by Melanie Dearing | May 11, 2016 | Desserts
About and year ago, I sponsored a workshop that featured Mexican cuisine and included a Key Lime Bar recipe. I found the recipe in a cook book but taste was a complete “faileo”. Since then I have stuck with safely purchasing the “Hail Merry” brand small Key Lime tarts when I have a craving (they are delicious, but not cost effective if you are serving a group).
This year, it got the itch to try Key Lime Bars again during the Cinco de Mayo celebration and am delighted with the results. I haven’t gotten the chance to taste test this recipe with a large workshop group yet, but my family has considered this a “keeper”.
Key Lime Bars (Grain Free, Gluten Free)
Author: Melanie Dearing
Course: Sweet Treats
- Crust-
- 3 cups blanched almond flour (I use Honeyville)
- ⅓ cup coconut flour
- 1 tsp. unflavored gelatin (I use Great Lake Kosher)
- 1 ½ sticks organic unsalted butter (or ghee = 12 TBSP but this must be cold)
- 2 TBSP organic maple syrup
- 2 TBSP. organic coconut sugar
- ½ tsp. fine ground pink Himalayan salt
- 1 ½ tsp. pure vanilla extract
- Filling –
- ¾ cup freshly squeezed key lime juice
- 5 TBSP organic maple syrup
- 6 large eggs
- 5 tsp. arrowroot flour
- ½ tsp. fine ground pink Himalayan salt
- 7 TBSP heavy coconut cream (I use Trader Joe’s)
- 3 TBSP melted coconut oil
- Crust –
- Combine all ingredients into food processor and pulse until a dough is formed.
- Press dough into a parchment lined glass 9 x 13 baking dish.
- Bake for 13 minutes at 350°.
- Remove and set aside to prepare filling.
- Filling-
- Place all ingredients into food processor and pulse until well combined.
- Pour filling mixture onto prepared crust.
- Return to oven and bake for 25 minutes, or until filling is set.
- Let cool and cut into squares.
- Refrigerate leftovers.
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by Melanie Dearing | May 6, 2016 | Nutrition
I was introduced to kombucha several years ago from a woman who had suffered very serious health issues and almost died. She was put on a heavy regimen of drugs which made her feel very fatigued and unable to function well. She learned about making her own kombucha, and noticed when she drank it daily she felt better. In her own words, she believed it was the kombucha that totally restored her health. She had brought several different flavors to a meeting I was attending with her, so I tried them and was curious to learn more.
I had never heard of kombucha before that day, (maybe you don’t know about it either). So I wanted to give an encyclopedia explanation that also lists the pro’s and con’s.
What is it?
Kombucha is any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces (a probiotic fungus) and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.
The geographic origin of kombucha is unknown and its etymology is uncertain. Historically, kombucha has been home-brewed or locally brewed, but in the late 1990s, commercially bottled kombucha became available in North American retail stores. It is known in Chinese as chájūn (茶菌), Japanese as kōcha-kinoko (紅茶キノコ), Korean as hongchabeoseotcha (홍차버섯차) and Russian as chaynyy grib (чайный гриб). These names translate literally to “tea fungus” or “tea mushroom.”
Kombucha has been claimed to have various health benefits, but there is little evidence to support such claims. There are several documented cases of serious adverse effects, including fatalities, related to kombucha drinking, possibly arising from contamination during home preparation. Since the mostly unclear benefits of kombucha drinking do not outweigh the known risks, it is not recommended for therapeutic use.
Growing Popularity
Even with these types of disclaimers, kombucha is growing in popularity and you can now buy it bottled in large varieties of flavors in almost any health food store. The Price Chopper on our small town even carries bottled kombucha.
This may seem a little “faddish”, but this drink has been around for hundreds of years and we seem to be getting back to it if full swing.
Kombucha History
Each person needs to do your own research and there is a lot of information out there. I quickly listed a few here.
7 reasons to drink kombucha every day
What is kombucha? 10 facts you need to know
Is kombucha really good for you?
More about kombucha… live science.
How to make Kombucha
If you are still interested in making your own kombucha at home there are several sites to help.
culturedfoodlife.com
KombuchaKamp.com
thekitchn.com
culturesforhealth.com
I personally love kombucha. I have bought many bottles of GT brand over time and saved them to use for my own home brew. They are thick and strong and have easy screw on lids. Currently I am making 2 gallons at a time which yields about 12 – 16 ounce bottles. We drink it so quickly, that I am working toward a 5 gallon continuous brew in the future.
