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Yogi Tea

Yogi Tea

I cannot get enough of this tea. I’m pretty convinced it was the extra bit of love that I made it with.

I’ve enjoyed practicing yoga with ‘Yoga with Adriene’ on You Tube for quite awhile, but what an added blessing it has been during the quarantine to have this outlet. Not only benefitting from the physical, but from the much needed mental aspects of yoga with Adriene being such a positive, gentle soul with just the right amount of quirkiness!

I ran across this recipe for her yogi tea quite awhile ago and has been on that never ending list in my head of things to make/do. There really is no excuse of why it took me so long to finally check it off. But, I’m so glad I finally did.

Yoga with Adriene – Yogi Tea

Ingredients:

  • Love
  • 2 quarts water
  • 1 black tea bag
  • 20 black peppercorns
  • 20 cardamom pods
  • 15 whole cloves
  • 3 cinnamon sticks
  • 8 slices fresh ginger

Directions:

  • Boil the water
  • While that is heating up, take a minute to breathe in love and out love
  • Smash the cardamom pods with the flat side of a knife to release the seeds
  • Slice the ginger
  • Place all the ingredients, except for the tea into into the boiling water
  • Just appreciate how good it smells
  • After a few minutes, put tea bag into water
  • Simmer for 30 or so minutes
The whole house smells heavenly!
  • Strain
  • Enjoy, with however you like your tea. I added almond milk
  • Store in fridge for future cuppas

* I can’t do this recipe justice, you really should just watch her You Tube video to get the full effect😀

Namaste

Week 40 – Jackfruit

Week 40 – Jackfruit

The big dilemma here is to make the jackfruit or not? Do we still celebrate Week 40? The #fakebabies have been delivered. Well, since I actually really want to make this recipe, it will be done. Oh yes, it will be done.. And with my OCD tendencies I may be bothered, kept up at night, that week 40 was unfinished. And I did set out to do the 40 weeks of pregnancy food recipies, I MUST finish. I must! #goals

Honestly, I can’t believe the 40 weeks have passed. Looking back it went by fast except for those two long months mixed up in there, hello January and March- but, now nearing the end of May, we can put the past behind us or our behinds in the past, as Timon says.

At 40 weeks pregnant, babies need talked to alot and isn’t it amazing that they can recognize their parents voices after birth?  Well, this is an easy mission for us to accomplish, talking!  Lots and lots of talking. With many words! And now face to face.

Jackfruit has been getting quite a bit of attention lately as a versatile vegetarian option. Due to unripened jackfruit’s neutral flavor and meat-like texture it absorbs the flavors it’s cooked in making it a flavorful meat substitute. Since it is becoming more mainstream, canned jackfruit is always well stocked at Trader Joe’s for easy meals.

Nadiya’s Time to Eat on Netflix premiered at just the right time because she demonstrated a jackfruit curry recipe, that I was super excited to try (thereby nixing the popular BBQ jackfruit recipe, cause you know BBQ..). And while we’re on the subject, Nadiya’s Time to Eat is a fun, joyful cooking show with lively colors and fieldtrips- it’s a must watch. I remembered her from winning the 6th season of The Great British Bake Off and was happy to see her again.

Following this recipe for the curry

www.thehappyfoodie.co.uk – Jackfruit Curry

And this one for the naan bread

www.wholesomeyum.com – Keto Naan Bread

Jackfruit Curry

Ingredients:

  • 10 cloves of garlic
  • 3cm ginger, peeled and chopped
  • 1 medium onion
  • 1 Tbsp salt
  • Olive oil
  • 1 tsp cinnamon
  • 1 tsp chili aste
  • 1 Tbsp tomato paste
  • 1 tsp ground tumeric
  • 1 Tbsp curry powder
  • 2 cans jackfruit
  • 1 cup water
  • Cilantro & Lime for garnish

Directions:

  • In a food processor, blitz (I really like this word) the garlic, ginger, onion and salt to a smooth paste
  • Add oil to pan over medium heat
  • Add cinnamon, fry for 20 seconds
  • Add in paste from food processor and cook for 5 minutes. If it starts to stick, add splashes of water
  • Stir in chili paste, tomato paste, tumeric and curry*
I just liked all the colors
  • While that is cooking, drain and chop the jackfruit into bite size pieces.
  • Add to pan with water and simmer until dry.
  • Add in cilantro with a squeeze of lime

*I either mismeasured or … But I felt like 1 Tbsp may have been too much curry, maybe start with less, then add more if needed.

Keto Naan Bread

Ingredients:

  • 3 cups mozzarella cheese
  • 2 Tbsp full fat Greek yogurt
  • 2 large eggs
  • 1 1/2 cups almond flour
  • 2 Tbsp butter
  • 1/2 tsp garlic powder
  • 1 Tbsp chopped fresh parsley

Directions:

  • Preheat oven to 375°
  • Line large baking sheet with parchment paper
  • Combine cheese and yogurt in a large microwave safe bowl. Microwave in 30 second bursts, stirring in between until melted and smooth
  • In another bowl- mix eggs, baking powder and eggs
  • Work quickly! While the cheese is still hot, combine the flour mixture with the cheese mixture. And just get in there, with your hands, and knead it until a uniform dough forms
Don’t mind the obvious baking powder everywhere..had a minor emergency, but all okay!
  • Form into a ball. If too sticky, pop into the fridge for a few minutes.
  • Cut the dough into 6 sections, then roll each section into a ball and flatten into a a flatbread shape
  • Bake for 8 or so minutes, until a few golden spots appear
I have no idea where that corner of the parchment paper went….. All I have to say is that the kids have been baking in quarenetine 😉
  • While the bread is baking, mix together the butter, garlic and parsley
  • Brush onto naan, then bake for an additional 2 minutes
Keto Naan Bread
The finished product! Dinner!

