Peanut Crunch 🥜 Salad 🥬 in a Jar

July 3, 2023July 3, 202320 Comments

One day I sent 10 empty ‘Planters Peanut‘ wrappers to their office in exchange for a Planters coloring book. I remember the day my coloring book arrived with a nice letter from Mr. P. Nut and bonus stickers. I was a happy child. I always eat peanuts or peanut butter. It is not clear if Mr. P. Nut really existed or was a good marketing ploy? However, “MR P. NUT“ did arrive at the Planters factory in 1896.

Mr P. Nut

My favorite “Peanut Crunch Salad In A Jar” is a joy. If you have never had a peanut or sesame/pumpkin seed salad you need to try it out. Use different nuts. You can buy these salad toppings pre-packaged. It’s the best way to eat nutritious cabbage. I do not like tofu. But, I am a big, big fan of edamame beans. My bean caviar. You can have this quinoa salad without peanut butter to give a fluffier salad. It’s all good!

Peanut Crunch Salad in a Jar

Servings: 1-2
Time: 20 mins
Difficulty: easy
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INGREDIENTS
For the quinoa
▢ 1 cup (180 grams) quinoa , or 2 cups (370 grams) already cooked quinoa
▢ 1¾ cup (420 ml) water
▢ pinch salt
Dressing
▢ 5 tablespoons natural peanut butter
▢ 4 tablespoons lemon juice
▢ 2 tablespoons soy sauce
▢ 4 tablespoons water
▢ 2 tablespoons rice wine vinegar, or apple cider, or white wine vinegar
▢ 1 -2 tablespoons minced garlic
▢ salt and freshly ground black pepper to taste
▢ Optional : 1 tsp maple syrup with peanut butter unless already sweetened
Salad
▢ 4 green, spring onions, cut into thin rounds,
▢ 1 medium julienne carrot
▢ 1 cup (150 grams) frozen edamame beans
▢ 1½ cups (160 grams) chopped red cabbage
▢ 1½ cups (160 grams) chopped green cabbage
▢ ½ cup (73 grams) roasted peanuts

INSTRUCTIONS
Cook the quinoa. Add the quinoa, water and a pinch of salt to a saucepan. Bring to a rolling boil, then turn the heat down to the lowest setting, cover tightly with a lid and cook for 15 minutes. Turn off the heat and let stand with the lid on for 10 minutes. Fluff with a fork before using.
▢ Make the dressing. Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 x 17oz (500ml) mason jars.
▢ Layering–>Dressing starts at the bottom. Add green onions, then quinoa, carrots, edamame, cabbage and end with the peanuts and a tight lid. Store in the fridge for up to 5 days.
▢ To serve shake the jar vigorously. Plate it or eat directly from the jar.
NUTRITION
Serving: 1 jar Calories: 438kcal Carbohydrates: 44g Protein: 20g
Fat: 23g Saturated Fat: 4g Polyunsaturated Fat: 7g Monounsaturated Fat: 10g
Trans Fat: 1g Sodium: 626mg Potassium: 869mg Fiber: 10g Sugar: 11g Vitamin A: 3158IU Vitamin C: 49mg Calcium: 124mg Iron: 4mg
Fridge time 3-5 days.

You Gotta Eat Here!

You Gotta Eat Where?
Home Cooking Goes To Work!

What’s better than home cooking?
No-o-o-thing!

Jar up these salads and bring your appetite!

Substitute cashews, almonds or walnuts for peanuts. Roasting the nuts is even better. Peanut substitute: Switch the peanut butter for sunflower seed butter (tahini) and top with crunchy sunflower and/or pumpkin seeds instead of peanuts. You can use any combination of seeds. You can roast nuts in paprika, garlic powder, black pepper and salt for a big punch. Next time use hazelnut butter. If you don’t have soy sauce use coconut aminos or tamarind.
Be a MacGyver and substitute as needed!

Bring home made meals to work.
It is 100% worth it!

