Cantaloupe Icee: Vegan, Paleo, sugarfree, milk free

cantaloupeAfter starting a vegan cleanse today, and looking for this recipe for an hour, I decided I better add it to the recipes here at OE, so I don’t have to search for it again! And you’ll thank me. This is so super easy and yummy, if you love cantaloupe that is. Not sure it would work for any other melons except maybe honey dew, since its texture is similar. So, if you try another fruit, let us know (in the comments).

I am not going to give you amounts because you’re going to make this one according to your tastes. I will give you ingredients:

cantaloupe, cut to fit into blender, maybe start with half a cantaloupe for your first try

ice, about half as much as the cantaloupe

lime, I only use about 1/4 of a lime for a half a cantaloupe, but hubby likes to have more. Lime cannot be substituted and I’ve never made this without it. It’s like the secret key ingredient in this somehow. Just trust me.

mix in the blender until smooth, I use the “smoothie” setting on my Blendtec.

Here are some optional things you can add. My cantaloupe was not sweet enough, so I added a few drops of stevia to help it. If yours is sweet, try it first without the sweetener before you add anything. I have not tried it with honey or any other sweetener, so I do not know if it will change the flavor. You could add a milk of choice to make this more like a smoothie instead of an icee, but the flavor of the milk, will cover the cantaloupe and lime taste.  You can add a drop of vanilla, but it will take away from the tartness of the lime, so choose wisely. Again, hubby prefers the tart. Experiment with it to see what you like. You will want to serve this immediately because it’s just not pretty when the cantaloupe starts separating from the liquid. And that’s all there is to it. So easy. Enjoy!

Encouraging Health,

Organic Eater

A First for me: one of my recipes posted on another blog!

“Go ahead now, go ahead, get down!” in the words of Kanye West, I believe. That’s what I feel like singin, cause I had “a first”: one of my recipes was posted on another blog! Woot! Now, if you read my blog, you know I don’t actually create many recipes myself. I usually find one that another blogger created and give you guys the link! (why re-create the wheel??!!) But for my Chia Seed Dressing recipe, I actually created it all by my self from scratch, without any help from a “real” recipe creator, or my mama! Sometimes I amaze myself, it’s true. And all this on the one year anniversary of the Organic Eater blog, hurray! Happy 1st Birthday, bloggy! More on that later.

And so, this recipe was reposted in a B-utiful post at Rate Your Burn, which has 14 gorgeous chia seed recipes in the post. It’s really weird to see your own photograph on somene else’s blog. It looks sooo much prettier there. wow. Check it out!

RateYourBurn | 14 Creative, Delicious, Protein-Packed Chia Seed Recipes.

Encouraging Health,

Organic Eater

Blackbean, kale, and sweet potato enchiladas

BBenchiladaI posted this on Instagram today, and I was shocked when I realized this recipe has never been posted on my blog! I’ve made it several times in the last year and a half, and it’s one of our family favorites (OK, full disclosure: me and our 14yo daughter absolutely FLIP over these, son thinks they’re good, and hubs thinks they could be better if I added some meat). My precious daughter turned 14 today, and this enchilada recipe was her requested birthday meal, along with black bean brownies. Yes, I gave her an open door to unhealthy anything, and she chose black bean brownies all on her own. She really loves them that much (no one else in the family does, so I’m not making a hearty recommendation here). You can find that recipe on Dr. Axe blog if you’re interested in making those. But for the veggie enchiladas, here ya go…

What you need: (all organic if possible, especially the kale, which is often on the Dirty Dozen list for pesticides)

1 large sweet potato

1 can black beans, drained (makes 8 small enchiladas which feeds the 4 of us, but double if you need to) OR even better, use home cooked beans of equivalent amount. If buying canned, buy non BPA canned goods if possible. The BPA plastic coating in cans can be toxic. Another reason to use the bag of beans and cook them at home.

some kale, spinach, or chard greens to add to the beans (as much or as little as you like)

coconut oil, butter, or olive oil to sautee beans and greens in. Do not use highly processed vegetable oils like canola or corn oil, both of which are GMO.

