Juicer Pulp Burgers with Seitan, Miso and a Polenta and Sesame Crumb

Pulp Burgers with Seitan, Miso and a Polenta Crumb

Pulp Burgers with Seitan, Miso and a Polenta and Sesame Crumb

THESE VEGAN BURGERS ARE CARNIVORE APPROVED!!!!!  PACKED WITH FLAVOUR AND LOADS OF TEXTURE, YOU WON’T BELIEVE THEY’RE MADE FROM LEFTOVER KITCHEN SCRAPS!

A vivid receptacle for all your kitchen scraps, a modern take on what would have been a very old fashioned, house wife style, classic. Purple vegan burgers are not it Delia’s repertoire yet, but if you love juicing (and more and more people are getting on that ship) you’ll be wondering what to do with all that gorgeous looking leftover pulp. We use it as a fabulously nutritious filler for many dishes, our muffins turn out rather well (see Juicer Pulp Muffins with Pecan, Fig and Turmeric); burgers, cakes, soups etc. They give these burgers a great texture, light and moist. A million miles away from the stodgy, claggy veggie burgers that most of us have to endure on regular occasions. Well, not in the Beach House!!!!!! Pop round for dinner, we’ll whip you a pulp burger up and you’ll leave considering your very own vegan burger odyssey. It’s a large and diverse place to inhabit for a while. The options are mind boggling.

You will need alot of juicer pulp for these burgers, maybe save up for a couple of days. Taste it before you use it, the citrus elements especially can go a little wayward after a day or more in the fridge. We did it in a day! A pint of juice is surely a zingy start to the day. This pulp contains 250g spinach leaves, 4 apples, 4 carrots, 1 beetroot, 1 handful parsley, 1 lemon (with ½ zest), 1 orange (with ½ zest), 2 large florets of broccoli. Phew! Then yum. Quite a list of ingredients, but we use whats to hand and buy loads of veggies and fruits, if they are getting a little past their best we juice them and come up with many odd combos. Swede juices is a real thing! Certainly wakes you up first thing.

HEALTH BENEFITS OF EATING YOUR JUICER PULP?

The pulp leftover from juicing is filled with fibre which is amazing for digestion.  A little word of warning, too much fibre will bung you up so bear that in mind.  No juicer will produce completely dry pulp, so there are benefits from eating the leftover juice along with the pulp.  Fruits (especially citrus) store many of their nutrients/ flavanoids in their skins, so we are not missing out any of that goodness either.

OTHER IDEAS FOR USING UP LEFTOVER JUICE PULP

-  COMPOST IT, THE PULP WILL BREAK DOWN VERY QUICKLY AND THE GARDEN LOVES IT!

-  ADD TO SMOOTHIES FOR A FIBRE HIT

-  ADD IT STRAIGHT TO SOUPS AS A THICKENER INSTEAD OF POTATOES ETC

-  FREEZE IT, GATHER ENOUGH PULP UNTIL YOU HAVE ENOUGH TO MAKE BURGERS ETC.

-  SOME PEOPLE FEED IT TO THEIR PETS AND ANIMALS, MIXED INTO THEIR NORMAL FOOD.

I use cooked rice as the binding/ ballast for these veggie burgs. You can use a similar quantity of cooked millet, buckwheat, pearl barley, quinoa etc. They will all work well once blended up into a sticky paste.
The flavouring of this burger went East, but you can flavour it with whatever you like. Some suggested substitutes would be leeks = onions, tahini = peanut or other nut butters, sesame seeds = any other nuts (crushed for the coating), seitan = firm tofu or tempeh, tamari = soya sauce/ shoyu.

Seitan is an ingredient we use rarely.  It has a lovely texture, sometimes called ‘mock duck’ it is something a bit different.  Seitan is basically pure gluten and these burgers can easily be made gluten free by adding tofu or tempeh instead.  You won’t lose anything by doing so.

I fancied putting a crunchy coating on the burgers and a vivid yellow jacket, so I used polenta. You can leave them naked if you like, or go for breadcrumbs. Both would work very nicely indeed.  I like the colour of them without there jackets and its a little less fuss.

Pulp burgers pre-crumbing

Pulp burgers pre-crumbing

The Bits – Makes 8 Fat Quarter Pounders
3 tbs oil (more for frying)
300g leeks (finely sliced)
1 inch sq fresh ginger (finely diced)
4 cloves garlic (peeled and crushed)
3 teas sesame seeds (more for the coating)
3 tbs tahini
1 -2 tbs tamari
2 tbs brown miso
200g seitan (roughly chopped)
400g brown rice (cooked and cooled – leftovers are best)
1 tbs sesame oil
900g juice pulp

Crumb
1 small handful of sesame seeds
2 big handfuls of polenta (optional)
½ teas turmeric

Do It
In a large frying pan with a heavy bottom, add 2 tbs oil and your leeks, sauté until tender, add your seitan, sesame seeds and ginger, cook for another 3 minutes, then add the garlic, tamari, miso, tahini and 2 tbs water, cook until the liquid has mostly evaporated.

In a blender, blitz your cooked rice until it forms a thick paste. Sticky to the touch.
Add the leek mix and rice to the juice pulp, pour in your sesame oil and 1 tbs more oil. Pop in a fridge for ½ hour or longer to mingle and get together.

The leek mix and juice pulp before mixing

The leek mix and juice pulp before mixing

Scatter sesame seeds, turmeric and polenta on a plate, grab a handful of burger mix and form it into patties of your favourite dimensions. Place on the plate and toss the coating over the burgers, pat gently so that it sticks.

Your burger mix in all its vivid-ness

Your burger mix in all its vivid-ness

Preheat oven to 180oC.

Warm oil in a pan, we like to use roughly 3 tbs, and replenish when needed. For super crispy burgers, cover the base with 1 cm of oil and shallow fry them gently. This is amazing, but uses alot of oil, so we reserve it for what could be called, ‘special’ occasions. Fry the burgers on a medium heat for 2-3 minutes each side, until golden brown and warmed through. Top up the oil as needed.  Use a nice flat spatula and gently flip them over, veggie burgers need to be handled with a little finesse and care, otherwise they’ll look like a dog’s dinner (which basically means not very appetising at all unless you’re a spaniel).

rsz_p1080921

Quick fry in the pan and then a warm in the oven

After frying, place them onto a baking tray lined with parchment and pop them in the oven to warm for 10-15 minutes, this will ensure that the fat burgers have a piping hot middle.

Serve

However you like burgers. You may like to maintain the sesame theme, as we did, and serve with smokey hummus (smoked paprika mixed into regular hummus) and salad leaves (we used sorrel) or serve them in fresh bread with something creamy, a bean puree for example, and something tangy; pickles, pineapple, then the ubiquitous leaves; spinach, lettuce, sorrel?(it grows like weeds in our garden).

Our juicer pulp burgers, ready for action

Our juicer pulp burgers, ready for action

Foodie Fact

This is Wales and the leek is a national symbol of pride and rightly so for many reasons.  Leeks are said to come from Central Asia and were introduced to Britain by the Romans who believed they helped the voice (could this be why the Welsh are famed for their singing voices?).  The history of leeks in Wales goes back to the 17th Century when a Welsh army defeated the Anglo Saxons, to differentiate themselves form the enemy, the Welsh wore leeks on their helmets.

Leeks are a member of the allium family, along with garlic, onions and many others.  The alliums are filled with flavanoids, folates and anti-oxidants, which combine to keep our heart very healthy indeed.  All of the alliums have anti-inflammatory properties.  The healthiest parts of the leek are the bulb and just above, this is where the health-giving chemicals hang out.

Walking around Aber Falls (near Bangor) recently.  Walking off all those burgers!

Walking around Aber Falls (near Bangor) recently. Walking off all those burgers!

Categories: Recipes, Wales | Tags: , , , , , , , , , , , | 4 Comments

Step-by-step planting recipe for the perfect apple tree

We’re in the process of turning the Beach House garden into an orchard of sorts.  Each birthday and christmas I will be hopefully getting a new fruit tree to plant, I have my eye on a rare pear tree (pink inside and tasting of fennel) which has been discovered by Ian Sturrock who has discovered many different rare fruit trees all over North Wales and the UK.  Soon we will have pears and peaches to add to our gorgeous bounty of garden fruits.

Our latest tree is called Johnny (named after Johnny Appleseed, a very interesting American folk hero who basically spent his whole life wandering around planting apple trees) and it is a Bardsey Island Apple Tree (see here for more info on this almost extinct apple variety).  My Mum bought it for me in May for my birthday and its been sitting quite happily in the front garden and even produced quite a few very tasty apples.  A few weeks ago, just as the warm, light nights began to taper in, we knew it was time for Johnny to find a more permanent home.  We cleared away a hidden rockery, unearthing some lovely little heather plants, and planted Johnny in a nice big hole, filled and surrounded by rich soil.  If you are looking at planting trees this autumn (its a little late now I know, but still very do-able) here are the basic steps in a successful fruit tree re-location.  These steps apply to most ages of trees and sapling, ours is roughly 2-3 years old.

Potted fruit tree, the type you buy in garden centres etc

Potted fruit tree, the type you buy in garden centres, from orchards etc

rsz_p1080468

Find a suitable spot, reasonably shelter with plenty of deep rich soil, dig the hole two times the volume of your tree pot

Gently loosen your sapling from the pot

Gently loosen your sapling from the pot

rsz_p1080485

Check that your roots are nice and white (alive!)

Loosen and untangle the majority of the roots

Loosen and untangle the majority of the roots

Lower gently into your ample hole, laying out the roots gently

Lower gently into your ample hole, laying out the roots gently and filling in as you go

Find a suitable spot, reasonably shelter with plenty of deep rich soil

Once the tree is settles and looking comfortable, cover with plenty of soil but no compost.  We’ like the roots to seek food, expanding outwards and not spiraling around the base.  The roots will naturally for a wide anchor for the tree.

Water well, we used two watering cans worth

Water well, we used two watering cans worth

Always have a glamorous assistant nearby

Always have a glamorous assistant nearby

And a mascot

And a mascot

Marvel at one of summers last sunsets

Then feel free to marvel at one of summers last sunsets

If you are planting the tree in a windy location, you will need to support it until it is established.  A tree blowing around in the wind will form a well in the base of the trunk where water will gather creating what is called ‘butt rot’.  Which doesn’t sound like a good thing!

It really is quite straightforward and incredibly rewarding.  To think of the pies, crumbles and unadulterated apple fun that Johnny is going to provide us and hopefully future generations with can only make you feel very wholesome and satisfied.  Planting trees is surely one of the finest hobbies anybody could have.  We are planning on starting small nurseries or rowan, oak, hawthorn etc all over Tiger Mountain (the hill that we live on).  Queue guerrilla tree planting sessions all around North Wales, where much of the forests and woodlands have been cut down to accommodate huge amounts of sheep.  We’re bringing back the trees!  One ‘Johnny’ at a time and when they happen to provide delicious fruits, it seems that nature is surely spoiling us!

If you like the sound of planting trees and making efforts to reforest the planet, you may like the book ‘The Man Who Planted Trees’ a beautiful little story about one mans life time quest to reforest a barren area in the Alps.  I read this book in Auroville, India.  A experimental township with over 5000 inhabitants where the entire area has been completely reforested, taken from a barren, dusty land to a thriving verdant forest where monkeys and big cats are moving back to and where a state of natural equilibrium has returned.  It is stunning to think of what we could do, in a generation, if we planted a few trees along the way.  It only takes a short time and will definitely have a very positive effect on the earth and future generations.  Just like ‘The Man Who Planted Trees’, bury a few acorns the next time you wander around some tree-less areas and in a few years, you may  have your very own saplings to be proud of.

For a proper professional in action and a very interesting site relating to all things orchards and fruit trees, see Ian Sturrock and Sons.








 

Categories: Autumn, Garden, Wales | Tags: , , , , , , , , , , | 1 Comment

Top foods that moderate/ lower cholesterol

Here we have a variety of vegan friendly foods that have been shown to moderate cholesterol, as effective as any drug out there.  These foods lower LDL (bad cholesterol) and raise HDL (the good cholesterol).  If eaten in the correct quantities, they will result in lowering cholesterol (as part of a balanced diet etc).  Most of the gorgeous nibbles will also aid diabetes and low blood pressure.

Cholesterol-lowering foods

(Daily amount needed)

Almonds (2 handfuls): Lowers LDL cholesterol and total cholesterol.
Apples (½ cup dried): Lowers LDL cholesterol by 23 percent; total cholesterol by 14 percent.
Apple (1 raw): Lowers LDL by 40 percent.
Avocado (1-2 a week): Fiber and beta-sistosterol compete with cholesterol for uptake (and win).
Beans, peas, lentils, and lima beans (¾ cup). Lowers LDL and total cholesterol.
Blueberries (2 cups frozen): Reduces heart disease by 40 percent.
Chocolate (1-3 ounces): Increases HDL, counters LDL oxidation, lowers total cholesterol.
Citrus fruits (½-1 cup): Rich in pectin, a type of soluble fiber; lowers LDL.
Cooked leafy greens (½-1 cup): Proteins and fiber bind cholesterol.
Garlic (1-4 cloves): Lowers total cholesterol.
Hibiscus (1 cup infusion): Lowers LDL.
Nourishing Herbal Infusions (1-4 cups): Polyphenols and phytosterols reduce total cholesterol and counter oxidation of LDL.
Nuts (handful): Lower LDL.
Oats (½-1 cup): Soluble fiber lowers total cholesterol.
Olive oil (2-4 tablespoons): Lowers total cholesterol.
Pears (dried or fresh, 1): Even more soluble fiber than apples; too bad for LDL.
Roots: The edible roots of plants are concentrated sources of phytosterols and polyphenols.
Shiitake mushrooms: Reduces cholesterol.
Tea, green (2-5 cups): Reduces LDL cholesterol.
Whole grains, including barley, kasha, rice, quinoa, amaranth, millet, wheat, oats: Soluble fiber lowers total cholesterol.

Information used from a post by the ever wonderful Susan Weed.

Categories: Healing foods, Healthy Eating, Nutrition | Tags: , , , , , , , , , | 4 Comments

Swede and Sorrel Autumn Soup

Bigger than a football, our giant swede (3kgs+)

Bigger than a football, our giant swede (3kgs+)

Swede is a root star!  You may call it a neep, a rutabaga or a yellow turnip.  Whatever the name, not many people agree with me!  Swede is a wonderfully flavoursome vegetable with a real kick of secret mustard-iness that I appreciate (think a concentrated cabbage stem for first time users).  Mashed swede was always my favourite part of my Mum’s traditional Sunday dinner and this soup is like a Sunday dinner in a bowl.  I’ve added a hint of mint here, because our Sunday dinners always came with mint sauce.

Swede is always very cheap, probably the cheapest veggie in town and can be used in so many different ways, check out our Swede, Pear and Tahini Salad to name just one!  Swede has long been known as the ‘poor mans turnip’ which is surely some form of an insult!!!  On my travels around this great globe, I have normally preferred the alleged ‘poor mans’ pickings to the lavish platters of the rich (rich by means normally results in rich OTT foods).

 

rsz_p1080855

Bigger than my head (that is quite huge!)

This is proper traditional fare, which is perfect as autumn has arrived with a stormy bang in North Wales.  The Beach House is clinging onto Tiger Mountain as the gales and storms (apparently hangovers from some distant hurricanes) are battering us.  We’re inside, eating soup mainly and venturing out in the mornings to see if our new apple tree has blown over and to check that our roof is still all there.  Soup like this, thick and substantial; using things that grow in the garden and veg patch, are what we love to eat when the nights draw in.  Packed with extra nutrition and the antioxidants we need to fight things like colds and other early winter bugs.  As ever, trying to keep things simple and local is a great challenge for me!  I love food from all over the world and cannot help but lob a little spice and a smidgen of chilli into most of the dishes I cook.  This swede soup is stripped to the stem and given a frilly sorrel lining.

The sorrel here grows like wildfire in our garden and we are ever attempting new ways to use it up.  In soups and stews it does lose its vibrant green hue, but maintains that lovely punchy, bitter apple like flavour.  We stir the leaves in at the end to maintain all their vitality and potency.  Use alternate leaves like spinach if sorrel is not growing in your garden or local area.  If you’re in the UK, Im sure you’ll find some hanging around hedgerows or woodlands.

