Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe: Maple Roasted Pears, a Dessert from The Nourished Kitchen Cookbook

April 12th, 2014 · Recipes

In the “normal world,” desserts without gluten or sugar are pretty hard to find.

I get stuck in normal mentality sometimes, so when Jenny McGruther of the Nourished Kitchen blog asked me to be the dessert stop in her “progressive dinner” for her new cookbook (coming out next week!!!), I felt no little trepidation.

It’s Lent, and around here that means a strict no-gluten, no-sugar regimen that I didn’t really want to bend just for a blog project.

Of course, when Jenny talked further and mentioned that most of the desserts are fruit-based, I realized: of course, what could I have been worried about? This is Nourished Kitchen, after all.

Maple Roasted Pears -- a dessert from The Nourished Kitchen


The desserts chapter is appropriately titled “From the Orchard” and includes twenty-two truly decadent, although not overly sweet, desserts. Jenny’s prose smattered throughout the book is classic Nourished Kitchen – lilting and lovely, clearly crafted by someone who loves food, appreciates what the earth has to offer, and knows how to prepare it for beauty and taste.

For example:

“For the most part, I serve fruit without much fanfare. On its own, a ripe peach speaks volumes and needs little help from me. Its syrupy juices need no sweetening from the jar of honey sitting on my countertop. We eat fruit with joy and with abandon, but very occasionally, and for special moments, I prepare fruit-based desserts: pies and stewed fruit compotes, ice creams and sorbets.

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Recipe: Dairy-Free Creamy Cauliflower Soup {excerpt from The Blender Girl}

April 11th, 2014 · Recipes

“So…what’s in here?” they all asked, not in the usual, “What weird thing are you hiding in our dinner?” but in a tone of awe and wonder and genuine curiosity.

I’m still not sure how Tess Masters’ Creamy Cauliflower Soup has such an interesting and non-cauliflower-y flavor with so few ingredients, no dairy, and a whole head of cauliflower! I do know that it was a huge hit with all three Kimball kids, the in-laws, and the husband, who is the one surprised there was so much cauliflower. “But it doesn’t taste all that much like cauliflower!”

Kids eating creamy cauliflower soup with straws

Some of the children were hesitant at first, but adding straws to a meal will get a child to try anything!

I even had to bring the cookbook to the table to just let my mother-in-law read the recipe, which launched me into some tales from after the show when I interviewed Tess and two other cookbook authors. During the KS Connect *Plus* show (show notes and replay here; it’s kind of like a laid-back talk show), we got to hear about the photo shoots for Ricki Heller’s and Jenny McGruther’s new books, but somehow we missed the details of Tess’s shoot.

Well.

Let me tell you.

I think she made us all jealous!

Her photo shoot was not only with a super famous, uber talented photographer who just happened to be a reader of her blog and made time for her shoot in his busy schedule (!!!), but it took place in a rich celebrity’s home in Australia – for two weeks! A professional chef made all of her recipes, people styled the food (beautifully I might add), she had Hollywood makeup artists, and on and on.

I couldn’t get over thinking, “You got to eat healthy food on the job for two weeks and not worry a thing about what was in there – AND you didn’t have to cook or do dishes!” It sounds like a real food Heaven, doesn’t it?!

I’m super thrilled to have permission to post the Creamy Cauliflower Soup recipe for you all today – I heard about it on a Monday night on the show and made it the following day, which is a very rare occurrence. But between the fridge and freezer I had all the ingredients and wanted to make a soup the next day, so it was serendipitous.

