Cheese Anyone?!

I just finished reading a book called Who Moved My Cheese?  It took me a few weeks to get through it because I had some things that needed my attention in my "spare time" so it wasn't a slow moving book or a bad read, just took me some time to get to it.

It was a little eye opener, kind of put things into black and white, by that I mean, basically change happens and you can either be looking for it or hiding from it.  I prefer to look for it, flow with it, keep up with it.  I haven't always had that mind set.  I can get in a rut so to speak sometimes and just not put effort into change.  Guess it's the comfy place you don't want to move out of.

As a military wife I embraced change every few years with a new city to live in and a new job to start and more friends to make.  Then came kids and we didn't move, nor did I change jobs for those 14 years.  In 2004 we took the plunge ~ moved, changed jobs, did the full time college thing, turned our lives upside down....only to do the same thing in 2010.

Here I am in 2018 looking for change because like I said it's going to happen and I can look for it or hide from it.

I say buy the book and read it along with one called Fish. 

P.S.  Cheese isn't just for Friday night wine, cheese and crackers.  ;-P

Cha Cha Changes in Life...

Change is an undeniable force that impacts everything.

Changes through life are sometimes dramatic, sometimes not so much.  Sometimes change is small, not too significant but still a change.  Sometimes change is HUGE and sends us for a loop!

Some change is good...a new job, a new home, a new diet, a new exercise routine, a new attitude!  Some change isn't so good...a divorce, a death, an illness, living in the same old rut.  All depends on how you look at it.

If you're struggling with changes in your life, good or bad, sit back, reflect on where you've been, look ahead to where you're going and live in the now ~ I'm sure you'll see some happy moments in all 3 places if you think about it hard enough.  ;-)

Localvore Much?!

Localvore Much?!

A localvore is a person dedicated to eating food grown and produced locally.  Here on the eastern shore we have a lot of local farms so why not eat locally?  It supports the local economy (more money for us), it is healthier (no shipping time), it is safer (less susceptible to food borne illnesses) and it tastes better!  A home cooked meal tastes better and so does neighborly fruits and vegetables!

So where to buy?  We can first start with the local farmers markets, road side stands and Community Supported Agriculture (CSA).  CSAs are becoming more and more popular.  It is a great way for a group of people to collectively purchase products from a local farm.  Shares can be paid for in cash or labor, but they generally rely on a combination of both.  For example you pay a flat fee to the local farmer and you help on the farm or by helping pass out shares to others.

If you decide to join a CSA, at first you may wonder what you got yourself into because frankly you may need Vegetable Recognition 101 classes!  But look on the bright side it may inspire you to try something new and learn a way to cook the vegetable to perfection!

Some CSAs may also offer eggs, cheese and milk from other local producers.  There are several CSAs in our area and a couple of websites, like localharvest.org, that you can reference to locate one near you.  For example:

Calliope Farm is a small scale CSA and is located at 5000 Stock Creek Lane, Salisbury.  Call 202-716-0217 or visit their website calliopefarmandgarden.com for more information.  They also can be found at the Camden Avenue Farmers Market most Tuesdays.

The Good Farm is located at 11483 Sinepuxent Road in Berlin.  They accept visitors and volunteers, call 410-713-8803 or visit wegrowgoodfood.com for more information.  They also can be found at the Ocean Pines and Fenwick Island Farmers Markets.

Remember if you don’t want to join a CSA there are always the Farmers Markets!  Eat local, shop local, be a local!

A Little Fermentation, A Lot of Good Bacteria…

Once upon a time (2006ish) in a land far far away (Missouri) my family went to an ice cream social on a farm where we bought raw cow’s milk through a co-op.  Before you get all up in arms about raw milk it was legal in Missouri and we had the right to choose to put it in our bodies.  Anyways, at the social we met a woman involved in the co-op  and got into a discussion with her about gut issues.  She told us all about fermentation and how she made homemade sauerkraut, milk kefir and yogurt.  At the time my husband had Gastroesophageal reflux disease (GERD) symptoms pretty bad and he was willing to try anything.  A wonderful friendship was birthed that day and so was homemade sauerkraut in our home!  The husband swears a couple of tablespoons a day keeps the symptoms at bay ~ kinda like an apple a day keeps the doctor away!

Fermented foods have a long history in many cultures.  Before there was frozen foods and refrigeration there were fermented foods!  It is said that Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.   Besides being a good source of Vitamin C, sauerkraut is brimming with healthy probiotics that will help ensure good gut health.   Finnish researchers reported that in laboratory studies, a substance produced by fermented cabbage, isothiocyanates, helped prevent the growth of cancer.

Today, two of the most well-known instances of traditional fermented cabbage side dishes are sauerkraut and Korean kimchi.  In our home we use a very basic recipe from Nourishing Traditions and make it in small batches in mason jars.    

Got S.C.O.B.Y.?!

Got what?!  Symbiotic Colony Of Bacteria and Yeast (S.C.O.B.Y.)!  It’s what everyone wants on the kitchen counter right?  It is the first ingredient in making Kombucha.  Now you’re wondering what Kombucha is….

Kombucha is a lightly effervescent fermented drink of sweetened tea that is used as a functional food.  Well that is somewhat how Wikipedia describes it.  I would describe it as a fermented sweet tea drink used for good gut health.  Kombucha tea can be bought in bottles in most health food stores <insert expensive> or you can make your own <insert fun science project>. 