Prepare yourselves, for a classic British Sunday dinner, it a bowl!

Fresh garden rosemary

Fresh garden rosemary

The Bits – Maks 6 decent bowls

1 tbs oil

750g swede (a mere small chunk out of our behemoth)

3 potatoes

2 large celery sticks

1 onion

2 carrots

(All cut into rough chunks)

2 large sprigs rosemary

1 teas dried mint

4 big handfuls of sorrel (keep a few smaller leaves to make it look nice at the end)

750ml warm vegetable stock (with hot water ready as needed)

Salt (if needed, stock is normally salty to start with)

 

Nutritional yeast flakes (optional – for added vegan savoury fun)

Simmering Swedes

Simmering Swedes

Do It

In a large, heavy bottomed saucepan, warm the oil on medium low heat and add all the veggies at once. Stir and sauté for 5 minutes, then add the stock and rosemary, covering the veggies by roughly 1 inch with liquid.  Pop lid on and simmer for 45 minutes until the carrots are soft (they take the longest to cook).  Add the dried mint, pick out the rosemary sprigs and blend smooth with a stick blender or pour in batches into a food processor.  Stir in the sorrel leaves and pour into bowls immediately.

Serve

Scatter a few little sorrel leaves on top to look nice and serve to empty bellies and full hearts.  I f you like easy to make bread recipes, try Jane’s Wonder Loaf, preferably toasted and drizzled with rapeseed oil.

Swede and Sorrel Soup

Swede and Sorrel Soup

Foodie Fact

Swede comes from guess where?…….its a tough one I know, but the answer is Sweden.  It was traditionally grown to feed cattle, lucky cows!

Swede is a member of the cabbage family.  It is a great source of nutrients, especially vitamin C and A, making it a perfect autumn boost.  It also contains plenty of fibre, potassium and even calcium.  It also happens to be low in calories, probably due to its cabbage connections.  For all these reasons and because it tastes great, we should all be eating swede like happy cattle.  Its just not very cool is all!

Our neighbourky horses didn't think much of the swede

Our neighbourky horses didn’t think much of the swede

Categories: Autumn, Recipes, Soups | Tags: , , , , , , , , , , | 6 Comments

Homemade Baechu Kimchi

rsz_p1080453

Homemade Baechu (Cabbage) Kimchi

Kimchi is certainly pickle/ condiment royalty.  Very Korean and yet superb with traditional British veggies, a home for all your seasonal veggie fest’s and the perfect way of preserving the ‘gluts’ that we experience at this plentiful time of year.

I don’t know why I’ve used the ‘Homemade…’ in the title, it seems quite obvious that it would be homemade, but it does give a nice homely ring to a dish and there is nothing like the rancid smell of festering cabbage to make me feel settled and comfortable. I love the smell of kimchi and sauerkraut in the house, but I must admit that after a week or so, the garage beckons for our fermenting friend. Kimchi is a labour of love, but isn’t all cooking. Surely when we cook we are bucking the convenience trend and doing something for ourselves that is quiet intangible, but easily felt and munched. Food made with love, fermented with relish, is as integral part of any home. Sacrifice for our bellies is a worthy sacrifice I say. Kimchi will test your culinary resolve and passion for pickles to the max. Its like marmite you could say, there is an intense love/ hate things going on, Jane and I are in the Korean cabbage love camp.

Kimchi is a great place to start fermentation exploration, a spicy pickle that can be taken in many different directions from a flavour point of view.  This Baechu (Cabbage) Kimchi recipe is basic and very open to embellishments.  It is normally made with fish sauce, but for obvious reasons, your won’t find that on the BHK.  It is not missed either.

Kimhci is very simple to make and the toughest part is being patient enough to let it ferment properly before you munch it.  Kimchi lights up any meal, especially salads and rice dishes and can even be used in soups, stir fries and stew .  It is the national dish of Korea, where they eat it with pretty much anything and in vast quantity.   Your average Korean eats 125gms of Kimchi per day.  Three quarters of the Kimhci consume in South Korea is still made at home, which is great  to hear, although most South Korean residential areas must have quite a fragrant cabbage pong going on!!  Surely they have a special Kimchi closet or well ventilated area for its maturation.  Many businesses in Korea give a yearly ‘Kimchi’ bonus, so employees can go out and buy the ingredients to make a years supply of this wonder pickle.  Kimchi made in Korea is controlled by a legal standard, basically if it isn’t made the traditional Korean way, it just ain’t Kimchi.   In Korea instead of saying ‘cheese!’ when you have a photograph taken, they say ‘kimch!’.  Its a happy sounding word!  It certainly makes me smile.  Koreas obsession with Kimchi and the fact that it is normally eaten with rice or noodles is one of the factors keeping obesity out of Korea, generally they enjoy a high fibre, low fat diet with Kimchi as a tangy constant.

Kimchi is alot like its German sibling Sauerkraut, the only major difference being flavouring and the fact that Kimchi is softened in very salty water to start with and then fermented in less salty water.  Sauerkraut is slightly more straightforward.

We make a big batch of Kimchi, you can half this quantity if you are just starting out and are unsure as to whether Kimchi will become a major part of your life.  You will not be disappointed with the results, as I said, homemade Kimchi cannot be replicated and it is surprisingly easy to prepare.  Lastly, we should mention that Kimchi is ridiculously good for you and contains all the magic of other fermented foods.  This type of pickle cleanses the palate and also aids digestion.

If you are on a low salt diet, you can make Kimchi and Sauerkraut without salt, just substitute with wine, seeds like fennel, aniseed, dill, carraway etc or even seaweed (which contains sodium naturally).

One thing is for sure, fermenting is addictive and once you start, it opens so many doorways for tasty pickles to complement any meal.  Being fermented, they also store very well, so for minimum effort, you can have a constant supply of glorious tangy condiments.

Kimchi can also be made with most root vegetables; Swede, Turnip, Burdock, Jerusalem Artichoke, Horseradish……etc in Kimchi is awesome and any radishes are always welcome (and quite traditional to boot).

Chinese cabbage is easy to find in Asian/ Oriental Food shops throughout the UK and I’d imagine, the world.  Local cabbage also works well, it just isn’t quite as Korean looking or tasting.  Where you find Chinese cabbage, you will also find Daikon radish.

Have fun with your microorganisms!

The Bits – Fills one massive gherkin jar (see picture above)

1 kg Chinese cabbage (you can use bok choi or white cabbage as subs)

2 Daikon radish (or a large handful of radishes)

3 carrots (or turnip)

3-4 onions (or 1 large leek)

6-8 cloves garlic

6-8 red chillies (depending on how hot you like it!)

6 tbs fresh ginger (grated)

Sea salt

You may also like to add green peas, seaweed, artichokes, in fact most veggies that are seasonal can be added to a Kimhci to great effect.  Potatoes do not work so well.  

Veggie mix after overnight soaking

Kimchi veggie mix after overnight soaking

Do It

Grab a large saucepan or bowl with vertical sides that is big enough for the job.  You will also need a lid/ plate that fits snugly into the pan/ bowl, something that will be suitable to press the kimchi down and keep it submerged beneath the brine.  You don’t need purpose bought equipment here, just use whats hanging around the kitchen.  You’ll also need a weight, we use a large jar filled with water, anything good and heavy.   Really, the heavier the better.  The more you press and bash the kimchi, the quicker it breaks down and better it tastes (all the flavours can then get right into the cabbage and veggies).

Mix your brine, 2 litres of water and 9 tbs of salt.  Stir to dissolve salt, taste to check that it is very salty.

Roughly chop the cabbage and finely sliced the radish and carrot.  Leave these veggies to soak in the brine, weight them down and leave overnight to soften.  Add any other seasonal veggies at this stage.

Grate the ginger, mash and slice the garlic, remove the seeds from the chillies and slice (pop them in whole to reduce the heat of the kimchi), use loads of spices and flavourings, Kimchi loves it!  I then like to add the spices to a pestle and mortar and mash them up a bit, this can also be done in a food processor (just pulse a few times).

Drain the brine off the vegetables (reserve the brine) and taste them to ensure they are salty enough.  If they are too salty, unpleasantly so, rinse them with fresh water.  If they are not salty at all, sprinkle in a few more teas of salt.

Mix the veggies with the spice paste thoroughly and stuff into your saucepan/ bowl.  Pack it down tightly, bash it around a little bit with a rolling pin if you like, lovingly abuse it!  Press down with your plate/ lide until the brine is released and rises above the veggies.  You may need to top it up a little using your reserved brine.  Leave the kimchi, with a weight on top, for a day, covered with a kitchen cloth or anything that will keep out insect intruders and dust.  Any bits of vegetable that float to the top, escaping the lid, just throw into the compost bin.

Leave to ferment in a warm place, the smell will be overpowering at times, so bear this in mind.  Taste the kimchi everyday or as often as you can (or remember to do so).  When the Kimchi tastes ripe, tangy and very flavourful, place in a sterilised glass jar (or several) and keep in the fridge.  This will take between one to two weeks.  The warmer the place, the faster the fermentation.  Keep the Kimchi well weighted and pressed, you can even do this by squeezing it with your hands on a daily basis (which I quite enjoy).  Microorganisms work better in the heat.

This is a relitively low salt Kimchi, traditonally in Korea it would have more salt and be left in a cooler place to ferment for alot longer.  This works if the smell is overpowering your house and it needs to be moved to a cellar/ garage.  We are gluttons, we cannot be that patient unfortunately!!!!

Pressing the Kimchi down evenly is very important

Pressing the Kimchi down evenly is very important

Any mould/ spores that form on the brine surface are perfectly natural, just skim them off regularly.  Your Kimchi is very safe in its neutral brine home with its friendly and beneficial bacteria.  Bacteria has such a bad rap, but we are made up of billions maybe trillions of them!

Serve

I like it stirred into plain rice, a very Korean way of eating it.   Jane likes it on a mixed salad plate.  Stir frying it with tofu is a real treat, or use it to liven up soups, especially miso based soups we have found.

We both like it pure, spooned straight from the jar into our mouths, no nonsense, no additions required.  Kimchi is a flavour-fest straight up.

Foodie Fact

Kimchi is packed with vitamin A, B and C but its real star is the healthy bacteria present in all fermented foods, called lactobacilli.   It is normally found in yoghurt, so for vegans, eating fermented foods is a great way of getting this wonder bacteria into our diets.  Loctobacilli helps with digestion and works to prevent yeast infections.  Fermented cabbage has also been shown to help fight cancer.

The Beach House at sunset (through the Hawthorn tree)

The Beach House at sunset yesterday (through the Hawthorn tree) – we’re having an amazingly sunny autumn up here.  Summer hasn’t ended yet and its Oct 1st!!!! 

Categories: Fermentation, Healing foods, Recipes, Side Dish | Tags: , , , , , , , , , , | 6 Comments

Soapnuts – Detergent that grows on trees!

Save the planet one wash at a time!!!!!

We’d like to share with you all the wonders of these miraculous little nobly shells, Soap Nuts.  They are completely biodegradable, hypoallergenic, vegan, organic, chemical and cruelty free.  We love them and you can’t even eat them!  I realise that we normally write about the food that gets our bellies singing, but forgive us a slight deviation from filling our faces with happiness and shift focus to what are, for us at least, the future of household cleaning!!!!!  I know, cleaning is normally not that fascinating, but soap nuts at least make it an environmentally friendly pursuit.

Unfortunately most of the household cleaning products on sale are full of bad things; phosphates, chlorine, petro-chemicals, formaldehyde, parabens and loads of other toxins.  These will all end up in the earth; in our rivers and lakes, negatively affecting animals and nature generally.  This may sound simple, but when it goes down the drain, loo or plughole that is not the end of the story.  Mainly due to the media and the control of large corporations we are constantly sold ‘lifestyles’ that would seem bizarre without things like shampoo, deodorant, washing up powder, anti-bacteria spray, washing up detergent, toothpaste, etc etc (basically whatever they want us to buy).  These products are made by the same companies who have built up this ‘utopian’ way of convenience living and its bogus.  Totally bogus.  You don’t need all this stuff, nature meets all of our needs to live in a healthy and balanced way.  What we found was, a little bit of knowledge goes a long way and when we looked into natural, biological and ecological detergents and cleaners there were long lists of easy to gather bits that we could use effectively in and around the house.  There were so many benefits to switching to eco and soapnuts are certainly one of the stars!

ECO/BIO SOLUTION TO REPLACING CLEANING CHEMICALS

Soapnuts are natures answer to all of our household cleaning jobs.  They are cheap to buy, easy to use and totally non-toxic.  Soapnuts are very versatile and when you use them, there is no need to buy lots of different household cleaning products…… admittedly this is starting to sound like a corny advert, but its true!  When we started using soapnuts, we became quite excited, it seem like we had found a natural way of keeping our house clean and tidy and the fact that it was nasty chemical free meant that the waste water from washing dishes or clothes could be used on the garden, cutting down dramatically on waste water (a standard washing machine uses 50 litres of water per wash!!!!!!!)  I am sensitive to most chemicals and when I touch pretty much any household cleaner I get a reaction, of course with soapnuts, no probs.  They are brilliant for folk with allergies.

Soapnuts

Soapnuts in their raw state

WHAT ARE SOAP NUTS?

They’re the dried shells of the Soap Berry tree.  The Saponin (natural soap element) is contained in the shells and these are harvested after they fall naturally from the trees.  Linen cloths are spread under the trees and farmers wait for big gust of wind I’d imagine.  The shells are dried in the sun after being removed from the berry, this berry can be replanted, aiding reforestation.  Most soapnuts are freighted by ship to the UK making it better for the environment (although still not ideal of course).  Soap nuts are processed without the use of chemicals of any kind.

SCIENCE BIT

When soap nuts are agitated (boiled or scrubbed) they release saponin which is the detergent part, breaking down the surface tension between water and oil, making things clean.  This is the same process that most detergents create, but soapnuts does it all without bubbles (which is a shame because we quite like bubbles), synthetic chemicals and weird/ alien fragrances.  The bubbles and fragrances that we associate with detergent products do not make things cleaner, they are just  the frilly bits that we have become accustomed to.

Soap nuts are completely cool with our environment, no phosphates here, so lakes, river, frogs, fish and algae are all unaffected by our washing up and clothes washing.

P1060361

Soap Nuts – pre-boil

NATURAL STAIN REMOVER

If you’re looking for a potent household stain remover look no further than white wine vinegar and bicarb of soda.  Together they form a natural, affordable and generally available answer to tough stain removal, without using poisons like bleach et al.  If you soak clothes in 2 cups of bicarb of soda and 2 cups of white wine vinegar with some tepid water your clothes will be shining after a good wash.  You can also add this concoction to your washing machine to add extra poke to your soapnuts, put 1 tbs of white wine vinegar and 1 tbs of bicarb of soda in the drawer of your washing machine and BHAM!  Spotless results everytime, say goodbye to those pasta sauce splatters.

USING SOAP NUTS

There are a variety of ways that soapnuts can be used in the hoose.  We buy ours from Living Naturally and they send you a small muslin bag with the soapnuts inside.  This bag can be used in the washing machine, you simply pop a few soapnuts in the bag and let the washing machine do its thing.  You can do this in any type of washing machine and they work on any fabric.  Another great advantage is that they work at low temperatures, around 30oC will do nicely.  You may need to use more soapnuts if you live in a hardwater area.  As mentioned above, you can collect the ‘grey’ (waste) water at the end and use it on your garden.  You can also hand-wash clothes using the soapnut liquid (see below) instead of detergent, 1-2 cups is enough for one bucket of washing.

Soap nuts are also great when you’re travelling, pop a few in your bag and use in warm water.  Add your clothes and leaves them to soak for a while.  Then give them a good wash and you’ll be pleasantly surprised by the earth-friendly results.

Soap nuts need no additonal softener, they actually act as a natural softener.

P1060397

Soap Nut Liquid – Ready for action!

OTHER AMAZING WAYS OF SOAP NUTTING

Multi-Purpose Spray Cleaner – Fill a standard sized spray bottle with 400ml soap nut liquid, 100ml white wine vinegar, 20 drops lavender essential oil, 20 drops tea tree essential oil, 20 drops of eucalyptus essential oil, 10 drops of peppermint oil.  Make your house shine and smells ace.  Essential oils are optional and of course, can be a little costly.  We dribble in the oils we have handy.