garlic, cumin, and chili powder and s&p to flavor those beans and greens (your discretion for amounts of seasonings)

green enchilada sauce or salsa verde (trader joes salsa verde is what I use)

6-8 soft shells, I use Trader Joes corn shells that only have 2 ingredients and are GMO-free according to store policy. Or use another healthy (very few ingredients, real food type shell) that are usually only found in health food stores. Or try a homemade shells recipe and make your own grainfree shells! Do NOT use shelf stable flour (aka “frankenwheat”) tortillas that have a paragraph of ingredients and preservatives. Gross! Wheat is never really recommended on this blog, but if you have to, then use the traditional foods version of soaked and sprouted wheat. You can even find those in the freezer section of the health food stores (Food For Life brand, that makes Ezekiel bread).

1 jar salsa, I use Trader Joes Pineapple salsa because we love that hint of sweet from the pinapple in there!! It’s perfect in this recipe with all the other veggies. I think it’s actually the KEY to awesomeness in this recipe.

Cheddar cheese, preferably raw milk cheddar that is white, not fake colored orange cheese. Another good alternative if you can’t find raw or grassfed (at Trader Joes) is an organic white cheddar, or even a Cabot brand, because it’s hormone free and it’s white (not colored orange) and they have a range of sharpness available. Again, I’m gonna leave the amount up to you, but I use enough to totally cover my shells before baking! I always buy a block of cheese, and grate it myself because of the additives in bagged cheese. Read the ingredients list!

options: mushrooms (I rarely add), fresh cilantro (I always add), green onions (I usually add), peppers (I never add), hot sauce on top, avocado and tomatoes and sour cream on top! You could also put this on a bed of lettuce or other raw greens if you need even more greens in your diet!

A baking sheet (or pot if you boil the potatoes), a large frying pan, and a baking dish like an 8×8 Pyrex, or glass, etc. Do not use a non-stick metal baking dish (click if you don’t know why non-stick surfaces can be unhealthy cooking)

What to do: preheat to 350 first

Skin and chop and heat the sweet potato because you’re going to mash it. Options: boil the potato chunks, or lay pieces on a baking sheet and put in oven (you’re preheating to 350 anyway), while you’re doing everything else. Either way you heat it, mash it after it’s heated.

In a large frying pan (please don’t use non-stick pans) heat the oil, beans, garlic, seasoning, and greens on medium (and any options you’re adding, but save some cilantro for toppings if you’re using it in this). Cook until greens get wilted because they will cook further in next step.

In your glass or ceramic baking dish, pour some salas verde (green sauce) in the bottom and then start making your enchiladas: shell in hand, add mashed sweet potatoes down middle of shell. Add about 2 Tbs of the beans/greens mixture from the frying pan. Top with about a Tbs of salsa. Roll shell and put seam down into the salsa verde covered dish, one right next to the other. When you are finished with rolling the shells for that dish, cover each one with more salsa (or salsa verde if you rather), then top with cheese and fresh cilantro and bake until cheese looks done, maybe 20 mins.  We top with avocado, tomatoes, and sour cream or plain yogurt and the rest of the fresh cilantro! Ole!

I promise this gets easier and quicker after you try it once! Some ideas for making this as quick as possible: consider putting the bean/green mixure and potatoes in the crock pot on low, then add that mixture to shells and bake after you get home. Let me know if you try that, and it actually works!! You could always do your sweet potatoes and your bean/greens mixture the night before, and store it until you’re ready to make these. They’re going in the oven anyway, so it shouldn’t matter that it’s cold when you assemble them. I’m always looking for easier ways to make dinners, so if you figure out a tip here, please let us know!

Here are pictures of some of the Trader Joes ingredients I use for this: pineapple salsaTJshellsandsalsa

Keep this recipe in mind during CSA vegetable season (at least here in NC), because it’s a great way to use kale and sweet potatoes from your CSA box! Also, I think it would be easy to add ground beef or chicken or turkey (pastured/clean/organic meats) to this if you want to!

Fannetastic Food blog was the original inspiration for this recipe.

