KOMBUCHA! Oooh-ah-ha-ha, Oooh-ah-ha-ha

Following suit with the fermented drinks, I'm moving on to kombucha in this post.  Every time I say "kombucha," I picture the scene from Finding Nemo around the aquarium volcano...

From what I've discovered, it seems more people know about kombucha than kefir.  This was not the case for me.  I heard about milk kefir first, and upon buying my milk kefir grains, I discovered there was a kombucha drink somewhere out there in the world.  I think I had possibly heard of it by glancing at the drinks in the health food store, but I had definitely never tried it.  I honestly don't know how my friend, and I started talking about kombucha one day, but I remember her saying something along the lines of, "Man, I LOVE kombucha!  It has this addicting, sour flavor, but you get used to it...and, it's expensive!"  The first kombucha I came across after talking to Kelly, I bought...and loved.

Normally, I stay away from flavored drinks because 1) I simply don't crave them, and 2) they're usually high in calorie, and I can think of many other ways I'd love to spend those calories.  At any rate, my friend started my researcher's wheels to spinning, and I discovered, like kefir, all the benefits kombucha had to offer.  Click HERE for a general kombucha overview and HERE for an addressed F.A.Q. to learn more.  I am, by no means, an expert on the nutritional profile or value of kombucha, but there's a load of information on the net regarding kombucha, so help yourself to the Google man!

Addressing my issues:
1) I don't crave flavored drinks

Kombucha isn't really like a flavored drink.  It's not very sweet, it's sour, it's carbonated, and it taste nothing like a traditional sweetened tea, juice, or soda.  A while back, I started drinking a raw apple cider drink, and kombucha tastes a lot like that.  It's pretty vinegary...but, that's also the reason people looooove it.  

2) Flavored drinks are usually high in calorie 

Kombucha is not!  You see, just like in kefir, the bacterias and yeasts feed on the sugar in the original liquid used to make the product.  By the time fermentation is done, the sugar amount is greatly reduced.  For example, a 16oz bottle of GT's Original Kombucha has 60 calories and 4g of sugar.  16oz of CocaCola, on the other hand, has 191 calories and 53 grams of sugar.  That's a great difference...I was shocked.  Plus, kombucha is filled with healthy goodness; coke is not...duh.

I was ready to start making kombucha as I also discovered this stuff was expensive at $3/bottle!  First, I needed a scoby.  In attempt to avoid having to purchase a scoby, I hit the interwebs like a desperate black-market hippie.  I asked around on natural food forums and freaked everyone out on Facebook.  Fortunately, a FB friend who knew nothing about scobies or kombucha provided me a link with how to GROW a scoby from an existing bottle of commercial raw kombucha...SCORE!  HERE'S the article.  Later, I discovered there were many different sources on how to grow a scoby, all with the same basic technique.  So, to growing a scoby I went!  Refer to the above mentioned articles for details on the process.  Here are a couple pictures of my progress in growing a scoby...

My first vessel was too large, and I knew it was going to take forever for a full scoby to form over the large surface area, so....

...I took those forming scoby bits and moved them to a smaller jar (quart size), and voila!  A fully formed scoby formed in about a week! *EXCITEMENT*

Now, that I had grown my little (3in diameter?) scoby, I was ready to try a gallon batch of kombucha!  Simply google "make kombucha," and a myriad of sites will come up.  It's a very simple process and pretty standard across the board.  Here are a few good links:

http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-173858
http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/
http://www.culturesforhealth.com/kombucha

So, I brewed up a gallon of English Breakfast tea, added 1 cup of sugar, pour it into a gallon glass jar (seen as the "too large" vessel mentioned above), added the scoby and the kombucha liquid it was sitting in, covered it with a paper towel and rubber band, and...WAITED...very impatiently...peaking very often despite the suggestions to not...and, waited some more. 

After seven painful days of waiting, I finally reached kombucha!  Here are some pics of the growing scoby...

Scoby during batch 1

Scoby during batch 2

Scoby at end of batch 3

Yes, it is disgusting, but it's also super fun and cost-effective to make.  All three of my batches have been successful.  I start tasting it with a straw around day 5 or so, but you can also smell the distinctive vinegary kombucha essence when it's getting close to being ready.  I like to let mine ferment until it is much less sweet than when originally started, has that vinegary sour taste, AND when it has started carbonating on its own.  Once this has happened, I dispense the kombucha into bottles with juice (grape is my current fave) added in a 1:4 ration (juice being the lesser value) and cap off for a second fermentation to build carbonation (like kefir post) for 2-5 days.  FYI, I drank a bunch of clear bottled beer and bought a bottle capper!  I feel so cool...

Try it out!  It's fun!  PLEASE don't hesitate to e-mail me ("e-mail me" button on home blog page) with any questions you come across while brewing this awesome healthy drink!  I swear I don't bite ;-)

The Mad Scientist...Fermented!