Pet Wash – Pour 100ml of soap nut liquid into a blend and blend until frothy.  Use on your cheeky pooch or friendly goat or animal of your choice.  Soap nuts act as a natural pest inhibitor; fleas, lice etc don’t like it so stay away!  No scratchy pets, hoorrayyyy!!!!

Organic Pesticide – The same applies to plants, pests don’t like it so fill a spray bottle with soap nut liquid and add 10 drops of neem, eucalytus, peppermint, geranium and lavender oils and you have a perfectly natural pesticide that does the job.

Watering the Garden – Use leftover water from washing up or from your washing machine on the garden.  It will have bits of food (mini compost hit) and bits of soap nut (mini pesticide hit).  Its just all good!!!

Soap Nut Liquid Recipe

Boil 50g of soapnuts in pan with 1 litre of water for 25 minutes.  Leave to cool and strain into a suitable bottle.  This makes roughly 500ml of soapnut liquid.

Add the leftover soapnuts back to the pan with another litre of water and boil again, you can repeat this process 3 times at least making 2 litres of chemical free detergent.  Nice one!!!!  Store the soapnut liquid in a fridge.

If you would like a fragrant detergent, simply add essential oils to the liquid or to the bag before you pop into the washing machine.   The essential oils mentioned above are helpful, especially as they have anti-bacterial properties.

If you’d like to buy some soap nuts, we find these guys helpful and they can deliver all over the UK.  Not sure about the rest of the world guys, but I’m sure you’ll find some locally on the web.  If you are lucky enough to live in India, just go out and pick some!  When we are travelling around India we always have a healthy stash of fresh picked S.N’s in our backpacks, keeping us quite clean and tidy.

At present, we are only using 1% of the total worldwide soapnut crop.  There is huge potential there to utilised this brilliant resource and save vast amounts of potentially harmful household waste affecting the environment.  In one swift shift towards the wonderful soap nut, we are cleaner and greener!

The only downside of Soap Nuts is they do travel a long way to get to rural Wales.  Does anybody know of an natural detergent alternative that can be sourced closer to home?

Jane has a new blog and has just been writing about a similar subject that most of don’t even think about.  It relates to needless household waste which could have a drastic impact on our environment in the near future.  Find out more The Moon and The Womb.

Our friend Yolanda over at the Byzantine Flowers blog writes extensively about ecological replacements for household cleaners etc, here’s a great article about natural, organic pest control remedies, one of many.

All info taken from the great guys at Living Naturally, they have a large range of soap nut variations from shampoos to fancy bath stuff.

PS – We support folk like ‘Living Naturally’ because they supply brilliant products, not because we get sent freebies.  Just thought we’d clear that up.    

 

Categories: Healthy Living, Organic | Tags: , , , , , , , , , | 11 Comments

Bardsey Island Apple and Plum Chutney plus the Tale of Johnny Appleseed

 

Bardsey Island Apple and Plum Chutney

Bardsey Island Apple and Plum Chutney

Its that time of year in the Beach House garden, when you step outside, you’ll probably find some form of fruit landing on your head.  Its raining fruit! Jane very sensibly converted a load of our plums and apples into small pots of gorgeous chutney, I have to say my favourite bit is the label, all hand designed.  Family and friends, may we introduce you to your Christmas pressie!  Chutney bubbling is such a British autumnal pursuit, it seems heavily engrained in our consciousness, we were born here; on this fare island to conserve and pickle at will, then spread it all on a seeded cracker…….with a brew (cuppa tea).

Mum bought me a Bardsey Apple tree for my birthday back in May.  We are preparing a rockery out the back for it to live, but it has thrived this summer after missing the storms and gales that robbed the blossom from our more established apple trees.   Bardsey apple trees are very special, all can be traced back to the ‘Mother’ tree on Bardsey Island, off the rocky tip of the Llyn Peninsula (the eyebrow of Wales when you look on the map).  The Llyn is like Devon or Cornwall 20 years ago, especially the North Coast and Jane and I love to camp over there on the beaches and do some seal watching (they’re massive and quite sociable).  The Llyn is a special place and all roads over there lead to the mythical Barsdesy Island.  I wrote an article on my other blog about it, Bardsey Island – Island of 20,000 Saints and there is plenty of info here about Ian Sturrock and his single handed resurrection of the Bardsey apple tree.  Ian discovered it growing beside an old house on the isolated outpost and ancient pilgrimage site.  After testing the tree, he realised that it was completely unique, nothing like it in the world.  Since then Ian has grafted and grown probably thousands of the trees and exports them as far a field as the U.S. and Japan.  It amazing to think that we are eating almost extinct apples!

The original Bardsey ‘Mother’ Tree

The Bardsey Apples themselves are succulent and golden and a very good ‘all rounder’.  They go great in a pie and a have a lovely sweet and sour twang to them, nice crunch too.  Our little tree has done a great job this year, its young branches heavy laden with apples for most of the summer, it has even survived the regular gales we get up here (even in summer!), Jane and I have had to pick it up a few times after finding it blown across the front garden!  Proper gales up here on Tiger Hill!!!!

Other than the apples, this year has seen a bumper crop for fruits of all varieties.  I have never seen or tasted blackberries like it, huge and super sweet and fragrant.  Our plum tree has gone made, its branches full of plums, reminding me of an abundant Mediterranean grape harvest, not a craggy, long suffering plum tree cowering behind a dry stone wall.  Add to that a huge raspberry harvest earlier in the year and from a fruity perspective, we’ve had a ball!!!!

I’m not sure how Jane dreamt this chutney up, we have been experimenting whenever we have gluts of things in Spain and Wales.  Whatever happened in the pan, it worked, this chutney is well balanced between sweet and sour and had gorgeous occasional chunky surprises like the soft raisins or a lump of plum.

Good organic apples are essential here as apples grown non-organically are normally treated with high levels of pesticides which you cannot get rid off, even after a good rub on your jumper.  Heres an article we wrote about the ‘The Dirty Dozen’ – The 12 worst foods to buy non-organic, not exactly a light read, but worthy information that we regularly incorporate into our fruit and veg foraging escapades.  Organic apples also have a habit of tasting loads better.  As usual, we are lucky sorts, having a bumper crop down at Trigonos has also meant that we can keep things local this year.  I absolutely love apples and Judy’s Discovery’s are up there with some of the tastiest, crunchiest apples I’ve ever scoffed.

I think its probably worth making this all organic actually, especially if your giving it to loved ones as a gift (that seems to be what we end up doing with chutneys and jams).  Our bodies love organic food and non-organic food puts serious pressure on our digestive systems, liver and kidneys, to try and deal with the poison. Its a strong word I know, but pesticide is undoubtedly a poison and when we eat non-organic, we have to deal with it somehow.  We fully appreciate that unless you are rather wealthy, very devoted or have an organic small holding/ farm, being 100% organic in life is a tall order.   We are mainly organic and there is something intangibly wonderful about starting the day with a 100% pure organic juice/ smoothie.  It probably all in the mind, but I am (almost) literally floating around the place after one of those beauts, charged with energy, it certainly cleans out your tubes.

Our little Bardsey Tree (thanks Mum!) - Awaiting a proper home in the back garden

Our little Bardsey Tree (thanks Mum!) – Awaiting a proper home in the back garden

If you live anywhere near a farm or even better, someone with an orchard, knock on their door with a hefty chocolate cake and get into some gentle chatter about how you enjoy apples and wondered if they liked cake.  Trade could happen and you may end up with bags filled with proper apples to make into things, eat whole or have a go at Apple Hooch (basically crush or juice the apples, leave in a clean bucket with a light covering and taste after a week, then everyday after that.  Eventually it will ferment and become alcoholic and you have just made the easiest and probably one of the healthiest forms of booze known to humankind.)

You can buy pickling spice from most shops, even the supermarkets have it.  If you are just making this as a one off, you can use roughly 1/2 teas of the following whole spices (namely, not ground): coriander, cloves, mustard, dried ginger, chillies, all spice and wrap them in a bit of muslin.   If you don’t have them all, add a little more of the others although I would go easy on the cloves and all spice unless you love ‘em dearly.

If your planning on keeping this chutney for a while you will need very clean jars.  We keep a stash in the garage, a decent jar for us is a real gift!   Janes method of jar sterilising works every time and we regularly keep chutneys for months without any obvious microbial issues.

Big BHK Love to all happy chutney bubblersX

Gorgeous plum-age

Gorgeous plum-age

The Bits – 8 Medium Jars

750g tomatoes (peeled and chopped)

500g apples (hopefully from a local tree – chopped into small chunks)

120g Onions (chopped)

400g plums (stones removed)

15g pickling spice (tied in a muslin bag)

15g mustard

10g salt

150ml apple cider vinegar

110g sultanas

130g light brown sugar (unrefined)

 

Some of the lovely assembled bits

Some of the lovely assembled bits

Do It

Put tomatoes, onions and apple into a pan and stir, on medium heat, until they start to soften. Add a little water to stop it sticking if you need to.  Then wrap the pickling spice in a muslin bag and add to the mixture, stirring as it simmers.

Blend the mustard and salt with a little vinegar and stir it into the mixture. When the ingredients have softened add the sultanas, sugar and remaining vinegar.

Continue to simmer, stirring often until you have a thick smooth chutney.

Chutney bubbling

Chutney bubbling

While that is going on, sterilise your jars.  Give them all a good wash in hot soapy water, rinse and dry.  Put your jars on a baking tray and place in an oven, turn on the heat to 180oC.  Leave for 10 minutes and then pop in the lids (make sure the’ye not plastic!) and leave to warm up for between 5-10 minutes.  Remove them and leave to cool for 5 minutes.

The jars will still be hot so use a kitchen cloth to handle them.  Pack the chutney into the hot jars, wiping away any spillages around the lip.  Screw the lid on tightly, pressing the ‘button’ down on top.  This should make an airtight seal as the chutney cools.   Store for 2 months or longer before opening.  If you can resist its fruity charms!

Serve

Chutneys go with almost anything, but we found that this went like a dream with home-made loaf toast, or a breakfast pan-bread. Try it on the side with salads, or generously lathered on crackers with fresh sliced tomatoes and salad leaves as a midday snack!  We have also paired this chutney, with great success, with a Goan style curry (one with tamarind/ lemon in to make it a little tarty).  Bascially, you’ll find any excuse to eat this type of chutney!

We Love it!

Sweet and sour, can be eaten at anytime of day on almost anything, we can find little to not like about chutney, especially when its falling from trees!   Money does not grow on trees, but chutney does and it tastes alot nicer than a fiver (that’s 5 British pounds).

Danger - Plums falling!

Danger – Plums falling!

Foodie Fact

“An apple (or two) a day……..”

Apples are part of the rose family, a surprisingly comprehensive family of fruits and nuts including almonds, apricots, plums, cherries, peaches, pears and….roses.

We all know that apples are beautifully sweet, but this does not mean that the sugar is doing us harm.   Apple contain phyto-nutrients that actually regulate our blood sugar levels.  Apples have good levels of fibre, but due to the unique mix of chemicals within apples, this decent level of fibre is transformed into benefits that would normally be associated with foods containing vastly higher levels of fibre (long winded description, but cool non-the-less!)   Apples also allow us to absorb more goodness from our foods in the large intestines.    Apples do contain vitamin C, but not loads, they do however boast a load of polyphenols (which actually act as a sunscreen and are the main reason why apples brown so easily) and most of these chemicals acts as strong antioxidants.  Regular munching of apples will also lower bad cholesterol.

JOHNNY APPLESEED

The coolest story we know about apples is that of Johnny Appleseed (aka Johnny Chapman) who lived in the U.S. in the 1800’s.  He spent a large portion of his life wandering barefoot around the country, some say 100,000 sq kilometres, sowing apple seeds as he went which provided early settlers with food.  He was a generous and caring nurseryman who placed huge significance on the symbolism of the apple and conservation of nature.  Folk who plant many trees and conserve nature are surely worth remembering, in our eyes they are the real heroes.

Categories: Foraging, Garden, Recipes | Tags: , , , , , , , , , , | 5 Comments

Detox Greens Soup with Welsh Miso, Ginger and Green Lentils

Detox Greens Soup with Welsh Miso, Ginger and Green Lentils

Detox Greens Soup with Welsh Miso, Ginger and Green Lentils

There is just the hint of winter in the air as we move through autumn and this slight chill always gets my soup bells ringing.  Here is a soup that ticks all of the autumnal boxes, tasty and utterly loaded with healthy things, even (almost) locally made Welsh Miso.

This recipe takes care of all of our seasonal fare on Tiger Mountain, all of them green and when simmered together for a time, transform into a tasty health elixir.  The flavours are hearty and comforting with a tinge of ginger and miso in the background to keep things interesting and offer a little Japanese style twang.

My Dad, John (aka the big yin, aka ‘heed’, aka Johnnie Boy) has been visiting for a week and he knows how to enjoy himself, Jane and I struggle to keep up!  We’ve had a week of wonderful times but lets just say that many of them were not exactly beneficial to the health.  Our wine rack is bare (a very grim sight) and our ale stores seriously depleted.  After waving Dad off at the station, we both decided that our bodies needed some kind of green wake up call and nothing comforts and revitalizes more than a decent bowl of soup.

The 'Big Yin' at Aber Falls, near bangor

The ‘Big Yin’ at Aber Falls, near bangor

Cabbage is the backbone of this soup, and a good cabbage is essential late autumn behaviour.  Not the most glamorous of ingredients but when handled with care, one of the tastiest and versatile veggies.  I love wrapping things in cabbage leaves and baking them, or even blanching the leaves and using them as an alternative to something like a spring roll.  One things for sure, in north Wales, we’ll never be short of cabbages, they love it up here and at work the other day (I cook in a retreat/ alternative learning centre), I had the privilege of tackling the largest cabbage I have ever seen.  Judy (farming genius and very much more) wandered into the kitchen bearing a green globe at least 2 feet across!!!!  I swear there must be something magical in the soil over there, we can hardly eke a Brussel sprout out up here!!!!  If you can’t get hold of a good organic cabbage, you may need to add a little more stock to the mix, your taste buds will be the guide…….

We have been building up to making our own miso for a while now, but are fortunate to have Welsh miso being produced almost on our own doorstep, give or take a few hundred miles, in the same country at the very least.  They guys at Source Foods seem like a very decent bunch and their products are top. We recently got hold of a pot of their hemp miso (thanks for forgetting it Helen!) and its a wicked addition to their fabulous fermented offerings.  They use all organic ingredients and without sourcing bits from Japan, which has been very unfortunately effected by the Fukushima tragedy.   Welsh Miso, quite randomnly, is our amazing stuff!

Miso adds unmistakable vitality and deliciousness, but comes with bags of sodium.  If you are serious about making this a detox soup, give your kidneys a break and take it easy on the miso, 2 tbs is enough.  There is however new research coming out that highlights the difference between salt and miso, they are handled differently and have different effects on our bodies.  Salt leads to higher blood pressure and for some miraculous reason, miso does not.  This is backed up by the rate of heart problems in Japan, where high levels of miso is consumed regularly.  We used light miso here, but you can use a darker variety, just use less.  See the ‘Foodie Fact’ below for more info on marvelous Mr Miso.

This soup falls into the bracket of ‘a meal in itself’ and we regularly eat it like a stew, without much liquid and plenty of lumps.  In this state, it will be wonderful with brown rice, but we find it filling enough by itself.

The Bits – For 6 good bowls

1 teas olive oil

1 teas toasted sesame seed oil

1 leek (finely sliced)

1 1/2  inch fresh ginger (finely diced or roughly grated)

2 celery sticks (finely sliced)

1/2 medium savoy cabbage

1 cup green/ puy lentils

1 small head broccoli (cut into small florets)

6 handfuls spinach leaves

600ml warm organic vegetable stock (use only water if you trust your veggies to be amazing)

1 teas dried rosemary

2-5 tbs light miso (to taste)

sea salt (if needed)

 

Drizzle of olive oil (optional)

The Bits all prep'd

The Bits - pre-prep

Do It

In a large heavy bottomed saucepan on medium heat, drizzle in the oils and when warm add the leeks, ginger and celery.  Stir and fry for 4-5 minutes, until soft.  Add the cabbage, lentils, stock/ water and rosemary to the pan.  Bring to a boil and lower heat to a steady simmer, pop a lid on and cook for 20-25 minutes, until the lentils are soft.