Please let me know if you try this yumminess!! I am eager to hear if any of you love it as much as we do. And now, on to the next January birthday (we have 7 of them this month!)……

Encouraging Health,

Organic Eater

Betcha Never Done THIS with Your ‘Bucha!

Good things come in small packages!

I cannot believe I’m putting this face on the internet for you readers. Please do not Pin this, for heaven’s sake. That’s what the picture of the KB jar is for!

Do not be afraid! This is only a kombucha blog post! I have not turned into a zombie from Walking Dead!

For those who may have been living in Woodbury lately (that’s a WD reference for those who are fans of the hit TV show, and it implies living isolated from the rest of the world!), let me first introduce you to what kombucha is, before I tell you something you can do with it (besides drink its heavenly goodness!). Kombucha (endearingly referred to as ‘buch by some) is fermented tea. It’s been around “forever”, often seen in traditional cultures the way many fermented foods are. It has skyrocketed in popularity in modern times because of its health benefits (probiotics & lots of other goodies are in fermented foods supposedly, but I’m no fermentation expert) and because it tastes great (of which I AM an expert)! There are a zillion different brands, each one different, and many more home brews. So you can’t (seriously, don’t!) try one kombucha and say, “I don’t like kombucha”, based on the tasting of one. That’s dumb. That would be like trying one eel roll, and saying “I don’t like sushi”. There are only about one million other kinds of sushi you would need to try before you could say you didn’t like it (and who in their right mind would ever say that anyway?!). Yeah, that’s exactly what it’s like, so don’t do that! Try many before you make a decision, and one you should try is KB, Kombucha Brooklyn. I love them for using organic teas, and for also supporting the home-brewers out there, of whom I hope to be a part someday! KB even has a home-brewing kit for those who may be interested in starting their own, and want it to be as simple as possible to start! That definitely looks like the easiest way to get started with doing this at home. But, back to the zombie face…

KB sent me a Kombucha Beauty Clay, after our meeting at Expo East in Baltimore, MD. I can’t believe I’m going to share these pictures with you guys, but here goes. You add Kombucha to a little bit of this KB bentonite clay to create a mask!!! It furthered my belief that anything that goes ON, should be able to go IN, because it’s all going IN you either way! It was amazing! I loved it, and I have to forego my vanity and share the experience in all of its “beauty” with you guys! The label calls for 2 TBS of clay, but unless you have a ginormous face, I think 1 TBS should do just fine. Mix it together and rub it on your face, and leave it until it dries, if you can take it that long. It can get intense when you feel it sucking the yuck outta your face. For real. I was surprised at how awesome it felt! Then I washed it off with warm water. I’m going to show you the picture of my “red skin” after the mask was washed off, because I want to warn those who may have particularly sensitive skin. This is a wonderful process, but it’s not for lightweights. It’s some serious beauty regime. I LOVED it, but I wanted to warn those who may have super sensitive skin. I would also recommend NOT using the kombucha with the chia seeds in it as your elixir for this beauty mask! (don’t ask)

It starts out pretty light. It gets darker in color and tighter in skin sucking tightness, the longer you let it dry.

Oh, the things I do for a good post!

I could barely move my face at this point, and it was only about half dry.

See, pretty red, but it didn’t last for long.

So, now you have something brand new to do with all that lovely kombucha you’re making and buying across America these days! If you haven’t tried it yet, go get some! I’m going to add links below so you can read lots more about the health benefits of kombucha. And if you order the mask and try it, please let me know!

What other unusual things have you used kombucha for??? Anyone want to admit to being a WD fan? It has a great story line, really!!

Encouraging Health,

Organic Eater

 

“How to turn any Recipe into a Real Food recipe” from Homemade Mommy

This post from homemademommy.net was SO helpful, I just had to share it with you real-food-fans here at OE! I would also add “organic” to all applicable items on the list, if your budget can swing it!:) There is also a chart near the end, that’s perfect for printing and referring to later. Enjoy!

How to turn any Recipe into a Real Food recipe | Homemade Mommy.

 

Encouraging Health,

Organic Eater