Many people around where I live brew their own kombucha so I have a lot of advice to draw from when I have questions. I make sure to use filtered water (I have a Berkey filter that I love).
I have been advised to use oolong tea in the mix which seems to help make it fizzy and I enjoy experimenting with different flavors in the second ferment (right now I am making pineapple flavored). As a former home school mom, it is like having wonderful science experiments running all the time. My scoby hotel is fun to show people. I do notice a positive difference in my digestive system and energy level when I drink it, so for me it really is a plus. (I also use the “vinegar” in the hotel as a toner for my face or conditioner for my hair).
I’ve heard that there were chefs that started cooking with scoby’s , so I did some searching and found some. O my goodness! I even found how to make jerky out of scoby’s! (There are also many video how to’s on you tube).
kombuchabrooklyn.com
holisticsquid.com
zerowastechef.com
acooknotmad.com
These posts are given as information and instruction, but ultimately the choice is yours. Do your own research, try some from the store and decide for yourself if this is beneficial for you and your family.
by Melanie Dearing | May 4, 2016 | Dinner, Lunch, Recipes
This week is the celebration of Cinco de Mayo so I wanted to pass on a recipe with a little Mexican flare. I think it has a mild enchilada sort of taste, but you can easily kick up the heat by adding more cayenne pepper. I serve this with very simple cauliflower rice and sautéed onion (there is plenty of sauce to use to serve over the rice) and fresh green salad. It also goes well with coconut-lime kombucha!
Mexican Chicken
Author: Melanie Dearing
Course: Main Dish
Cuisine: Mexican
- 2 lbs. organic chicken breast or thighs cut into chucks (I prefer thighs)
- 1 tsp. chili powder
- 1 tsp. turmeric
- Celtic sea salt and pepper to taste
- 2 Tbsp. avocado oil
- Sauce:
- 1 cup diced red onion
- 2 Tbsp. butter or ghee
- 14 oz. can organic tomato sauce
- 1 ½ cup organic chicken stock
- ¼ cup tapioca flour
- 1 cup coconut cream (I use Trader Joe’s)
- 1 tsp. cinnamon (I use Ceylon)
- 3 minced garlic cloves
- 1 tsp. chili powder
- 1 tsp. cumin
- ¼ tsp. cayenne pepper (more if you like more spice)
- Fresh chopped cilantro or parsley garnish (optional)
- Place chicken chunks in large bowl.
- Add salt, pepper, chili powder and turmeric and mix to incorporate.
- Heat avocado oil in large skillet.
- Add chicken mixture and brown until well cooked.
- Remove chicken from heat and set aside.
- In large sauce pan or Dutch oven melt butter or ghee.
- Add onion and sauté.
- Add cinnamon, garlic, chili powder, cumin, cayenne pepper and stir well.
- Add tomato sauce, coconut cream and 1 cup of chicken stock; stir well.
- Mix ½ cup chicken stock with tapioca flour until smooth and add to sauce; stir well.
- Add cooked chicken and simmer 10 minutes.
- Serve with cauliflower rice and garnish with chopped parsley or cilantro.
- (There will be plenty of sauce to serve over rice as well)
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by Melanie Dearing | Apr 29, 2016 | Auquaponic, Garden, Nutrition
I want to continue to give on-going garden updates to encourage others than anyone can try new and creative ways of growing a variety of food.
Garden Update
The Tilapia fish in the tank in our little greenhouse are growing nicely (even though we have lost a few) and our first try with Hydroponics is still moving forward. We and our neighbors have harvested lettuce and kale for several salads. Our neighbors have even taken the lettuce stems and planted them outside. It is incredible to watch them continue to regrow. We plan to plant basil and mint to replace the lettuce and kale in the hydroponic garden as the temperatures begin to rise.
I have to share with you a cute story of a couple of precious little girls who are bringing us very large earthworms that we are keeping in a tub in the greenhouse to feed to the fish as they get bigger. These two little ones are raising money to send to Africa to help other children. They each bring their own container with the worms they have hunted for. I love to watch them count out each worm when they get here so they can get paid separately. They enjoy the fish and are curious about composting as well. It is such a joy to watch and it warms my heart.