Add the broccoli and spinach, stir into the soup and pop the lid back on, cook for a further 5 minutes on a low simmer.  Stir in the miso to taste.  Pulse a few times with a stick blender, or add a quarter of the soup to a food processor and blend until smooth.

Pop a lid on and leave the soup to stand for a couple of minutes.  Miso is really like salt with benefits, it will enhance and deepens the flavours.

Definitely looks healthy!!!

Definitely looks healthy!!!

Serve

Straight away, add a little splash of olive oil for added richness.  If its a very special occasion (or a Tuesday) you could stir in 2-3 tbs of hazelnut butter to add silky creaminess.   Inevitably, Jane’s Easy Seeded Wholemeal Loaf, lightly toasted would be a belter of an accompaniment.

Foodie Fact

‘Miso’ is Japanese for ‘fermenting beans’ and miso can be made with any grain/ bean.  We used soya based miso here but you can find barley, rice, buckwheat, wheat, hemp seed….the list goes on.  Obvious what the miso is made of will alter the nutritional benefits but soya beans are normally used as a base in the process.

Miso involves fermentation, which of course means funky mould (or fungus if you will).  The fungus in question is the brilliantly named  ‘Aspergillus oryzae’ and its highly magic!  The key discovery made in the production of miso was how to keep these spores alive and transportable.  Miso on the move.  People have been fermenting foods in Japan and China for thousands of years (its also traditionally made in Indonesia and Korea), it was referred to as ‘Koji’ and they were well aware of the health benefits brought about by these amazing moulds.  This is the same process used when making sake, soya sauce tamari etc.

To make miso, you basically add the Aspergillus (or other sometimes other bacteria’s/ micro organisms are used) to soaked and cooked soya beans to get things started, this is in turn added to soaked and cooked grains/ beans and the miso is left to mellow and mature.  Miso comes in all sorts of shades and colours, normally white, red and dark brown, the fermentation process dictates the depth of flavour and colour.  Normally the darker the colour, the more intense the flavour, red and brown miso can be matured for three years and ‘Hatcho’ Miso, which is famous in Japan, is matured in 200 year old vats for three winters.

Buy organic miso when you can and ensure that no MSG has been added, cheaper makes will do this.  Miso is very nourishing and is a good source of fibre and protein, it is a very tasty way of adding legumes to your diet, 2 tbs of miso normally contains the nutrition of 2 cups worth of legumes.  The fermentation process of miso means that some of the beneficial chemicals present are already broken down by the magic fungus, giving our digestion a break and allowing our bodies to easily absorb all the goodness.   Misos main attraction, from a health point of view, is its outrageous list of beneficial anti-oxidants, our free radical scavenging friends.

We also just like the word ‘Miso’ and have decided that if another cat decides to move in with us, there are few appearing round our way, we’ll name it ‘Miso’.  Could we get away with calling a child ‘Miso’?!  Hmmm…..

Somethings we’ve cooked with our friend mighty Miso:

Mug of Miso

Sprouted Buckwheat, Onion and Miso Crackers (Raw)

Sava’s Elephant Garlic Flower Salad

Miso and Tahini Dressing

Black Prince Tomato and Coriander Soup (Raw)

Soup on the hob

Soup on the hob

Categories: Detox, Fermentation, Recipes, Soups, Welsh produce | Tags: , , , , , , , , | 5 Comments

One Pot Wonder! Sweetcorn, Carrot and Millet Casserole

Corn and Millet Casserole

Organic Sweetcorn, Carrot and Millet Casserole

Millet is birdseed right?!  No,nononononononono.  We see it more as future of food and it certainly makes a tidy casserole.  Millet can be creamy and fluffy, sweet and savoury, roasted or steamed like cous cous (although gluten free).  It is a hugely versatile grain and one that we peck at regularly.  We reckon Millet also has a bad rap due to the sub-standard outdoor equipment shop (named ‘Millets’) that has tried to steal some this wonder grains glory.

This is one of those substantial veggie dishes which makes me think of old fashioned vegetarian fare from the Cranks days (one of the first veggie restaurant chains in the UK, sadly now closed, but there is one left in Totnes I believe, fighting the good fight).  We have a load of Cranks recipe books from the ’70’s and ’80’s in the kitchen where I work and I love to leaf through their worn pages and pick out some proper golden oldies.  Most are simple and hearty, I love their simplicity, it feels like honest food.  This casserole is a perfect, quick, one pot wonder for a chilly autumn eve.  If I was a mother of many children (and lived in a shoe!) this is the type of dish I’d make every Tuesday or Wednesday……Its even a little bit pretty, with striking colours.  Not something you associate with the word ‘casserole’. 

I’d had a busy day cooking for quite particular meditators at the retreat centre (it’s a lovely place called Trigonos) and was not exactly in the mood for more pot and pan bashing.  Jane stepped in and whipped up this little beauty in a flash and it was a very comforting, wholesome dish, filled with the joys of early autumn and millet.  Millet is a superstar, see the ‘Foodie Fact’ below for the many reasons why.

Cooking grains, especially slightly odd ones like millet, can be tricky at first.  Once you’ve mastered a few techniques, millet is simple to prepare, not dissimilar to rice but even sweeter and a tad nuttier.  Here are some ways we like to go about it:

Tips on Cooking Millet

There are three main ways to treat millet.  Always rinse it first and leave to soak for a couple of minutes, picking out any weird looking things that float to the top.

Fluffy – mix one part millet to two and a half parts water in a pan and bring to a boil, cover and simmer for 25 minutes.  This will result in light fluffy grains, something like a rice with bells on.

Mashed – follow the steps above, but stir regularly adding water as you go.  Keep stirring and adding little splashed of water until you have your desired ‘mash’ consistency.

Toasty – In a dry saucepan on medium heat, toast the millet gently for around 7 minutes, stirring regularly until the turn a darker shade of gold.  Then add the water, cover and cook for 25 minutes.

I generally like to add just twice the amount of water to millet which cooks the millet, but gives it a little more bite.  Millet is so versatile, one of its many amazing traits (WE LOVE MILLET!!!!)

Getting the best from your birdseed (I mean millet)

Millet swells up nicely, roughly the same volume as rice.  If you have leftovers, it makes for a great alternative in Britain’s new favourite dish, Tabouleh or any cous cous/ quinoa style awesome salad.  You can also mix leftover millet with milk, warm and serve for breakfast as a porridge sub (adding your favourite adornments).  I also like to make millet Halwa, using it instead of the traditional semolina.  I find millet more flavoursome.  Millet will aslo make the best burgers/ falafels, it has a slight stickiness to it, espcially if you cook it like mash.  There is also the option of grinding your millet into flour (use a coffee grinder or a decent food processor) and add it to bread/cake/muffin recipes, it makes for a mean gluten free flatbread.

Jane is enjoying her new cookbook, The Mystic Cookfire by Veronika Sophia Robinson, a mighty tome overflowing with pot bubblin’ recipes and a huge amount of wonderful guidance regarding a holistic, vibrant approach in the kitchen and in life generally.  I bought it for Janes birthday and since then we’ve tried a few of the lip-smacking recipes and love ‘em.  If we were dishing out marks out of 5, we’d give it a 4.9999999999999999999999999. I believe this recipe resembles the ‘Carrot and Courgette Casserole’ in T.M.C.

We have been revelling in the weather of late and Beach House has been bathed in sun for three days now.  THREE DAYS OF SUN.  So much, we don’t know what to do with it all.  If only we could bottle it for January time!   Dad’s here and revels in a good feed, we’ve been picnicking in the garden, what we call a ‘Fridge Clearing Tapas Adventure’.  Random jars, packets and potions appear on a chopping board and then we go and sit in the long grass and if you’re Jane, paint rocks, if you’re Dad, drink wine and if you’re me, do both.

Picnic time

Picnic time

All of these ingredients came in our veg box this weeks from Pippa and John in Bethel (few valleys to the East-ish).  Its fully organic and this situation always brings smiles to our bellies and faces, we even topped it with parsley from the garden for that extra homegrown vibe.

A B.H.K. 'Fridge Clearing Tapas Adventure"

A B.H.K. ‘Fridge Clearing Tapas Adventure”

You could use any variation of vegetables with this recipe, just make sure that they will cook evenly (harder vegetables will need cutting thinner than softer ones).  Soggy veg is simply unacceptable behavior!!!!  Millet absorbs alot of liquid, you may prefer this dish served with a little soya yoghurt on the side, mix freshly chopped herbs and a little lemon juice into the yoghurt an even better version appears.

How to handle a cob

Sweetcorn is one of my favourite autumn treats.  They are probably best roasted or steamed whole and gnawed at like a content doormouse, but sometimes the cob just gets in the way and you want to spread those kernels for extra YUM!  The technique goes like this;  stand the cob on the stem end, holding it firmly between thumb, index and middle finger, bring a sharp knife, in sawing motions down the cob, cutting evenly at the base of the kernels.  They should come off in a lovely corn sheath, you then simply twist the cob around slightly and continue your merry sawing until all kernels are liberated.  This takes a little practice and please watch those lovely digits.  There is no comparison here with sweetcorn from tins, they are two very different shades of delicious-ness.

Mwynhau!  (Enjoy!)

P.S. – Dear Brits, you know how we generally use cups.  Soz.  Its just so much easier than weighing things out in grams.  Is this a pain for you to convert?

The Bits – For 4

2 tbs olive oil
2 medium carrots (sliced into thin batons)
1 small red onion
1 small red cabbage or half a medium sized one (sliced)
2 corns on the cobs (kernels removed using a sharp knife – technique mentioned above)
1 cup millet
1/4 cup sultanas
1/4 cup toasted sunflower seeds
2 2/3 cups good vegetable stock

2 bay leaves
1 1/2 teas ground coriander
1 teas cinnamon
1/2 teas smoked paprika
Large pinch of cayenne pepper (more if you like a big chilli kick)
1 teas ground ginger
2/3 teas ground cumin
1 teas sea salt (to taste)

Optional Tasty Extra

2 tbs light tahini (mixed with 2 tbs water – stirred in at the end)

Garnish

1 handful of fresh leafy green herbs (coriander or parsley will work well)

 

Do It

Warm the olive oil in a large, heavy bottomed saucepan or a casserole dish (hob friendly). Add the onion and fry for 5 minutes, then add the carrots, corn and cabbage. Fry and stir for 3 minutes, then add the millet, seeds, sultanas, salt and spices, pouring over the vegetable stock.  Warm an oven to 180oC, pour into a casserole dish, pop a lid on and bake for 20-25 minutes, until the carrots are softened and the millet is cooked and fluffy. Try some, if its slightly ‘chalky’ when bitten, give it another 5 minutes.

Alternatively, if the oven is not on, opt for the pan-casserole, a Beach House approved phenomenon which saves energy.  Basically, follow the above method, but simply pop a lid on the saucepan and leave to simmer for 15-20 minutes.

If the millet has absorbed all of your gorgeous stock and you feel its a bit dry, simply pour in a splash warm water (from the kettle is best), stirring as you go. Until you reach your ideal texture.

Organic Sweetcorn, Carrot and Millet Casserole

Organic Sweetcorn, Carrot and Millet Casserole

Serve

Sprinkle over some fresh leafy herbs and a drizzle of olive oil. We have also stirred light tahini into this dish, which is amazing!  We served ours with a light green salad.

Foodie Fact

Millet has been around since we dropped down from the trees and started wandering around.  It is very popular in African and in India they make roti  out of ground millet.  It is much more widely consumed outside of Western countries and in India especially, is making a real comeback.  It seems that we turned our back on millet, opting for what seemed like more appealing grain varieties, specifically rice and wheat.  Most countries in the West ate millet before we discovered corn and potatoes in Latin America.

Millet is not so common, but you’ll always find it in your friendly local health/ wholefood store in the grain section (although it is actually a seed).  It is worth the extra effort and we admit to being millet hoarders, we can never buy just one bag of the stuff.

Millet is high in magnesium  which makes it good for the heart, like oats, and can also help to fend off migraines and asthma.  It is high in fibre and also contains phyto nutrients (like antioxidants), especially lignans (very good guys).

Add to all of this the fact that Millet is completely gluten free and grows very well in the U.K. we surely have a contender for the future of allergy friendly, nutritious grain of the future.

Its also cheap.  Cheep!

Did someone say millet?

Categories: Dinner, Gluten-free, Recipes, Vegan | Tags: , , , , , , , , , | 5 Comments

Quick Blackberry and Rowan Jelly Tart

 

Quick Blackberry and Rowan Tart

Quick Blackberry and Rowan Tart

Following on from the ‘Simple Blackberry Compote‘, we take the next reasonably logical step, the ‘Quick Blackberry Tart’.  The Beach House is beginning to resemble mound of blackberries at the minute, our garden and the neighbouring horse fields are a sea of green with many purple patches.  Forgive us for our bramble based indulgence, but they’re so tasty.  It seems that horse muck is the ideal breeding ground for giant blackberries, although horse manure seems to benefit all plant life, our tomatoes definitely appreciate it.  Even though our neighbouring horses are a little wild and aloof, we thank them for producing their fertile goods.

As with the compote, cooking rarely gets easier than this.  Three ingredients and minimal fuss make this the perfect last minute/ lazy moment dessert.  It is of course, greater than the sum of its parts and is one of those recipes that punches well above its weight (not sure if that analogy is particularly Beach House-ified!)  I use frozen puff pastry for very obvious reasons, any brave soul who attempts to make their own puff pastry cannot be described as ‘lazy’ in anyway.  Its quite a labour intensive process involving advanced folding and rolling techniques.  I have made a type of parantha that is similar, but a parantha is a very forgiving format (like a fat flaky chappati).  Puff pastry is something we have in the freezer and use when our folsk visit, they all seem to love a bit of crumbly dough.  Dad is here at the minute and he approved of this tart, eating the leftovers for lunch which is not a bad sign.

The rowan jelly has been kicking around our fridge for a while and this tart is the perfect home for it.  We have plenty of rowan berries and elderberries loitering around the Beach House and we are planning on a mass harvest very soon.  Hopefully next year we’ll have homemade rowan berry jams to sample and probably whack in a cake/ tart.

There are so many differing ways that you can take this tart.  The astringent rowan here works well with the sweet blackberries, our berries were very sweet and you may like to add a little more sweet jam/ jelly if you have a batch of more tart fruits.  Once you’ve made the base, you choose the toppings.  Something like a pizza desert.  This recipe is simply what was to hand, seasonal and looking good. We’ve had it with apples and marmalade, strawberries and cashew cream, plums and star anise, pear and cinnamon, banana and custard……the list goes on.  All of them simple and very quick to get together.

The pastry base is best blind baked, depending on the tart filling, the pastry may seem ever so slightly soggy in the very middle.  It is cooked and is just a result of the liquid wetting the pastry and having something like a steaming effect.  Think a Chinese dumpling as opposed to a pasty (like a Jamaican Pattie).  The combination of soft middle and flaky outside only adds to the textural fun.

The Beach House Potato Patch (looking a little sorry for itself after a serious blight infestation, theres always next year!)

The Beach House Potato Patch (looking a little sorry for itself after a serious blight infestation, theres always next year!)

The Bits – For 4

250g block of puff pastry (frozen is much easier)

6 big handfuls of blackberries (or as needed)

4 tbs rowan jelly (or other fruit jam)

 

1-2 teas vegetable oil

 

Do It

On a lightly oiled surface, using a rolling pin, roll out your pastry in a roughly rectangular shape.  Flipping it over a few times, whilst rolling, giving the  pastry a good even thickness and light coating of oil.

Place on a baking parchment and give it another few rolls.  Score a 1 inch border around the edge of the pastry by running the tip of a knife around.  Cut roughly 1/2 way through the pastry with a sharp knife.  Poke the base (not the border) a few times with a fork, this will lessen the rising.

