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Tag Archives: summer

Savory roasted tomato sauce, in under 1 hour

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Out here in the Northwest we’ve had a hot hot summer. Which has led to a bountiful tomato season. It’s not usually this easy to grow tomatoes out here in Portland, the summer light is intense but often short lived. This year’s summer started in March, it has been a major treat for us grey sky dwellers.

Friends are pawning pounds & pounds of tomatoes on me this week,  here is my way of using up some of those souvenirs of summer.

This is not your grandpa’s tomato sauce. Though I love the smell of simmering sauce all day long, the stirring and the dipping that all comes with making incredible homemade tomato sauce. I had a ton of tomatoes to use up and not a lot of time at home. So here is an easy breezy tomato sauce.

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Savory roasted tomato sauce

This recipe makes a pint of sauce

I filled up a baking sheet with this many tomatoes

11 medium san marzano (or romas)

2 small green/underripe tomatoes

3 small heirlooms

5 cloves garlic, peeled

6 inch sprig of fresh rosemary

1/2 teaspoon of sea salt

1/4 cup extra virgin olive oil

Preheat the over to 400. Rinse all tomatoes and cut just in half. Place on a baking sheet along with the spring of rosemary and the cloves of garlic.

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Set your timer for 45 minutes and pop that pan into the oven.  Go do your thing and when the timer is done, transfer these roasted goodies into a blender, along with the salt and extra virgin olive oil. (take the rosemary off the twig). Blend it all on medium for a minute, give it a taste to see if you’d like to add anything else to it and transfer to a jar. Let it cool before you put it in the fridge.

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Stop on by Seed to Health’s brand new website! 

Especially if you or someone you know has a new baby (or will be soon)!

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Holy Basil!

Tulsi, also known as Holy Basil, and I were introduce in 2009 by a dear friend. She gifted me a bottle of dried & capped Tulsi in a care package that was put together to soothe me as I mourned the loss of my father and got ready to tie the knot. So I poked around in some of my resources, liked what I saw about this renownd Holy Basil and started a daily ritual.

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basil box

 

As intrigue grew next stop was a book on Adaptogens so I could dive deeper into the fascinating subject. The term adaptogen refers to a variety of herbs or fungi that work synergistically in the body to augment our resistance to stress, anxiety, trauma and exhaustion. They enhance our body’s ability to deal with all of these common life qualities. They recharge our adrenals. Simply, as the name suggests, adaptogens help our body adapt. Some common and easy to find adaptogens are: ashwaganda, astragalus, licorice, reishi, shiitake & maitake mushrooms, aloe vera, chlorella and Tulsi.

The unique chemistry of Tulsi is highly complex. Tulsi leaves contain tons of beneficial compounds known as phyto-chemicals. These compounds possess strong antioxidant, antibacterial, antiviral, adaptogenic, and immune-enhancing properties that promote general health and support the body’s natural defense against stress and diseases. I grew some of my own this year. Just a small batch just to see how it would fare. I have not always had the best of luck growing basil from seed. This little plant fared just fine outside, so I am going to plant a few more of the seeds inside. I am hopeful for a bigger batch for a spring harvest.

All of this spicy information is here to offer you a diving board for some of your own research and experimentation. A wonderful book on adaptogens is Adaptogens: Herbs for Strength, Stamina, and Stress Relief by David Winston & Steven Maimes.

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Purple potatoes, kohl robbie & how to use them

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Purple potatoes, kohl robbie & how to use them
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freshly harvested purple potatoes

I could not be more excited about these gems. The potato is SO versatile, especially this one, with its medium starch level, offering soups, mashing, baking and salads a great texture.  These are acceptable at every meal.

Purple is by far my favorite color, eating it is a pure pleasure!

These gems will make frequent appearances on our table, considering I have 12#s of them.

Purple potatoes are comparable to the good ol’ russet in nutrition facts, a bit of protein, some fiber, substantial levels of potassium. Potassium plays a crucial role, along with sodium, in regulating our blood pressure. Purple potatoes are super special because of their antioxidant levels. Anthocyanin is a pigment that creates the purple color in the potatoes and also acts as an antioxidant. In this modern world we need to saturate ourselves in antioxidants!

This recipe goes down in the Mustgos category.