Kids eating creamy cauliflower soup with straws

Tess’s new book that just launched Tuesday, The Blender Girl (found on Amazon), is a vegan cookbook, so no meat, dairy, or eggs, but you won’t miss them. And as you’ll see in the recipe notes, I thoroughly un-veganized this soup and it was just lovely. Winking smile

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Build Your Immune System the FUN Way: Simple Herb-Infused Popsicle Recipe

April 9th, 2014 · Recipes

DIY Immune-Boosting Herbal Popsicles




Since this is my first contributor post here at Kitchen Stewardship, I’ll tell you a little about myself! I was raised in a Christian home on white bread, hot dogs, homemade roast beef and homegrown fruits and veggies. I thought it was normal for everyone to have 4 gardens and a small orchard at their house. And along with my parents, I also didn’t question any of the highly processed, prepackaged foods I ate.

Somewhere along the line I became more conscious of what I put into my body and changed the way I ate. I also fell in love with herbs, experimenting on myself and family members. Since then I have evolved into the bone broth making, kombucha brewing, coconut oil for everything, lifestyle. You’ll usually find me in the kitchen, cooking up something delicious, creating an herbal remedy, or crafting an all-natural body care product for my business.

(Please give a huge welcome to our first regular KS contributor, Jamie Larrison! –Katie)

Carrying on Childhood Memories

When I was little one of my favorite things about summer were the ice cream and popsicle treats my mom stocked up on. Once a year she’d go to Save a Lot and buy half a chest freezer full of frozen treats which we’d happily lick and slurp down the rest of the summer.

I was always sad to see the stock get low as summer wound down, leaving a few fudgesicles and unwanted grape popsicles behind (no one in my family liked grape). I never gave a second thought to what was actually in the popsicles. As much as my mom loved me and wanted to provide us with a fun treat, I know she never thought to question the ingredients either.

Now that I’m a mom myself I won’t touch the artificially colored and flavored, high fructose corn syrup laden, hyperactivity inducing toxins on a stick. But I still want to provide a fun and tasty treat for my son.

Unfortunately, I can’t protect him from every potentially bad situation. Little ones will be exposed to germs at public places and even from other family members. However, there is a way to boost their immune system and give them a yummy treat they’ll love: Herbal Popsicles!

Winter is finally over, but this is the time of year when the spring/summer bugs start to hit. We’ve had a nasty attack of intestinal flu in our area, with several families we know succumbing to it. Just because it’s warmer doesn’t mean you can let your guard down!

Immune Building Herbs to Use

(Katie’s note: Mountain Rose Herbs is a great place to find these ingredients!)

Echinacea

This is probably one of the most popular, if not the most popular immunity herb. You’ll find Echinacea in many store-bought natural preparations. This is a great all around immunity herb because it targets bacterial, viral and fungal infections. It’s best used short term and before a cold/flu is well on its way. Echinacea stimulates white blood cells and the lymphatic system. Do not use in someone with ragweed allergies.

Rose hips

These have a tangy, almost citrusy flavor due to their high vitamin C content. Especially good for diarrhea and constipation.

Alfalfa

This nutritive herb is a powerhouse of vitamins and minerals. The name means “the father of all foods.” Alfalfa supplies 8 essential amino acids and has the highest chlorophyll content of any known plant. This helps the body absorb and utilize nutrients faster and better when used in conjunction with other herbs.

Orange Peel

High in vitamins A and C, this is an anti-inflammatory that also increases blood circulation. Orange peel also helps with lung health by acting as a natural antihistamine and expelling congestion from the lungs.

What Else is in There?

For these popsicles I made some with coconut milk and some with yogurt. I also added some raw honey and frozen berries. Berries, especially blueberries, are high in antioxidants and vitamins. Raw honey is also an important addition. It not only helps mask any bitter herbal flavors but is packed with nutrition. Many have sung the praises of raw honey, especially in its use for soothing sore throats.

Not everyone can or wants to have dairy, but I like the idea of including probiotics from the yogurt. You could also substitute coconut milk yogurt if it’s available in your area. I actually prefer the taste of the coconut milk ones though, as they seem richer and creamier. You can buy organic coconut milk (found on Amazon), or if you don’t like the idea of using canned, make your own.