I've gone mad!  MAD, I tell you!  At least that's what my friends and family tell me.  I can admit I have an addictive personality.  Thankfully, this trait has never left me crippled in the midst of drug or alcohol abuse, but I do often find myself taken prisoner by the excitement of learning a new craft or study.  I love to learn, I love to try, and I love to master...until I completely wear myself out.  So, fermented drinks have become my recent obsession!

Kefir, kombucha, beer, wine, etc.  I know you all know about beer and wine, some probably know about kombucha, and maybe a few of you have heard of kefir.  I observed S make beer once, and it was a cool process, but also a rather large and lengthy feat.  I'll save beer and wine making for another day.  As for now, I'm obsessed with Kefir and Kombucha...

MILK KEFIR:
Right before I moved back to NB a little over 6 months ago, I bought some milk kefir grains from Cultures for Health.  I honestly don't remember how I became exposed to and curious about milk kefir; there have been way too many Google searches and poo-obsessed conversations since that initial moment of awareness.  Milk kefir is much like a loose yogurt in consistency with a larger probiotic profile. Click HERE to read more about milk kefir.  One can buy milk kefir products at Kroger, HEB, and your local health food store.  So, in usual fashion with me and my culinary interests, I immediately started researching how I could begin making milk kefir.  If it can be bought, I WILL learn how to make it.  So, I put on my mad scientist coat and began researching and buying tools.

Honestly, I don't feel like writing out the process to making milk kefir, but below is a great video from Cultures For Health on how to make milk kefir.  Once you obtain milk kefir grains from a friend or rehydrate bought kefir grains, making milk kefir is really simple.  Add kefir grains to milk and wait.  Booya.  Milk kefir can be flavored, consumed alone, added to smoothies, and a multitude of other applications.  I added a couple of my own photos below the video.

CC tips and pointers:  milk kefir grains love whole milk, raw milk (if you can find it), and NOT organic milk.  I also strain my final product straight into the blender to whip it up to eliminate any separated parts.

 (some of my own photos)

WATER KEFIR:

After milk kefir, and a recent switch to veganism for a bit, I got curious about water kefir!  Click HERE to read more about water kefir, and buy water kefir grains HERE.  Water kefir is great for those avoiding dairy. It can actually yield a product very similar to a carbonated natural soda.  Fun, right?!  Making water kefir was very frustrating to me when I first started as it was hard for me to tell when it was "ready," and what to expect, and why I wasn't getting carbonation.  The information out there on water kefir was not always consistent and/or thorough.  But, I recently came across this GREAT video which I think it covers most of the questions I had and mistakes I was making when I first started.  I've had the best luck with making coconut water kefir, and it gets so fizzy!  Just don't forget to alternate batches with sugar water so your kefir babies stay well fed.  Check out this video and blog post on how to make water kefir...

CC tips and pointers:  don't be discouraged by the first ferment!  It won't be fizzy or look much different.  Coconut water kefir makes the most fizzy product, and the grains prefer fresh non-pasteurized juice over pasteurized.  Dried fruits are a good addition, as well.  Air tight bottles are key; I like to use recycled Synergy kombucha bottles. 

  

 (some of my own photos)

(I write the start day on my bottles with a dry-erase marker)

There are many websites loaded with information and blogs of people who are "kefiring."  Cultures For Health is a great informative website.  Also, check out youtube if you're a visual person.  And, simply experiment with what works for you and your environment.  You can always bring your questions to me, and I'll answer them if I can, or I'll lead you in the direction of where you can find an answer.  These little kefir babies are pretty resilient little suckers.  Just keep 'em fed, and you'll be fine.  Have fun!  Kombucha tails up next...

Keep it fizzy,
CC

Arriba! Arriba!~Salsa

Ahhh, to be in the salsa business making $4 a jar for this super easy cheap thing to make...wait, what?!?!  Yep, peeps, we have all been conned into buying these jars of less than par salsa for many years simply due to our ignorance of how to make the stuff.

As you know, my family is from Texas, and we all still live there except my sister.  She and her family live in Colorado.  Whenever they come down to TX, they buy this massive amount of restaurant salsa, freeze, and fly home with it.  All for salsa?!?!  Yes, this absurdity is true.  I've discovered there are too many people out there like my sister fretting over hard-to-find-authentic-fresh-way-too-expensive salsa, and decided to offer a very simple base salsa recipe to you all.

Note the word "base".  This is my favorite kind of salsa~ fresh, spicy, and crisp; BUT, one can certainly modify this recipe.  Some folks like chili powder and cumin in their salsa (shame on you, by the way), so add that if you want it.  You could also roast a head of garlic, or add adobe style smoked jalapenos (which would be good).  If you're brave enough, why not add some habanero peppers (now, that's just for the crazies)!  Once you know how to make a base salsa recipe, you can let your creative juices fly.

My only word of advice here...DON'T USE FRESH TOMATOES!  They're too watery, mealy, and dull.

*UPDATE*  I have been making this salsa lately replacing the serrano pepper with two chipotle jalapenos (canned in the adoboe sauce) and replacing the fresh garlic with one HEAD of oven roasted garlic.  I know that seems like a lot, but trust me, roasted garlic does not have near the intensity raw garlic has.  It's actually very sweet and mild.  Sometimes, I add an additional 1/2 clove raw garlic just to give it that raw bite, but you don't have to.  I also reduce the lime a little when making it this style.  Have fun with creating your favorite salsa!

Basic Salsa

Ingredients:

• 1 can Hunts "fire roasted" tomatoes (my fave, but any canned tomato will work)
• 1/2 small onion (appx. 85grams or a heaping 1/2 cup chopped)
• 1 very large clove fresh garlic, or 2 small cloves
• 1 serrano pepper seeds and pod removed (or jalapeno; serranos are hotter)
• juice of 1 large lime
• 1/4 - 1/2 bunch of cilantro
• 3/4-1 tsp tsp kosher salt (1/2 tsp if using regular table salt)
• 1/2 tsp sugar (optional...but it's just a tad to bring out the slight sweetness of the tomatoes)

Directions:

In a food processor, PULSE onion, garlic, and serrano/jalapeno.  Mixture should look like a small/fine chop.  Pour in canned tomatoes and remainig ingredients.  Again, PULSE until salsa comes together to a consistency you like.  Store in the refridgerator, and enjoy!  Give those ingredients time to marry together; you'll notice it will taste best after a few hours in the fridge.  Remember, the amounts of each ingredient can fluctuate to meet your own taste preference.  Here are some photos of the process for you slow ones out there ;-)

I'm Kinda Nutty (pun intended)...Almond Butter!

I'm pretty nutty in the kitchen.  I'm seriously happiest when I'm in the kitchen locked-in to making something that would be much easier to buy...but, not tastier!  Who gives a damn about making their own nut butters?  Me, that's who.  I think it's so fun to make a food we normally buy already processed.  Plus, when you make it on your own the flavor options are limitless!

I was getting all aggravated the other day with natural peanut butter because it's just not salty enough for me (surprise, surprise).  I wanted to make a jazzed up nut butter to my liking...not someone else's.  So, being the completely impulsive cook I am, I jumped in my car headed to Costco this morning to buy a big @ss bag of almonds.  Steven was not thrilled about driving all the way over there (15 min) just for almonds, but they have the best deal!  3 lbs for $9!  And they have many other nuts besides almonds: pecans, macadamias, walnuts, etc.  And, the other cool thing about making your own nut butters is that you can make butters using exotic nuts and unusual combinations.  Almond was on my mind.

I have photographed every step of this process.  Try making your own one day...it's the best!  Here's what you'll need for this recipe:

Almond Butter!

• 1.5 cups raw unroasted almonds
• 1 tsp. neutral oil (like veggie or canola)
• 1/4 - 1/2 tsp. kosher salt  (optional...I guess)
• 2 tsp. granulated sugar or honey (optional)

Step 1:  Buy your raw un-roasted nuts and measure out 1.5 cups

Step 2: Blanch the nuts in boiling water for 1 minute, not a hair longer.  Immediately drain nuts into a colander.   

This process will help to remove the skins.  You can make almond butter with the skins on, but it will have a more bitter taste.

Step 3:  As soon as your drain the nuts, spread onto some paper towels.  Now we peel!

Peeling almonds is actually very simple as long as you blanched them correctly.  You will notice the skins have already shriveled from the nut.  The nut will push through the pointy side of the almond if you squeeze the nut.  Give it a little push with your thumb from the other hand.  Watch out, them are slippery little suckers!  This shouldn't take long at all, and will make a wonderfully smooth butter as a result.

Step 4:  Roasting time!  Roast at 350F on a lightly "Pam" sprayed cookie sheet until lightly golden brown.  Give them a toss every few minutes for even roasting.  Do not burn the nuts!  If you're unsure if their ready, take them out as opposed to chancing burning them.  

The first photo is pre-roasting, and the second photo is post-roasting.  Let them cool completely after roasting!  They will crisp up once cooled.  You can make a nut butter with the unroasted nuts if you wish, but if you want a more traditional peanut butter roasted taste, then roast them.  

Step 4:  Place the cooled nuts in your food processor, and PULSE until a rough meal is formed.

Step 6:  Once you get the nuts as fine as you can simply pulsing them, turn your food processor on, and let it run!  Eventually, the oils from the nuts will release and cause the nut mixture to start to form balls in a cookie dough type texture.  Keep running the food processor.  If you're afraid your food processor will over-heat, you can give it a little break.  At this point, you can add a neutral oil 1 tsp. at a time to help this process along.  You will NOT need more than 1 Tbs. of oil.  Once you reach a creamy consistency, you can add your salt, sugar, honey, cinnamon, etc.

And here's the yield!  Yummy!  I'm so pleased with MY idea of a perfect almond butter!  Store in the fridge.

