tag:blogger.com,1999:blog-55892243957378182792024-03-08T03:30:45.914-06:00Discovering CreationAmanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.comBlogger350125tag:blogger.com,1999:blog-5589224395737818279.post-66573587119948527952013-07-08T22:55:00.000-05:002013-07-08T22:55:13.126-05:00Summer Lovin'Happened so fast. It's summertime in KC and I am loving it! For one it's been so very gorgeous and all I can do is praise the Lord for giving me a 4th of July when I was outside all day long and loved every minute of it. I have thoroughly enjoyed many evenings spent on our gorgeous front porch sipping wine and spending time with a great sister and great neighborhood friends. This particular evening I was blessed to spend time with a couple of friends that live within a stone's throw and we enjoyed some great food and wine. Our evening was originally scheduled as a porch crawl but the 90 degree weather merited an inside dining experience. Nevertheless it was simply delightful.<div>
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On the menu for tonight: </div>
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<li>Most delightful farm to market bread toasted with avocado mousse and slivered radishes.</li>
<li>Massaged and sauteed collard greens with a delightful lemon olive oil dressing, sunflower seeds, and blueberries.</li>
<li>A couple of different veggie patty fritters that I concocted.</li>
<li>Wine and the most interesting delightful sangria I've ever had made with cucumber, radish, and ginger slices among grapefruit juice and sparkling wine.</li>
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<u><b>Veggie Patty#1: Mushroom Quinoa</b> (I rarely measure so these are rough estimates)</u></div>
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In food processor rough chop:</div>
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<li>2 cup mushrooms</li>
<li>1 cup eggplant</li>
<li>1 medium onion</li>
<li>2 cloves garlic</li>
<li>1 large carrot</li>
<li>1 Tablespoon ground flax</li>
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Add:</div>
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<ul>
<li>1.5 cups cooked quinoa (I actually cooked together 1 cup raw quinoa with 1/2 cup red lentils and then ended up adding about 3/4 of the total mixture to the food processor. I ate the rest with some spices for a snack.)</li>
<li>1/4 cup nutritional yeast</li>
<li>1 cup yellow corn meal (I started out with 1/2 cup and then added handfuls until it was the desired consistency I wanted.)</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon curry powder</li>
</ul>
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Pulse all this until it is combined but don't over-process. Form into small patties and roll in additional corn meal. I then fried mine in a combo of grass-fed beef lard and coconut oil. Alternately they can be sauteed or probably baked if you are opposed to fat, although good fat is good for you!</div>
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<b><u>Veggie Patty #2: Beet Falafel</u></b></div>
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Soak overnight 1 cup garbanzo beans. Drain the beans and into food processor put:</div>
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<li>Soaked, but not cooked, garbanzo beans</li>
<li>2 cups shredded raw beets</li>
<li>2 Tablespoon cumin</li>
<li>2 Tablespoon paprika</li>
<li>1 teaspoon salt</li>
<li>Handful of cilantro going to seed, aka turning into coriander, (alternately about 1/2 cup cilantro and 1 T coriander will do)</li>
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Remove from processor and add:</div>
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<li>1/4 cup nutritional yeast</li>
<li>1 egg</li>
</ul>
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Form into small patties and fry also in your fat of choice. I fried them right along side the patties #1.</div>
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These patties were served with a funny little sauce that I concocted out of cashew butter blended with coconut milk, dill, and celery seed.</div>
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Most delightful. I love cooking for friends and wish I took more time for blogging about such adventures. I've certainly been creating some new things but have been too busy enjoying them with new friends to record the moments. Thanks Esther and MaryAnna for making me write these down!</div>
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Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com1tag:blogger.com,1999:blog-5589224395737818279.post-27646304905063304512013-04-14T18:53:00.000-05:002013-04-14T18:54:21.659-05:00Spring GreensSpring has finally sprung and I've been loving spending my days with the earth under my feet and soil under my fingernails. I am so blessed that I get to spend time reaching across garden beds, tucking tender transplants into the ground, and helping students spread tiny seeds along furrows in the soil. Life is crazy and that's how I like it. We rush to get things planted between the spring rains and wait in eager expectation for the bounty to come. Fruit trees are blooming and spring dandelions and wild onions are prolific. As I wait for my kale to blow me away I dig up dandelions and combine them in a pot for a delightful spring soup.<br />