And just like that, 40 weeks of pregnancy foods!

The End…but, to be continued…

Week 39 – Watermelon

Week 39 – Watermelon

I find it ironic that while I was enthusiastically celebrating (as you know how I do), your 1 week early release….the obstetricians here are also inducing their patients at 39 weeks! But, like we’ve always said as long as the #fakebabies arrive healthy, that’s all that matters.

We all know that watermelons are big! And oh so juicy and sweet, such a nostalgic reminder of summer. And can’t believe it’s just around the corner!

We also know that the #fakebabies have nearly, if not already, reached their full size, 7-8 pounds and 19-21 inches long. What we really need to talk about now is the delivery playlist! Don’t worry, I will send you this ‘mixed tape’ to download before your drive😉

  • Push It
  • I Wanna Be Sedated
  • Get the Party Started
  • Mama Said Knock You Out
  • Stronger
  • Survivor
  • I’m Every Woman
  • Under Pressure
  • You Can Do It
  • Every Little Bit Hurts
  • Keep Ya Head Up
  • Waterfalls
  • Till It Hurts
  • Don’t Panic
  • Fighter
  • Control
  • The Edge of Glory
  • This is What You’ve Came For
  • I Will Survive
  • Take Your Time
  • I’m Coming Out
  • The Drugs Don’t Work
  • Just Breathe
  • Naked as We Come
  • Heavenly Day
  • Hold You in My Arms
  • Born in the USA
  • You’re Having My Baby
  • Born This Way
  • Capri
  • Control
  • Can’t Hold Us Down
  • I Won’t Give Up
  • It’s Time
  • Closing Time
  • Try
  • Ain’t No Mountain High Enough
  • Here Comes the Sun
  • First Day of My Life
  • Sunrise
  • Hello World
  • Strong Enough
  • Wind Beneath My Wings
  • Better Together
  • Both Sides Now
  • Danger Zone
  • Gonna Make You Sweat
  • Feet it Still
  • Push
  • Circle of Life
  • Sweet Child O’Mine

Thanks to Jessica at Camp 36 Soapery, this is the final crafty recipe. Which works out well since we all could use extra soap these days, we are only washing our hands 2,420 times a day now.

Watermelon Soap

Ingredients:

  • 1 silicone soap mold
  • 3.3 oz of melt & pour soap base
  • 1 bottle of watermelon sorbet fragrance oil
  • Body safe mica powder, 1 red & 1 green
  • Glass measuring cup
  • Spatula

Directions:

  • Chop the soap base into small chunks and divide into two piles
  • Put one pile of soap into the glass measuring cup and mircrowave for 15 seconds, stir, then another 10-15 seconds until fully melted.
  • Add half of the fragrance and one of the color powders. Stir.
  • Pour into the mold.
  • Take a moment for this to harden (#twss). I popped it into the fridge because I have no patience.
  • Repeat the above steps with the remaining ingredients. Pour into mold, atop the first layer.
  • Let it sit for 30-60 minutes, then it’s ready to take out of the mold.
So, so pretty! And smells good too!
And enjoy! What song do you sing while washing your hands for the correct amount of time?😉

Week 38 – Pumpkin

Week 38 – Pumpkin

Pumpkin.

Peter Peter Pumpkin Eater.

http://www.grandmasnurseryrhymes.com

Remember the nursery rhyme baby shower game?

Thirty-Eight weeks of pregnancy bhas some shocking similarities once again to real life. Here are the topics that http://www.whattoexpect.com highlighted.

  • Prepare postpartum meals. I know you are being creative with cooking all your fridge and pantry food. I hope you are able to make it home with less stuff.😉
  • Double check your bag. You’re packing. So almost the same, double check- not just your bag, but the whole house. Do you have everything? But, not the kitchen sink.
  • Go for a walk. Always a good idea to breathe in fresh air, look up at the trees and go for a walk. Shinrin-yoku.
  • Research distractions. No, you don’t need anymore distractions. That’s what I’m here for. You, stay focused!
  • Wear, loose, cool clothing. Best to be comfortable while packing and cleaning and driving…all 1280 miles. Home!
  • Do squat exercises. Lol, and you thought HASfit was just for fun?
  • Try labor inducing foods. The babies are coming, the babies are coming! Pineapple, spicy foods and black licorice are just a few!

I made this soup back in the fall, when it was soup weather. The leaves were changing, the weather had cooled, trying to achieve the Dutch hygge feeling of cozy comfort!

It surprised me with how well it turned out. In fact, the whole family really enjoyed it and we even had an extra person, a teenage boy that all happily slurped it up.

I followed her recipe.

www.noblepig.com – Pumpkin Black Bean Soup

  • 2 cans black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (16 oz) pumpkin puree
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 4 cups vegetable broth
  • 1 Tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons balsamic vinegar
  • Baked pumpkin seeds for garnish

Directions:

  • In a large pot sauté red onion, garlic, cumin, kosher salt, cinnamon, allspice and pepper in oil on low-medium heat until red onion and garlic are brown; about 3 minutes.
  • In a food processor or blender puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and the rest of the broth to the pot.
  • Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes. Before serving stir in balsamic vinegar. Garnish with baked pumpkin seeds.
When your garnish compliments your bowl 😉