We started home brewing Kombucha back in 2006 after receiving a healthy S.C.O.B.Y. from a friend.  In the Kombucha brewing world sharing a S.C.O.B.Y. with a friend is better than paying for one.  It’s all done in good health and good wishes. 

The S.C.O.B.Y. is a culture comprising Acetobacter (a genus of acetic acid bacteria) and one or more yeasts.  These form a zoogleal mat.  This mat is often referred to as the S.C.O.B.Y., fermentation mother or mushroom.  This mat was received with written instructions on how to brew the tea, handle the S.C.O.B.Y. and what utensils to use.  Always handle the S.C.O.B.Y. as a living culture and protect it from harm.  Always wash your hands and rinse them with white vinegar before touching the S.C.O.B.Y.  Never allow metal to come in contact with the S.C.O.B.Y., use glass jars and plastic or wooden utensils.  Here are the basic instructions:

Bring 2 cups of water to a boil, add 1 cup of white sugar and bring back to a boil.  Then add 5 green or black tea bags (no decaf), steep for 8 minutes, remove tea bags.  Put 10 cups of water into a gallon size glass jar (that has been rinsed with a smidge of white vinegar).  Add the tea mixture to the water, when water is cooled to room temperature (it thrives in 68° - 85°F) safely add the S.C.O.B.Y. to the mixture.  Cover jar with cloth and rubber band and put it in a dark place for 10-14 days. 

After 10 – 14 days, remove the S.C.O.B.Y. and save a cup of the tea mixture to help kick start a new batch.  (Follow the instructions from the beginning for the next batch but put the cup of starter with 9 cups of water.) 

For the second fermentation period, in two ½ gallon glass jars, put in 2 cups of grape juice per jar.  Fill with the remainder of the strained (use a plastic fine-mesh strainer) Kombucha tea.  Put a tight lid on jars and let sit at room temperature for 3 – 5 days.  If a new S.C.O.B.Y. grows during the second fermentation discard it before putting the tea into the refrigerator. Refrigerate and enjoy!

Side notes ~ the S.C.O.B.Y. should never have mold on it, if mold appears discard the entire batch.  The tea itself should have a sweet-sour smell with a note of vinegar during the fermentation period.  The second fermentation period is when the tea will become fizzy. 

The health benefits are not scientifically proven.  However, it has been reported to help fight some forms of cancer, enhance energy levels, alleviate symptoms of allergies, aid in digestive problems, reduce acid reflux, lower hypertension, clear up candida, help arthritis, and help with chronic fatigue.  High in catechins, it has been found to lower blood pressure, reduce cholesterol and improve cardiovascular functions.  The drink is full of probiotics and promotes good gut health.  It has also been linked to serious side effects and deaths, and improper preparation can lead to contamination.  Side effects can happen with any substance and that includes something as natural and holistic as Kombucha Tea.  Go slowly at first and drink small amounts.  Yours in good health,  Julie 

Gluten, Gluten and More Gluten ~ What’s a Person To Do?!

There is a huge rise in gluten free foods and this is great news for people who are gluten sensitive, because they now have a variety of options.  But is gluten the real problem or is it Genetically Modified (GMO) wheat? 

Gluten is a mixture of two proteins, gliadin and glutenin.  The gluten proteins are found in the mature seed of wheat, barley and rye.  Close relatives of wheat, such as spelt, triticale, kamut, faro, and einkorn, also contain gluten.  Gluten (from Latin gluten, “glue”) gives elasticity to dough, helping it rise and to keep its shape and often gives the final product a chewy texture.  Well hello ~ that makes sense!  Glue, chewy, stick to your ribs I mean intestines kind of food ~ no wonder we are sensitive to it!

If a product contains wheat or GMO wheat it has gluten in it.  I don’t think we can put the blame on a GMO when it comes to the rise of gluten sensitivities in humans.  I do think we need to take a closer look at all the products that have gluten, added gluten and often hidden gluten in the ingredient list.  Who knew we were ingesting so much gluten!  I was surprised to find gluten in soy sauces, pickles, salad dressings, chicken broths, malt vinegars, canned soups, seasonings and spice mixes.  The bottom line when it comes to gluten is do your part ~ read the label ~ or better yet eat foods that do not require a label such as fresh fruits and vegetables! 

Why Fermented Foods?!

Not only is it a win-win situation ~ it’s a gut thing! 

Fermentation breaks down the hard to digest components of foods and tends to maximize the nutrients.  Kinda like digesting my food a little for me before I even take a bite so that I ingest the best parts.  (vision of a mama bird feeding a baby bird)

Lately I’ve been doing fermented oatmeal.  Leaving the oatmeal to ferment overnight does not give it a sour or tangy taste, that being said when the heat goes up in the house this summer I may have to leave it out a little less time.  There is that old saying “some like it hot, some like it cold, some like it in the pot nine days old”.  I like mine about 1 day old and hot.  (see the recipe at www.likeicancook.blogspot.com )

About a week ago sauerkraut was made in this house with raw milk whey, cabbage, caraway seeds and a lot of packing into a mason jar!  Sauerkraut is easy to absorb nutrients and helps improve the quality of gut bacteria we host by acting like a pre-biotic and pro-biotic all in one.

Homemade Sauerkraut

There are many foods and drinks you can prepare with fermentation.  You’ll have to try something that suits your taste buds and gives you what you are looking for.

Water Kefir infused with apples and cinamon