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<b>Amanda's Spring Bounty Soup</b><br />
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First saute:<br />
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<li>One small onion</li>
<li>Handful of wild onion greens</li>
<li>Two overwintered carrots from the garden</li>
<li>Three stalks celery</li>
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Then throw into the saute:</center>
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<li>Large amount of fresh young dandelion greens</li>
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To the saute add:<br />
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<li>Four cups homemade chicken stock</li>
<li>One medium potato, chopped</li>
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Bring to a boil and allow to simmer until potato and carrots are soft. Then I pureed the soup although you could leave it whole if that is more desirable to look at. Then I added to the puree:</div>
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<ul>
<li>1/2 cup cream</li>
<li>1/2 cup plain yogurt</li>
<li>Generous amount of granulated garlic</li>
<li>About one tablespoon Dijon or spicy mustard</li>
<li>Salt and pepper</li>
<li>Splash of lemon juice</li>
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Then I was afraid nobody else would like my soup so I added a nice drizzle of honey to the pot. </div>
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If you might be super apprehensive about the bitterness of dandelion greens which can happen if they're not young enough, I would suggest blanching your greens before using to remove some of the possible bitterness. The soup that I made has a distinctive dandelion flavor but it's not too bitter.<br />
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Quite delightful, delicious and nutritious!<br />
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Did you know that dandelion greens are a great spring detox food? Go pick some and if you don't have time to make your own soup consider sauteing them and adding to your morning eggs! It's spring folks, go outside!Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com1tag:blogger.com,1999:blog-5589224395737818279.post-45187808944429477782013-02-07T14:11:00.001-06:002013-02-07T14:11:21.266-06:00Citrus VinegarJust in case you haven't heard yet.....Vinegar is the bomb-diggity! It is literally one of the most versatile, economical household essentials that you absolutely must have on hand. Think it's only useful for pickling? Think again. Think that it smells way too strong to even risk opening the bottle? Think again. Think that because it is so cheap to buy it must not be worth anything? Think again, my friends. Vinegar has been around for thousands of years, is all natural, and can be used for almost anything.<br />
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For some really great ideas check out this page: http://www.vinegartips.com<br />
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I use vinegar mainly for cooking and cleaning. Recently I put together a mixture of apple cider vinegar and rosemary water for a hair rinse.<br />
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Additionally, I made this wonderful citrus infused vinegar that I plan to use for cleaning. Simply fill a mason jar with citrus peels (I used grapefruit and orange) then fill the jar with white distilled vinegar and let marinate for about two weeks. Strain out the citrus and you have a lovely citrus smelling vinegar to use. I will mix it half and half with water, store in a spray bottle and use for sanitizing kitchen counters and bathroom as well. This could easily be mixed with olive oil and made into a citrus vinaigrette dressing as well!<br />
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What is your favorite use for vinegar? </center>
<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com3tag:blogger.com,1999:blog-5589224395737818279.post-22938505258371361692013-01-27T21:33:00.000-06:002013-01-27T21:33:02.273-06:00Love d'HaitiThis is the second post in a series reflecting on my short vision trip to Haiti with the <a href="http://goproject.org/" target="_blank">Global Orphan Project.</a> Find the first post of observations <a href="http://amanda-suzanne.blogspot.com/2013/01/observations-dhaiti.html" target="_blank">here</a>.<br />
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Exactly one week ago I was sitting in Haiti taking part in a time of sharing and reflection with a group of people that I had just met three days earlier. It's amazing how much God can move and unite people when we come together with one common purpose, spend three short but very eventful days together, and experience life so very outside the norm. This group of people I had just met were already folks that meant so much to me, encouraged me greatly, and inspired me to be more. Each night while in Haiti we shared memories and honored each other for exhibiting leadership, service, risk, and compassion. Each of our evening reflection times were filled with laughter and tears as we truly united as a big family.<br />
