
best
in
a
paper
bag
in
the
fridge
for
up
to
a
week‐

check
the
bag
for
moisture
every
other
day.


Veggies:

Artichokes‐
place
in
an
airtight
container
sealed,
with
light
moisture.

Asparagus‐
place
them
loosely
in
a
glass
or
bowl
upright
with
water
at
room
temperature.


(will
keep
for
a
week
outside
the
fridge)

Avocados‐
place
in
a
paper
bag
at
room
temp.

To
speed
up
their
ripening‐
place
an
apple
in


the
bag
with
them.

Arugula‐ arugula,
like
lettuce,
should not
stay
wet!
Dunk
in
cold
water
and
spin
or
lay
flat
to

dry.
Place
dry
arugula
in
an
open
container,
wrapped
with
a
dry
towel
to
absorb
any


extra
moisture.

Basil‐
is
difficult
to
store
well.
Basil
does
not
like
the
cold,
or
to
be
wet
for
that
matter.
The


best
method
here
is
an
airtight
container/jar
loosely
packed
with
a
small
damp


piece
of
paper
inside‐left
out
on
a
cool
counter.

Beans,
shelling‐
open
container
in
the
fridge,
eat
ASAP.
Some
recommend
freezing
them
if


not
going
to
eat
right
away

Beets‐
cut
the
tops
off
to
keep
beets
firm,
(be
sure
to
keep
the
greens!)by
leaving
any
top
on


root
vegetables
draws
moisture
from
the
root,
making
them
loose
flavor
and
firmness.


Beets
should
be
washed
and
kept
in
and
open
container
with
a
wet
towel
on
top.

Beet
greens‐
place
in
an
airtight
container
with
a
little
moisture.

Broccoli‐
place
in
an
open
container
in
the
fridge
or
wrap
in
a
damp
towel
before
placing
in


the
fridge.

Broccoli
Rabe‐
left
in
an
open
container
in
the
crisper,
but
best
used
as
soon
as
possible.

Brussels
Sprouts‐
If
bought
on
the
stalk
leave
them
on
that
stalk.
Put
the
stalk
in
the
fridge


or
leave
it
on
a
cold
place.
If
they’re
bought
loose
store
them
in
an
open
container


with
a
damp
towel
on
top.


Cabbage‐
left
out
on
a
cool
counter
is
fine
up
to
a
week,
in
the
crisper
otherwise.

Peel
off


outer
leaves
if
they
start
to
wilt.
Cabbage
might
begin
to
loose
its
moisture
after
a


week
,
so,
best
used
as
soon
as
possible.

Carrots‐
cut
the
tops
off
to
keep
them
fresh
longer.
Place
them
in
closed
container
with


plenty
of
moisture,
either
wrapped
in
a
damp
towel
or
dunk
them
in
cold
water


every
couple
of
days
if
they’re
stored
that
long.


Cauliflower‐
will
last
a
while
in
a
closed
container
in
the
fridge,
but
they
say
cauliflower
has


the
best
flavor
the
day
it’s
bought.

Celery‐
does
best
when
simply
places
in
a
cup
or
bowl
of
shallow
water
on
the
counter.

Celery
root/Celeriac‐
wrap
the
root
in
a
damp
towel
and
place
in
the
crisper.

Corn‐
leave
unhusked
in
an
open
container
if
you
must,
but
corn
really
is
best
the
day
it’s


picked.

Cucumber‐
wrapped
in
a
moist
towel
in
the
fridge.
If
you’re
planning
on
eating
them
within


a
day
or
two
after
buying
them
they
should
be
fine
left
out
in
a
cool
room.

Eggplant‐
does
fine
left
out
in
a
cool
room.
Don’t
wash
it,
eggplant
doesn’t
like
any
extra


moisture
around
its
leaves.
For
longer
storage‐
place
loose,
in
the
crisper.

Fava
beans‐
place
in
an
air
tight
container.

Fennel‐
if
used
within
a
couple
days
after
it’s
bought
fennel
can
be
left
out
on
the
counter,


upright
in
a
cup
or
bowl
of
water
(like
celery).
If
wanting
to
keep
longer
than
a
few


days
place
in
the
fridge
in
a
closed
container
with
a
little
water.

Garlic‐ store
in
a
cool,
dark,
place.

Green
garlic‐ an
airtight
container
in
the
fridge
or
left
out
for
a
day
or
two
is
fine,
best
before


dried
out.

Greens‐ remove
any
bands,
twist
ties,
etc.
most
greens
must
be
kept
in
an
air‐tight


container
with
a
damp
cloth‐
to
keep
them
from
drying
out.
Kale,
collards,
and
chard


even
do
well
in
a
cup
of
water
on
the
counter
or
fridge.

Green
beans‐
they
like
humidity,
but
not
wetness.
A
damp
cloth
draped
over
an
open
or


loosely
closed
container.


Green
Tomatoes‐
store
in
a
cool
room
away
from
the
sun
to
keep
them
green
and
use


quickly
or
they
will
begin
to
color.

Herbs-­
a
closed
container
in
the
fridge
to
kept
up
to
a
week.
Any
longer
might
encourage


mold.

Lettuce‐
keep
damp in
an
airtight
container
in
the
fridge.

Leeks‐ leave
in
an
open
container
in
the
crisper
wrapped
in
a
damp
cloth
or
in
a
shallow
cup


of
water
on
the
counter
(just
so
the
very
bottom
of
the
stem
has
water).

Okra‐
doesn’t
like
humidity.
So
a
dry
towel
in
an
airtight
container.
Doesn’t
store
that
well,


best
eaten
quickly
after
purchase

Onion‐
store
in
a
cool,
dark
and
dry,
place‐
good
air
circulation
is
best,
so
don’t
stack
them.

Parsnips‐ an
open
container
in
the
crisper,
or,
like
a
carrot,
wrapped
in
a
damp
cloth
in
the


fridge.

Potatoes‐
(like
garlic
and
onions)
store
in
cool,
dark
and
dry
place,
such
as,
a
box
in
a
dark


corner
of
the
pantry;
a
paper
bag
also
works
well.

Radicchio‐
place
in
the
fridge
in
an
open
container
with
a
damp
cloth
on
top.

Radishes‐
remove
the
greens
(store
separately)
so
they
don’t
draw
out
excess
moisture


from
the
roots
and
place
them
in
a
open
container
in
the
fridge
with
a
wet
towel


placed
on
top.

Rhubarb‐ wrap
in
a
damp
towel
and
place
in
an
open
container
in
the
refrigerator.


Rutabagas‐
in
an
ideal
situation
a
cool,
dark,
humid
root
cellar
or
a
closed
container
in
the


crisper
to
keep
their
moisture
in.

Snap
peas‐
refrigerate
in
an
open
container

Spinach‐
store
loose
in
an
open
container
in
the
crisper,
cool
as
soon
as
possible.
Spinach


loves
to
stay
cold.

Spring
onions‐
Remove
any
band
or
tie
and
place
in
the
crisper.

Summer
Squash‐
does
fine
for
a
few
days
if
left
out
on
a
cool
counter,
even
after
cut.

Sweet
peppers‐
Only
wash
them
right
before
you
plan
on
eating
them
as
wetness
decreases


storage
time.
Store
in
a
cool
room
to
use
in
a
couple
a
days,
place
in
the
crisper
if


longer
storage
needed.

Sweet
Potatoes‐
Store
in
a
cool,
dark,
well‐ventilated
place.
Never
refrigerate‐‐sweet


potatoes
don’t
like
the
cold.

Tomatoes‐
Never
refrigerate.
Depending
on
ripeness,
tomatoes
can
stay
for
up
to
two


weeks
on
the
counter.
To
hasten
ripeness
place
in
a
paper
bag
with
an
apple.

Turnips‐
remove
the
greens
(store
separately)
same
as
radishes
and
beets,
store
them
in
an


open
container
with
a
moist
cloth.

Winter
squash‐ store
in
a
cool,
dark,
well
ventilated
place.
Many
growers
say
winter


squashes
get
sweeter
if
they’re
stored
for
a
week
or
so
before
eaten.

Zucchini‐
does
fine
for
a
few
days
if
left
out
on
a
cool
counter,
even
after
cut.
Wrap
in
a
cloth and
refrigerate
for
longer
storage.

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