Curried Calabaza Coconut Soup

Ready to eat. Yummy!

A couple of weeks ago, I did not have much in the way of fresh produce.  The farmer's market just didn't have much that week and I had to get creative.  No worries though, I live in Puerto Rico.  I know how to get creative in the kitchen.  As you may have figured out by now, there are some staple ingredients that I always have in my kitchen and use for almost every meal.  The two main staples being onions and garlic.  I think that these are the best, most universal base for any recipe.  If you start every recipe by sauteing onions and garlic in coconut oil, you will be guaranteed to have a flavorful dish to build on.

Calabaza!

Two other staple ingredients that I use in about half of the things I cook are ginger and turmeric.  Ginger is great for your tummy and turmeric has all kinds of fantastic health benefits as well.  Turmeric is a powerful natural anti inflammatory, so it is sort of like nature's advil without the nasty drug hazards.  Both ginger and turmeric have been shown in various lab studies to have antioxidant, anti-inflammatory, and anti-tumor effects on a cellular level.  Obviously, these studies used differing amounts of the two foods, but the way I see it, eating ginger and turmeric regularly can't hurt.   

The broth was red from using beets so it turned pink when the coconut milk was added.

One ingredient you can find all year long in sunny Puerto Rico is calabaza.  This is a squash that is similar to a pumpkin.  The varieties grown in PR have a mostly green skin and orange flesh.  Calabaza can be substituted for pumpkin or butternut squash in some recipes, but it is slightly more watery, so some substitutions may need to be made.  This pumpkin is also rich in nutrients like potassium, vitamin A, and vitamin C.  It is a very low calorie food as well.  Depending on what I plan to use calabaza for, I usually choose to leave the skin on for the extra fiber content.  Be aware that this can make your dish look less pretty though.

Simmering away.

Curried Calabaza Coconut Soup        

Ingredients:

1 tbsp coconut oil
1 large onion, diced
1 tbsp fresh ginger, minced
3/4 tbsp fresh turmeric, minced
2-3 cloves garlic, minced
1 tbsp recaito
3 cups calabaza squash, cut into 1 inch chunks
3 cups vegetable broth (I make my own. Adjust the salt if using store bought broth)
2 cups coconut milk (I make my own. You may need to adjust the broth if using store bought)
2 tsp curry powder
Salt and pepper to taste
Raw pumpkin seeds (optional for protein and garnish)

Directions:

1. Heat coconut oil in a large pot over medium heat.
2. Add onion, ginger, turmeric and saute for a few minutes until the onion is translucent.
3. Add the garlic and recaito and saute for one more minute.  Do not let the garlic burn.
4. Add calabaza, vegetable broth, coconut milk, curry powder, and salt and bring to a boil.
5. Turn heat down and let simmer for 10-15 minutes or until the pumpkin is cooked thoroughly.
6. Immersion blend until mixture is relatively smooth, then serve.  Top with raw pumpkin seeds for protein and garnish if you like.

I hope you enjoy this healthy, vegan treat.  What are some staple ingredients you always use? 

~Donna

Alfalfa Sprouts

Finished sprouts!

Sprouts are so delicious aren't they?  I absolutely love to top off just about anything with some sprouts.  Sandwiches, salads, soups, the possibilities are endless!  Sprouts are also amazingly good for you.  They contain tons of protein, enzymes, vitamins and amino acids that our bodies need.

This is not my image, but I just found it floating around on the internet.

One negative side to sprouts is that they can be pretty expensive.  This might be due to the fact that they don't last very long.  I'm not really sure, because they are so easy to make from super inexpensive seeds, beans or legumes.  Different types of sprouts have different nutrients, although the general benefits discussed above are the same.  They also have different uses.  For example, we like to sprout lentils and use them in salads, cook them up in soups, and add them to bread for an extra protein and vitamin boost.  The much more delicate alfalfa sprouts are delicious raw on salads and sandwiches.

Two tablespoons of seeds.

Soaking the sprouting seeds.

According to Sprout People, alfalfa sprouts contain Vitamins A, B, C, E, and K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements, and 35% protein. These little guys pack a lot of punch, huh?