Preheat an oven to 180oC and when warm, pop in the tart base bake for 12 minutes.  Until lightly golden and well risen.   Press the base of the tart down, leaving the border slightly raised.  Spoon in and spread the jelly/ jam and scatter over a good layer of berries, packing them in tightly.  Place back in the oven and bake for a further 15-20 minutes, until the border is dark and golden and the fruit is soft.  Leave to cool for 10 minutes and serve warm.  You know your oven, if its not a boss fan oven, then flip the tart around halfway through cooking to balance the bake.

The tart fresh out of the oven

The tart fresh out of the oven

Serve

Dad is here, we had custard!!!  There is hardly any difference between normal custard and vegan custard, try making custard with almond milk, its extra yum!

Jane and Dad getting stuck in!

Jane and Dad getting stuck in!

Foodie Fact

Rowan berries grow all over the UK and can be seen a mile off due to their vivid red colour.  These berries have long been regarded as fantastic for health; they boost the immune system, help the digestive system, prevent certain cancers and reduce bacteria infections.   They also make a very tasty jam.

These little red suckers are packed full of vitamin C and fibre and also contain a very powerful blend of antioxidants (aka disease fighters).

Do not eat rowan berries without cooking or freezing them for a decent period of time, they are quite toxic.  They contain what is called parasorbic acid, which is no good, but when heated or frozen this acid transforms into sorbic acid, which the body loves.  Rowan berries are technically a ‘superfood’ that lives on our doorstep.  They can also make for a potent and eye popping liqueur!  (Isn’t that what they call the best of both worlds!!!?)

Rowan berries are one of the many hedgrerow goodies that seem to be overlooked.  I don’t think it will be long until many more folk are out there at this time of year, harvesting the bounty of fruits and leaves that are springing out of our hedgrerows, many boasting fabulous health giving properties and a diversity of flavours and textures.

Categories: Baking, Desserts, Recipes, Vegan | Tags: , , , , , , , , , , | 4 Comments

Simple Blackberry Compote and Tips on Berry Foraging

The BHK bumper blackberry crop

The BHK bumper blackberry crop

We decided to let our brambles run wild this year, the back of the garden has sprung into a thorny, berry heaven.  Brambles are so prolific and need no encouraging to take over the joint!  We’ve had a bumper crop with kilos of blackberries flying into the kitchen and looking for a home.  I like what the brambles have done to the nether regions of our garden, creating a home for all sorts of cool creepy crawlies and a decent amount of little mice, which are big friends to our developing garden.

On our green and good isle, Britain, we are enjoying a good start to September, the extra rays of sunlight are resulting in some massive, succulent blackberries, so we’ve been making chutneys, wine (this recipe will no doubt appear here soon) and compotes/ jams. We are nicely stocked for the upcoming Christmas/ birthday present-athon. What better gift than a spicy chutney?

Blackberries are such a bountiful autumnal bonus and along with elderberries, are two of my favourite fruity treats. This is such an abundant time of year, it seems like all the warm weather we’ve had this year has come to fruition. Its hanging from almost every bush! It makes all that messing around with soil and late night slug raids on the veg patch worth while. We can eat from the land and there are few things more satisfying than a fruit salad made from you’re own (British!) garden.

Berry foraging bonus - fresh lavender smells around the house

Berry foraging bonus – fresh lavender smells around the house

Blackberries are native to Northern Europe and they grow as far north as Siberia!  Our berries, like most, just run wild all over the place.  You can be more organised and precise and run them up trellises etc.  But thats proper gardeners territory and we’re not there yet.

When making this compote, it will rarely get easier when playing with pots and pans. Two ingredients and a little heat, a jar and a cool place.  All you need for a knockout compote.  We took this in what is known as a ‘sugar free’ direction as a friend was visiting who is avoiding the heinous white powder.  A sprinkle of dates sorts out all of our sweet tooth requirements and also brings a thicker texture to the party.  Taste the compote after 5 minutes bubbling on the hob and add more dates if not quite sweet enough.  We are not sure how long it will last in the fridge, this compote is not made as a ‘preserve’ but should be eaten soon after cooking.  We’ve had a huge pot in the fridge now for over three weeks and its fine.  I did think that the reduced sugar content would shorten its life, but its still soldiering on.

Good blackberries are essential for this type of embellishment free behaviour, raid you local hedgerow to find the finest blackberries.  You will probably have a nice time too, just avoid those vicious thorns and if picking on a road, avoid speeding buses!

TOP TIPS FOR BERRY FORAGING

-  Never pick anything edible around train tracks, they regularly spray chemicals around the tracks to stop weeds growing.  Never pick berries that are cocked dog leg height, for obvious reasons.

-  Be careful not to squash berries when picking them, if you do, we suggest popping them into your mouth.  Try to keep your hands clean when picking fruit, the occasional scoff is very hard to resist (and all part of the fun).

-  Only pick berries that are plump and soft, the ones that fall off in your hand.  If you have to tug it, it ain’t ready for munching.  Leave if for a few days and then go back for it (blackberries grow and ripen quickly).

-  Use the berries straight away, that day.  If they look dirty, or you don’t fancy wild berry munching, submerge berries in cold water when you get home, give them a swish around and then leave them to drain, laying them out on kitchen paper when ready.  Handle them very gently, until they are dry-ish.  Then pop in the fridge covered loosely.  This works for us.  But as mentioned, the sooner they disappear into happy bellies, the better.

-  When picking blackberries, look at the white bit (where the stem should be), this is where maggots reside.  If there are maggots hanging out, ditch the berry on the ground and continue undeterred.

-  Don’t wear your new white shirt or trousers.

The Bits – Makes 2 regular jam jars 

800g freshly picked blackberries

2 big handfuls of chopped dates (to taste)

Do It

In a large, heavy bottomed pan, add the blackerries and dates, bring slowly to a boil and leave to simmer for 20-30 minutes, until the berries have broken down.  Stir regularly, do not allow the base or edges of the compote to catch and burn.

Very easy Blackberry Compote

Very easy Blackberry Compote with some Rye Bread

Serve

The resulting deep purple gorgeous-ness can be spread on warm toast with soya yoghurt or with chopped bananas and nut butter.  Very pleasant when spooned over your morning bowl of muesli or even frozen and made into a sorbet (we haven’t tried this yet).  You could also make a wonderful dressing with it, by adding balsamic vinegar and a touch of oil and seasoning.

Foodie Fact

Blackberries contain a low-calorie sugar substitute called Xylitol, which is low GI, meaning slow absorption into the blood stream.  Blackberries are high in fibre and are full, full, full of antioxidants like vitamin C and chemicals called phenolic flavanoids (good guys).

See below for the physical after effects of a days blackberry picking.

Jane on Aberdaron beach yesterday, full of blackberries!

Jane on Aberdaron beach yesterday, full of blackberries!

Categories: Foraging, Recipes, Wild food | Tags: , , , , , , , , , , , , , | 10 Comments

Beetroot, Apple and Caraway Sauerkraut

Great jar, inaccurate label.  It should read 'Beetroot, Apple and Caraway' Sauerkraut

Great jar, inaccurate label. It should read ‘Beetroot, Apple and Caraway’ Sauerkraut

Sauerkraut is a well disguised super hero. Cloaked in cabbage and a fermented glow, Sauerkraut is a dish that is not only delicious, but is very easy to make and gives us some very pleasant nutritional boosts.

China, with its amazingly rich and ancient food tradition seems the source of picklin’. It is said that traders brought many of their tasty pickles and fermented fare from the Far East to Europe. ‘Sauerkraut’ is the German name for fermented cabbage, the French call it ‘Choucroute’ and British people just call it “Fermented YUM”.

The fermentation of Sauerkraut involves a number microbial species; one creates an acid environment for another to thrive and the process continues until the ph is acid and we are left with the perfect conditions for pickling a cabbage. You just need to form a decent brine, cover the vegetable with it and leave it until you like the texture and flavour. Any kitchnen will have the equipment necessary to produce a decent ‘kraut and you can play around with the veggies, mixing and matching different combos.

This time of year, early Autumn in North Wales, is the perfect time for Sauerkraut making. All the ingredients we use here are bang on seasonal and we’re stocking up our larder for another long winter time, when vividly coloured sauerkraut is a pleasant surprise to unearth (not that we’ll be here, we’ll be in Turkey!!!!!!!). A ray of purple light in the chilly grey gloom. We like the addition of apples here, it gives a hint of sweetness. Beetroots are also doing well up here and a little caraway is always welcome to the party, giving things an unmistakeable, East Europe feel (where this kind of preserving behavior is very popular). Red cabbage makes an appearance to add even more colour and a backbone.  Proper cabbage-ness.

The process may seem a little long winded, but I’ve tried to simplify it down and make it accessible to the ‘kraut curious.

Buster (always interested in the smell of sauerkraut)

Buster (always interested in the smell of sauerkraut)

This recipe is lifted, with a few BHK modifications, from the brilliant book ‘Wild Fermentation‘ book by Sandor Ellix Katz. We are really getting our teeth into all things fermented at the minute, coming soon, the easiest Apple Juice Hooch imaginable (you almost have to do nothing to make home crafted booze!) and a really simple Kimchee recipe.

If you are avoiding salt, there are many salt-free sauerkraut recipes out there. We are yet to try them, but they will definitely be interesting!

You can add virtually anything to sauerkraut and it tastes good (this is not a challenge!); different herbs, spices etc.  We’re just sampling an Indian spice stylee version (you will not be surprised to hear!!!!) Can’t wait for the pokey results.

Fermenting and conserving vegetables using brine is something that once picked up, will be a constant source of inspiration in the kitchen. Making things like the glorious Kimchee or pickled onions/ gherkins is a not to dissimilar technique and of course, homemade stuff tastes leagues better than our shop bought friends. Once you start picklin’ and preservin’, its hard to stop (strange as that may sound).

Get your ‘kraut on!

The Bits – Makes roughly 1 kg of ‘kraut

1 medium-sized red cabbage
2 beetroots
1 red onion
(roughly grate these)
1 apple (cored and sliced)
2 teas caraway seeds
2 tbs sea salt

Grated and ready for action

Grated and ready for action

Do It

In a deep bowl or pan (preferably with straight sides), add the grated bits, caraway and sprinkle over the salt. Mix in well with your hands, pack down as well as you can.

Pick a lid/ plate that fits snugly over the sauerkraut and place a weight on top. Use kitchen weights, bottles of wine, whatever is handy and weighty. This weight will force the liquid from the veggies and fruit, the salt takes care of the rest via osmosis. The brine will begin to form. As the liquid gradually rises, keep pressing the lid down regularly until the brine covers the sauerkraut (this may take 24 hours). This is what we want. You can now cover this with a kitchen cloth and leave for 2-3 days and let the microbials do their work.

Some cabbages contain less water than others, if after 24 hours the brine is not covering the veggies, add salted water (1 tbs salt per 250ml water). Check the ‘kraut every day or two and skim off any ‘bloom’ that may form. This is technically mould, but is rare and does not affect your sauerkraut as it is protected by the brine.

The sauerkraut is normally ready after 3 days, depending on the heat of the room (the hotter the less time it takes to mature, the cooler the longer it can be left). It should be tangy and crisp.

You may like to scoop some out and keep it in the fridge when it is young and leave it for a few more days to mature, noting the flavour difference and what is your preference. We like ours funky and leave it for 5 days-ish. If the sauerkraut is getting soft, its probably passing its best and should be eaten pronto.

Serve

We’ve been having ours all over the place.  Great for picnics and packed lunches, on toast and a nice little surprise package on a plate of salad.

Foodie Fact

Fermented cabbage and other Brassicaceaes (Bok choi, broccoli, cauliflower, Brussels sprouts, mustard, kale, spring greens and many more) have been shown to help against cancer. When the cabbage breaks down, it goes through a chemical shift and the resulting isothiocyanates have been shown to fight the big C.

Sauerkraut juice is also a magical tonic, regarded as a digestive aid second to none.

Hell's Mouth Beach, Llyn Peninsula - Ideal picnic spot for sauerkraut scoffing

Hell’s Mouth Beach, Llyn Peninsula – Ideal picnic spot for sauerkraut scoffing

Categories: Healthy Eating, Raw Food, Recipes, Side Dish | Tags: , , , , , , , , , | 4 Comments

What is a Flax Egg? and Other Vegan Egg Substitutes

This is!  (Flax Egg)

This is! (Flax Egg)

THE VEGAN EGG

A flax egg is basically 1 tbs of ground flax seeds mixed with 2-3 tbs of water. Left to sit for around 15 minutes, it becomes gloopy and a little egg-like. Ideal for binding vegan baked fare and highly excellent from a nutritional point of view.

The flax seeds should be as well ground as possible, depending on the equipment you have to hand.  It is best to use something like a high powered food processor or coffee grinder.  We use the later after a good rinse (old coffee grinders smell a little like ashtrays, have you noticed?)  We also try to use a pestle and mortar and after lots of elbow grease and caveman grunting; pounding and crushing, we were left with the consistency above. Namely, not very ground up at all. They are hardy little suckers, maybe it’s because they are so full of good things.  Even when only semi-bashed, they still work well.

OMEGA 3 POWER!

Flax seeds are full, full, full of healthy Omega 3 fatty acids, one of the highest sources in nature.  In fact, flax, chia and hemp seeds contain more Omega 3’s than any type of fish, which may also contain heavy metal contaminants.  Recent studies show that baking or cooking these fats is no problem, these amazing polyunsaturated fats will not wilt in the heat.

One of their main uses for the Omega fats in the body is to aid and stimulate metabolism.  Omega 3 fatty acids have been shown, in tests (by people wearing white coats clutching clipboards) to help with cumulative conditions such as heart disease, high blood pressure and strokes and can also assist with inflammation and may potentially help with cancer and mental health.  None of these ‘white coat’ tests seem conclusive but we can be sure that Omega-3’s (and their sibling linolenic fat, Omega 6) help with the healthy development of brains, eyes and nerves.  Other fatty acids in flax seeds give us shiny hair, strong nails and keep our cells firing on all cylinders.  Do I need to go on……………….!!!!  They’re great!

Glorious flaxseed (or is it a linseed?)

Omega 3 fatty acids come in different lengths, and without getting too scientific (because I am a cook), the longer the chains (called EPA and DPA), the easier it is for the body to synthesize these glorious fats.  Plants provide our bodies with short chain fatty acids (ALA), which can be converted into longer chain fatty acids (with more bonds open for chemical reactions) but the conversion rate depends on whether you are male or female, your age and on your diet.  Flax seeds contain roughly 10 times more omega 3 fats per serving than fish, so there is a pretty good chance you will be getting a good dose of the finest EPA’a and DPA’s if you use things like flax eggs, to regularly add flax seeds to foods; cereals, stews, baking, vegan/ veggie burgers, breads and pizza dough etc.  Once you make the decision to give up animal products, you are definitely not saying goodbye to our Omega 3 friends.

LIGNANS AND FIBRE

Flax seeds are also by far the highest source of lignans in nature (some say 800 times the amount of their nearest rivals!!!!), which basically translates as a whole bunch of anti-oxidant benefits. In fact, most people think that anti-oxidants rich foods are normally berries and brightly coloured foods, but flax seeds are well up there in the anti-ox states. Not bad for a grass. Flax seeds are almost 70% fat, but will not make you pile on the pounds. These fats are all beneficial to the body and are essential to a healthy, well balanced diet.

Flax is packed with fibre, which helps, especially in baking, when you are adding sugar to the mix. Flax seeds will help to put the brakes on sugar leaping into our systems and creating metabolic havoc and subsequent weight gain. These little seeds actually help to kickstart the metabolism, perfect morning food.  Flax seeds are widely used to help the bowels, they are cleansing and maintain ‘regularity’.  Especially good for I.B.S., diarrhea and constipation.  Try taking a tablespoon of flax seeds before a meal and you may feel fuller, reduce hunger and stimulate your digestive system.  Healthy bowels also have the knock on effect of you losing a little weight.

—————-

1 tbs of flax seeds contains a similar amount of vitamins, minerals, antioxidants and lignans as 30 cups of Broccoli. 

Fibre wise, 1 tbs flax seeds = 30 slices of wholewheat bread 

—————–

Wow!  What a thing.  See this great site, Healthelicious, for more in depth info.

FLAX OR LIN-SEED?  WHAT’S THE DIFFERENCE?