Use plastic containers instead of mason jars. (a) TO WORK or (b) at HOME.

Salad-In-A-Jar `Yumm`Yumm

INGREDIENTS: lemon juice+ olive oil, shaved carrots, currents, pumpkin seeds, cauliflower + nappa cabbage [left]<~ ~>[right] creamy dressing + roasted tofu, black beans, tomato +shredded parm. cheese, topped with spinach

Salad Layering ~Salad Jar ~Video

Beginner’s Guide

More “Salad Jar” Ideas~ Make Ahead on Sunday ~ Good Eats for the Rest of The Week!

The Very Best DYN-O-MITE Salads!
New Dressing Ideas!

A peanut is not a nut but a legume like soybeans and lentils. Athletes enjoy the protein and healthy fats for good digestion, magnesium, manganese, biotin, CoQ10 and minerals such as zinc, niacin (B3) phosphorus, selenium and Vitamin E.

The Green Life…..If you are doing a 5 day vegan cleanse, reset or detox, then this is the healthy salad for you!

I used green and red cabbage in this salad because it stands up well in a jar and great for digestion. The quinoa, a seed, adds nutty nutrition to the salad!

Recycle! Reuse!

RECYCLE ♻️ these plastic containers instead of using mason jars. I save plastic containers from my market purchases. They are easy to use as many times as you like or toss out at any time. You can also substitute them for glass jars.

Navy Bean Summer 🌼 Soup

June 9, 2023July 1, 202321 Comments

I eat this soup hot, warm or cold. I add my greens at the end of the cooking time. My new plant based soup is my 🌼 Summer Bean Soup 🌼 .

Bean Soup Provides A Variety Of Healthy Benefits

Beans themselves are a great source of protein, fiber, vitamins, and minerals. Some studies suggest that consuming beans can help lower cholesterol and reduce the risk of heart disease, as well as regulate blood sugar levels. Additionally, soups are often hydrating. Finally, bean soups can be very satisfying, due to the protein and fiber, and are often low in calories, making them a great option for those watching their weight.

Navy Bean Summer Soup 🌼 Recipe

Servings: 8-10
Time: 35 mins
Difficulty: easy
Print

INGREDIENTS
1 pound dried navy beans
1 tablespoon olive oil
1 large onion, peeled and chopped * or 2 medium onions
3 carrots, scrubbed and sliced into rounds
4 celery stalks, sliced
1 red bell pepper, seeded and chopped
1 tablespoon fresh thyme leaves
2 tsp. fresh ground cumin
1/2 teaspoon crushed red pepper
2 bay leaves
10 cups vegetable broth
¼ cup chopped Italian parsley * herb mix may include cilantro and/or dill
6 cloves of minced garlic. (Set aside for a minimum of 7 minutes before adding to soup.)
Optional: Up to 1 cup chopped spinach (frozen or fresh)
Optional: 1 tbsp. Tomato paste or 1 large chopped tomato
Salt and pepper to taste
INSTRUCTIONS
The Night Before: Place the dried beans in a large bowl and cover with water up to 3 inches above the beans. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
* 1 * Place a large 6 quart pot over medium heat. Add the oil, onions, carrots, celery, and red bell pepper. Sauté for 3-5 minutes to soften. ( you may add any other greens here like green beans, asparagus or a green jalapeño chili pepper * to taste)
* 2 * Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves, and (homemade)vegetable broth. Stir in ¼ teaspoon ground black pepper.
* 3 * Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top. I leave the soup until it tastes to your liking: usually a couple of hours ~for me. I start making the soup early. Ready for a late lunch or dinner.
* 4 * Once the beans are soft and silky, remove the bay leaves. Taste, then add salt and perhaps more pepper as needed. Stir in minced garlic and spinach. Heat for another 2-5 minutes to blend the flavors.
TIPS: Thaw out frozen spinach in the microwave as the soup is cooking to save time.
Garnish your soup with fresh green herbs. Garnishes makes the soup looks more appetizing to your guests (and to you). If the soup is too spicy, grate a lemon, squeeze out the juice of the lemon into your soup and toss in the used lemon. OR, add a sprinkle of cinnamon, a teaspoon of honey to tone down the spice.

PICTURES: (1) Bean soup + baby spinach leaves + rosemary sprig garnish (2)Bean soup with spinach + 1 tbsp. of tomato paste. (3)Buy organic dry beans that are no GMO and Gluten free.

I added more cooked beans after I made the soup. I had 4 carrots in my pantry. Not 3 carrots as the recipe dictates. They all went in. You can improvise this recipe to empty out your fridge. Soups are flexible that way.

When I have bought too many fresh vegetables it is time to make soup. I store my soup in large mason jars in the fridge or freezer. Mostly I give them to my neighbors. Driving to the lake tomorrow with my jar of soup! Right now, I have 1/2 jar of turkey chili in the fridge and a jar of home made tomato sauce. The chili is also going with me. If I were staying longer, the sauce would go too.

Provençal Summer Vegetable Soup

Add chopped zucchini, small pasta shells, chopped basal leaves, green beans and a large chopped tomato to make this summer soup creation. My family loves this version. (Also, you can use ‘white’ cannellini beans instead of navy beans).

Garlic must be added at the end of the soup to save its nutrients. If you add it early the flavour is still there but the nutrients are destroyed. A very thoughtful and knowledgeable garlic farmer brought this to my attention. Waiting 7 minutes before adding chopped garlic allows the sulphur compounds to oxidize, this is when Allicin is being formed again as garlic returns to its original fresh state. Soak the dry, navy beans for a minimum of 3 hours. Change the water frequently ~ discards the carbohydrates in the ‘soaking’ water. Carbs make your beans become the “magical fruit“. 🎶♪♫

SPINACH

Some mornings I have Eggs Florentine. I add greens wherever I can. Adding spinach to this soup makes it super healthy.

Spinach is a highly nutritious leafy green vegetable that has many health benefits. It is rich in vitamins A, C, and K, as well as folate and iron. Spinach is also low in calories and contains antioxidants that help protect the body from damage caused by harmful molecules known as free radicals.

I no longer use canned beans as shown in this video (below). I have spent many years doing -just that. I have changed to a better plant based diet. I thought adding spinach was my own idea. Not so. (see video). I now add salt near the end of the recipe. Too early in your soup and it draws out the minerals, flavour and nutrients from all the vegetables in the pot. Always add salt at the end to get the best flavour from your veggies. I enjoy looking for improvements, changes and variations to my recipes. And, I still go to cooking classes to get new ideas!

8 Reasons Why You Should Add Ceremonial Grade Matcha to Your Daily Routine

June 7, 2023June 7, 202311 Comments

Fascinating health benefits posted from “WYNTER WELLNESS“! Well Done!!

Buy Ceremonial Matcha Grade Tea on Amazon and your local stores!

Wynter's Wellness

Ceremonial grade matcha, also known as the highest quality of matcha tea available, has become increasingly popular in recent years due to its numerous health benefits. This premium quality green tea powder is made from shade-grown tea leaves that are carefully hand-picked and ground into a fine powder. Unlike other types of green tea, ceremonial grade matcha provides a concentrated dose of antioxidants and other health-promoting compounds that may help improve overall wellbeing.

In this article, we will discuss eight reasons why you should consider adding ceremonial grade matcha to your daily routine.

1. High in Antioxidants

Matcha is packed with antioxidants that can help protect your body against harmful free radicals. One study found that the antioxidant activity of matcha was up to 137 times higher than other types of green tea (1). These powerful antioxidants can neutralize free radicals before they cause damage to cells and tissues within…

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Power Bowl~ Quinoa Power

May 7, 2023May 13, 202310 Comments

In my haste, I bought dates instead of dried prunes. My mind must have been a million miles away. However, I like dates and they were labeled organic. This was a gigantic bag. I surfed the Internet and found a Moroccan power bowl salad recipe with dates. What a find! Even better, this recipe calls for pistachio nuts, which I have a huge bag of fresh pistachio nuts. I really like Moroccan food. I can’t wait to make this salad. Another step towards healthy eating with pizzazz!

