Now this is the way to eat nuts! Nuts even in the raw form have an anti-nutrient called phytic acid. In order to get the most from our nuts, seeds and grains soaking is an age old time tested process. So as part of my health quest I soaked and roasted cashews for the first time. Yum. Crunchy, rich and so delightful are the finished product! This process takes only time and a long oven stint of 12 hours. Enjoy!
- 4 cups of raw cashews
- Filtered water
- sea salt
Cover raw cashews in a glass jar with warm filtered water. Add 1/2-1 tablespoon sea salt. Soak about 6 hours or overnight. Rinse the cashews after soaking. Put on a baking sheet or a 9 x 13 glass pan. Roast at 200 degrees for 12 hours. Cool and put in a glass jar with secure top for storage. Enjoy the crunch!
Source: The Heal Your Gut Cookbook
Summer BBQ season is in full swing! We are having an amazing weekend in Portland. If you’re looking for a few sides for your BBQ on Monday here are some good options for you. Serve these sides and dessert with your burgers and brats or even steaks.
Have a restful and memorable weekend!
Crock Baked Beans
Fresh Green and Veggie Salad with Lime Cilantro Vinaigrette
Raspberry Blueberry Crisp
It’s that time of year when the craving for fresh and new adds to our plate make us feel springy. Here’s a salsa that would be a great add to fish, pork, or chicken. It could be eaten with baked fish or a burrito. Tonight we’re trying it out with slow cooked pork.
Mexican Herb Salsa
- 3 tablespoons diced shallots
- 3 tablespoons fresh lime juice
- 1/4 cup cilantro, diced
- 1/8 cup avocado oil
- sea salt to taste
- 4 tablespoons mango, diced
- 2 tablespoons minced jalapeno
Soak shallots in the lime juice in a small bowl. Chop cilantro, mango and jalapeno finely and combine all ingredients. Salt to taste. Serves 4. Makes about 1/2 cup salsa.
Source: Inspired by a recipe in Good Housekeeping, April 2017
This entree is a a quick delicious meal on a night when you have a few minutes to cook dinner. The key is to have leftover roasted chicken. If you have 1/2 of a roasted chicken you should be in business to feed four. You can stretch this recipe by adding black beans, sour cream, salsa, guacamole, etc. to the salad. The filling can also be used to make a good ole’ burrito.
Chicken Fajita Salad
- 2 tablespoons olive oil
- 2 cups shredded roasted chicken
- 1 red or orange pepper, sliced/julienned
- 3 cloves garlic, minced
- 1 medium onion, sliced/julienned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- sea salt and pepper to taste
- sour cream
Saute onion and peppers in olive oil and garlic in large frying pan on medium to low heat. When onion and peppers are softened but not brown add chicken and spices. Combine all and heat until chicken is warm. Serve with lettuce and your choice of fixings to make fajita salad. The entree can also be a base for chicken burritos.
Source: Jackie Mack, Lingonberry Lane
I am excited to share my new kitchen creation. Making yogurt has been intriguing to me since I was a child when my mom made homemade yogurt in the oven. I remember the tart clean flavor of the yogurt and finally I decided to try it. The crock pot recipes seemed simple and so I began. I took instruction from Cultures for Health on some recipe instructions but for the fermenting period I link you to The Healthy Home Economist as she suggests fermenting for 24 hours so that all the lactose can be absorbed by the cultures. I used the best organic whole milk I could find at my local grocery and a good quality plain whole milk commercial yogurt for my starter culture. I found by following this very simple recipe I made yogurt in 20 1/2 hours total. I let this batch culture for 15 hours. I am currently making my second batch and this will be a 24 hour culture period. I look forward to comparing the product!
- 1/2 gallon whole organic milk
- 1/2 cup commercial whole plain yogurt
Pour the 1/2 gallon of whole organic milk into the crock pot. Heat on LOW for 2 1/2 hours. Turn off the crock pot after 2 1/2 hours and let warm milk cool to room temperature while keeping covered. After 3 hours of cooling the milk to room temperature, remove 1 cup of warm milk from the crock and mix in a small covered container with the 1/2 cup commercial whole plain yogurt. After well mixed, pour the milk back into crock pot and whisk the milk. Cover the crock with the lid and wrap the crock pot with 2 thick bath towels. Culture your recipe for 12-24 hours. The longer you culture the more tart your yogurt will be. I also understand the lactose diminishes when you culture your yogurt for 24 hours. After the culture period is complete, transfer your yogurt into tightly covered glass jars and store in your refrigerator. Happy yogurt making!
Source: A combined recipe from sources noted in my intro.
On Thanksgiving we were the guests at our friends home in Gig Harbor – the friends with the lovely view of the harbor any time of year and the inviting home. We love spending time with these friends as they are like family to us. Our history dates back to Lingonberry Lane and family holidays. Andy is the Thanksgiving cook and he made the most exquisite sweet potatoes. I love simple and exquisite. I didn’t ask for his recipe but this simple recipe with the add of my new favorite spice tarragon seems like it’s close. Roasted potatoes with tarragon….all around yummy.
Andy’s Roasted Sweet Potatoes with Tarragon
- 2-3 large sweet potatoes (I like garnet or jewel yams, orange colored)
- butter or olive oil
- sea salt
Wash, peel and slice sweet potatoes. In a 9×13 glass baking pan add the sliced sweet potatoes. Liberally add dabs of butter on the potatoes or olive oil – about 2 tablespoons of oil. If using oil, mix oil and sweet potatoes. Sprinkle lightly with tarragon. Bake in a 350 oven for about 40 minutes. Stir at about 1/2 way mark. Roast until the potatoes are golden and nicely softened.
Source: Andy and Jackie’s recipe
October 31 is as good a time as any to reminisce about a wonderful outing my hubby and I took at the last moment over Labor Day weekend. We are recent empty nesters and I really wanted to take advantage of the long weekend but life gets in the way and planning was halted for one reason or another. Saturday night we were watching TV and thought, hmmm, if we could get an overnight doggie sitter we’re golden to take off tomorrow for Crater Lake. And so we did. And we saw this!
It took us 18 years to get there….The real push was that our daughter got there first – without us!! And she raved.
Crater Lake is an amazing site that makes you realize again there is a higher power. It is simply stunning!
We took a late short hike near the lodge and the light on the lake was amazing. Cool weather and outstanding views.
The hubby suggested a last minute triangle tour through Bend as we had traveled from Portland down I-5 through Eugene. We found a lovely hotel and walked the river front in Bend on Labor Day. We made our daughter proud with our incredible spontaneity.
If you’re anywhere near Crater Lake, it’s a must see. It’s definitely a full day’s trip on a holiday weekend! We were not the only ones that showed up in the sunshine of a waining summer. And oh yes, bring a warm coat.
It’s the pumpkin time of year and our neighborhood stores are touting their pumpkin product – really pumpkin everything! So here’s more pumpkin for you. I’ve been mixing up a single serving pumpkin concoction. Double the recipe if you’re making for a buddy. The frozen banana adds the smooth and the whole milk adds the cream. Enjoy and make multiple for the $6 they would cost at your local market.
Pumpkin Spice Smoothie
- 1 cup whole milk
- 1/2 cup canned pumpkin
- 1 frozen banana in slices
- 1/2-1 teaspoon pumpkin spice
- 1 teaspoon raw honey
Blend at high speed and serve immediately. Makes one serving.
Source: Jackie Mack, Lingonberry Lane