There is no difference, its all in a name.  Just be aware that boiled linseed oil is best for your shed or garden furniture and not for eating.  Things bought in DIY shops are normally not great on the plate!  Linseed oil is actually a brilliant wood preservative and perfectly natural, unlike the horribly toxic alternatives (creosote et al).  Golden linseeds and flax seeds (a dark reddish brown colour) are very similar things and both can be utilised in the same way.

OTHER VEGAN EGGS (!?)

There are many options out there for vegan egg-subsitutes, most come in packets and plastic wrapping. There are powders you can buy, but I have always found ground flax eggs to do the trick, they are like ‘an egg with benefits’.  As I’ve already harped on about, they are proper nutritional powerhouses.  Baking recipes with lots of eggs in are normally out of bounds for vegans, but if its something like a quiche or dished with boiled eggs in, tofu or tempeh will make for a perfect substititute.  I have used plain silken or firm tofu, blended together with gluten free flours like tapioca, potato or gram, this also works well in cakes and vegan burgers/ sausages.  It is always best to blend tofu first, as it may leave chunks in your lovely cake.  I have also used mashed sweet potato as a very funky binder.

Vital wheat gluten (or ‘Seitan’ as its called when formed into chunks) is a great addition to breads and burgers.  It  is basically flour, washed until only the gluten remains.  It acts as a string binding agent when added to things like vegan burgers or sausages.  It is, of course, highly non-gluten free and I like to enjoy it in moderation.

Chia seeds, when ground and soaked in a similar way to flax seeds, offer a decent gloopy texture and as you may know, wondrous health benefits.  Bananas and stewed apples/ fruit can also be used to replace eggs in some recipes, but non of these option offer the ‘fluffiness’ that eggs, especially egg whites can give to baked goods.

Here are some top tips from PETA on egg replacement options:

• 1 egg = 2 Tbsp. potato starch

• 1 egg = 1/4 cup mashed potatoes

• 1 egg = 1/4 cup canned pumpkin or squash

• 1 egg = 1/4 cup puréed prunes

• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder

• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water

• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Read more: http://www.peta.org/living/food/egg-replacements/#ixzz3BmJLmnW5

The egg-options mentioned here are a reasonable solution to the vegan baking egg dilemma with the added bonus of being amazing for the heart (and all parts of the body for that matter). See our Juicer Pulp Muffins with Pecans, Fig and Turmeric for flax seed eggs in full effect.  It is fascinating what you can do when baking vegan, and although some recipes will be slightly denser than those with eggs, the obvious health and ethical advantages far out weigh the textural differences.

And flax eggs make these, Juice Pulp Muffins

And flax eggs make these, Juice Pulp Muffins with Pecan, Fig and Turmeric

Categories: Baking, Healthy Eating, Nutrition, Vegan | Tags: , , , , , , , , | 4 Comments

Juicer Pulp Muffins with Pecan, Fig and Turmeric (Vegan, Gluten Free, Sugar Free)

Juice Pulp Muffins with Pecan and Fig

Juice Pulp Muffins with Pecan and Fig

GLUTEN FREE, VEGAN, SUGAR FREE, LOW GI, HIGH FIBRE, …….whatever you want to call them, these muffs are very cool.

The worlds healthiest muffin?  Almost, possibly not.  The worlds strangest muffin?  Quite possibly.  The worlds tastiest muffin?  (Probably) YES!

These are muffins if Doctor Parnassus made them in his Imaginarium (any Terry Gilliam fans out there?)  Containing what can only be described as pscycedelic pulp (great name for a surfer rock band).  This is what you could call a classic Beach House post, we woke up and all of a sudden made some pink-ish muffins with turmeric in them, then thought we’d write about the experience.  I trust you don’t think any of these posts are planned or orchestrated in anyway.  This is adventure is all the food we are eating right NOW.  Steaming on the plate/ wire rack.  You can probably tell by the rushed looking photo’s, a hungry camera man is a complacent camera man.  Thankfully these freakish muffs are totally delicious, have an almost succulent texture and are happily brimming over with health giving properties and the main thing (that we almost forgot) is that they are a pleasing receptacle for your leftover juice pulp.

Yes,these sweet thangs are ‘sugar free’, although I don’t quite get this new movement.  The whole sugar free thing seems mystifying; you can’t eat one type of sugar but can eat other types of sugar.  Its like being vegan, but you can eat goats cheese because its lower in fat????  Can someone please explain the ‘Sugar-free’ craze?  Anyway, these are sugar free as they only contain dried fruit and maple syrup, which are not classed as ‘sugar’ by some.   They are of course, much better than processed, bleached, alien sugars, meaning all white sugar (which isn’t even vegetarian as it can contain bone meal!!!!).  Low GI seems the way forward, or eating fructose with fibre (like a banana) which naturally slows he absorption of sugar into the blood stream.

PULP (NON)FICTION

Jane and I would be nowhere without juice.  Our lives have changed since we got our first juice machine and we are now a happier shade of orange (too many carrot and ginger juices, you have been warned!).  We have been curious about juice pulp muffins for ages.  How can we use up all of this wonderful looking chaff.  Its almost pure fibre and we’re not eating it?  Quite a conundrum!  How can we utilise this excellent commodity, other than adding to the ever grateful compost bin.  What better way that baking with it!  We discover a great webpage that gives ‘20 smart uses for using up leftover juice pulp’ from making ‘pulpsicles’ to a face mask, there are so many creative ways of putting pulp to work.  Check it out!  We also like to add it as balast ie replacing, rice, lentils etc, to vegan burgers and patties (falafels, sausages, frisbee…….or whatever shape is being moulded), it can also be incorporated into a wholesome and frugal soup.  No doubt, more pulp-based Beach House posts are coming this way….watch this space for Pulp Gazpacho.

A bucket full of pulp derserves a home

A bucket full of pulp derserves a home

PULP NUTRIENTS VS JUICE NUTRIENTS

The leftover pulp from juicing is primarily fibre, although there are some other good things in it as no matter how good your juicer, dry pulp is virtually impossible to extract.  Too much pulp is not great for the system as the high fibre content may lead to ‘blockages’.  Some would say, and this makes perfect sense, that juicing inundates the body with concentrated nutrients that it may not be quite ready for and eating whole foods is the way forward.  We’d agree with this.  The enzymes needed to extract the nutrients of most foods can be found in the food you’re eating.  How cool is that!!!!  When we juice, we seperate the ‘whole’ food, so eating the pulp later means that all of the nutrients are not necessarily available to the body.

Another theory is that the nutrients from vegetables is in the juice and the nutrients from fruit is in the pulp.  Meaning, juice your veggies and eat your fruits.  This is due to the flavanoid content in the skins of especially citrus fruits.

This is not in anyway us angling against juicing, just give some differing opinions.  Juice is the finest way to start any day and we’d whole heartedly recommend it to anybody.  For us, it is the cornerstone of healthy, vibrant diet.  Juicing is a truly awesome way to offer our bodies potent nutrients and is a sublime wake up call to our system first thing.  How often would we normally eat 4 carrots, 2 apples, 1/2 beetroot, 2 inches of ginger and loads of kale (our juice ingredients this morning) in one sitting, especially one glassful!  You can just imagine what good that is doing our bodies and it shows the effect of bags of energy and a sense of ‘fullness’.  Normally after a breakfast juice, I won’t eat again until at least lunchtime.

These here psyco muffins are beautifully moist due to the high pulp content, we baked ours for between 35-40 minutes (37 1/2 minutes to be exact!) any more and you’d loose some of that ‘gooey in the middle, crispy on the outside texture’ that is so drop, dead gorgeous.  Also, under baking vegan/ gluten free goods will not mean that you catch anything or have dodgy digestion for the rest of the day, so there is no risk going for gooey.

Maple syrup is so precious on this hill, we did a half/ half mix between malted rice syrup and the glory sap (maple syrup).  Anything is better with more maple syrup, so go wild accordingly.  You could use any combo of dried fruits and nuts in this recipe.  With the bright purple beetroot content of these muffs, I thought at one stage that pecan and fig just didn’t go.  For some reason, they didn’t seem fun enough for pink!?  Peanut and cranberry seemed better, and still sounds nice.  Hazelnut and dried apricot, walnut and date, almond and prune……..The dried fruit used will alter the sweetness, especially if you’re going for dried dates.  I’d say this recipe is moderately sweet and would make the perfect, post juice, mid morning nibble.

If you’re not very keen on spice, omit the cardamom and turmeric (adding 1/2 teas more cinnamon), although the latter especially is one of the finest things you could ever wish to consume (health wise).  Turmeric also gives these muffins a very funky colour, especially when combined with beetroot pulp (although the raw mix hue does tame slightly when baked).  You can use most juice pulp here, but things like celery will take things in a more savoury, eclectic direction.  Things like carrot, beetroot, greens (maybe not cabbage), any fruit, ginger are all fine pulp fodder for baking sweet things.

So if you try one muffin this morning, fill it with psychedelic pulp.  Don’t worry, I’ve ate four of them whilst typing this with no obvious side effect (other than a goon like grin and a misty/ vacant look in my eyes, “Parnassus you rogue, is that you!!!!!??????”,,,,,,,,,,@).  All is well in the BHK!

 

Dr Parnassus himself would be proud of such a mound of goodness

Dr Parnassus himself would be proud of such a mound of goodness

The Bits

2-3 cups juice pulp (ours was beetroot, carrot, apple)

1 1/2 cups gluten-free flour (we used 1 cup rice flour, 1/2 cup cornmeal/ fine polenta)

1/2 cup vegetable oil (coconut oil is also wonderful)

1/3 cup whole bean, organic soya milk (any non-dairy milk will do)

1/2 cup maple syrup (brown rice syrup or liquid sweetener of your choice.  Adds to the crispy exterior)

3 tbs flax seeds (ground well and mixed with 6 tbs water.  Leave for 15 minutes to become gloopy)

3/4 cup dried figs (roughly sliced)

1/2 cup pecans (roughly chopped)

1/2 tbs vanilla extract

2/3 tbs bicarb of soda

1 teas ground cinnamon

1/3 teas ground cardamom and 1/2 teas turmeric (optional but awesome)

 

For additional oomph! and new flavour directions (especially if you’re making a breakfast style muffin):

Add 1 heaped teaspoon of ground coffee/ wheatgrass or spirulina/ lemon or orange zest – and let us know how these go……we are trying the wheatgrass version next week.

 

Do It

Simple as.

Mix all ingredients together in a large bowl with a trusty wooden spoon.  Form into big balls with your hands and pop into a muffin tray.  You don’t need a special muffin tray for this recipe, you can form big balls with your hand and place them on a lined and oiled baking tray and then fashioned them into a muffin shape.

Preheat an oven to 180oC (fan oven) and bake for 35-40 minutes, turning the tray/ trays after 20 minutes.  Our oven is a beast and can burn the items closest to the fan (do you have that problem?).

Leave to cool for 10 minutes on a wire rack before nobbling one or two.  Best served warm and slightly steaming.

The psychedelic interior (dampened slightly by baking)

The psychedelic muffin interior (dampened slightly by baking)

Serve

As quickly as possible.  We ate ours with some homemade blackberry and apple compote, just because it was on the hob.  I’d imagine some cashew cream or soya yoghurt would be pleasant.  You will of course need your favourite brew (that means a cuppa tea, not a beer in these parts, we are drinking alot of ‘Iron Buddha’ tea at the minute.  From China.) to hand.

Foodie Fact

Pecans.  These little beauties are members of the hickory family and like all nuts, are packed with the things we need and thrive upon.  Full of very good and useful fats, huge amounts of energy, good cholesterol and dietary fibre.  They are also rich in anti-oxidants, especially an excellent source of vitamin E which protects our cells and skin from free radicals.

 

Categories: Baking, Gluten-free, Recipes, Vegan | Tags: , , , , , , , , , , | 23 Comments

Sepen (Spicy Tibetan Dipping Sauce) and the Nightshade Fairy

Tawang Monastery, Arunachal Pradesh

Tawang Monastery, Arunachal Pradesh

Tibet in a bowl!  I have never been to Tibet as such, but I’ve been close on a number of occasions, visiting various Tibetan regions of Northern India.  Tibetan culture is alive and well in India (unfortunately the same cannot be said of Tibetan culture in Tibet, but thats a whole different blog. post.  See here for more details regarding the present state of affairs in Tibet).  Once, on a hike in Himachal Pradesh (North West India) I thought I’d made it across the border when a Indian army fella popped out from behind a boulder with an AK-47 and politely asked me to turn around and don’t look back.  Shame, it was the absolute middle of nowhere!  Tibet looked like a majestic place, all icy peaks and vistas to take the breath away and inspire sheer awe..

Tibetan Monks, Tawang Monastery - March '14

Tibetan Monks, Tawang Monastery – March ’14

VEGGIE TIBETAN DELICACIES 

The food in Tibet is designed to fuel some of the worlds most hardy folk, many of them nomads.  Living at very high altitudes, with extreme temperatures and very little water, most Tibetans are rock solid folk and they need alot of sustenance.  Salted yak butter tea is one way of getting fat and energy into the body, but we would definitely not recommend it as a tasty beverage.  I normally opt for soemthing like Jasmin tea and Green tea is also common.

Tsampa is normal fare for breakfast, basically roast barley gruel (which grows well up there in the rare airs and windswept plains), sweetened or salty and we like to add banana to it for a luxury version.  Tsampa is lovely and reminds me of a very nutritious and fortifying ‘Ready Brek’ (a British brand of thin porridge that most kids were rasied on in the ’80’s).  ‘Balep’ is a light, spongy and chewy bread that is excellent dipped in a cup of hot tea on a crisp mountain morn.  ‘Tingmo’ is a light, dimsun like bun that is popular as a snack and can sometimes be found by the side of village and town streets, served straight from the steamer.  A welcome sight on wet and chilly day (seemingly very common in most of the Tibetan areas in India).

Noodles are an ever present and are made into something resembling what we’d call ‘Chow Mein’, sometimes with a broth, sometimes with bags of oil.  Basically different sizes and styles of quite bland noodles.  They normally call it Chow Chow, or they did in Arunachal Pradesh anyway.  ‘Thentuk’ is like a soft tagiliatelle noodle in broth which I find the most appetising way of noodling in Tibetan parts.  ‘Thukpa’ is another shape of noodle.  Seasonal vegetables are an ever present in these dishes and you normally get a good amount of greens mixed in.  The humble cabbage is well loved and creeps into most dishes.  Fermented bamboo shoots are very popular and add a wonderful flavour contrast to meals with a very, very funky smell indeed.

Our handmade noodle dish in Menchuka, Arunachal Pradesh.

Our handmade noodle dish in Menchuka, Arunachal Pradesh.

We hand made noodles whilst up in Menchuka village, Arunachal Pradesh (the north east corner of India, sandwiched between Bangladesh, Tibet, Bhutan and Myanmar).  We were staying with a lady named ‘Nana’ and she cooked us local specialities every night.  These noodles were made as a second course, eaten after momos.  The stock used was the water left after steaming the momos, she added some local vegetables (grown in the garden) and greens to the stock and let it simmer for a while and there it was, a gorgeous bowl of broth-y noodles, one of my favourite foods.  Definitely what we’d call a ‘bowlful of soul’.  I like the way Nana used the steaming water from the momo cooking, this type of cooking trick makes me very happy, it always seems that more traditional cooking techniques are far less wasteful than modern and the zero waste policy is something that we try and put into practice in the BHK.  The beloved family Mithun (a cross between a buffalo and a cow, only found in A.P.) ate the vegetable scraps and seemed very happy with them.

Wild Mithun

Mithun (when a cow merges with a buffalo)

Tibetans love cheese and make many varieties, normally using Yak milk.  Dried yak cheese looks alot like parmesan and certainly smells like it.  They also make fantastic little pastry parcels (like a British pasty) which I normally avoid as they’re stuffed with meat, like beef, or cheese. They do look delicious though.

Tibetans love a tipple and normally afterwards, a little boogie.  Chang (not the terrible Thai lager) is a barley beer drank in most households and distilled grain alcohol, called Ara, is something resembling rocket fuel that gets you there very quickly, especially when huddled around a blazing fire.  Falling over and dancing like a happy loon is quite common in Tibet (or maybe that’s just me!)

