sprouts and cukes

Leave a comment July 19, 2016 nourishinggrace

“God, Who is by nature good and dispassionate, loves all men equally as His handiwork. But He glorifies the virtuous man because in his will he is united to God. At the same time, in His goodness he is merciful to the sinner and by chastising him in this life brings him back to the path of virtue. Similarly, a man of good and dispassionate judgment also loves all men equally. He loves the virtuous man because of his nature and the probity of his intention; and he loves the sinner, too, because of his nature and because in his compassion he pities him for foolishly stumbling in darkness.”

—St. Maximos the Confessor

Lately we have been sprouting our own micro-greens and sprouts for salads. It’s so much easier to buy them at the store, but when a small bag costs $5 and up, it starts to put a pinch in the pocketbook. What we’ve learned is that sprouting is pretty darn simple. Seeds want to sprout. Given moisture and an area out of the sun, the little sprouts burst out of their seed shells in no time at all. This salad is a combination of our pickling cucumbers – they tasted just fine fresh – and the mung beans we grew on in a mason jar on the counter.

Adding sprouts is a delicious way to boost the nutrient content of any salad. Mung beans are especially high in manganese, potassium, B vitamins, folate, copper, zinc and magnesium. Mung beans can also help fight cholesterol and decrease your risk of heart disease, but most notable is that they contain powerful free-radical scavenging antioxidants against cancer. Their phytonutrient content is protective against viruses and infection. Sprouts are a nutritional virtue and deserve a space in any salad or sandwich and because they are sprouted, they are also easier to digest than many starchy beans!

I did not special order any of my mung beans, but purchased them from the bulk food aisle of our local favorite organic store, Mom’s Organic Market.

For more information on sprouting visit Sprouting People, Mumm’s Sprouting Seeds or Garden Therapy.

Sprouts and Cukes Salad

Ingredients

1-1/2 cups sprouts (mung, broccoli, bean – whatever you like)
3 tablespoons goat milk kefir or plain yogurt
1 tablespoon fresh basil or oregano, chopped small
3 cups cucumbers, seeded and cut small
1/4 cup finely cut vidalia or red onion
grey celtic sea salt to taste
pepper to taste

Preparation

Mix all ingredients in bowl and toss.

simplest tomato salad

Leave a comment July 18, 2016 nourishinggrace

Our first and most important spiritual task is to claim God’s unconditional love for ourselves. To remember who we truly are in the memory of God. Whether we feel it or not, whether we comprehend it or not, we can have spiritual knowledge in the heart— a deep assurance that passes understanding— that we are God’s beloved.

Henri Nouwen

It’s the ripe, plump tomatoes which blanket the farmer’s markets and neighbors gardens that make this simplest tomato salad so delectable. No need to fancy it up – the salt really brings out the savory sweet juicy flavors of the tomatoes. It’s a family favorite during the summer.

Ingredients

5-6 ripe in season tomatoes
3 tablespoons olive oil
1/3 cup finely chopped red onion
salt and pepper to taste

Mix all ingredients and serve. Dinner can be that simple…

garden beet salad

Leave a comment July 13, 2016 nourishinggrace

Do not say “this happened by chance, while this came to be of itself.” In all that exists there is nothing disorderly, nothing, indefinite, nothing without purpose, nothing by chance…. How many hairs are on your head? God will not forget one of them. Do you see how nothing, even the smallest thing, escapes the gaze of God? ~Saint Basil the Great

During the summer, we crave salads. They are a nice cool addition to any meal, or can be served as a meal on their own. You simply can not “beet” the simplicity of a garden beet salad. These particular beets are gems straight from our garden, but any from the store or farmer’s market will do. We planted these in early spring.

I actually hadn’t planned to harvest them, but I accidentally pulled one out while weeding… it looked so good, that we harvested the rest from that bed! Beets have a sweet earthy flavor, and are a mineral rich nutritional powerhouse. They have more iron than spinach, and are an excellent source of calcium, magnesium, copper, and phosphorous. They’re also packed with choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates (in the form of natural easily digestible sugars). Quite simply, they are superfood.