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purple potatoes, oyster mushrooms, kohl robbie

Sunday Mustgos

(This served 3 people)

2 t extra virgin coconut oil (or butter)

2 t freshly ground cumin seeds

3 cups of  purple potatoes,washed, not peeled and cut into bit sized pieces

3 cloves of garlic, chopped finely

1/3 cup high quality broth or water

1 kohl robbie bulb, grated – leaves washed & ribboned

1 cup mushrooms (I used oysters), chopped

salt & pepper to taste

Heat oil in saute pan over medium, when melted minced garlic. Stir/saute for about 1 minute, add ground cumin seed. Stir/saute for about 5 minutes until garlic starts to brown and cumin smells amazing. Next add potatoes toss and cover with oil & spices, then add the  chopped mushrooms. Combine flavors and stir/saute for about 2 minutes. Add broth, bring to a quick boil, reduce heat and cover for about 8 minutes. Meanwhile, peel and grate kohl robbie and ribbon the leaves. When potatoes and mushrooms are almost finished add the greens to the top, recover and let them steam for about  minute.

Serve in bowl with grated kohl robbie on top. This is healthy & hearty meal that your whole family will love.

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Stop by my website  and check out some more holistic nutrition and lifestyle solutions.

Calming the Fire: Summer Cool down, anti-inflammatory and detox is a top-notch homestudy program for some accessible preventative tools.  Prevention, as far as I am concerned, is one of the best cures!

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How do you beat the heat?

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Electrolyte Lemonade

makes a quart

2 lemons, peeled

1 ” fresh ginger (roughly peeled)

1/2 cup fresh herbs, packed

I used a combination of basil, parsley, mint & borage flowers

1/4 t stevia

3 cups water

3 T extra virgin coconut oil

Add everything to a blender. Blend on high for a minute. Strain & enjoy

 

Treasure chest of the sea (weeds)

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This nutritional treasure chest may be an ingredient that is a bit foreign to you. SEAWEEDS are nutrient dense plants that are consumed world wide. Coastal cultures on every continent have enjoyed these (formerly slimy) plants for ages as staples of their diets.

Seaweed is a treasure chest of minerals! Iodine, potassium, iron, calcium, phosphorus & magnesium are commonly found in many varieties of seaweeds. Then there are the trace minerals: selenium, nickel, zinc, copper, rubidium & molebdenum. These minerals are rarely found in land grown veggies anymore. Also, many varieties have a fair amount of amino acids (building blocks of protein), B vitamins, vitamins C& A and a plethora of anti-oxidants,

What does all of this mean?

Your cells love this stuff! Your digestive tract appreciates the help, your liver likes the boost, free roaming oxidized cells will be eaten up AND your bones & joints will absorb more of their favorite minerals. Seaweeds are versatile, calming & alkaline.

Add seaweed to soups, sauces, salads & beverages, or make kelp chips!

Nori is the easiest more palatable for most people, initially. Keep your eyes peeled for seaweed snacks, which are widely available and a great place to start enjoying the ocean’s treasure.

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Nori

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Kombu

Do you make your own beans? Next time you boil beans add 4-6″ of Kombu to the cooking water (it will disintegrate after about 2 hours) Kombu contains a glutamic acid that will tenderize the proteins of the beans, hence making them easier to digest, which subsequently means less gas. No more magical fruit!

Our community pantry is my main source 
Often co-ops will have a variety in their bulk food selections 
Mountain Rose Herbs
Asian food stores will always have a good, affordable varieties

So the next time you are in your kitchen wondering what you really want, think of seas vegetables!

Hijiki Salad 
(makes 2 servings)
1 c hijiki
1 ½ c water
2 t coconut oil
1 leek chopped and rinsed
1 medium cucumber, sliced
1 carrot, grated
dressing:
2 T vinegar of choice (apple cider or rice wine preferably)
1 T tamari
1t turmeric
S & P
Rinse hijiki in a colander then transfer seaweed into a sauce pan soak in 1c. water for 10 minutes. Bring water/seaweed to a boil and cook uncovered for 5 minutes. Add ½ c water, lower heat, cover & simmer for 20 minutes.
While seaweed is cooking, saute leek in coconut oil & salt/pepper for about 10 minutes on medium. Add grated carrot and cucumber to a bowl with dressing. Once seaweed & leek are finished combine with raw veggies and toss

Enjoy playing with seaweeds. Do you have much experience? Where will you start?

