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Angel Eggs

Angel Eggs

Are you interested in a new family friendly science project to help celebrate the Easter holiday this year?  We are mad about earth friendly projects that cater to kids of all ages around here and  Angel eggs are a great way to teach your kids how to make all natural food coloring.  Plus, this dish is so pretty, it always takes center stage at the Easter dinner table.

In addition to being fun for kids, its a healthier option for the littles and its good for the earth.  Plus, the ingredients can be found right in your local grocery store, so its an easy project for busy moms.

Formerly known as deviled eggs (we’ve changed the name for obvious reasons), angel egg filling and dyes can be prepared a few days before your Easter dinner (just add 2 tbsp. of vinegar to each dye to make them last longer in the refrigerator).

 

Grocery ingredients

Grocery ingredients

Your Farmer’s market grocery list:

4 Beets  (red and pink)

Turmeric (orange)

1 bag of Spinach or Spirulina powder (green)

Baking soda (blue)

1 head of Purple Cabbage  (purple)

How to make homemade, natural,  raw, vegan food dyes:

Create red dye by boiling beets for 10 minutes. Place beet water in ball jar and add 2 tsp of white vinegar.

Orange/Yellow is made by boiling 1 tsp. turmeric in 2 cups water for 30 seconds.  Let cool and add egg halves.  The eggs will dye quickly.  Note: If you would like a deeper shade, add 1/2 tsp. more turmeric and keep eggs in dye longer until you achieve the desired shade.

Green dye is made by boiling spinach for 1 minute and letting it simmer for 10 minutes.  Place green dye mixture in ball jar with 2 tsp. white vinegar.  Place egg halves in jar into refrigerator for at least 24 hours.  Note: The spinach green is a much earthier green than the dye you will find in the store.

Green dye can also be achieved by adding 1 tsp. of Spirulina powder to a quart of boiled water.  Stir in powder and let cool.  Spirulina creates bright green eggs.

Purple dye is from boiling purple cabbage.  Wash the cabbage, cut out stem and cut into large pieces.  Place in pot and cover with water.  Boil for 10 minutes.

Blue: Pour half the cabbage water into a bowl with ½ tsp of baking soda at a time until you get the desired blue hue.

Secret to making eggs peel so easily, your toddler can help you:  place a teaspoon of salt and eggs into pot of water. Turn on high until rolling boil. Boil for 10 minutes. Immediately pour out hot water and replace with ice cold water.

Place halved hard boiled eggs with yolks removed into each color (we use Ball jars with lids). Place in refrigerator overnight for the brightest hues.

We like this filling recipe the best:

6 egg yolks

1 tbsp mayo

1 tbsp of pickled relish

1/2 tbsp whole grain mustard

fresh grated Parmesan Reggiano

salt and pepper to taste

Sprinkle paprika on top of finished eggs (we use Emeril’s Essence to top them off)

Enjoy!

Angel Eggs

Angel Eggs

~~~

Easter is a favorite time of year here in the northeast.  The warm sun melts away the last moments of the cold winter days and daylight lingers just a little longer each evening.  But what we love most about this time of year is honoring our Lord and Savior.  As you are dropping the eggs into the food coloring, be sure to share the story of God’s precious gift with your littles.  It’s the most wonderful time of the year!

xoxo ~D

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Mean Green

DSC_1006My family has been drinking a juice or two a day and we are feeling great! My husband and I have more energy to chase around the littles, and our recovery is much quicker after workouts.  G plays in a hockey league and I ride horses, and we have both noticed that we are not achy the day after our sports anymore.  Not bad for a couple of mid-lifers!

After I spoke about this phenomenon with our friends, I have been asked to share my juice recipes.  I will start with one of our favorites- the Mean Green.

If you are like me and need a late afternoon pick me up to get you through the rest of the day,  the Mean Green will not only perk you up, but also add a few extra veggies to your day.   Its refreshing and tasty, and it has just the right amount of sweetness for even my picky preschoolers.

Mean Green Juice Recipe:

6 stalks of Kale

1 inch of ginger

3 stalks of fresh mint

4 green apples

1/2 peeled lemon

medium cucumber

4 celery stalks

Make sure you add it in this order to flush all the kale and ginger juice into your container.

Fill two 16 ounce glasses with ice and add two shots of Coconut water to each glass.

(For the over 21 crowd, I’ve mixed vodka with this recipe in a cocktail shaker filled with ice.  Fresh juice martinis are amazing! )

Enjoy!

Yields: about  24 ounces

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DSC_0776In an effort to remove dairy from my diet, I started using raw coconut oil.  I am not a big coconut fan, but this oil is fantastic!  Its very subtle, and makes my meals taste lighter than if I had used butter or extra virgin olive oil.

Of course, I had to go on the hunt for some new recipes using coconut oil.  I came across this raw, gluten free, chocolate tart. To satisfy the chocoholic within, I gave it a try.  It is so easy and delicious! If you are looking for a rich, fudgy dessert to serve your family and friends,  but were afraid to get anywhere near the oven this summer, then this recipe is perfect for you.  Plus, this tart has only 5 ingredients!

I made this dessert using a 9″ pie pan, but I would recommend using the tart pans to make the crust look pretty for guests.  In addition, I made my own almond meal because I could not find it in the local grocery store.  I blanched raw almonds to easily remove the skins and finely chopped them in the food processor.

ENJOY!

Crust:

1 1/2 cups almond meal (finely ground)
6 tablespoons dark cocoa powder (such as green and blacks)
3 tablespoons maple syrup
3 tablespoons coconut oil
1/2 teaspoon sea salt

Filling:
1 1/2 cups dark cocoa powder
1 cup plus 2 tablespoons maple syrup
2 tablespoons coconut oil
1/2 teaspoon sea salt

Directions:
Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of oiled pan(s). Clean food processor bowl and blade.

Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.

Can be stored in the refrigerator up to one week. Makes one 9″ ‘pie , 4 tarts or 18 tartlettes.

DSC_0781

* recipe courtesy of http://deliciouslyorganic.net/

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