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<a href="http://1.bp.blogspot.com/-7u_VfgmxdAY/UQXqOti95rI/AAAAAAAAFNs/k47tNgi_1vs/s1600/9C1A6144.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-7u_VfgmxdAY/UQXqOti95rI/AAAAAAAAFNs/k47tNgi_1vs/s320/9C1A6144.JPG" width="228" /></a>This week as I've been enjoying viewing the numerous pictures that friends have shared and trying to process through my own thoughts. I keep coming back to one word: Love. Love knows no boundaries, needs no words, and is given to us unconditionally. I can't stop thinking about the first village we visited. As we filed off the bus the children were standing in great assembly singing beautiful songs to greet us. They sang several amazing songs and then were finished. The moment they stopped singing, every single one of them immediately rushed out to greet us. Many jumped into arms and clang tight to a new friend they had never met before. Many of us described the scene as if they had already picked out exactly who they wanted to spend time with, who they wanted to bless with their love. These kids loved us before they had any idea who we were. Their trust in us to love them back was instantaneous. This event happened over and over as we interacted with different children wherever we went. The children had so much love to give and all they wanted was love in return.<br />
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As I sit here now reflecting on the love that was exchanged in Haiti I am so very thankful. I learned a lot from the undeserved, unconditional love of Haitian children. It is just a beautiful description of the love that God lavishes on us. We are undeserving and do not earn it, yet God graciously loves us despite all our shortcomings. He loves us so that we may love others.<br />
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John 15:12-13 My command is this: Love each other as I have loved you. Greater love has no one than this, that he lay down his life for his friends.<br />
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I've been challenged to live each day loving God and loving others with that same reckless abandon. Praise God for smiles, high fives, hugs, tears, laughter, and the opportunities to experience a piece of the Kingdom of God in Haiti.<br />
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<tr><td class="tr-caption" style="text-align: center;">Receiving a little encouragement and love along the way.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yes, we are that cool.</td></tr>
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<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com2tag:blogger.com,1999:blog-5589224395737818279.post-66084644588185135452013-01-24T13:32:00.000-06:002013-01-24T13:34:15.833-06:00Observations d'HaitiThis will be the first of a two part series reflecting on my recent time spent in Haiti.<br />
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I had the amazing opportunity to travel with the<a href="http://goproject.org/" target="_blank"> Global Orphan Project</a> on a GO Adventure trip taking part in a 20K trail run while there. I was first introduced to this organization this past year while traveling with my good friend, Barrett on his <a href="http://gowalkamerica.com/" target="_blank">walk across America.</a> While raising support and awareness for the realities that orphaned and abandoned children across our world face extreme poverty with little to no chance of escaping the cycle. This organization provides orphan care, establishing villages including orphanages, schools, care-givers, sewing centers, chicken farms and generally giving a whole lot of love. It really is beautiful to see such a group of folks working to address systemic reasons why poverty exists and assist in breaking that cycle through orphan care, education, and job creation.<br />
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I traveled to Haiti with a group of approximately 30 folks, some had already been numerous times and others, like myself, were experiencing it for the first time. It was a life-changing experience to say the least. I want to start out by simply recording some of my favorite memories or observations of the trip and then later I will expand on my reflections and processing.<br />
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<li>Poverty is everywhere yet people are happy. What they don't have, they don't know about and thus don't miss. </li>
<li>People are clean even though the streets are filled with trash. </li>
<li>98% unemployment rate yet the people I observed in the street were certainly busy doing something.</li>
<li>A particular man sitting between two piles of stones with a small hatchet breaking large stones into smaller stones. </li>