One great benefit of the beet is that is alkalizing to the body and that’s great news in a nation with a standard diet that is acid forming. Beets are a stimulator of liver health. They also have many cardiovascular benefits. They can be helpful in reducing cholesterol and their rich potassium content benefits blood pressure. Fermented drinks like beet kvass have been known throughout history as a blood tonic. And the list goes on. Some studies have also shown that beets are preventative for skin, lung and colon cancer, they support the structure of our capillaries, and can also aid in the slowing or prevention of macular degeneration.

Beets, they do a body good!

Garden Beet Salad

Ingredients:

9 beets, washed but not peeled
4 tablespoons goat cheese in small chunks to drop into salad
3 tablespoons pinenuts, slightly toasted
1/4 cup finely chopped red onion, green onion tops or chives
3 tablespoons olive oil
1 tablespoon rice wine vinegar
sea salt and pepper to taste

Preheat oven to 350F and place beets on a cookie sheet. Top loosely with foil and place oven for about an hour. They should be tender.

Remove from oven and let cool. Once cool, using the edge of a knife or a vegetable peeler, peel of the outer skin of the beet. Your hands will get very red!

Next, cut the beets into bite sized pieces. Place all ingredients into your favorite salad bowl and toss lightly to incorporate.

Delicious!

Additional Resources

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=49

crunchy bean salad

Leave a comment July 7, 2016 nourishinggrace

“Water falls from heaven as rain, and while it is always the same in itself, it produces many different effects, one in the palm tree, another in the vine, and so on, throughout the whole of creation. It does not descend, now as one thing, now as another, but while remaining essentially the same, it adapts to the needs of every creature that receives it. In the same way the Holy Spirit, whose nature is always the same, simple and indivisible, apportions grace to each person as He wills. Like a dry tree which puts forth shoots when watered, the soul brings forth the fruit of holiness when repentance makes it worthy of receiving the Holy Spirit. Although the Spirit never changes, the effects of His action, by the will of God and in the name of Christ, are both many and marvelous.” Saint Cyril of Jerusalem

It’s “bean” a while since writing on the blog. This past year beckoned reprioritizing – faith, family, homeschool and also really to focus on completing my Master’s Degree. No, I am not done, but almost! Yay!

We’ve also been battling Lyme disease in this home and I tell you, it is formidable – and affects everyone different! Lord have mercy. It really turned our lives upside down. However, all signs are that my loved one is almost done with treatment and that is a tremendous blessing.

In many ways, the year of Lyme Disease has been a blessing too… just in it’s very own way.

That aside, it’s also “bean” a long time since I have made a bean salad, but since the farmer’s market this week was so plentiful with green beans – I brought home a whole bunch!

This salad is a riff on that old picnic favorite the “three bean salad”. What I like so much about this is that the beans are green and crunchy, unlike the one I remember from my youth with watery faded green canned beans. You could easily make this with wax beans or a combination of string beans too.

Crunch Green Bean Salad

Ingredients:

3/4 pound of beans – washed and trimmed
1/4 cup rice wine vinegar
1/3 cup finely sliced red onion
1 Tbspn extra virgin olive oil (currently we are using a local favorite, Spartan’s for our salads – it is very tasty and comes in a cute reusable ceramic bottle. Refills come in a convenient pouch)
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts or pecans
1 finely chopped red pepper
Salt and pepper to taste

For the preparation, bring a pot of water to a boil and add the trimmed and cut green beans. You only need to cook them for 3-5 minutes or less. Test them to make sure they are still crunchy and retain that bright green color. Once done, immediately place them into a bowl of cold water. This will stop the cooking process.

Drain the beans in a collander and put them into your salad bowl. Add all remaining ingredients and toss well. Salt and pepper to taste.

You can make this the day before, the flavors just get better and better over night! Great for a picnic and for any summertime meal!

gluten free peach cobbler

Leave a comment March 17, 2016 nourishinggrace

“When you sit down to eat, pray. When you eat bread, do so thanking Him for being so generous to you. If you drink wine, be mindful of Him who has given it to you for your pleasure and as a relief in sickness. When you dress, thank Him for His kindness in providing you with clothes. When you look at the sky and the beauty of the stars, throw yourself at God’s feet and adore Him who in His wisdom has arranged things in this way. Similarly, when the sun goes down and when it rises, when you are asleep or awake, give thanks to God, who created and arranged all things for your benefit, to have you know, love and praise their Creator.”

Saint Basil the Great

This is a super easy, healthy lenten peach cobbler. You can use fresh or frozen peaches. It is gluten free and requires barely any prep time. There is no added sugar, making this gluten free peach cobbler a guilt free pleasure!

Ingredients

2 pints peaches, fresh or frozen and chopped
3/4 cup almond flour
1-1/2 cup coconut manna, crumbled
2 teaspoons coconut oil
1 teaspoon cinnamon
pinch sea salt

Preparation

Preheat oven to 375 F. Place the peaches in pie dish and blend with cinnamon.

In separate bowl, blend manna and almond meal and coconut oil to make a streusel like consistency.

Crumble evenly over peaches. Sprinkle with sea salt.

Place in oven and bake until the fruit is well cooked and bubbling. The topping will become golden brown – about 30 – 40 minutes.

Enjoy!!

clam chowder

Leave a comment March 5, 2016 nourishinggrace

“The kingdom of heaven is not a reward for works, but a gift of grace prepared by the Master for His faithful servants.

Saint Mark the Ascetic

This simple to prepare clam chowder is a favorite during the cold months of winter. It’s a quick meal that warms and nourishes through and through. It is a great choice for Cheesefare Week – which is just around the corner! Since it is not a thick clam chowder, so there is no need to go through the trouble of a rue. The clam juice in the can is enough for the broth. For the clams, we get the two pack of the really giant can of clams from Costco. It makes a big batch of soup, and the leftovers store well for about three days in the fridge, but I will often freeze the leftovers and bring them out for supper the following week.

Ingredients:

1 cup minced onion
2 cups red potato – chopped small
1 teaspoon fresh thyme
2 cups clam broth (reserved from can)
1 large can chopped clams strained
1 cup cream
1 cup whole milk
parsley for garnish
1 teaspoon olive oil or ghee
pinch salt and pepper to taste
optional : if it is not during Lent- 3 sliced of chopped cooked bacon is a very nice addition.

Preparation:

In large pot, saute onions in olive oil or ghee, over medium heat, until translucent – about five minutes. Season with salt and pepper.

Add potatoes and cook for ten minutes. Add thyme and stir well. Continue cooking until thyme is fragrant -about five more minutes.

Add clam broth and clams. Bring to a simmer. Add milk & cream and cook on very low for another five minutes.

Top with parsley and bacon (if using).

No duty is more urgent, than that of returning thanks.

Saint Ambrose

warm spiced fall apple cider

1 Comment November 2, 2015 nourishinggrace

“Through the Holy Spirit we are restored to paradise, we ascend to the kingdom of heaven, and are reinstated as adopted children. Thanks to the Spirit we obtain the right to call God our Father, we become sharers in the grace of Christ, we are called children of light, and we share in everlasting glory”.

St. Basil the Great

Around this time in Virginia, apple cider turns up in all the stores and farmer’s markets. This warm apple cider is a great way to enjoy this crisp apple beverage. It is inspired from one of our favorite restaurants, Le Pain Quotidien, which also offers it at various times throughout the year.

Warm Spiced Fall Apple Cider

5 cups apple cider
2 cinnamon sticks
3 star anise
5 cloves
5 cardamom pods

Place all ingredients in small pot. Bring to a simmer.

Remove from heat. Let sit for ten minutes. Pour into mugs and enjoy.