Being a vegan/ vegetarian couple, we find travelling around Tibetan regions quite easy, there are always plenty of vegetable based options to be had.  The ‘usual suspects’ on menu’s (mentioned above) can become a little repetitive, especially when compared to the fabulous diversity of food in the plains of India.

Probably the most ubiquitous of Tibetan foods is the mighty Momo (see here for our post on these bite size pockets of supreme tastiness) and Sepen, or something similar, is the sauce you will find on most Tibetan tables.  Momos are normally quite bland and need some jazzing up and this Sepen is the John Coltrane of condiments.

Menchuka high street, Arunachal Pradesh - March '14

Menchuka high street, Arunachal Pradesh – March ’14

This bowl of bright red wonderment is destined to accompany the MOMOS, but it also makes an awesome sauce to stir into noodles and can be used as a spicy little dip when canapes and nibbles are on the horizon.  You can use it like any Indian style sauce, stirring it into freshly roasted vegetables is a thing of extreme tastiness.  Its a good all rounder and one of our favourite things at the moment (even better than turmeric milk.  Yes, that good!)

This is pretty much the exact same sauce as you get in little momo shacks all the way across the Himalayas and to eat it in the Beach House Kitchen (North Wales) is quite a tastebud twister.  We have just recently been sorting our way through the local tomato bombardment, no not La Tomatina (that festival in Spain where they all lob tomatoes at each other), no, this is more like massive boxes of local tomatoes landing on our doorstep (twas the nightshade fairy we’re told!!)  We have been trying to figure out what on earth to do with the big old tom glut and sauces like this are perfect.  Ideal frozen (leave out the fresh coriander until you re-heat) we are amassing little red bags of sauces and chutneys all over our freezer.  Of course, Sepen is by far the finest, thats why we’re sharing it with you guys.

The work of the nightshade fairies (aka John and Pippa and their amazing farm in Bethel)

The work of the nightshade fairies (aka John and Pippa and their amazing farm in Bethel)

Make a big bowlful:

The Bits

1 tbsp oil
2 tsp 
crushed garlic
2 tsp
 crushed ginger
¼ tsp
 fenugreek seeds
1 
dried red chilli (finely chopped) or 1/8 teas chilli flakes – to taste
500g ripe tomatoes
½ cup
 fresh coriander (chopped)

Sepen in the pot

Sepen in the pot

Do It

Gently fry the garlic and ginger in the oil over a medium low heat, taking care not to burn. After a couple of minutes add the fenugreek seeds and the chilli and stir until the fenugreek starts to turn a darker shade of gold.  Add the chopped tomatoes and simmer for 10 minutes, stirring occasionally, then blitz up in a food processer with the fresh coriander until smooth.

Serve

You can have this sauce warm or cold, both are very tasty.  Like most sauces/ stews, it does get better with age.  We’d recommend an evening of chilling in a fridge, to mingle and merge the beautiful flavours.

Couple of our mates from Arunachal

Couple of our mates from Arunachal

Foodie Fact

We love our tomatoes and we love our raw food, but the two don’t exactly mix.  Tomatoes are one of the only fruits/ vegetables that benefit nutritionally from a little warmth.  Cooking tomatoes stimulates the lycopene (a phtyo chemical found in the red pigment of tomatoes and other red fruits and vegetables) content, but does reduce the vitamin C content.  For example, lycopene content in tomato paste is four times higher than that of raw tomatoes.  Its a balancing act, I imagine warm tomatoes are the way forward; not totally raw, not totally roasted.

Lycopene has been shown in tests to reduce the risk of cancer, but like most nutritional research, the evidence is debatable.   Tomatoes are good for you, eat them by the barrel-full (if you’re not allergic to nightshades that is!)  That’s the B.H.K’s advice.

Categories: Sauces, Travel, Vegan | Tags: , , , , , , , , , , | 9 Comments

Tibetan ‘Magic Herb’ Momos

 

Momos a la GayBoo Homestay.  Made bt the magnicficent Nana and Gemma in Menchuka Village

Momos a la GayBoo Homestay. Made bt the magnicficent Nana and Gemma in Menchuka Village

Menchuka, or ‘healing-ice-water’, is a small village in a remote valley close to the Tibetan border of Arunachal Pradesh, Norteastern India.   Menchuka has a real outpost feel and is inhabited by the Memba, Ramo, Bokar and Libo tribes.  A.P. is one of the most stunningly beautiful, tribally diverse and ‘off the beaten track’ regions we’ve ever visited. Its a tough place to travel around, good old fashion slog with rickety jeeps and random time tables (most leave at 5am).  Arunachal Pradesh is very rich in culture, which normally means rich in food tradition and it didn’t let us down.  We ate alot of Momo’s stuffed with all sorts of wonderful bits (normally cabbage based) but this little recipe by Nana really blew our taste buds away.  We made Momo’s or noodles together most nights and it became the highlight of the day.

Because it’s a stone’s throw from Tibet, Menchuka is an expression of what India stands for, which is surely the most fabulous melting pot of humanity, religion and traditions.  Surrounded by endless ancient forests, where tigers roam freely and with a stunning backdrop of the high Himalayan snowy peaks, it is an untamed wild-land where we felt on top of the world (in more ways that one, its sits at over 6000 feet!).  The land is extremely verdant, with seemingly endless virgin landscapes stretching over countless valleys and breathtaking waterfalls.  Transport is tough, small jeeps playing terrible pop music cling to the craggy and pot-hole ridden roads/ trails and the pace of life slows right down, sometimes to a halt.

Some people say that Menchuka is the fabled ‘Shangri-La’ but it was normally raining and cloudy when we were there, this is picture is taken from Wikipedia (we’ve been to this exact spot, but couldn’t even see the village below due to cloud cover).

Menchuka is the end of the road and it took three days travel just to pass through Menchuka Valley from the nearest large town named, Along.  Each valley and turn seemed to unearth a totally different tribal culture; with differing techniques for hut construction, cultivating the land and keeping livestock, worshipping nature and dressing in a usually flamboyant and vibrant fashion.  Some of our best memories revolve around the nightly fire in Gayboo’s Homestay with all sorts of rosy cheeked local characters; hitching tractor lifts along muddy roads with friendly locals (crammed in with the lumber!), searching for isolated Tibetan Monasteries and Monks in the misty pine forests, navigating our way around the local army base with the massive runway construction project underway, slurping chow chow noodles (think a greasy chow mein) with mugs of restorative hot water in local eateries and crossing wide white rivers on long and creaking rope bridges… we had a ball!

Crossing creaky rope bridges......near Menchuka, Arunachal Pradesh

Crossing creaky rope bridges……near Menchuka, Arunachal Pradesh

What made it extra special was finding Gayboo’s homestay; a small group of log cabins in the middle of the village. The only warm place was beside the communal family fire, where we dried out with a mug of hot tea after yet another damp and chilly hike.  Gayboo, and his wife Nana, made us feel like we were wrapped up in a warm blanket in our little sanctuary home in the mountains.

Our sweet and very kind hosts welcomed us with open hearts and bright smiles. They told us the tales of their lives, showed us photographs of carpets of Spring time wild flowers blooming in secret places, and made us all sorts of Memba (their tribe) specialties.

They also taught us the art of making  Tibetan Momos, their speciality dish, served with a tasty chilli herb dip, made from a recipe passed down to them from generation to generation.  These momos are really special, the real deal. Of Nana’s three techniques to wrap them I liked the so called ‘pinch-pull’ method which gave the Momo a classic British Pastie look.  There was also the ‘twist’ and the ‘crimp’, favoured by Nana’s daughter Gemma, which admittedly sounds like something out of the Mighty Boosh, but all will be revealed….…

Jane and Nana gettign warm pre-momo 'fest.

Jane and Nana gettign warm pre-momo ‘fest.

The ‘Magic Herb’ mentioned in the title was intriguing at first, but turned out to be something very much like a whole Szchechuan peppercorn, which was bashed up and added to the mix.  A process we have repeated in Wales to a very nice effect.  The family gave Lee a whole peppercorn to chew on with comical, gurning results.  We would recommend going easy on them in their raw state!!!

The Bits – for 4 (makes about 16 momos – more if your dough rolling skills are good and thin)

Momo Filling
600g boiled potato (peeled and diced)
200g broccoli (grated)
1 medium onion (grated)
½ tsp chilli powder
2 cloves garlic (crushed)
1 inch ginger (crushed)
½ tsp salt
1 teaspoon oil
100g chard or kale (very finely chopped)
¼ teaspoon Szechuan pepper (to taste – you have been warned!!)

Momo Dough
2 cups white unbleached flour
½ – ¾ cup of water (depends on the type of flour)
¾ tsp salt
2 tsp oil

The Tibetan 'Cornish Pastie'

The Tibetan ‘Cornish Pastie’

Do It

Get the potatoes straight into a pan of salted boiling water and cook until they go soft and mashable.

While the potatoes are boiling, slowly and gently fry the rest of the filling ingredients in the oil over a low/medium heat so that they turn nice and soft. Take them off the heat before they go brown.

Mash up the potato when it is cooked, then add the fried ingredients. Give the mixture a good stir, seasoning it just as you like it.  Leave to cool for a good hour until at room temperature.

Whilst the mixture is cooling down, make the dough. For this, mix the flour, salt and oil in a bowl and add water gradually until the texture is smooth and the dough is stretchy. Knead the douhg for a minute and then stick it in the fridge to chill.

Then roll out the dough into a big circle and use a standard sized mug or scone cutter to cut it into smaller discs.  The size doesn’t really matter, just not too massive.  Then get creative with your folding styles!  The ‘crimp’ looks like a little semi-circle, the ‘push-pinch’ looks like a Cornish pasty and the ‘twist’ ends up looking like a little ‘dimsun’ style ball with a twisty top. Lee is the ‘crimp’ king, I’m partial to a ‘push-pinch’. See the pictures for a reasonable idea about what we are getting at.

There may be some filling left over at the end if the dough is a little too thickly rolled (they will still taste lovely though, so no worries!). This filling is so delicious you can just make leftovers into little patties the next day, or just snack on it while you are rolling.  If you are Tibetan and an expert then you’ll probably end up with too much dough!  Nana’s Momos were very thin, but we are just beginner Momo-makers.  We had a little filling left over at the end of our rolling session.

Momo's steaming on an open fire....

Momos steaming on an open fire…….Gayboo’s Homestay, Menchuka

Top Tip – if you try and put too much mixture in each momo it splurges out of the end…..!

These tasty little critters can steamed or shallow fried.  We steamed ours, so lightly oil both the steamer and the Momos so that they don’t stick to each other creating a giant inseparable momo blob. They take about 10-12 minutes to cook through on a decent steam and when they are done there is no stickiness to the dough any more, and the filling is piping hot through.

Serve

We quickly and simply pan fried bok choi, courgettes, tamari and ginger to make the perfect veggie accompaniment; eating our fresh Momos near a picture of the Dalai Lama with our minds all Himalayan.  We always serve Momo’s with ‘Senchen’, a Tibetan dipping sauce.  We’ll dig out the recipe and post it soon.

Traditional Menchuka Momos and a good read

Traditional Menchuka Momos and a good read

Foodie Fact

Fenugreek is a fascinating plant – even the ancient Egyptians understood the benefits of fenugreek – it’s seeds were found in Tutankhamen’s tomb!

The health benefits of fenugreek include relief from anemia, loss of taste, fever, dandruff, stomach disorders, biliousness, respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations, wounds and insomnia. What a plant!

Slow moving traffic, waterfall meets road in Arunachal Pradesh.

Slow moving traffic, waterfall meets road in Arunachal Pradesh.

Wishing you all happy momo-rolling times. There are few things as satisfying as munching fresh Momos slowly as you’re rolling more of the delicious beasts!!!!!  It is a highly relaxing way to spend an evening away.

Om Mani Padme HumX

Categories: Recipes, Travel | Tags: , , , , , , , , , , , , | 7 Comments

Redcurrant and Chia Breakfast Pots

Redcurrant and Chia Breakfast Pot.  Ready for action!

Redcurrant and Chia Breakfast Pot. Ready for action!

All you need for this easy and gorgeous vegan breakfast is a food processor and a fridge.  It’s that super easy, lightning quick and totally nutritious.  What a lovely, healthy start to the day.

Chia seeds are one of the healthiest foods known to man and are the nutritious seeds of a plant related to the mint family!  Funky grass never tastes this good!! This tiny little seed acts a little like a sponge – becoming slimy and swelling up when soaked in liquid.  Because of this, chia is best served mixed into something creamy and delicious…. in this case coconut milk!  It can also be sprinkle on things liked salads or smoothies, like little seedy nutritional bombs!

This treat breakfast is also a perfect way to use up all those inevitable fruity autumn leftovers you (hopefully) have lurking in the corners of your fridge.  We had some mango bits and some red-currants that worked perfectly, in a very random way.  Sweet and sour…..bhom and mmmmmmm!

Any autumn berries would be find here, blackberries and elderberries spring to mind (as I can see them growing outside the window!)  We have an awesome little project planned for the next couple of weeks when we make Beach House Garden Jam for the first time.  Our plum tree has sought shelter under a dry stone wall, all the protected branches (from the vicious gales we get up here) are flourishing and its looking like a bumper plum crop this year.  Add to that a healthy Barsdey apple presence from our new apple tree and the ubiquitous blackberries swathe that is taking over parts of the garden and we’re looking good for tasty, sugarfree jam this year.  Does anybody know any good sugar free jam recipes?

For a more local/ accessible sweet fruit, why not go for a plum.  Oh, plum and blackberries, now we are talking in a sensation and seasonal fashion.

With bags of redcurrants at this time of year, what better way to use them?!

With bags of redcurrants at this time of year, what better way to use them?!

The Bits – for 4

1 cup of vegan yoghurt
1 small mango (or sweet fruit of your choice)
4 handfuls of seasonal berries (whatever you have in your fridge)
500ml coconut milk
1/2 cup chia seeds
1 date (optional added sweetness)
1/2 cup of linseeds
4 drops vanilla extract

 

Do It

Blend the yoghurt and mango and pour into the serving glasses.

Make a berry layer on top using half of the berries.

Next blend up the coconut milk with the date (it sweetens the milk a little), pour out into a bowl, and mix in the chia seeds, linseeds, and vanilla extract. Put this in the fridge for 20 minutes to cool and swell (or for as long as you can resist it’s charms for).

When the chia mixture feels thick-ish, pour it on top of the fruit layer in the serving glasses. Finally top with the remainder of the fruit.

 

Serve

Can be kept in the fridge for a couple of hours but better served straight away – dive straight in!

 

Foodie Fact

The benefits of Chia seeds are far and wide, with vast quantities of Omega-3 good fats and fibre being particular highlights.  Try drinking a large mug of lukewarm water with a chunk of lemon squeezed into it while you are preparing this breakfast, the perfect de-tox first thing in the morning.

Enjoy Xxx Sending you love this happy morning, Jane X

Cor!  What a pleasant way to start the day.

Cor! What a pleasant way to start the day.

Categories: Breakfast, Healthy Eating, Vegan | Tags: , , , , , , , , , , | 12 Comments

Jane’s Homemade Kefir (otherwise known as ‘Bob’)

 

 

The now legendary (and high maintenance spore), 'Kefir Bob'

The now legendary (and surely one of the highest maintenance bacteria/yeast), Mr ‘Kefir Bob’

The Beach House Kitchen has evolved into a vegan food corner, but Jane still loves the Kefir, read on to find out exactly why:

I didn’t know an awful lot about Kefir the wonder-culture, until the day I wandered into Solitude farm, Auroville, India, where a fantastically interesting woman, ecologist and shining light called Aline happened to be volunteering. Seldom found without a hose pipe in one hand (watering her lovely herb garden at the farm), and her jar of kefir yoghurt in the other, she always had a great big grin on her face.