Creamy Smoked Paprika Salad Dressing

I'm convinced a lot of people don't get excited about eating salad because they're used to eating crappy commercial salad dressings you buy at the grocery store.  Guys, those dressings suck.  Have you ever made you own salad dressing?  Did you know is ridiculously easy to make your own salad dressing?!  Whether it be a creamy or oil-based salad dressing, you can easily whip something up on demand with ingredients you probably keep stocked in your kitchen.  I eat salad EVERY day for lunch, but I probably wouldn't if I had to eat the nasty dressing sold in the grocery store.

Smoked Paprika is such a great spice, and totally under-utilized in the American kitchen.  Maybe that's because it can be a liiiiittle difficult to fine, and the average Joe probably doesn't know much about it.  Well, smoked or not, you need to start using this very versatile and mild spice.  I use it religiously in my savory cooking.  

Creamy Vegan Smoked Paprika Dressing

Ingredients:

-  1/2 cup raw cashews
-  1/2 cup water
-  1 clove garlic
-  1 pitted dried medjool date (or a squeeze of agave nectar)
-  1 Tbs balsamic vinegar
-  1 Tbs. kosher salt
-  1 tsp dijon mustard
-  1 Tbs nutritional yeast
-  1 tsp onion powder
-  1 tsp smoked paprika*


*I found smoked paprika at HEB, but if you can't find it, regular paprika will work just fine, but it won't have the slight smokey flavor.


Directions:
Blend cashews, water, garlic clove, date, and balsamic vinegar in blender until creamy consistency.  Scrape down sides of carafe.  Turn blender on low, and add the rest of the ingredients.  That's it!  Store in a jar, or tubberware container w/lid, in the fridge.

Creamy Dill Potato Salad

Last night, we went over to our friend's house for a birthday gathering.  It was a bar-be-que, and my friend Grace made a great traditional mustard potato salad.  It really got me jonesin' for MORE potato salad, so I decided to veganize a creamy potato salad so Steven and I could have some to much on this week.  Now I would've attempted to vegan-up a mustard potato salad, but I didn't have all the ingredients I wanted, so I went for my other favorite potato salad...the new potato dill kind.


I can not stress enough how important the use of raw cashews are to making real yummy, creamy, gourmet vegan foods.  With raw cashews, you can recreate almost any of your favorite omnivore foods...except animal proteins, of course.  Anyway, my dill potato salad came out wonderful, and we can't stop eating it.  Give it a try!

Creamy Dill Potato Salad

Ingredients:

-  About 18 small red skinned potatoes, give or take

-  Red onion thinly sliced (optional)

(Sauce ingredients)

-  1/2 cup raw cashews

-  1/2 cup water

-  2 tsp. balsamic vinegar

-  1 tsp. dijon mustard

-  1 tsp. extra virgin olive oil

-  2 tsp. kosher salt*

-  1/2 tsp. onion powder

-  1.5 tsp. dried dill

-  !/2 tsp. dried parsley

*This is quite a bit of salt, but if you use this amount, you will not need to add any salt after mixing the sauce and potatoes together.  Also remember, when you taste the sauce before you add it to the potatoes, it will taste too salty, but the sauce is responsible for salting and seasoning a whole bunch of bland potatoes, so it needs to be intense.  If you're nervous about it being too salty, back it off to 1.5 tsp kosher salt...I'm a salt fiend, so it was perfect for me, but may be too salty for others.

Directions:

Quarter the new potatoes, and boil them in a pot of water until thoroughly cooked, but still firm and hold together. Do not over cook your potatoes!  Drain, and leave to cool in a colander, etc.  Set aside.

In a blender, add the cashews and water.  Blend on high until until a creamy homogenous texture is achieved.  Next, add the balsamic vinegar, dijon mustard, olive oil, salt, and onion powder.  Blend until thoroughly combined.  Finally, add the dried parsley and dill to the creamy mixture, and only pulse to combine and distribute spices throughout mixture.  Finished sauce should be thick in consistency.  Remove from blender carafe and into a small tubberware container with a lid.  Set aside in the refrigerator.

Add the cooked new potatoes to a large bowl.  If you wish, thinly slice some red onion and toss to combine with the potatoes.  At this time, add the sauce to the potatoes and onions in hefty portions.  I say to do this because everyone's different on their preference of how wet or dry they want their potato salad.  Use your judgement; I used all the sauce.  If you don't use all the sauce, or wish to make a smaller amount of potato salad by cooking less potatoes, you can always use the excess sauce as a salad dressing on your leafy greens, or as an awesome veggie dip.  Whatev's.  Be creative.

And, that's it!  It's best to let this sit in the refrigerator for a few hours before serving so it can marinate the potatoes.

Sooooo tasty,

CC

Yin and Yang

Random Peep:  "So, you're vegan, right?"

Me:  "Well, I mean, not wholly, I guess...but sorta'ish?"

RP:  "You either 'are' or you're 'not.'  What do you mean 'sorta?'  So, you're a cheeeeeaaaater.  What's the point, then?"