Quinoa Power Salad: We’ve got cooked quinoa, shredded carrots, hydrated or canned chickpeas (garbanzo beans), tons of chopped parsley, golden raisins, scallions, dates, and one handful of chopped pistachios. A bowl of delicious Moroccan salad goodness. Toss that all up and drizzle with the honey lemon dressing. [or, your favorite dressing – oil & vinegar with lemon juice, salt, pepper and one minced garlic clove + cumin -my choice]. Just look at all that beautiful color!

Power Bowl

Servings: 2-3
Time: 10 mins.
Difficulty: easy
Print

INGREDIENTS
1 ½ cups cooked quinoa
1 cup matchstick carrots
4 scallions, thinly sliced
1 (15 ounce)can chickpeas, rinsed and drained, or 2 cups(hydrated)chick peas
⅓ cup chopped dates (add more dates if omitting raisins)
¼ cup chopped pistachios (or walnuts
⅓ cup golden raisins (optional)

honey-lemon dressing:

½ teaspoon cumin powder
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (maple syrup or brown sugar for vegans)
½ teaspoon salt
⅛ teaspoon chili powder

INSTRUCTIONS

POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!

I know that golden raisins would have been a bit too sweet for me. I opted out and no honey in the dressing. The raw, minced garlic in my dressing adds a very slight tang to the salad. You do not taste it. Add more garlic if you want to experiment. I would add two garlic cloves. We all know how good quinoa is for you. This high protein packed, gluten-free grain is the world’s super food. I have red quinoa and was happy to use it. Add mint or cilantro. You can have a medley of herbs.

After 2 days of soaking, chick peas will break down (get mushy) and start fermenting.

Chick Peas

I soak my dried chick peas overnight in cold water for 8 hours. As a guideline, don’t go over 12 hours. The peas are ready when you test one and it is no longer hard and really tastes similar to a ‘green pea’ – wonderful! Also, you do not have to boil dried chick peas to get them ready for cooking or eating, or, when making hummus. Boiling hardens the chick peas. I have had both and prefer the softer version using my method. TIP: when cooking chick peas add them at the end. The last 5-10 minutes of cooking. Similar to potatoes. Add potatoes at the end of a stew so they stay soft and eatable. NOTE: I also found that preparing chick peas from scratch produces the best, tender chickpeas with a creamy mouthfeel that the canned variety just can not compare. One pound of dried beans = About 2 cups hydrated chick peas. Re-hydrating chick peas is determined by taste. You do not know if your chick peas (dried or canned) have been on the shelf for months or years.

Healthy Power Bowl

Crunchy carrots add the right amount of color to this recipe. You can add cilantro or green bell peppers or any other vegetables that may be almost ready for a toss. The POWER IS YOURS!

The POWER IS IN YOU!

KOMBUCHA ~ The Elixer of Life!

January 1, 2023January 13, 202314 Comments

Kraut, Kimchi ..Kombucha!

Kombucha is a fermented drink like beer and wine. Very low alcohol (under 10%). Kombucha is called a tea, made from (1) Yeast, (2) Sugar, and (3) Black tea. Renew your interest in this fermented tea to improve your health. Make a difference in your life. Don’t wait until it’s too late. Start now. [ Note: The sugar is fermented out via scoby / yeast culture. ]

Recipe

Ginger Kombucha

First STEP: Grow kombucha scoby ⬅️ link

Kambucha Recipe

Servings: 1 gallon-16 serv.
Time: 25 mins
Difficulty: medium-easy
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INGREDIENTS
1 Scoby purchased or grow komucha scoby from a bottle
1 Cup sugar (sugar needed to feed the fermentation)
5 Organic black tea bags (or 1 tablespoon loose tea)(can use green tea, but not the first batch)
1 Gallon Jar to store kombucha
2 Fresh Ginger (3-inch pieces) Vary to taste.
Glass bottles for storage
2 Cups brewed Kombucha