All the materials

Often people will tell you that you need special equipment to make your own sprouts.  This is not true.  As long as you have a large (quart size) mason jar and some cheesecloth, you are good to go.  You also need water and alfalfa seeds (or broccoli or radish) made especially for sprouting.

Day 1 After Soaking

Day 2

Day 3

Day 4

Day 5: Morning

Day 5: Afternoon. Ready to Eat.

Materials Needed:

Alfalfa Sprouting Seeds

Mason Jar or Sprouting Jar

Cheesecloth or Strainer Lid (if using a mason jar) 

Filtered Water

Directions:

1. Add 2 tablespoons of alfalfa seeds to a large mason jar or sprouting jar.  

2. Add filtered water to cover and let soak for 8 hours or overnight.  

3. Secure cheese cloth to the top of the mason jar and rinse and drain. 

4. Place jar upside down at a 45 degree angle if possible to drain on a bowl or plate.  

5. Rinse and drain two to three times per day for three to five days.  

6. When sprouts have grown to the point that they are filling up your jar, put them in a sunny area for a few       hours to facilitate formation of chlorophyll.

7. When the leaves turn green they are ready to be put into cold storage or eaten.  

8. Sprouts need to be eaten within a few days.

Note: it is also a good idea to skim the seeds off of the sprout.  This helps to keep mold from growing.  Just put finished sprouts in a bowl and fill it up with filtered water.  The seeds should float to the top and you can just skim them off.  This does sound slightly easier and less time consuming than it actually is.  

One of my absolute favorite sandwiches is just hummus, lettuce, tomato, cucumber and sprouts on whatever bread you like.  Yummy!  Do you make your own sprouts? Why or why not?

-Donna

Sweet Potato Coconut Soup Recipe

 the soup drizzled with sesame oil and paired with fresh baguette

This is one of my family's favorite soups. It's fairly easy and is vegan...yay! and yay! I created hacked this soup recipe after eating at a local Thai restaurant and tasting their delicious take on Sweet Potato Soup. This one obviously yields way more for way less.

Ingredients:                                                 

• 2 large sweet potatoes (mine were about 2lbs. each)
• 1 large onion, chopped
• 1 inch piece of fresh grated ginger
• 1 1/2 tbsp. red curry paste
• 1 can coconut milk
• 1/2 tbsp. vegetable base (or 2 cups low-sodium broth of your choosing)
• sesame oil

Serve with: Fresh baguette

Steps:

Steam or bake your sweet potatoes until tender all the way through. (I baked mine in foil for 2 hours). Set aside.

Next, in a large pot sauté onion until soft. Add ginger. Sauté for 2 min. ( I forgot to saute the ginger with the onion, so I added it with the curry paste)

Add curry paste. Melt down and combine with onion and ginger. 

Add coconut milk and vegetable base. Simmer for 5 min. 

Add sweet potato. I simply spooned the insides out with a large spoon. 

How beautiful is that bright orange!

I then poured this mixture into my Ninja and took it for a ride (I blended it until smooth). I typically use my emersion blender, but it's currently packed away on its way to Guam. You can read about that here.  

Then pour the mixture back into the pot and heat for about 10 more min. This helps all the flavors to combine.

Now, serve with a drizzle of sesame oil and a piece of fresh baguette. Yummo!

                               -Anjelica

Simple things you should make at home instead of buying packaged

Today I am going to talk about some simple foods you can make at home instead of buying overly processed packaged foods.  Or the alternative over priced processed packaged foods.  It's all processed guys.  This may seem like it is all over the place, because I am just going to share with you as many things as I can think of that we just make ourselves in this house.  Some of these things may take a little more time to do, but none of the recipes that I am going to share are at all complicated.  We'll save those for later.  Perhaps I can even do a similar post about my homemade household products in the future.  For now, lets keep it simple with some of the things I use most often.

Isn't my psycho tortilla maker so adorable?

First up: salad dressings!  