Alternatively, you can double or triple the ingredients and place in a crock pot on low and drink it throughout the day.

fall paleo pumpkin pancakes

1 Comment October 21, 2015 nourishinggrace

“‘For I know the plans I have for you,’ declares the Lord. ‘Plans to prosper you and not to harm you, plans to give you hope and a future.’ Jeremiah 29:11”

These fall pumpkin pancakes have become a staple in our house this season. In fact, recently we had it for breakfast every day for a week! But in all truth we were tweeking the recipe, because we like our pancakes a little lighter and fluffier than the recipe we started with. This recipe is paleo and gluten free. If you are paleo, then you will not want to use a lot of maple syrup or any at all to avoid too much sugar. They taste great layered with banana, or you could put some warm apple sauce on them.

This recipe makes about 10 -15 pancakes if you scoop them out with a 1/4 cup measuring scoop.

Fall Paleo Pancakes Ingredients

4 eggs
3 tablespoons coconut flour
3 tablespoons almond flour
1/2 can pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup full fat coconut milk
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1 cup pumpkin (about 1/2 can)
1 teaspoon vanilla
2 tablespoons maple syrup
2 bananas sliced
Coconut Oil, butter or ghee for pan

Preparation Fall Paleo Pancakes

To keep this as simple as possible I mix everything in one bowl. There are many recipes that call for mixing dry ingredients separately – in my house that translates into one bowl too many to clean. The reason many recipes call for mixing the dry ingredients separately is to fully incorporate the baking soda. Just mix it really really well and this will not be a problem.

You can substitute sweet potato puree in place of the pumpkin if you like! One note, do not omit the vinegar. It reacts to the baking soda and gives the pancake a little rise!

Add all ingredients to large bowl and whisk very very well. It will be the consistency of a slightly thick pancake batter.

Heat up your griddle. You can use a frying pan, but it should be a well seasoned cast iron one to avoid sticking. We are clumsy pancake flippers, so it’s just easier not to deal with the sides of a frying pan, hence the griddle.

Melt some coconut oil, butter or ghee in pan over LOW heat, and add batter. Use a 1/4 cup measuring scoop. That yields a good size pancake. When you pour the batter onto the griddle it should sizzle just a titch. Spread the batter out a little with the bottom of the measuring cup. The pancakes will not turn out to thick and also they will have an easier time cooking through.

Cook these slowly over a low or medium to low heat. You really do not want the pan to start smoking. They also have a better texture cooked over low.

When the top starts to bubble, or when the bottom looks nice and brown flip and cook on other side. Layer with bananas.

You can eat them as is, but if you want add a little maple syrup. That’s how my kids like it and we had them today for lunch!

Spiced Pecan Topped Pumpkin Custard

1 Comment October 16, 2015 nourishinggrace

“But the fruit of the Spirit is love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, self-control.

Against such there is no law.”

Galatians 5:22-23

This spiced pecan topped pumpkin custard is dairy and gluten free, but you will never miss it! It has all of the mellow hearty flavors of fall, and the spicy pecans take the place of a crust. It is so easy, your kids can make it! This past weekend, we hosted friends and family here for brunch following a Memorial Service for our brother.

Our ten year old mixed all the ingredients for this recipe on her own and got it all oven-ready. An adult helped with pouring the boiling water and placing all the trays in and out of the oven, but it was such a great help to have the extra hands preparing the food! The recipe for the pecans yields more than the custard calls for, but they are so delicious on their own, you won’t mind grabbing a handful here and there until they are done.

