It's all about the LOVE

Over the weekend, Abby and Elise had a little Valentine's worksheet that involved defining "love" according to the dictionary, their parents, best friend, and on their own. They included Anna in this exercise and her response left us all smiling in agreement: "it just makes your heart feel better". 

You're nodding aren't you? Right?!?!?! Toddler speaks the truth... she also takes great pride in her flamingo pose.

Abby and Elise spent the last several days carefully crafting Valentine's for everyone in the family: Anna's had the little pig characters from some of her fave books drawn on it; John's was decorated with pants and referenced reading Harry Potter together; mine had a ball of yarn and crochet hooks. As I was sitting here typing, John walked in the door with handmade dark chocolates and a cherry sour beer from a local brewery. That is love. 

Happy Valentine's Day from our hearts to yours! May you find/do/be/say/see/make something, just even a little something, today and everyday that you LOVE. And, while you're at it, feed your body a little something it will love, like these super tasty and new favorite breakfast cookies!

Crisp and Delish Breakfast Cookies
Adapted from My Darling Vegan: Gluten Free Breakfast Cookies

- 1 C organic rolled oats
- 1/2 C organic almond flour
- 1/2 C organic unsweetened shredded coconut
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 local eggs
- 1/4 C melted coconut oil
- 1/3 C organic creamy peanut butter
- 1/3 C maple syrup
- 1 tsp vanilla
- 1/4 C raw pumpkin seeds
- 1/4 C dried fruit (I used chopped pineapple but cranberries would be great!)
- 1/4 C chopped pecans

Preheat oven to 350 degrees.

Mix dry ingredents; in a separate bowl mix wet ingredients; add wet to dry and then fold in dried fruit, seeds, and nuts.

Bake for 13-15 minutes or until browned a bit - I made approximately 18 cookies out of this recipe. 

Continuous Brew Kombucha

Where to even begin... life has been wonderfully full. I'm hopping on here to provide several friends with a kombucha brewing guide, as this has become an important and exciting part of my kitchen. Maybe this little blog bit will bring me back, as I miss this place and would love to return. Until then, ferment and be happy!

Supplies:

- Scoby

- Starter fermented tea (at least 1 C of kombucha that has been first-fermented but not flavored)

- Glass brewing vessel: For continuous brew, I use this Glass Jar with a Spigot, which I then replaced the spigot with a Stainless Steel Spigot

- Tea - I use loose leaf but bags would make it even simpler as you wouldn't have the added step of straining out leaves (see below)

- Filtered water - I use reverse osmosis filtered water

- Swing top bottles 

- 1/2 Gallon mason jar (used to cool tea after it's brewed)

- Pot, strainer, coffee filters, bamboo chopsticks (used for stirring when needed - do not use metal in brew vessel with the scoby)

Step One: Make sweetened tea (which will be added to brew vessel to replace kombucha that is bottled for second ferment - I make 1/2 gallon of sweet tea at least once per week, sometimes twice

- Bring 7-8 C filtered water to boil

- Add 3 T loose leaf tea (jasmine green is my fave)

- Remove from heat, stir (I use a bamboo chopstick), and let steep for 4 minutes

- Strain out leaves - I pour the entire contents of the pot through a strainer first into a large pyrex measuring cup

- Then I pour that through the strainer with a coffee filter in it to ensure that small tea leaves are removed

- This final tea is then poured into a 1/2 gallon mason jar, with 1/2 - 3/4 C organic cane sugar in the bottom, which I swirl as I pour to dissolve the sugar

- Allow to cool to room temp before adding to brew vessel (I often make mine in the evening and let it sit over night)

Step Two:

- Clean glass brewing vessel, rinse with vinegar, rinse with filtered water, dry.

- Rinse hands with vinegar before handling your scoby 

- Place scoby, 1 C kombucha (plain, not flavored), and 1/2 gallon cooled sweetened tea into brew vessel

- Cover top with dishcloth and secure with rubber band 

- Leave, undisturbed, for 5-7 days

- This is part of the initial, first-time set up process

Step Three:

- After 5-7 days, add another 1/2 gallon sweet tea

- Cover

- Leave, undisturbed for 5-7 days

- After a a total of 10-14 days, begin tasting for level of sweetness versus fermented taste

- This is part of the initial, first-time set up process

Step Four:

- Once first ferment has reached your preferred level of sweet versus tartness, it is ready to second ferment

- In a 16 ounce swing top bottle, add desired flavor. My favorites include:

• 1/4 C fresh organic lemon juice (second ferment 3-4 days)
• 1/4 C fresh organic grapefruit juice + 1/2 tsp organic cane sugar (second ferment 2 days)
• 1/4 C fresh organic lemon juice + 1-2 organic strawberries, quartered (second ferment 3-4 days)
• 1/4 C thinly sliced fresh organic pineapple (second ferment at least 24 hours)