I can't tell you how much this all-too-often conversation comes up and annoys the hell out of me.  Society is so obsessed with extremes!  Here's the deal, folks...let me break down my thoughts on my fascination with Veganism thus far:

1.  Ultimately, if done right, I think it's the most healthy thing we can do to our bodies, as well as raw juicing and exercising.  I truly believe in the benefits of this food lifestyle, especially Vegan Rawism...but that doesn't mean I am a 100% vegan all the time.  It's just like knowing Triathlons are probably really good for our health...but we're not all Triathletes.  

2.  Vegan baking is easier, and a lot of times, better tasting than non-vegan baked goods.  I can not stress this enough!  I almost always bake vegan now.  Plus, I don't keep any eggs, and dairy milk was only introduced to the fridge once Steven and I started living together, although he's not opposed to drinking non-dairy milk.

3.  Knowing vegan substitutes is awesome when you're in an ingredient bind!  Honestly, one of the coolest thing about veganism is the much longer shelf life of the ingredients.  No more spoiled eggs and milk!  You know how awesome it is when I want to add cream to a soup, risotto, or sauce and don't have any cream on hand....BUT I do have a butt-load of cashews in the freezer/fridge?!  SCORE!  Or, when I want to make a batch of muffins spur of the moment and know I don't have to worry about not having any of the essential ingredients because they've gone bad?!

4.  Vegan foods are good, and fun to make!  I love, love, love learning new trades!


5.  I truly believe in the cancer/illness theories stemming from the pH balance of our bodies, and a high plant-based diet and raw juicing  help bring about a more alkaline body pH.  


6.  In my opinion, there is not, nor never will be, a vegan substitute for any red meat product, bacon, or gourmet cheese.  The one and only true-blue undeniable craving I get is for red meat.  To hell with chicken, and all that other stuff; that's easy for me to leave out if I want.  And honestly, the craving really only pertains to a bleeding ribeye steak or old school pot roast dinner...not for ground meat dishes, necessarily.  So yes, I avoid eating these foods on a normal day-to-day basis, but when I NEED a steak like a pregnant woman needs a pickle, I'll eat one and not feel bad about it.  I've probably had about four steaks in the last year (which were prepared for me), and as the daughter of Jim "T-Rex" Cunningham, that's saying a LOT!


7.  For me, Veganism is MUCH more about health than it is about animal rights.  Yes, I'm all for animal rights and humane treatment, but I don't have anything against un-fenced hunting, and the slaughtering of TRUE free-range, humanely treated stock animals.  I, personally, do not feel comfortable shooting a cow, deer, or pulling the head off a chicken, but I don't think there's anything ethically wrong with that if done properly.
  
8.  I will NEVER deny the gracious food cooked for me by someone else, vegan or not.  It's rude, period.  Nor would I ever feel comfortable making a scene at a restaurant about their limited choice of vegan options, or make a group of friends change their dining place due to my restricted food lifestyle.  THIS, alone, is the main reason I could never be 100% vegan.


9.  As a culinary enthusiast, and not a nutritionist, I will always indulge in the best tasting, most creatively prepared foods when those moments present themselves.  My love for culinary art will always ride side by side with my fascination with food science and theory.  Neither fully trumps the other.  It's like the dichotomy of one's head versus their heart ;-)

                   

So, I wish I had ten reasons, but whatever.  If I had to sum up my life philosophy in one sentence, it would be: No matter the field of interest, always approach it with a healthy balance of your heart and your head.  Be a "flexitarian!"

Updates 5.1.2010

Hello world!  It's been awhile.  'Member me?  Well, lots has been going on since I last blogged.  Hell, I can't even remember where I left off?!

Culinary.  Food, ahhh, my favorite subject.  Although you guys have been missing food here on my blog, I have NOT been missing it in real life!  I have eaten well the past couple months.  As for baking, my most favorite goodie as of lately has been those damn awesome chocolate chips cookies!  We eat the hell out of 'em, and my waist line can speak for that!  Hands down, this is the best cookie recipe, vegan or not, on the planet.  They rock.

I also made some vegan chocolate cupcakes with vegan buttercream frosting.  Holy cow...AWESOME!  Now, I'll be the first to admit there are two things that almost always come better out of a box than by hand...brownies and cake (just the cake; not the frosting).  Seriously, it's real hard to F-up a box cake, and they always turn out moist and tender.  But, I have found the best ever chocolate cake recipe ever, and it just so happens to be vegan AND the easiest damn cake recipe I've ever made.  It's ridiculous.  Non-vegan Mom approved, and everything.  I'll post the recipe for that soon.

