Chutney & Rootbeer

I have taken a step back from canning in recent years in search of less energy intensive ways to preserve my harvest. However that simple life I was looking for got a little complicated over the summer and I wound up putting an entire tree of apricots into the freezer.
A couple years ago I discovered that my friends Garden Curry Spice Blend mixed into a jar of apricot jam made what was quite possibly the tastiest chutney ever. Continue reading Chutney & Rootbeer

gRAWnola Recipe

I found this recipe on a wordpress blog the other day. I have been on the lookout for a good granola recipe and this one seems like it might be just that.

If the method seems slightly odd and unfamiliar it is because this is a raw food recipe and you can read more about the raw food revolution here and for ingredients that are quite close to home you can source them at Real Raw Food in Naramata.

gRAWnola Recipe

gRAWnola Recipe

Ingredients

  • 1 cup buckwheat groats, soaked in water overnight
  • 1/2 cup sunflower seed, soaked in water overnight
  • 1/2 cup pumpkin seeds, soaked in water overnight
  • 1/4 cup walnuts, soaked in water overnight
  • 1/4 cup almonds, soaked in water overnight
  • 1 tbsp flax seeds
  • 1 apple, cored
  • 1/4 tsp sea salt
  • 1 cup pitted dates, soaked for 30 minutes in boiling water
  • 1 1/2 tsp cinnamon
  • 1 tbsp agave syrup
  • 1 tbsp shredded coconut, unsweetened

Instructions

  1. Drain the buckwheat and rinse repeatedly in a strainer. I found it best to run my fingers through the buckwheat as I did this. It took a LONG time to drain it until it wasn't slimey anymore. Offputting indeed, but it's kind of like flax seeds which get slimey when wet. Set aside.
  2. Drain the sunflower and pumpkin seeds, walnuts, and almonds.
  3. Put the sunflower seeds, pumpkin seeds, walnuts, almonds, flax seeds, apple, and sea salt in a food processor and pulse, being very careful not to grind it into a paste. You still want it to have some texture.
  4. Add the drained dates, cinnamon and agave and process until just blended. Remove from food processor and put in large mixing bowl. Add drained buckwheat groats and coconut. Mix until blended.
  5. Spread onto teflex sheets and dehydrate for about 10 hours at 115 degrees.
  6. When the dehydrating is complete, remove the gRAWnola from the teflex sheets and break into small pieces. Store in a container of your choice, though doesn't it look lovely in the glass jar!!!???
  7. This is a great snack right out of the jar. Or have it for breakfast - I poured pieces of gRAWnola into a small bowl, topped it with strawberries and homemade almond milk and had a yummy breakfast!
https://consumableearth.com/grawnola-recipe/

 

Finding a way by making it

I need an outlet and have a need to share with the world the story and evolution of my path to a simpler, more whole and lighter way of living. Posts in this category will be about that journey, the choices we make, the reasons why, the conflicts I face and the trials and triumphs of choosing to live differently.

I think that I always had a desire for something different. I’ve been a vegetarian since I was about 9 so I think that sorta says something. Over the years the desire to not eat animals has evolved into a desire to live more lightly on the planet. I think that if we all looked a little more closely at the choices we made in our day to day lives we would find a lot of ways that we could maybe change to be less impactful and more connected.

For me it centers around food. We have no choice but to consume it so it makes sense to start there. I have two young children and for me raising them with an awareness of where their food comes from and how it affects their bodies is extremely important. I brought up two cloth diapered babies without ever buying a single jar of baby food but that can be a subject for another post. Now that they are older and have a lot more say in what goes into their bodies I struggle with feeding them balanced healthy diets in a world that is full of quick ‘tasty’ food that they think they would rather be eating.

Welcome to my kitchen and the stories of what goes on within it!