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Look out for this summer’s 2 week detox home course, Coolade. You’ll learn about inflammation and how to combat it with food, herbs and lifestyle adjustments.  Learn about inflammation now and you will be able to dial in powerful preventative habits. Once you know how to combat inflammation you are a super hero with anti-aging powers and disease fighting tactics! This summer’s course will be a bolt of well being!

Coolade, will be released on July 5th

Home courses work so well because you go at your own pace. Included in the course are 4 chapters, with accessible information on inflammation. How & why in this modern world.  Recipes to counter it’s wear and tear on your systems. In depth information on how to take care of your skin (your biggest organ and main tale teller of what is going on inside). Stress busting tactics you can use anywhere and home exercise routines that you’ll love to sweat to. Resources, links and support compliment it all so you can go as far as you want in understanding the subject.  You can take the steps to turn back the hands of time and fill your body full up with anti-oxidants, healthy oils and delicious summer  beverages.

Are you in?

Bounty & Pickles

Tis the season for canning.  I chuckle at the process because it is often so hot outside when the time comes to put up garden bounty. Preserving so often means standing over a steaming hot pot of fruit & spices while it cooks down. Then there is the hot water bath, that takes a million years to heat up only to result in bubbling hot spring  for the duration of the canning session.  I love it though. These days I always partner up with a lady friend or two. We share our bounty, or wisdom & current experiences.  Then we have a gift arsenal to choose from for  the year’s up coming holidays & birthdays.

Grape pickles!

 We used this recipe for one batch of grape pickles, the ultimate in fancy condiments.  This is a great example of making quick pickles which DOES NOT require a boiling hot spring in your kitchen. It is as easy at simmering some flavorful brine, pouring it on desired clean, garden bounty and BAM, into the refrigerator.

I LOVE this plum galette recipe. The dough takes some getting used to. It is not the easiest to work with by following the directions but a super tasty gluten, dairy free alternative. Instead of letting the dough rest in the fridge I actually roll it out after it is made, assemble the galette on some parchment then put it in the freezer for 1/2 hour, preheat the oven, then bake it…If you have the time experiment. Early on I ended up with more of a crumble but it is always delicious, worth mastering and a favorite summer breakfast!

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LOVE this video and have been spending my days listening to Little Dragon’s Pandora station.

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Oh my gosh, I just realized that this amazing woman has a website! I was going to post a link to her top notch book Frugavore. Instead, I can link you to this for some inspiration in the name of FRUGALITY.

beautiful brine

In other news, recipe developing and tasting is underway for the Deep Clean, fall cleanse that starts October 1st!  Seasonal produce and tons of herbs will be the showcase in the recipes. This collection of recipes is being designed to offer super clean eating for nearly 2 weeks, so the body can clean out and store up all sorts of nutrients for the fall & winter seasons.  This cleanse is an opportunity to rid yourself of what you don’t need.  Then stockpile good recipes and habits to build a solid foundation of health. Interested?

Summer Clean Eats=DETOX time

 

SUMMER CLEAN EATs

Feeling like you could use a RESET this summer?

Are vacations, festivals and BBQs inspiring you to booze it up and over/under eat?

Need a quick reintroduction to all the bounty that summer time offers?

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Summer Clean Eats offers you a chance to clean up your diet & dial in some healthy eating habits! This clean eating opportunity is really easy & affordable to do…The package  includes a menu for five days, with snack options, recipes and a shopping list. All organized into a nice little PDF packet with an informative introduction.

You will eat plenty of food. This is by no means a time to deprive yourself.  Nutrient dense fruits, veggies and herbs are the showcase, they really work the magic. You can even eat meat, if that is a staple in your current diet.

Seriously, you will want to bring these dishes to BBQs and share with your loved ones & friends!

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Now is the time!!

This little gem of a plan is a great tool to have on deck post vacation or festival.

Get Summer Clean Eatsnow through the end of the month.

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Buy it THIS week & you get a bonus health consultation following the detox.

JUST $35 >>> send  a quick registration confirmation to>>> seedtohealth@gmail.com

THEN Summer Clean Eats is ALL YOURs ( to use when ever you would like)