As for the rest of my culinary concerned life, I still remain almost all vegan at my house, and eat meat when it has been prepared for me at someone's house.  Honestly, still don't miss the meat terribly.  Don't get me wrong, it is good, but the cravings are nearly as strong as they are for...DAIRY!  Yes, dairy.  Not so much on milk, but cheese, sour cream, cream cheese, and ice cream...yes, please!!!  I've been keeping some cheeses at the house, and my main "cheater food" is pizza, so I am guilty of eating on some cheese.  I'm sorry, but I just love chevre, and brie, and  manchengo, and cream cheese, and the list goes on.  Sorry vegans, there's just no substitute for that stuff.  I did, however, find some unpasteurized raw chevre style goat cheese at the Farm to Market the other day, and I was so jazzed about finding it!  I've been waiting to try some raw dairy forever, but you really have to have a relationship with a local dairy to have access to it.  It was awesome.  Sorry guys, I just can't give up my red wine and cheese.

I'm still juicing daily, and I don't forsee that habit leaving my lifestyle anytime soon.  I love juicing.  No matter what your food lifestyle is, everyone should juice.  I'm obsessed with juicing.  It's the best thing you can do for your body daily...as well as exercise.

Running.  Yep, still running.  I can't believe it's almost been a year since my first attempts at running.  Granted, I'm not in aa good of running shape as I was back in October, but I still run about 3-4 times a week.  A group of us are running the "Beach to Bay" relay marathon here in a couple weeks, and I'm very excited about it.  Each runner's leg is a little over 4 miles, so I'm not worried about meeting that goal.

In regards to running and food, I am consciously consuming more protein as I have noticed a definite correlation before the two.  When my diet was primarily raw for a while, my running did not suffer majorly from the lack of protein, but when I started moving over to a primarily cooked vegan diet, I did notice I was becoming very weak.  So, I order some raw vegan sprouted rice protein powder, and that has been working out fine.  I shake some up with some water and almond milk after a run, and all is good.  It's some really high-quality stuff, and is an easy protein on our digestive systems.  You can read more about it here.  FYI, I recommend buying the "natural" flavor version, as the other two contain stevia, which can be an od flavor.  Also, if you go with a neutral flavor, you can make it any flavor you want depending on what you mix with it.

Love:  Steven and I have been dating a year!  Can you believe it?!  Cinco de Mayo marks our one year anniversary...how goofy is that?!  On the fifth of each month, we try to make a date night and go treat ourselves to a nice meal.  We call these days our "Cincos," and this one coming up marks our 12th!  It does not seems like a year.  I love you, Steve-o!

Garden:  My container garden is rocking!  I have spinach, romaine, parsley, and tomatoes going right now, and I am proud to say everything is looking great....except for the spinach.  The spinach is just not "flourishing," ya know.  First, caterpillars attacked it, and now that the caterpillars have ceased it's like it just don't want to grow anymore.  Not cool.  So far, I've been all organic on my veggie garden, and hope to stay that way.   I'm wanting to start composting, but I really want to buy one of those compost bins that rotates, and whatnot.  Lord knows with all the juice I drink I have a ton of great compost material, and I know my veggies would like some of that goodness, as well!  I swear, I go out there and visit my veggies morning, noon, and night like they're going to run off, or something!  Ha!  I love watching them grow :-)

Well, I'll leave with that, for now.  I've also had some little trips I've been on, and my work has taken a big spin, but I'd have to write a novel to fit all that in...and who really cares about work, right?! 'Till next time....  -CC Bloom

Coconut Milk Vegan Ice Cream

Not only have I been on the search for the best brownie, I've also been on the search for the best non-dairy ice creams.  Basically, I'm on the search for the best everything when it comes to food!  When experimenting with raw food, you may remember by fascination with and love for young Thai coconuts.  Well, I still think they're great, but living in a small town, I don't have easy access to a Whole Foods all the time.  Since weening off the raw wagon, I'm still looking for vegan ice creams to try that are not necessarily raw.  

I've seen some recipes using tofu (haven't tried, yet), cashews (tried and decent), coconut milk, and soy milk/creamer.  Honestly, I bet the soy milk/creamer versions are the best at mocking real dairy ice cream, but my gut tells me soy creamer just can't be that healthy for you.  Don't get me wrong, I LOVE that stuff, but it does seem real "fake" to me.  With all the negative literature that's been going on around soy, I figured I'd try to stay a little clear from it...especially with as much ice cream as I eat (no lie)!  I am anxious to try this non-soy "MimicCreme" product in the future, also, and will definitely keep you guys posted on that.  Back to the punch, here, I decided to give the canned coconut milk version a try, and so far it's my favorite, and easiest, of all the non-dairy ice cream recipes I've tried.  Non-vegan Steven even thinks it's great.  Give it a try; you won't be disappointed! 

Ingredients:

-  2 cans (14oz) coconut milk (not the light versions)
-  1 cup sugar
-  1/4 tsp. salt
-  1 vanilla bean (optional, but wonderful)
-  1 tsp. vanilla extract
-  1.5 Tbs - 2 Tbs. rum (vodka would work, too)

(as you can see, HEB did not have the Thai kitchen brand this time, but this brand instead...)