Cabbage, beets, kale, lettuce, herbs, potatoes and tomatoes are all doing well is a variety of containers. I know some of them are a little crowded right now, but there are still plans to build a larger U-shaped bed as the weather warms up. We can then transplant to give them more room. I just wanted to show you how well things can grow in containers. You don’t need a lot of land or space in order to grow your own veggies. 
May Family Fun Day
We are planning a Fun Family Event here on May 21st from 9:00 – 12:00. We will have learning stations involving helpful garden friends, including a ladybug release, a butterfly release and observing honeybees. We will be sending out more information each week. The cost will be $20 per family. Families are welcome to bring a picnic lunch and stay to play in the afternoon. Mark your calendars and join us in the fun!
Encouragement For Challenged Health
I need to ask the question, “Why do we grow our own food in gardens?” Each one of you may give a variety of answers, but the overall goal of WellStone Gardens is vibrant health. Nutrition matters whether you grow your own or not. Food is medicine. I want to share with you this incredible true story of how food and exercise helped turn a life around. 
If you met this beautiful young mother of two today, you would never suspect that she had ever been anything but the picture of ideal beauty and health. What strikes me about her story is that she started her life as so many of our babies do… colic, ear infections, etc. which indicate the modern problem of poor gut bacteria… however, rather than accept the standard medical protocol, she sought and achieved optimal health through nutrition and lifestyle. There is so much more to her story, she is in her early thirties and on her second career- a nutritional coach and pilates instructor. She enters triathlons, half marathons, is raising and nurturing two beautiful children along with her most adventurous husband, Jeremy Collins. Below is a link to her story which I hope will inspire you to move out of your comfort zone and go for the best you can be. Tricia’s Story
by Melanie Dearing | Apr 27, 2016 | Dinner, Lunch, Recipes
This is a recipe that comes together in about six minutes flat when you have your “lego pieces” prepped and ready at all times. It was getting late for dinner and both my husband and I had been outside working on our property. With 45 acres there are always things to get done outdoors. I came in dirty and tired and really didn’t want to think about cooking something. I knew I had organic ground beef with red onions cooked and frozen. I had fresh broccoli flowerets cut and washed in a container in the refrigerator. I had shredded carrots and a head of both red and green cabbage.
In addition to being dirty and tired, I was also very hungry and I wanted something to eat fast! (This is one of those times when I just wanted to get in the shower and have some fast food handed to me, but when you live 20 minutes from town it is often faster just to make something yourself). I was curious just how fast I could throw something together that would be fast, healthy and tasty. I started to time myself and went to work.
I pulled out the frozen ground beef and onions and threw them into a skillet with a little avocado oil and turned the heat on high. I added the broccoli and cut them a little smaller with a pair of scissors while they were in the skillet. Stir. Then I grabbed the shredded carrots and added them to the skillet. I was too tired to cut both red and green cabbage, so I went for color and cut a chunk of red cabbage into large shreds and added them to the mix and put the lid on the pan.
Next I needed to add seasonings, so I went to my standard mixes. I threw in some coconut aminos, a splash of balsamic vinegar, sea salt and pepper, turmeric, 21 salute, garlic powder, sesame seeds and hemp seeds. Stir and heat thru and voilà! In just six minutes we were eating (I was so hungry, my shower had to wait). Anybody can do this. This really is faster than “fast food” and so much healthier.
Easy Beef Broccoli Sauté
Author: Melanie Dearing
Course: Main Dish
Cuisine: Paleo
- 1 lb. organic ground beef with 1 red onion cooked and frozen
- 1 Tbsp. avocado oil
- 2 cups broccoli flowerets
- 1 cup shredded carrots
- ½ cup red cabbage cut into large shreds
- ½ cup coconut aminos
- 1 tbsp. balsamic vinegar
- Sea salt and pepper to taste
- Turmeric to taste
- 21 Salute to taste (Trader Joe’s)
- Garlic powder to taste
- Sesame and hemp seeds to taste
- Place ground beef/onion mixture in a hot skillet with avocado oil.
- Add vegetables, stir and place a lid on skillet.
- Add coconut aminos, balsamic vinegar, and all other seasonings.
- Stir and heat thru.
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