- Using a bamboo chopstick, slide in beside the surface scoby and stir like crazy! Churn up all the yeast that has settled on the bottom so that some of it pours out each time you fill bottles thus ensuring that you don't get too much yeast build up in the brew vessel

- Fill bottles within 1 to 1/2 inches of top

- Seal and place in a cabinet until ready

Step Five:

- Brew sweetened tea in the amount that you removed and fill brew vessel once cool: if I fill 3 bottles, that is equal to 1/2 gallon so I pour the entire 1/2 gallon mason jar into the brew vessel. You can just pour this into the top, over the scoby. I sometimes use a bamboo chopstick and give it a stir just to incorporate

- Once your brew vessel has been going for a bit and the kombucha is strong, you can taste after 2-5 days and bottle again as soon it reaches your liking

Tips:

- Again, no metal should come in contact with scoby or the kombucha in the brew vessel (except stainless steel spigot)

- Rinse hands or containers with vinegar before handling the scoby

- Always remember to stir the kombucha in the brew vessel before bottling - really give that settled yeast a good whirl each time

- Second ferment: you can "burp" bottles by opening slowly and releasing pressure either to check if they're ready or to just know how much they're going to explode when opened! 

- Second ferment: refrigeration will stop fermentation, which means flavor will remain as is as no more sugar will be consumed by the bacteria HOWEVER refrigeration also halts carbonation because yeast activity stops. If you refrigerate, bottles will re-carbonate if removed and set at room temperature for an hour or so before opening. I rarely refrigerate - I typically drink half of a 16 ounce bottle per day and place the remaining back into the cabinet. Some flavors will build a great deal of pressure in 24 hours and some will be fine for 48 hours. The more open space in the bottle, the greater the pressure that can build because of the sheer air-space available for carbon dioxide to fill.

Once your system is up and running, it is so. simple. Brew sweetened tea and let it cool. Fill swing top bottles. Top off brew vessel. Drink after second ferment. Repeat. My continuous brew jar has been going for 6+ months now and I have not thinned the scoby or emptied/cleaned the jar - I may do that soon but everything is happy and delicious for now. 

Cabin Fever

Cabin Fever. Those are two words that I rarely use - I love being home and, much like my children, can easily occupy hours upon hours within the walls of our house. There is always something that can be crafted or baked, built or drawn, listened to or read. And still, in my second year away from the school system, I still eagerly await the announcement that it's going to be a snow day. I can't explain it but, if you're friends with me and work in the schools, you probably got a text, as usual, sharing my excitement over the cancellation. 

The snow days two weeks ago were different because they hit us at the very moment that we could either be devoured by or triumphantly overcome Cabin Fever. Within a week's time, Abby got sick, Elise got sick, I got sick, Abby got better, Elise seemed to be better, I got better, Elise got an ear infection, and we got snowed in. Cabin Fever clearly sunk it's claws into us.

The girls and I pick up a respiratory cold about once a year. In fact, I had Elise at the doctor on February 3rd this year and the last time I had been there with a sick child was on January 21st, 2013... one year ago. I don't dislike doctors; I believe in the power of healthy bodies to heal. I am not anti-medication; I believe in the power of healthy bodies to heal. It is hard holding steadfast to that kind of belief when I live in a world where people inundate their bodies with medication... pain relievers and cough syrups, antibiotics and antihistamines. Do the research: illnesses and diseases are smart - they learn to navigate drug-infested systems and grow bigger, stronger, and more resilient. And I can't help but wonder what it does to a healthy system to be attacked by these power-house germs? Stepping down from my soap box now. Just food for thought next time you reach for the medicine cabinet instead of a cup of tea.

We are all well... the snow has melted... and we kicked Cabin Fever's ugly face to the wayside. Enjoy some pics from our time together, both in and out of the house!

Making salt-dough Valentine magnets...

KU Women's basketball game...

From snow to shorts...

Foodie Friday!

Confession: my clothes are getting tighter. A little snug here, a little more stretched there. Could it be Bubbe's Christmas caramels? Maybe... after all, we did crank out two batches this year because the first one resembled more of a brick than a square of chewy-goodness. (In our defense, it was a new candy thermometer and the second batch was beyond perfection). I suppose the clothing dilemma could also be a result of the tiny human that I'm growing - 18 weeks along and going strong! I went for a run yesterday, however while reflecting upon the 3-mile outing, I decided I could no longer say I went for a "run". It was a "jog", at best. :)

For the most part, even where holidays are concerned, I try to "health" things up a bit. Here is a non-example of that:

The girls modified Gran's sugar cookie gingerbread people by adding ears. Then they painted them green... because they are obviously Shrek and Fiona cookies (we recently saw "Shrek: The Musical" at the Lawrence theater... the girls have not yet seen the movie). Doesn't everyone celebrate the season with Shrek cookies?

Back to the "health" part... Here are a few of my latest faves. The cookies and creamer were part of my contribution to Christmas brunch; the biscuits are just darn good and easy.

Whole Wheat Gingerbread Cookies

• 3/4 C organic coconut sugar
• 1 stick organic unsalted butter
• 2 large eggs (from the lovely Lavender, right out back!)
• 1/4 C organic molasses
• 3 3/4 C organic stone ground whole wheat pastry flour
• 2 tsp ground ginger
• 1 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• Chill dough for at least an hour before rolling
• Bake on parchment paper at 350 degrees for 8 minutes

Coffee Creamer

recipe courtesy of Deliciously Organic

• 2 C organic half and half
• 1/4 C organic maple syrup
• 1 1/2 tsp cinnamon
• 2 tsp organic vanilla extract
• Heat half and half, maple syrup, and cinnamon over medium until steaming
• Remove from heat and add vanilla
• Strain through cheese cloth and enjoy!
• I love this in my naturally decaffeinated green tea (no caffeine for baby!)

Honey Whole Wheat Biscuits

adapted from A Bear in the Kitchen

• 2 1/4 C organic stone ground whole wheat pastry flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 5 T cold organic unsalted butter; cut into pieces
• 3/4 C organic plain yogurt kefir (could also use buttermilk)
• 1 1/2 T local honey
• Combine dry ingredients; cut in butter with pastry cutter
• Combine kefir and honey
• Add wet to dry
• Roll out dough to approx 5" x 9" rectangle; fold long sides up/down like a letter and roll again to desired thickness
• Bake on parchment paper at 400 degrees for 10-12 minutes

Eat. More. Kale.

" Deck the plates with piles of kale... falalalalalalalalala

Tis the season for immunity to fail... falalalalalalalalala! "

It truly is the season when everyone gets something - gifts abound, stockings are filled, and germs invade. I don't get a flu shot. I don't give the girls a flu shot. But we do what we can to give our immune systems the fuel they need. Here are my top cold-season must haves:

1. Elderberry juice (local, of course)

• It's not the cheapest little serum, but a little goes a long way. I give the girls each 1/2 tsp per day, usually mixed into their smoothie but they'll down a spoonful if needed. High in vitamin C and touted as a good antioxidant.

2. Kale

• It's green and lovely. We eat it in soups... I loaded lasagna with it... it makes the best fresh salad... and we're pretty much green-smoothie-a-day folk.
• Smoothie:
• 2 C organic fresh kale
• 1 C organic whole milk plain yogurt
• 2-3 organic oranges; peeled
• 1-2 organic frozen bananas
• 1 C organic frozen mango or pineapple
• Kale Salad (which we fondly call "Kay's Kale Salad", as she introduced us to it)
• 1/2 bunch organic fresh kale
• 2 T toasted whole wheat bread crumbs
• 1/3 C finely grated parmesan
• Dressing:
• Juice of 1 organic lemon
• 1/4 C olive oil
• 1 garlic clove; pressed
• Pinch of kosher salt

3. Vitamin D

• John, the girls, and I all take Vitamin D supplements daily. We're getting less sunshine these days and a little boost can't hurt.

4. Sleep

• Non-negotiable. The girls are in bed by 7:30... usually asleep by 7:33. And if bedtime is bumped back, their daily rest often turns into a nap. If we know we're going to be up later than usual, we take a nap that afternoon as a proactive measure. I don't do tired - not me, not my kids. 

Knock on the Christmas tree, but we are doing good thus far! There has been a lot of coughing and sneezing at family gatherings the past couple of weeks and, while John got taken down for a few days, the rest of us are feeling a-okay, which is good because last Friday was a big deal: first piano recital! The girls are loving lessons and doing fantastic. They showed no signs of nerves or anxiety - marched up and played their two pieces each like pros. Elise, after seeing another student very nervously struggle to get started, turned to Gran and whispered "this must be her first recital". Yes, sweet child, just like it's your first one as well! And the day after, while riding in the car, Abby said "that piano recital was so much fun". 

A smoothie a day...

I'm obsessed with my blender. It gets used, on average, twice a day. I have no idea what combination of this or that makes for the healthiest combination, but I do know this: we have been damn healthy. The girls have had one runny nose in the past six months - it lasted less than 48 hours each. I can't remember the last time I had a cold. Maybe it has something to do with our smoothie-a-day obsession? Not sure, but not planning to stop. Keep that blender blending.  :)

Green Smoothie-of-the-day

• Organic baby spinach - at least 2 cups
• 1 frozen organic banana - I buy organic bananas when the Merc has the super-ripe ones on sale. Then I peel them, cut them into big chunks, and keep them in a freezer bag in the freezer
• 1/2 - 1 C organic frozen mango
• 1-2 T organic ground flaxseeds
• 1 C homemade almond milk
• 1 T organic coconut oil - melted, but not too warm, and drizzled in while blender is running