Directions:

Shake the cans of coconut milk before opening with can opener; it is common for it to be separated.  Basically, you just throw all the ingredients in a large bowl, and whisk to combine and break up those vanilla bean seeds.  Look here for how to open and scrape the seeds out of a vanilla bean.  If not using a vanilla bean, increase the vanilla extract to 1 Tbs.  

*The rum is not used as a flavor ingredient, necessarily; it's actually used to help cease the freezing process just a bit so the ice cream does not freeze rock hard.  I chose to use rum in this recipe (over the vodka) because rum and vanilla do go so well together, and the subtle taste from the rum would be pleasant.  Play around with the alcohol measurement; you may want to reduce it to 1 Tbs. if you feel the flavor is not for you.  Another way to help keep the ice cream soft is to use Agar Powder by heating the liquid ice cream mixture on the store with about 1 tsp agar until it slightly thickens.

VERY IMPORTANT:  Place mixture overnight, or for a few hours, in the fridge until it is completely cool.  You're ice cream maker will not cooperate with you well if you skip this step.

As you can see here, when you scrape a vanilla bean you can end up with some of the vanilla bean wall in your mixture.  You can leave these bit in your ice cream as it will not change the flavor, but for a pretty ice cream, I would advise you pour it through a strainer, as I did here.

Once your mixture has cooled completley, run it through your ice cream maker and make some ice cream...duh!

Mmmmmm, yummy ice cream!  Mission accomplished.  I store my ice cream in some GladWare, and keep in the freezer.  Try one of those vegan brownies topped with coconut milk ice cream...heaven!  This recipe can also be used as a base vanilla recipe for whatever your little ice cream lovin' heart desires.  Add mashed bananas, strawberries, flake coconut, nuts, cookie pieces, brownie pieces, whatever!  Add cocoa powder for chocolate, espresso powder for coffee, and the list goes on.  Get creative!

Lick the bowl,

CC Bloom

Gratitude 1.27.2010

1.  Puffs Kleenex PLUS Lotion-  For reals, I wouldn't have a nose left if it weren't for lotion kleenex.  I have been so sick with allergies, and then a cold...bleh.  I'm exhausted from blowing my nose and eating antihistamines like candy.

2.  Zack and Shannon-  I grew up with my friend Zack, and Shannon is his most splendid girlfriend.  I also went to school with Shannon, but she was a couple grades below me, and her sister was actually in my grade.  Not until she and Zack started dating did I get to know her.  Zack was actually my debutante escort....hahaha!  Can you imagine the pair of us acting all prim and proper in black tie attire?!  Yeah, that's because we didn't...hehe.  Best escort ever!  Anyway, Zack now works for my dad's sporting goods sales rep. company, so I get to see Zack and Shannon more often...like last night!  My folks and I met Zack and Shannon over at The Huisache last night, and had a great time, like always!  They're are always such a breath of fresh air.  Zack and Shannon as individuals are jewels to the world, as they are as a couple, too.  They will continue to be life long friends of mine.  Let me introduce you to Zack and Shannon....

3.  Puppies-  Not only was it great to see Zack and Shannon, but they also brought their new addition to the family...Dobie!  They just got a new beautiful German Short-hair puppy, and brought her over to be formally introduced to the Cunninghams.  Stella went nuts for Dobie, and I'm pretty sure Dobie was nuts for her, too.  I mean, who doesn't like puppies?!  at&t U-Verse, of course.... ;-)

4.  Amy's Kitchen Vegan Prepared Canned Soups-  Amy's is such a stellar brand.  Their prepared food products are actually really good, and their canned soups are such a God-send when I'm in a pinch for a quick vegan meal.  And when I'm craving a cheat night for pizza, I LOVE their frozen pizzas.  I'm telling you, they're the best!  Buy Amy's Kitchen products...'nough said.

Gratitude 1.25.2010

 Silent gratitude isn't much use to anyone.  ~G.B. Stern

1.  Green Juice-  I forgot to go to the grocery store Saturday, so I was out of greens for my Sunday morning juice.  AHHHH!  I'm telling you, I felt the green juice absence all day Sunday.  I haven't had a day without green juice in a looooong time.  Yesterday, I got to have my green juice, and it was heavenly!  My body felt back in the grove.  I even added parsley to the mix, being as I've read so much about it's powerful medical qualities, and it tasted great, too.  It's always a little scary adding a new green to the mix...

2.  3.25 Mile Run-  This is only something I'm gracious for simply because I did it.  The run itself was NOT great; my legs were weak, but I'm glad I finished the distance.  I haven't run that distance in a while, so it was good to get the confidence boost to know I could do it even when I'm not having a strong running day.  It's funny, I feel silly being proud of a measly three miles when I have other running friends who never go out for less than five.  I'm still very green in the world of running, so any distance over three miles is good for me!

3.  Portobello Tacos- I've been craving Mexican food like a mad women lately.  Those of you who are not from Texas have no idea how strong the cravings for Mexican food can be...especially when you've been eating vegan!  So, last night I decided to make some make-shift veggie Mexican tacos by sauteeing portobellos seasoned with taco seasoning in place of using regular ground beef.  It really worked out great!  I built my tacos with all the typical trimmings (except cheese), and they were sinfully good.  I totally got my fix with those.

