Chia Rose Breakfast Bowl

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This recipe was sent to us by Harri Earthy, thanks Harri!!!

Ingredients:
Serves 5 comfortably

1 cup of chia
3.5 cups of filtered water (or rose infused water)
2 cups desiccated coconut flakes
1.5 tsp beetroot powder
then add:
1.5 tsp each of any other spices you desire (see list) my current favourites are:
1.5 tsp ginger
1.5 tsp nutmeg

Serve with:
blueberries (portion as you desire) 3 rose buds (per bowl serving)

Method:

How do we make it?

Add the chia, spices and beetroot powder into a mixing bowl with either filtered water or rose infused water. (instructions for making rose infusion are provided below) Mix all of the ingredients together. Soak for 8-12 hours.
Once this is done take the coconut and for 5 seconds blend till it turns into a finer mix. This is important for the overall texture of the final chia mix.

Add the fine ground coconut to the chia and once again stir well together till everything is combined. The coconut will absorb the red beetroot colouring in about an hour and turn pink.

You can begin this process first thing in the morning by soaking the chia and spices, and adding the coconut in the evening before you go to bed. Then breakfast in the morning is ready as soon as you are and the coconut has had plenty of time to absorb the colours.

Always store the chia mix in the fridge.

Serve with :

A couple of scoops of coconut yoghurt.
Blueberries (or fruit of choice)
Rose Petals (either used dried rose buds, or harvest fresh roses on a dry morning when they are at their most fragrant just after blooming. Remove stamens)

And if you love vanilla …. like I do, the occasional sprinkle of vanilla powder over the coconut yoghurt is lovely too!

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Mango Hot Sauce (Fermented)

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Mango Hot Sauce

This hot sauce is delicious and has a well rounded flavour due to the mango, yellow peppers and habaneros and of course the fermentation.  If you are using a vegetable starter like Caldwell’s or Cutting Edge Cultures then you will be benefitting from Lactobacillus Plantarum.  This bacteria can help reduce topical infections and dermatitis, decrease intestinal permeability, reduce candida and reduce oxalate levels in the kidneys (studies at the bottom of this post).  Usually if you’re doing a wild ferment there will be enough Plantarum present to get them naturally but when using fruit because of the high chances of yeasts being involved it is a really good idea to use a starter.  I hope you enjoy the sauce 🙂

Ingredients:

  • Mangos, 3
  • Nectarines or Apricots, 2
  • Habanero Pepper (or another yellow/orange hot pepper), just a quarter to half depending on how spicy you want it.
  • Shallot 1 medium
  • Salt, 1T
  • Lime Juice, half a lime, juiced
  • Probiotics, 1 t or vegetable culture “starter”
  • Optional: Calendula or Dandelion Flowers
  • Water

 

Method:

Chop all ingredients finely

Dissolve the salt in warm water

Add 1 t of your favourite probiotic or starter to the water

Place all chopped ingredients in a mason jar

Pour the water/salt/culture mixture in the jar

If using yogurt bacteria keep covered and warm (around body temperature) for 24 to 72 hours until it reaches desired sour flavour

If using vegetable starter leave at room temperature, covered (using an air lock if you have one, keeping all the fruits and veggies submerged) and it may take more than 72 hours to ferment, taste as you go along

You may need to release CO2 as the hot sauce ferments…

When your fruits and veggies have begun to taste sour blend everything including most of the water in a high speed blender until your sauce is just right

 

 

 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256919/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3090165/

https://www.ncbi.nlm.nih.gov/pmc/ar ticles/PMC3316997/

https://pubmed.ncbi.nlm.nih.gov/26059754/

https://pubmed.ncbi.nlm.nih.gov/22726349/

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10 Travel Food Tips for the Hard Core

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There is Always Something to Eat
Packing for this trip I kept thinking I had to bring absolutely everything that I could possibly want to eat in any given situation.  Why?  I’m used to “nobody having what I need”.  I’m used to picnics and dinners with friends coming up empty handed.  The difference is when I’m at home it’s not a big deal but for some reason when I feel I will be trapped in a car or plane I try to plan for every contingency.
Wait a minute…
Would there seriously be nowhere to get food between Vancouver, Canada and San Francisco?  Are you telling me that there is not one store with something that I can eat to prevent starvation?  Right.  Guess not.
It may not be epic, it may not be instagram-worthy but every single town has something I can eat.  It doesn’t need to provide a complete spectrum of amino acids and have every single nutrient yet discovered.  It’s just for a day.
So if you are going on a longer trip or a trip to somewhere you know you won’t be able to find what you need that is a different situation.  This article is written from the perspective of moving out of the fear of not having the right foods and being comfortable with the unknown around food while still maintaining a hard and fast boundary about not putting junk/allergens/inflammatory foods in.  More articles about packing for every contingency or longer trips are a good idea too.

(more…)

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Cowboy Spice Rub

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IMG_3573

Did you know that chili peppers and chili powder can help reduce intestinal permeability?  Ginger can help with motility and garlic can help reduce unwanted bacteria in the upper GI?  Let’s make a probiotic spice rub that you can use while traveling or while at home as a marinade or to coat veggies in before fermenting.  This also works really well on Kale chips.
Ingredients
Chill powder  3 T
Cacao nibs, crushed with a mortar and pestle  3 T
Carob (or cacao) infused pulse flakes 3 T
Maqui powder (optional but awesome) 2 T
Paprika 2 T
Mustard 1 T
Black pepper, coarsely ground 1 T
Coriander 2 t
Oregano 1 t
Ginger powder 1 t
Chipotle powder (couldn’t resist)1 t
Garlic powder 1 t
Optional:  10 capsules Megaspore (or less)
To make the Carob or Cacao Infused Dulse Flakes:
Add 1/4 C Dulse flakes and 1/4 C carob to a jar, shake to mix and leave for 24-48 hours at room temperature for the Dulse to soak up a bit of that yummy chocolatey flavour.
Optional – Shake your Dulse flakes through a sieve after they have infused to separate the loose cacao or carob powder.  I did this because I wanted a more flakey texture.
Mixing Instructions:
Mix all the powders together.  If you don’t have one of the ingredients SUBSTITUTE what you have in small amounts and taste to see if you like it.
If using Megaspore capsules you can simply empty them into the mixture and stir well.  They should be stable at room temperature for several weeks, especially if you can keep it stored under vacuum that will be even better.
I keep mine in the fridge just in case OR throw it in my purse when going out or on the road/plane.
Ingredients in the original product (for interest sake)
Chili
Espresso
Paprika
Brown sugar
Mustard
Espresso salt
Black pepper
Coriander
Oregano
Ginger
Chipotle
Garlic powder

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