They are seriously so easy to make that I don't even see the point in buying them in the store.  For those creamy dressing lovers out there, we use this vegan ranch dressing which I love.  In fact, ranch dressing is my favorite even though I don't eat it very often because it is normally super processed chemical junk.  However, in all my years of trying to duplicate my favorite type of ranch, I have never been able to find one (vegan or otherwise) that tastes as good to me as this one.  (Side note: I am not a vegan, but I am a vegetarian and most of what I eat at home is at least dairy-free.)

The main salad dressing that we use in our house is a simple vinaigrette.  Since I make kombucha, I also keep a small container of kombucha that I let ferment all the way into a vinegar.  I use that for my homemade vinaigrette, but I have also been known to use raw apple cider vinegar.  I like to be able to taste the vinegar instead of the oil, so I add the same amount or each.  You can do it to your taste preferences.  This dressing can be stored in the fridge for about a week.  Probably longer, but it has never lasted that long for us.  Definitely use your own best judgement.  You can easily make this into an Italian dressing by adding some Italian seasonings.  Or substitute a different acid for the vinegar such as lemon juice.  The possibilities are endless.

Basic Garlic Vinaigrette:

3 tbsp olive oil
3 tbsp kombucha vinegar or raw apple cider vinegar
1 clove garlic, minced
1/2 tsp dijon mustard
Salt and pepper, to taste
 

Instructions:

Combine all ingredients in a glass container with a plastic lid and shake well.  Chill for a couple of hours to let the flavors develop.  Shake again before using.

Second: tortillas!  

In this house, we love wraps, tacos, burritos, enchiladas, and everything else that could possibly be served on a tortilla.  A long time ago I turned over one of those convenient little packages of flour tortillas we were eating every week and low and behold, a bunch of junk.  So I gave hubby the mission of learning how to make flour tortillas.  (He is the baker in the family for the most part.  I just don't like cleaning up all that flour.)  After trying several different recipes from the internet, he finally found the perfect one here.  The only change he makes is that he uses 1/3 cup of coconut oil instead of the lard (obviously).  This is a bit more involved than store bought, but these tortillas keep well in the fridge and are so very worth it taste-wise.

He pretty much always makes these goofy faces.

We have also been known to make fish tacos around here occasionally.  For that we like to use corn tortillas which can be made like this.  If you have a tortilla press, great!  But if you are like us, just use the rolling pin and parchment paper method.    

Third: dried beans.  

I know, I know, this isn't all that exciting, but frankly if you use beans regularly (which you should) you should definitely consider making your own from dried for numerous reasons.  First, BPA lined cans.  We've all heard it before, but if you use canned stuff semi-regularly, why not try to cut down in simple ways?  Second, dried beans are SOOOOOO much cheaper.  Third, it is seriously so easy to just make a big batch of beans and then portion them out and throw them in the freezer.  Miss Content already touched on how she makes her beans in this post.  I do things a bit differently as my quick soak method involves boiling the beans for a minute, putting the lid on, turning off the heat, and walking away for 2 to 4 hours.  But the concept is the same and both work.  Or you could soak them overnight.  Then, depending on the type of beans you are making, either cook them in the crock pot or on the stove until they are done.  Make sure to let them cool completely before portioning them into ziplock bags and putting them in the freezer.  I like to portion two cups because that's slightly more than one can would be.  Trust me, the whole thing is totally hands off.  You just need to set a timer and go do other stuff.

Fourth: Smoothies and Popsicles.  

It's starting to get really hot here in Puerto Rico and the heat has me craving some nice cool treats.  It is also almost mango season, so one of my favorite fruits is going to be very abundant.  All year long, I cut up seasonal fruit and put it in the freezer for smoothies.  When we have a banana cross that line from tasty to gooey and gross, I usually throw it in the freezer too.  I have never really understood why smoothie stores and frappe stands (same thing, only in Puerto Rico) almost always add a bunch of sugar to already very sweet fruit.  So I just make my own without the added sugar.  Trust me, just try it and see if you like it.

Obviously we ate most of this mango, but this is what it looks like cut into chunks for freezing.