4.  Parents in the same town- I know I mention all the time how much I love my parents, and every day I'm reminded of that.  Yesterday, I spent the evening with my folks...catching up on Big Love with my mom, and my dad did some maintenance on my car.  How awesome is that to have a dad who is skilled in auto-repair?!  He saves me a ton of money!  It was also nice to catch up with my mom about her recent trip to Sante Fe.  She brought me back some bad ass souvenirs, too!  She got me a pair of southwestern style socks (I LOVE wild socks!), a "Dia de Los Muertos" style refrigerator magnet (one of my favorite styles), and some kind of "write with water" notepad message book thing.  They rock...period.

5.  G-chat with Deric-  My friend, Deric, and I used to be really close.  It's not so much that we're not close, or not friends, anymore, we just don't see each other as often.  Anyway, it was awesome g-chatting with Deric yesterday, catching up on ridiculous drama, and talking shit like we're perfect human-beings, and pondering the "what-if's" of life.  I always enjoying hanging with Deric, even if it's only an "e-hang."  Here's a pic of me and Deric back in the day...being vulgar...what we do best...haha!

Gratitude 1.22.2010 - 1.24.2010

I had the blues
because I had no shoes
until upon the street,
I met a man who had no feet. -Anon

Fritos as croutons-  As I mentioned previously, I had to spend a few days at my folks' for house sitting last week.  As a result, my vegan diet during the week had some week spots while I was there due to NOT being in my vegan kitchen at home, and staring temptation in the face all the time!  Ha!  Anyway, I was really craving some croutons for my salad one day, so I found some Fritos in my folks' pantry, crushed 'em up, and threw 'em in my salad.  Holy cow, it was awesome!  I highly advise you all try Frito croutons.  And even better, I found out Fritos ARE vegan on the PETA website.  Ha!  Vegan doesn't always mean healthy, but seriously, who's good all the time ;-)


Goodbye Solo- Steven and I watched this movie Saturday morning, and we really enjoyed it.  Weekend mornings are really the time Steven and I get to have quality hang out time with each, so I usually save a Netflix movie that came during the week just for this.  The main character, Solo, was greatly written, and story was good, too.  Honestly, I had been hesitant to watch this movie because it just didn't look appealing to me for some reason...but it ended up being just the opposite.  Rent this movie; it was very enjoyable, big dawg.


Blue Cheese Wedge Salads- On the weekends, we usually go out to eat once with friends, and this is exciting for me because it's my allotted "cheat night" on Veganism (remember: vegan for health, not necessarily principle).  I usually stick to vegetarian at the restaurants, but not always, although, you'll rarely find me ordering a big steak, or something.  Mainly, I use this as my time to get my cheese fix.  My friend Kelly and I decided to go out to the Gruene Onion Saturday night, and I got their wedge salad.  I LOVE wedge salads, and this one was wonderful!  Mmmmmm....cheeeeeeese.

Anytime Fitness-I recently joined a gym here in NB.  I wasn't too excited about entering into the gym sub-culture, as it seems sooooo anti-Claire.  I've been wanting to join for two reasons: One, I want access to a treadmill when it's cold or rainy outside, and I would like to incorporate some weight training for leg strength.  My first visit was Friday afternoon.  I was nervous, and didn't really have a purpose except to simply check things out.  I just got on the treadmill, thinking this was were I belonged most, and gave my first run on a machine a shot.  Dang, it was weird!  Adjusting speed, worrying about falling off the thing, or running through it were all going through my mind.  Finally, I got the hang of it, felt a groove, and really kind of enjoyed.  I found it was easier, physically, to run on a treadmill than the streets.  It was like running on a tight trampoline.  So springy and light!  I only went for a mile just to warm-up the legs for some weights, but I could see any longer distances could get boring as hell on that thing, though.  Anyway, after a really terrible week of street running, having some minor "feel good" success on the treadmill help to boost my spirits some.

Hemp seed protein shakes (Jill's gonna love this)- Since I had this terrible running week with feeling weak, etc, I decided to experiment with adding a little more plant protein to my diet, especially since I'm starting to do some weight training on my legs, and my diet has been way less raw-vegan during the winter.  After my runs and workouts, I've been drinking a hemp protein shake.  Let me emphasize that adding protein in this way to my diet is more like a guilty pleasure than anything, because hemp shakes are so damn good!  YUMMY!  I take 2-3 Tbs hemp seed, 1.5 cups water, blend to a "milk," then add frozen banana, vanilla extract, a pinch of salt, a little agave nectar, and maybe a little cocoa powder, and you've got the best creamy, cold, delicious shake!  (I add a couple capsules of probiotics to mine because high amounts of protein can constipate me.)  I really look forward to these everyday.  So good, so creamy, so good for you with all those omega oils, vitamins, protein count, and SO vegan!


Be thankful,
CC