Spiced Pecan Topped Pumpkin Custard

________________________________________________________________________________________

Ingredients For the Spiced Pecans

2 cups chopped pecans (you can use halves, but they are more expensive)
2 teaspoons chopped fresh rosemary (use dried in a pinch)
1/2 teaspoon cayenne pepper (it spices the nuts, but not too hot) If you have kids who will not eat spicy, then add the pepper last and divide the mixture in two before you do. Then just add half the amount of cayenne to one portion of the pecans.
1 teaspoon sea salt
2 tablespoons maple syrup
1 tablespoon coconut oil, ghee or butter, melted

Ingredients For the Pumpkin Custard

1 can pumpkin (organic is preferable)
1 can full fat coconut milk
4 eggs (pastured, organic is preferable)
1/2 teaspoon ginger
2 teaspoons cinnamon
1/8 teaspoon (rounded) cloves
1/2 cup plus 2 tablespoons maple syrup

Prepare the Rosemary Spiced Pecan Topping

Preheat oven to 350 F. Chop fresh rosemary and all all ingredients to a bowl. Mix well to incorporate. Spread on a single layer on a cookie sheet. Place in middle rack of oven for 15 minutes. Check to see if they are golden brown and aromatic. If not, keep in oven for another 5-10 minutes, checking often. When they are complete, remove from oven and let cool on cookie sheet before moving to a bowl. We often roast the pecans while blending the custard ingredients.

Prepare the Pumpkin Custard

While the pecans are roasted, place all custard ingredients in a bowl. Using a large whisk, blend thoroughly to incorporate all ingredients.

Pour the custard mixture evenly into 6 ramekins. Place the ramekins into a large lasagna pan. Once you have done this, carefully pour boiling water into the lasagna pan up to the halfway point of the ramekin height. Adding the water helps the custard to cook evenly. If you do not have a lasagna pan, or want to skip this step, then it is better to use a large cookie sheet and spread the ramekins apart from each other. I’ve made this recipe both ways, it turns out better in the water bath.

Place in a 350 F oven. Check the custard after 40 minutes for doneness. The custard will poof a little bit and it will be evident they are done. If you touch the center quickly and it is not firm, then put back in the oven and check every five to ten minutes.

Cooking time will vary if you do not use the water bath and may take longer.

Now for the best part… sprinkle each custard with 2-3 tablespoons of spiced pecans and enjoy. These are dairy free and paleo, but if you are not dairy free, why not add a dollop of whipped creme?

Enjoy!

souvlaki inspired Greek lettuce wraps

Leave a comment October 12, 2015 nourishinggrace

“Jesus Christ is the same, yesterday today and forever.” (Hebrews 13:8)

Souvlaki Inspired Greek Lettuce Wraps

For the past two weekends, Mark volunteered to help out at two different local Greek Festivals and we have been loving all the food. Lately though, we have been avoiding gluten. Our youngest daughter was diagnosed with gluten sensitivity so we have been modifying many meals out of solidarity with her. It is hard when only one person in a home must avoid a staple like bread and flour, so we do it with her. This souvlaki inspired Greek lettuce wrap is a fun and delicious dinner and gluten free.

Ingredients :

For the Salad

1 pound chicken meat, cooked and shredded. It can be any part of the chicken. ( We use our leftovers from chicken stock.)
3 carrots, shredded with a vegetable peeler
1/2 cup chives or scallion, minced
1/3 cup shallot, minced
10 kalamata olives, pitted and chopped coarse
1/4 cup feta
1/2 cup cucumber, sliced very small (this is about 1/2 cucumber)
1 head romaine lettuce, washed and leaves pulled off of the lettuce head

For the Dresssing

1/4 teaspoons Real Salt Sea Salt
1/4 teaspoons Black Pepper, Ground
1 teaspoons Oregano, Dried, Leaves
2 teaspoons Garlic, Raw
2 tablespoons Lemon Juice
1/4 cups Olive Oil, Extra Virgin

To Prepare

For the salad dressing place all ingredients in a bowl and whisk well. Set aside.

If you have already cooked your chicken, take it off the bone, shredding it with a fork as you go. If you are using leftover chicken like we often do, then remove it from the refrigerator and place in a cast iron skillet over low heat. Slowly warm it until the chicken is heated through.

Place in a large mixing bowl and add all of the chopped vegetables, EXCEPT the romaine lettuce. Add in the salad dressing and toss to coat all ingredients.

Serve atop of the romaine lettuce leaves!

Now you have a delicious meal. YUM.