Pineapple, Mango, Coconut Smoothie        

Frozen pineapple
Frozen mango
Frozen banana
Homemade coconut milk, orange juice, or other liquid

Instructions:

Add all ingredients to the blender and blend until smooth.  Check for desired consistency.  Add more liquid to thin or more fruit to thicken.  

Yum!

Homemade popsicles are another super simple summer treat.  Just blend or juice up your favorite fruit and add it to your popsicle molds.  Where can you go wrong?  I just ordered some super cute tie dyed silicone popsicle molds for this summer.  I'm not wasting any time.  

What kinds of things do you make instead of buying them?  Do you have any tricks for simplifying your homemade routine?

-Donna

Soapwalla Deodorant Cream Product Review

I discovered Soapwalla Kitchen a little over 3 years ago. Soapwalla is a Brooklyn based company that concocts vegan and organic skincare products; including aluminum free deodorant, pregnant belly oil, and face serum. Rachel Winard is the magnificent chef behind all the sensational products and won me over with their deodorant cream.

For a little backstory. I am a one of those "sweaty gals." I sweat A LOT, and to top it off I live in the Caribbean where it is always in the 80's or above. I'm someone who has to watch which color shirts I wear to avoid the dreaded sweaty pit and back marks. I also have to always remember deodorant. I know there are those who can say (in a high-pitched ditsy voice) "Oops, I forgot deodorant today...oh well!"and no one would ever smell the difference. I am not one of those lucky ladies. I repeat, I am not one of those lucky ladies. If I ever even thought about forgetting deodorant I would stink to high heaven. But I am also a naturalista mama, and refused to wear traditional deodorant while pregnant and am trying not to while breastfeeding as well. My goal for many years has been to never return to traditional deodorant, but I refuse to go around stinky and offensive. (I don't judge those who choose otherwise. It's just not my style...I've tried it.)

So, for many years I looked for a natural deodorant that kept me smelling fresh (not dry). I've tried all the major brands you find at the grocery or drug store. All have left me smelling like a deli sandwich, as my mom would say, after just a few hours. While reading an article in a magazine a few years ago I came across a review of Soapwalla's Deodorant Cream. The author explained that she was just like me; an easy sweat-er, wanting a natural deodorant option, and had tried all of the major store brands with no luck. She then announced with much joy and excitement that she found the answer with Rachel Winard's, Soapwalla Deodorant Cream from the Soapwalla Kitchen. I was a little hesitant at first when she detailed the application process; it had to be applied with your finger and rubbed in. I had never heard of something like this and was not really familiar with getting so up close with my armpit. But wanting to be a naturalista adventure seeker, I tried it. I found their Etsy store, made my purchase, and gave it a go. I have to be honest at first the smell was a bit overwhelming to me. I hadn't dove into the world of essential oils yet. I was only familiar with artificial "powder"and "cucumber & melon" scents commonly found in traditional deodorants. But now having used the deodorant (and essential oils) for many years I feel that the scent is very pleasant and natural. Don't worry, if you loathe the patouli (spelling?) hippy smell this deodorant is not like that. The major notes I smell are lavender and peppermint. Mmmmm, right!

Soapwalla lists all their products' ingredients on their website and packaging, which I love. You can read them ALL. No funky abbreviations, terms, or numbers listed. For the deodorant, the first couple of ingredients include Certified Organic Jojoba oil, Certified Organic Rosehip seed oil, and (Certified Organic and Food Grade) Vegan Kosher glycerin. (So no petroleum products here.) It does not contain aluminum zirconium; therefore it is not an antiperspirant. (Take a look at their site and understand why.)

The cost of one 2 oz. container is $14, so much more than your average deodorant, but it lasts me about a 8 months with daily use. The package says to apply to your entire armpit, but I only apply it to about a 2" wide circle in the center of my underarm and it works great. Your typical drug store deodorant probably runs around $2-$5 depending on the brand and lasts 2 months max, so this to me seems like a way better deal. Not to mention it is organic and vegan.  I have yet to try their other products, but believe when I do I won't be disappointed.