Lovely Aline in her garden  at Solitude Farm, Auroville

Lovely Aline in her garden at Solitude Farm, Auroville

The Origins of ‘Bob’

Aline joyfully travels around the world volunteering at organic farming organisations with an abundance of enthusiasm and her yoghurty-culture in her bag. She is a self-taught kefir ambassador for the world, gladly (and with genuine enthusiasm) educating everyone with her big brain full of knowledge about the clever little bacteria/yeasties. Her particular kefir originated from her friend in Scotland, and since then it has probably become the most travelled bacterial-fungal culture ever. It has flown half the way round the world to several continents, on aeroplanes, trains, and buses, enjoying many a chilled nights’ rest from the tropical madness in numerous hotel fridges…. Most importantly it survived being thrown into the bin every single day (luckily in it’s jam jar and milk bath) by a well-meaning old man who’s daily routine included clearing out ‘off stuff’ from the communal fridge at Solitude farm. Believe it or not, Bob (the Kefir) was mistakenly confused with off-cheese. Poor Bob.

So you can imagine my delight when one day, over vegan chocolate ice cream to die for, Aline offered to give me some grains of Bob to take on my very own special kefir journey! Knowing nothing about how to look after my new friend, and with no time to get ‘kefir lessons’ from Aline before Lee and I departed Auroville, I was suddenly on the road with a fizzing gassing jar of little cottage cheesy looking lumps, demanding milk on a regular basis and semi exploding in 30 degree heat.

rsz_p1040005

Assamese New Year – Getting a ceremonial orchid woven into my hair live on local TV (as you do!)

Bob on tour

The first destination on our travels was Assam which happened to be boiling hot and we stayed at a place with no fridge and milk was in short supply. Feeling a little out of my depth and concerned that I was going to kill off my little lumps of Bob before the journey had even started, I went on a long and protracted hunt for dairy (milk is pronounced ‘dood’ in Assam), and a fine tea strainer which I found in Pondicherry for 8 rupees. Thankfully Bob was kept alive on UHT dood for most of the remainder of the trip, and as we travelled further North into the colder regions of Arunachal Pradesh, Bob relaxed and took it easy in his jar (more often than not carried around in my handbag in the back of bumpy jeeps and on crazy buses). He grew slowly in his ultra-heat-treated milky bath and we became good travel companions. Sometimes he went a bit cheesy though, but I drank most of the yoghurt that he produced and despite tasting sometimes pretty extreme it always settled in my stomach fine and I actually did feel the benefits of having a stomach supporting drink with the highly spicy diet.

Now we have been back in the beach house for a few months I am happy to say that Bob survived the Delhi heat and flight home. He is still with us, thriving fine and dandy. Kefir is pretty much the only non-vegan thing I eat now, and I am determined to start experimenting with it to see if I can make yoghurt out of soy, cashew milk and coconut milk too – yum!

How to make Kefir?

The culture prefers being in a glass jar rather than plastic. My mother-culture lives in the fridge in an old glass jam jars, because old jam jars clean out great with no smell. It’s really easy to make the yoghurt. Spoon a teaspoon of culture into a ramekin, and fill with milk, and stir. Leave out of the fridge in a warm place to ferment for a day, then put back in the fridge after straining the lumps out (re-use the lumps straight in the next batch). Eating a tablespoon of yoghurt with or after eating meals is enough to give the digestive system a boost. When the kefir ‘grains’ grow and multiply you can then give them away to friends and family to start their own culture…. I can’t think of a more fabulous pressie!

rsz_p1230622

Big question: ‘How do you make ‘Bob’ presentable for a photo?’ Answer: ‘You don’t’! He may be ugly, but he’s effective!!!

Why eat Kefir in the first place?

Originating from the Caucasus mountains in the former Soviet Union, it is a fermented drink, loaded with nutritional benefits. The yeast and bacteria kefir grains (they look a little like cauliflower) ferment the milk, using up most of the lactose making a slightly sour yoghurt filled with friendly bacteria – it is one of the most potent forms of probiotic. Regularly eaten it helps to clean the intestines, maintain a good balance of stomach bacteria, promotes a healthy immune system, as well as being an abundant source of vitamins (B12, B1 and Vitamin K and Biotin), minerals (calcium and magnesium) and essential amino acids. It even balances the nervous system (thanks to the tryptophan).

Kefir has also been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer, and has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder)! It reminds me of Spirulina in a way – these little critters are so good for us.

Thank you micro organisms!

Actually, now I am already off on a microbial tangent I just want to take this chance thank our microscopic friends all round the planet for doing what they do. Incredibly microbes make up around 60% of the world’s biomass, including a large proportion of our own body mass. They generate a staggering 50% of all the oxygen that we breathe! So this is a big and overdue thank you, dear fungi and bacteria. You who break down leaf matter in our forest floors and give us nutritional humus, you who live inside us and help us to digest our food, you who grow on tree trunks and help us in our research about pollution. Thank you for sustaining life on our planet!

Love and Smiles, Jane x x

Carol (Lee's Mum) and I half way up Mount Snowdon, Wales

Carol (Lee’s Mum) and I half way up Mount Snowdon (surrounded by microorganisms)

Categories: Healing foods | Tags: , , , , , , , , , , , , | 4 Comments

Spiced Beach House Chai and the Awesome Power of Cinnamon

 

Beach House Chai in Tamil Nadu

Beach House Chai on Karuna Farm, Tamil Nadu

This is something we quaff every day; with some sitar int he background and little incense waft, we could be back in Tamil Nadu, in our cottage on the hills (we have a thing for cottages on hills!!!!)

The ceremony of chai, the aroma as it bubbles on the stove, makes us both feel so at home. Its up there with the smell of freshly baked bread or sweet peas in the depth of summer.

A simple everyday chai here that adds spice and warmth to your morning cuppa. You may like it milkier, adjust the water to milk ratio as you like.  Namastex

Happy Chai Man, Madurai '14

Happy Chai Man, Madurai ’14

The Bits – 4-6 cups

1.5 ltrs filtered water

500ml almond/ soya milk (unsweetened)

12 green cardamom pods
2 inch piece of fresh ginger
1 cinnamon stick (3 inches, broken in two)
2 star anise

4 teas loose leaf tea (assam is best or 4 normal tea bags ripped open)
jaggery or unrefined brown sugar (to taste)

Do It
Grab a large saucepan. Boil the water in a kettle (quicker) or bring to a boil in the sauce pan.

In a pestle and mortar, bash up the cinnamon and star anise, add to the boiling water, then bash up the cardamom and cinnamon, add that to the boiling water. Lower heat to a simmer and cover, leave to infuse for 20 minutes.

Now, bring back to a rolling boil, spoon in the tea. Leave to bubble away for a couple of minutes and then add your milk. Bring back to a boil and sweeten as you prefer. Indians love it very sweet indeed.  Using a sieve (and a ladle is easiest), pour into your favoured receptacle.

Serve

In your finest cups. Smaller cups are better and more authentic, even a small glass will do (generally how its served in a proper Chai stall). Sip and slurp with relish.

 

Foodie Fact – Cinnamon

Surely one of the worlds coolest barks!  Cinnamon is medicine. Powerful agent for healing.  There are two main types of Cinnamon that we can buy, Chinese (known as Cassia) and Ceylon(which is harder to find and supposedly more refined), it is one of the oldest spices we know of and was used by the ancient Egyptians as medicine and also for embalming!  It was considered more precious than gold.  It was even mentioned in Chinese botanical medicine over 4700 years ago.

Containing some truly magical essential oils, cinnamon is a potent anti-inflammatory, anti microbial (cinnamon essential oil can be used as a powerful preservative), flavouring high carb food with cinnamon slows the release of sugars into the blood stream,  helps with type-2 diabetes, it is a very, very, very strong anti-oxidant.  Even smelling the scent of cinnamon has been shown to boost brain activity.   It is also an excellent source of fibre, calcium and manganese.

Cinnamon has long be regarded as a warming spice in Chinese and Indian energy based medicine systems.  This means that is you feel a cold coming on drink plenty of cinnamon, ginger and lemon tea and you’ll be fine!!!

Cinnamon is best bought in stick form, it stores well for an age.  You can then crush it or grind it up freshly ans savour that familiar aroma.  Once crushed, kept it in a sealed container out of natural sunlight.  A fridge is best (this goes for all spices).

Chai's off the menu for me, I hit the Jack Fruit stand instead.  Yum!

Chai’s off the menu for me in India, I hit the Jack Fruit stand instead. Yum!

Or

Or a banana....

 Banana!!!!!

Categories: Healing foods, Infusions, Recipes | Tags: , , , , , , , , , , | 12 Comments

Inspiring Vegan Quotes (pt 1)

Hello Lovely Ones,

We normally let the food do the talking, but have been reading into veganism of late and unearthing some real pearls of inspirational wisdom.  We thought you might like them too.  Here we present a selection of our favorites (part one of a two part series!)  

Sometimes a good quote can really focus your mind on an issue, another persons voice, a like minded echo, can cast new light and energy.  These assembled quotes will be made into the new B.H.K. page ‘Inspiration Library’  (see above).  We hope you find them as challenging and uplifting as we did and that the message of peace to all beings rings true, far and wide.

Lee and JaneXXXXXXX 

“The greatness of a nation and its moral progress can be judged by the way its animals are treated.”

“In matters of conscience the law of majority has no place.”

“Earth provides enough to satisfy every man’s need, but not every man’s greed.”

“You must be the change you wish to see in the world.”

“I hold that the more helpless a creature, the more entitled it is to protection by man from the cruelty of man”  Mahatma Gandhi

“One should not kill a living being, nor cause it to be killed, nor should one incite another to kill. Do not injure any being, either strong or weak, in the world.” Buddha

“Let food be thy medicine.”  Hippocrates

“The Gods created certain kinds of beings to replenish our bodies; they are the trees and the plants and the seeds.” Plato

“Isn’t man an amazing animal? He kills wildlife – birds, kangaroos, deer, all kinds of cats, coyotes, beavers, groundhogs, mice, foxes and dingoes – by the million in order to protect his domestic animals and their feed. Then he kills domestic animals by the billion and eats them. This in turn kills man by the million, because eating all those animals leads to degenerative – and fatal- health conditions like heart disease, kidney disease, and cancer. So then man tortures and kills millions more animals to look for cures for these diseases. Elsewhere, millions of other human beings are being killed by hunger and malnutrition because food they could eat is being used to fatten domestic animals. Meanwhile, some people are dying of sad laughter at the absurdity of man, who kills so easily and so violently, and once a year, sends out cards praying for “Peace on Earth.” – from Old MacDonald’s Factory Farm by C. David Coats

“The torch of love is lit in the kitchen.”  Author Unknown

“There is no fundamental difference between man and animals in their ability to feel pleasure and pain, happiness, and misery.” Charles Darwin

“Non-injury to all living beings is the only religion.” (first truth of Jainism) “In happiness and suffering, in joy and grief, we should regard all creatures as we regard our own self, and should therefore refrain from inflicting upon others such injury as would appear undesirable to us if inflicted upon ourselves.” “This is the quintessence of wisdom; not to kill anything. All breathing, existing, living sentient creatures should not be slain, nor treated with violence, nor abused, nor tormented, nor driven away. This is the pure unchangeable Law. Therefore, cease to injure living things.” “All living things love their life, desire pleasure and do not like pain; they dislike any injury to themselves; everybody is desirous of life and to every being, his life is very dear.”
Yogashastra (Jain Scripture) (c. 500 BCE)”

“I became convinced that noncooperation with evil is as much a moral obligation as is cooperation with good.”

Martin Luther King Jr.

 

“The worst sin toward our fellow creatures is not to hate them, but to be indifferent to them: that’s the essence of inhumanity.” George Bernard Shaw

“Let us remember that animals are not mere resources for human consumption. They are splendid beings in their own right, who have evolved alongside us as co-inheritors of all the beauty and abundance of life on this planet”  Marc Bekoff

“150 years ago, they would have thought you were absurd if you advocated for the end of slavery. 100 years ago, they would have laughed at you for suggesting that women should have the right to vote. 50 years ago, they would object to the idea of African Americans receiving equal rights under the law. 25 years ago they would have called you a pervert if you advocated for gay rights. They laugh at us now for suggesting that animal slavery be ended. Some day they won’t be laughing.” Gary Smith

“People often say that humans have always eaten animals, as if this is a justification for continuing to the practice. According to this logic, we should not try to prevent people from murdering other people, since this has also been done since the earliest of times” Isaac Bashevis Singer

“Most people would say they love animals, but the reality is, if your using animals for food, clothing, or entertainment, you’re only considering the lives of certain animals, typically those of cats and dogs.” Melisser Elliott

“Let us not look back in anger, or forward in fear, but around us in awareness.” James Thurber

“Make ethical choices in what we buy, do, and watch. In a consumer-driven society our individual choices, used collectively for the good of animals and nature, can change the world faster than laws.” Marc Bekoff

“Not to hurt our humble brethren (the animals) is our first duty to them, but to stop there is not enough. We have a higher mission – to be of service to them whenever they require it… If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men.” St Francis of Assisi

“We consume the carcasses of creatures of like appetites, passions and organs with our own, and fill the slaughterhouses daily with screams of pain and fear.” Robert Louis Stevenson

“Ethics, too, are nothing but reverence for life. That is what gives me the fundamental principle of morality, namely, that good consists in maintaining, promoting, and enhancing life, and that destroying, injuring, and limiting life are evil.” Albert Schweitzer

“May our daily choices be a reflection of our deepest values, and may we use our voices to speak for those who need us most, those who have no voice, those who have no choice.” Colleen Patrick-Goudreau

“If you are a feminist and are not a vegan, you are ignoring the exploitation of female nonhumans and the commodification of their reproductive processes, as well as the destruction of their relationship with their babies;

If you are an environmentalist and not a vegan, you are ignoring the undeniable fact that animal agriculture is an ecological disaster;

If you embrace nonviolence but are not a vegan, then words of nonviolence come out of your mouth as the products of torture and death go into it;

If you claim to love animals but you are eating them or products made from them, or otherwise consuming them, you see loving as consistent with harming that which you claim to love.

Stop trying to make excuses. There are no good ones to make. Go vegan.”  Gary L. Francione

“Have a mouth as sharp as a dagger, but a heart as soft as tofu.”  Chinese proverb

 

 

“I am only one, but I am one. I cannot do everything, but I can do something. And I will not let what I cannot do interfere with what I can do.” Edward Everett Hale

“Society does not want individuals that are alert, keen, revolutionary, because such individuals will not fit into the established social pattern and they may break it up. That is why society seeks to hold your mind in its pattern and why your so called education encourages you to imitate, to follow, to conform” Krishnamurti

“We all love animals. Why do we call some ‘pets’ and others ‘dinner?’” K.D. Lang

“Nothing will benefit human health and increase the chances of survival of life on Earth as much as the evolution to a vegetarian diet.”

“It is my view that the vegetarian manner of living, by its purely physical effect on the human temperament, would most beneficially influence the lot of mankind.”

Albert Einstein

“The question is not, ‘Can they reason?’ nor, ‘Can they talk?’ but rather, ‘Can they suffer?’ Jeremy Bentham

“In fact, if one person is unkind to an animal it is considered to be cruelty, but where a lot of people are unkind to animals, especially in the name of commerce, the cruelty is condoned and, once large sums of money are at stake, will be defended to the last by otherwise intelligent people.”  Ruth HarrisonAnimal Machines

“I am in favour of animal rights as well as human rights.  That is the way of a whole human being.”  Abraham Lincoln

”Non-violence leads to the highest ethics, which is the goal of all evolution.  Until we stop harming all other living beings, we are still savages.”  Thomas Edison

“It shouldn’t be the consumer’s responsibility to figure out what’s cruel and what’s kind, what’s environmentally destructive and what’s sustainable. Cruel and destructive food products should be illegal. We don’t need the option of buying children’s toys made with lead paint, or aerosols with chlorofluorocarbons, or medicines with unlabeled side effects. And we don’t need the option of buying factory-farmed animals.” Jonathan Safran

“My body will not be a tomb for other creatures.”  Leonardo Da Vinci

“Of all the creatures, man is the most detestable. Of the entire brood, he’s the one that possesses malice. He is the only creature that inflicts pain for sport, knowing it to be pain. The fact that man knows right from wrong proves his intellectual superiority to the other creatures; but the fact that he can do wrong proves his moral inferiority to any creature that cannot.” Mark Twain

Categories: Inspiration, Vegan | Tags: , , , , , , , , , , , , | 14 Comments

Create a free website or blog at WordPress.com. The Adventure Journal Theme.

Follow

Get every new post delivered to your Inbox.

Join 677 other followers

%d bloggers like this: