Making A Fermented Probiotic Drink....Kvass

Kvass is something I have been coming across for quite a while now….in the world of fermentation that is. I have made it a few times….with varying results – but realized the one thing I was omitting just this past week….

First of all, kvass is a Russian drink made from either bread, grains, honey and whey which are used as a starter and mixed with several fruits. These ingredients will ferment over a few days and become a wonderful healthy drink.

In the past I have made this using fruit such as apples and berries, honey and water – but not the whey. So, this past week I wanted to try my hand at some of this elixir with whey strained from my own goat's yogurt.

The result?

It was better then delicious……the only way I can even begin to describe it is that I could actually feel it working inside of my gut, not to mention the taste! I could sense the life contained within and I knew I was taking in something very special.

This kvass took me far more deeply into myself during these past few days then I have ever been – it’s as if each probiotic boost with the life it brings, opens up new doorways, guides me and leads me further into myself.

But, I digress.....

To make kvass, it couldn’t be simpler! Chop up some apples, slice any thick fruits such as strawberries or raspberries (even frozen), add a couple slices of ginger, top up with water and ½ to 1 cup of whey (I strained whey from my yogurt making) to a large pitcher or jug.

Make sure the fruit is below the surface of the liquid – so weight it down with a tiny bowl or something to keep it from going moldy at the top etc. Then cover the top tightly with a cap of some sort.

Leave this concoction for about 2 days in the kitchen and then taste it….it will be ever so slightly bubbly like a fizzy drink. And sweet with the taste of your fruit as the goodness and sweetness is pulled into the water.

You can start drinking this at any time once you have to taste you want, then pop it into the fridge. Add more fruit to keep it going or compost the fruit and start again once your jug is empty. This is better then any fizzy soda and there is nothing like it as far as natural probiotics go!!

April

Healthy Breakfast - Rice Pudding

 Sometimes we get a little tired of the same old, same old for breakfast….or at least some people do (I happen to love porridge and toast!). When you are in need of a small change there are lots of options, you just need to use your imagination.

 My children love rice dishes and so do my dogs, we make their food for them, so there is usually lots of extra rice or beans on hand. Rice is also a tasty and healthy option to have at any meal – so why not for breakfast as well? It’s so quick and easy to make too….

Any time you have left over rice, you can make this easy breakfast or dessert, depending on the meal you have in mind. It only takes a few minutes....

To make a rice pudding for breakfast I do some very simple things….I take a couple cups of cooked rice (brown basmati is very nice) add a little butter, sultanas, chopped nuts, milk, nutmeg, cinnamon or whatever our tastes might be on that morning.

This is mixed a little but not overly, just enough to stir the flavours around as well as for the milk. You don’t want it saturated, so don’t add too much milk and butter. We also like it warm, so if you want – place this on a stove to heat it gently.

Then, just before serving, I sprinkle a handful of toasted muesli or toasted crunchy oat cereal overtop or even homemade yogurt. This is a lovely treat on a cold morning and something different from porridge – it can be as sweet as you like or even a little fresher with some chopped fruit.

It’s all so good for you!

April

Rice Pudding for breakfast

From Leftover Apples to Apple Crumble

You know how I don't like to see old fruit sitting in the bowl going off - it is just begging to have something done with it because I am reluctant to put it in the compost. So, my week has been one of learning to trust myself even more in the kitchen.

I had these very large sweet apples - 5 of them and wondered for a couple of days what to make. We have lots of apple sauce and apple butter so it was decided to make an apple cobbler. But I wasn't exactly sure what the end result would be, so I just started in and where I ended up was a complete surprise!

The apples were cooked with cinnamon, a little lemon juice, maple syrup with a sprinkle of corn starch and vanilla essence in at the last minute. I let them bubble away for about 10 minutes until they were just soft and the liquid had thickened somewhat.

In the meantime I had the oven preheated to about 175 degrees C and a baking dish coated with butter. I spooned with a large ladle the apple mixture into this baking dish, smoothing it out on top. 

Using a deep bowl, I wanted to make some kind of a topping for this cobbler - I ended up with 3/4 cup of spelt flour, 1/2 cup of oats, 3 tablespoons butter, 1/4 cup of maple syrup - all mixed and formed into a little ball.

I wanted to cover as much of the top of the apples as possible, so I flattened this dough out and starting at the middle of the dish, I spread out the oat mixture covering the apples until only the edge was left open.

Next, this went into the hot oven for about 20 minutes or so. When I took it out, the apples were were bubbling and golden brown on top. The smell was incredible and the apple sauce had thickened up a little more.

Apple Cobbler or something similar! 

I served it as it was, hot with a cup of dandelion coffee. It was the most delicious tasting dessert I have had in a very long time! Delightful when things turn out well.

Perhaps I should do a little more experimenting...

Have a tasty day,

April

How Much Further Can I Go?

Over this past week I have been asking myself what more can I do - how much further can I go with our diets to continue to improve things? And I think I have some more ideas coming up to the surface...

Of course, the next venture for us is to get a goat and have our own milk - this is my current project as I learn about how to care for these animals as well as how to make some simple cheeses at home. But, what then? 

The only other real purchase of foods for us now (we buy nothing prepared) would be our vegetables and fruit. For the most part, it would be quite difficult to grow many of these items here in Ireland. And even if they could grow it would be a full time job for a couple of people. 

Or is this what I have come to believe? Might there be a way to grow more of our own food, could I find a way to do this at least on a larger scale then we have at the moment. Hmmm....

When I ask myself how much further I can take this food thing, I start by mulling over my dreams, hopes, goals and wishes for our lives. Or in other words, what else have I been dreaming about when it comes to food?

For me that answer is simple, I want to be self sufficient and produce as much of my own food as possible. And of course that means more, bigger, larger garden and growing more of our own food. 

Part of me is thinking along the lines of increasing my time in the garden by one hour each day. If I were to start an experiment, where might that one extra hour or about 6-7 hours per week, bring me? Could we then have lots more to show for it or just a little bit?

Perhaps it is time to start this and see where it takes me... back to the garden it is!

I will keep you posted,

April

It's Been A Cake Week

This week I have been interested in making cakes and have made three so far - cinnamon cake, a light fruit and nut cake and a banana cake. We have another celebration coming up this weekend and I wanted loads of different treats on hand.

I love making cakes, they are versatile, easy to serve with other things and everyone loves them with ice cream, fruit sauce or a goat's cheese frosting. Cakes are such an old fashioned item, have been made for centuries (or far longer) and are quite the comfort food.

They are also all about celebration - which for us it just what is needed for this coming weekend with the Autumn Equinox or Mabon. I have been looking at older recipes for this occasion with very ordinary ingredients.

Some of these recipes can be the same as traveling back in time - the final outcome has been eaten by our ancestors for as long as we have been cooking. A cake presents a special ending to a satisfying meal and when made for that occasion can lend a great finishing touch.  

For each of these I used white spelt flour for a complete change. I have found it easy to work with, not unlike wheat, however it does soak up liquids a little differently from the wholegrain spelt. I do like the colour of each cake as well, they are lighter with the other ingredients standing out more. 

This week, I wanted to use up the bananas in the house so decided to make a banana cake - but for a little difference I added apple butter in through the top of the batter just before baking it. It smells great, and I can't wait to taste it.

Banana cake with apple butter 

For the fruit cake, I put in lots of fruit and a few walnuts to make it rich and moist. It was sweetened  with apple sauce and maple syrup. Fruit cake would not normally be something I would go for, however as my tastes have changed, I wanted to try to make one.

Fruit and nut cake 

Lastly I made a cinnamon cake, this one is just an ordinary cake with the standard ingredients, but I did put in lots of nuts. It should be very spicy with the freshly ground cinnamon as well. 

For a quick frosting, I normally whip creamed goat's cheese with a little butter and maple syrup. This is absolutely delicious with a great sweetness and spreads onto the cake in the same way as any other sugar frosting. 

Well, lots more cooking to do tomorrow - my last day of this 10 day Master Cleanse for this month. Can't wait to eat some food and move onwards and upwards!

Have a lovely foodie day,

April

Banana cake with apple butter on top- it smells lovely!