Have you had many of my same experiences with sweating and deodorants? Tell me your solution. Also, if you decide to try Soapwalla's Deodorant Cream let me know how it worked for you.

-Anjelica

Curried Pumpkin Soup with Homemade Coconut Milk

Curried Pumpkin Soup. Yum!

A couple weeks ago I decided that I needed to do a freezer cleanse to make room for some new stuff.  I realized I had two full ziplock bags of frozen pumpkin or calabaza.  So I had planned to make this delicious Pumpkin ginger soup.  However, my plans were thwarted by the farmers market selection for that week, as I once again stocked up on too many fresh goodies.  (My favorite problem to have.)  Well this week I did the same thing, but I couldn't get this soup out of my head.  However, I decided I wanted to do something different because I had just gotten some beautiful jalapenos and turmeric from the farmers market.   So I had this crazy idea: throw the whole recipe plan out the window and make a curried pumpkin soup.  Brilliant!

Forgot the jalapeno. 

Remembered to take a picture of the jalapeno, and of course the beautiful turmeric too.

Ok, to be completely honest, this wasn't really a huge deviation from what I had planned to make. This is actually how I cook all the time.  I have an idea or a general premise for what I want to make, then I look at what I actually have and adapt.  Living in Puerto Rico has really forced me to be a better cook because I learned early on that you can't expect to have a list and just go to the store and get everything.  I have learned that there is a reasonable chance for finding certain things, and a slim chance for others.  As a result, I am a better cook.

Living in PR.  Thought I'd throw that in there.

I have never been a big recipe follower, but I do like to get ideas and inspiration from others.  If it's a big hit in this house, it usually doesn't take me long to integrate it into the regular rotation and completely forget where the idea even came from.  I think this recipe originally started as a Google search for ways to use pumpkin that I didn't like the results of.  So I made something up.

Chopped veggies. 

Since this was completely fly by the seat of my pants and I wanted to eat at some point that night, I asked S. to write down the ingredients as I shouted them out.  That way I wouldn't forget anything.

Sauteing everything up right before I dumped veggie broth all over the stove.

According to my husband the directions are:
"Dump half the veggie broth on the hot burner as a sacrifice to the vegan gods.
Start drinking some wine while it cooks.
Complain about wine in Puerto Rico.
Clean up cat pee."

Doesn't Ellie look all innocent like she would never spitefully pee in the corner?

These things did all happen.  However, these steps are not necessarily all important.  Except for the wine. The wine drinking is definitely a requirement.

Look at all those colors.

I guess I should also clarify that I was not actually worshiping false idols.  I just spill things, a lot. Then S. makes fun of me.  Then we both drink wine.

Pureeing the soup right up.

Anyway, the actual directions follow the ingredients list.

Can you tell I almost forgot the jalapeno?

Curried Pumpkin Soup

1 tbsp.coconut oil
1 yellow onion, chopped
3 cloves garlic, minced
1 jalapeno, diced
1 inch fresh turmeric, minced
2 inches fresh ginger, minced
2 pounds pumpkin, diced
1 1/2 c. homemade coconut milk* (see note)
4 c. vegetable broth, homemade (could use store bought, but alter or omit the salt if you do)
1/2 tbsp. curry powder
pinch cayenne pepper, or to taste
salt to taste

Actual directions:
1. Heat coconut oil on medium heat. Add onion, garlic, jalapeno, turmeric, and ginger and saute for 2 minutes.
2. Add pumpkin, coconut milk, and veggie broth and bring to a boil.
3. Add seasonings and turn heat to low and simmer for 10 minutes until pumpkin is cooked.
4. Taste for seasonings and add more if desired.
5. Transfer soup to a blender or food processor and blend until smooth.  Or to desired consistency.  If necessary, heat soup again and enjoy.

NOTE: 
The recipe I use for coconut milk is from here.
I like to use the full 2 cups of coconut so that it is more flavorful.  I also only strain it if it is going to be used for drinking because my Vitamix makes it so fine.  For cooking, it isn't really necessary to strain it, but you should do what you prefer.

-Donna