DIRECTIONS how to make kombucha recipe 1 gallon

1. Everything must be sanitized. I cannot stress this enough. When dealing with fermenting anything it is crucial every piece is clean and sanitized. Wash your hands and all equipment used before you begin. I like to run everything through my dishwasher before I make and bottle. My husband and I brew our own beer and make our own wine. So we are very familiar with making sure everything is super clean and sanitized.
2. Measure out 3.5 quarts of water and place in a pot on the stove. Heat the water until boiling. Some people insist on using distilled water. Boiling filtered water from our fridge has worked perfect for me, and I have been making this for nearly a year.
3. Turn off the heat and add 1 cup of sugar. Stir the sugar until it is completely dissolved. Then add 5 organic black tea bags. This is the brand I use and for the first fermentation from your homemade scoby you should use black tea for a strong brew. Cover the pot so not much water escapes. After you have brewed the kombucha you can then use a combination of black and green tea. But you should have at least a 3 black tea and 2 green for later brews
4. Wait for the tea to cool. It must cool to room temperature before adding the scoby. If not you risk damaging your precious scoby you grew from scratch. Once it is completely cooled, pour the tea into the clean 1 gallon jar and add 2 cups of your previous brew. Then add the homemade scoby to the top.
5. Store in the 1 gallon glass jar with a cloth (cheese cloth-doubled) covered lid with a rubber band. This allows the kombucha to breathe without getting any additional bacteria or fruit flies in your brew. Store in a dark closet that remains cool through out the day and someplace no one will touch it. It needs to remain still to grow the scoby and create the bubbles.
6. Allow to brew for at least 7 days. It may take 10-12 days, depending on the temperature in your home. During the winter months, I allow a little longer brew. Right now 8 days is the perfect time for the flavor and creating the carbonation.

IMPORTANT: The bacteria in kombucha is considered a probiotic. But, if not prepared properly harmful bacteria or mold grows on your scoby Green or gray spots is a sign of mold. Another sign of mold when your scoby is dull and fuzzy looking. NOT glossy. Discard the scoby and start over. TIP: Use cane sugar or white, not honey, stevia, raw or coconut sugar. When shopping for kombucha, it may be best to choose brands that contain under 4 grams (1 teaspoon) of added sugar per serving. TREND: Add turmeric & black pepper Ratio: 100/1. How much? 1 tsp. of turmeric per gal. + a pinch of black pepper. You should not be able to taste the turmeric.

Symbiotic Culture of Bacteria and Yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast. .. provided by Wikipedia.com.

Put a jug in your fridge: Gallon dispensers (5.5 cups) with a spout. (as seen in IKEA.com, Canada)

It Tastes Like Vinegar!

Not true ~ Kombucha is delightfully tart and fizzy. Ginger adds a warm and spicy punch!

Kombucha can be made into vinegar – fermentation period –>6-10 weeks. Use in salad dressings! Other uses: mayonnaise (add 2 tbsp to your mayo recipe). Hair Tonic, Facial Toner, House Cleaner and Healthy Gummies <–recipe.

Criminal Minds At Work!

Mandy Patinkin (actor – Criminal Minds +plus) is a proud advocate of kombucha [kämˈbo͞ochə]!…or Kambuka?
Anyway you say it ~ it ‘s all good!

Kvass – Similar to Kombucha

Kvass

When life gives you stale rye bread, it’s time to make bread kvass!

Kvass is an ancient fermented cereal-based, low alcoholic drink. Kvass is known to reduce the risk of cancer. When it comes to taste, kvass is similar to kombucha. Kvass is a rich source of manganese, vitamin B12, selenium, niacin, iron, copper, and magnesium.