How to Make Homemade Coconut Milk

To make coconut milk from scratch you will need a young coconut. Pour the coconut water and scraped coconut meat into a high powered blender, like a Vitamix or Blendtec (found on Amazon). Process until smooth.

Herbal Popsicle Recipe
5.0 from 1 reviews
Print
Recipe type: snack
Author: Jamie Larrison
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yield: 6
Ingredients
Instructions
  1. To make an herbal infusion first boil 1 cup water. Turn off the heat and add 1 Tbs. of each herb. 2-4 Tbs. total herbs is a great range. Cover the pot with a lid and allow to infuse for about 30 minutes.
  2. Use a coffee filter, fine mesh strainer (found on Amazon)or cheesecloth to strain out the herbs. Be sure to squeeze out all the liquid.
  3. Combine the tea and rest of the ingredients into a blender and process until smooth.
  4. Pour the mixture out into popsicle molds or paper cups. With cups, use aluminum foil or other options to cover the paper cups and insert a popsicle stick or spoon through the center. I like using these BPA free, portable molds (found on Amazon).
  5. This recipe will make enough for about 6 popsicles, depending on the size.

 

How do you boost your immune system during cold and flu season and beyond?

jamie 150Jamie is the wife of Devon and mommy to Liam. She studied Journalism at Grace College and is currently working on a Master Herbalist certificate. She started an all-natural body care business, This & That Herbal, and is the development director for A’amarna Toothpaste. Follow her as she explores how to be a good steward of her God given resources and shares it at How To Just About Anything.

Rescources
Prescription for Nutritional Healing, 5th Edition by Phyllis A. Balch, revised by Stacey Bell
Practical Herbalism by Philip Fritchey
Mosby’s Handbook of Herbs and Natural Supplements, 4th Edition by Linda Skidmore-Roth
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I’d love to see more of you! Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter, get KS for Kindle, or see my Facebook Fan Page.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Disclosure: There are affiliate links in this post to Amazon, Tropical Traditions, and Mountain Rose Herbs from which I will earn some commission if you make a purchase. See my full disclosure statement here.

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Monday Mission: Use Technology to Make Kitchen Life Easier

April 7th, 2014 · Monday Missions, Tips

Using Technology to Make Life Easier in the Kitchen

Your mission, if you choose to accept, is to add one new use of technology to your routine that will make your kitchen life easier – organizing recipes, planning meals, shopping and pantry-stocking, or just keeping your sanity while you work.

I’ll share some brief ideas on resources you might tap into if you don’t already use them, or perhaps some new ways to use the programs you’re already familiar with, and since I’m sort of a rookie in this department, I can’t wait to hear from you in the comments, too!

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Tomorrow, I’ll be joined by Susan, the KS reader who inspired this mission, on a special daytime KS Connect *Plus* Google Hangout – we’re chatting for a half hour (11-11:30a.m. EST) about how she has made technology work for her when it comes to meal planning. Really, really well, I might add! We’ll be joined by two professionals, Clint Bounds of Plan to Eat, the sponsor of the hangout and creator of the meal planning system both Susan and I use, and Trish Carty of Keep the Beet, a Nutritional Therapist who meal plans for clients.

You can join us live and ask questions or catch the replay right HERE.

I’m super excited to connect with a reader, first of all, and I think this will be a really helpful topic for all of us – I know I’m just barely utilizing the tip of the iceberg of what’s available with my own technology for organizing, and I’m guessing many of you would like to have a better  handle on meal planning, etc. I hope you can join us! Watching the show by RSVPing just entails seeing our video and typing questions, not actually being on the video “hanging out.” Winking smile

(If you enjoy the video interview “talk show” format, I do it every other week – you can find past programs on the Google Hangout for Foodies page.)

Organizing Recipes

Pinterest screenshot

My recipes are all over the place – printed out and in folders, online on blogs, in cookbooks, and in eBooks on my computer. It’s hard to keep them all organized! I use a few strategies in different places, none of which are perfect, but I hope some of them give you some inspiration for yourself!

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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