<li>Gorgeous scenery</li>
<li>Running through the countryside finding cows, chickens, goats a plenty. Most of them tied to random sticks or bushes.</li>
<li>People laughing at crazy white people running through their lives, villages, country.</li>
<li>A mom trying to hand off her baby to us as we run past.</li>
<li>Children asking for hats, shoes, water bottles as we run.</li>
<li>Children running with us.</li>
<li>Listening to orphans sing the most beautiful songs. </li>
<li>Rice and beans with chicken legs for dinner each night.</li>
<li>Dogs bark until 2 am while the chickens start crowing at 4 am. Earplugs are my friends.</li>
<li>Broken bottles line the top of a cinder-block wall serving as security. </li>
<li>Worship in a church building with tattered tarp ceilings and makeshift walls filled with Haitians deeply in love with God.</li>
<li>The extra body heat of children that won't let go is no burden but a heart-warming gift.</li>
<li>Really long eyelashes that go everywhere on small children.</li>
<li>Amazing soccer players. </li>
<li>Taking time to enter the window of others.</li>
<li>Doing a morning workout with a crowd of small children watching and joining the actions from afar.</li>
<li>Running past locals bathing in the stream, washing clothes in the stream, and watering their cattle in the stream.</li>
<li>Gorgeous stream flowing out of the mountains.</li>
<li>Children playing a card game so seriously. Really wishing I knew what the heck they were playing.</li>
<li>Man using a hatchet to cut off a tree limb. </li>
<li>Women kneading bread dough in large bowl on the side of the street. Messy dough covered her hands.</li>
<li>School desks made of very sturdy 2x8" boards.</li>
<li>Little boy wearing a necklace like none other. A power outlet box tied on a string.</li>
<li>The pastor during church gets up to start speaking and in his prayer appears to be crying. </li>
<li>Did I mention Haitians are strong people?</li>
<li>Holding a little girl and being held by her as she falls asleep on my chest.</li>
<li>Being fought over by small children.</li>
<li>Got my nails painted for the first time in several years. </li>
<li>Coloring pictures needs no talking to connect.</li>
<li>Singing back and forth with young ladies I started to sing Amazing Grace and they joined with me in Creole. </li>
<li>God is good. His love is unconditional, just like the Haitian children.</li>
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<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com1tag:blogger.com,1999:blog-5589224395737818279.post-76910477473604623432013-01-24T12:34:00.000-06:002013-01-26T16:10:43.360-06:00Homemade Lotion BarMy sister and I made some lovely homemade lotion bars as Christmas presents this year. They were so simple that I simply had to share our success. Have you ever looked at the ingredient list on a typical bottle of lotion? That crazy long list of chemicals and additives can't possibly be healthful for the skin and body so in an attempt to create something all natural we went with a really easy recipe. I even think that it is appropriate for male and females.<br />
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Our formula included:<br />
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Simply melt it all together on low and then pour into muffin cups or other mold device and allow to cool. This particular formula made about 9 little bars in our muffin cups. I was a little worried they would be difficult to get out of the tin, but they just popped right out. You could even adjust the butter and use shea butter if you wanted but I appreciated the slight cocoa smell and it was a bit cheaper than the shea butter. The beeswax creates a bit of a shield on the skin holding in moisture. They can be altered with essential oils of any scent to create something fancier but this is super basic. That's three ingredients folks and I can pronounce all of them. Score.<br />
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<span style="font-size: x-small;">Posted at <a href="http://www.thepolivkafamily.com/2013/01/family-table-tuesday-12/" target="_blank">Family Table</a>.</span></div>
Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com1tag:blogger.com,1999:blog-5589224395737818279.post-67627864191239344072013-01-11T11:11:00.000-06:002013-01-11T11:11:04.936-06:00Rainbow Bean DipYesterday I made this lovely rainbow bean dip for an evening of appetizers and some friends from high school. It was delightful, the colorful salad and the company.<br />
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Into the salad went:<br />
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<li>1/2 cup dry black beans, properly soaked and cooked</li>
<li>1/2 cup dry garbanzo beans, properly soaked and cooked</li>
<li>1 large yellow bell pepper, chopped</li>
<li>1 large avocado, sliced into chunks</li>
<li>1/4 cup dried tomatoes, I rehydrated them in the following vinegar for about an hour before adding</li>
<li>1/4 cup chopped cilantro</li>
<li>1/4 cup red onion, chopped</li>
<li>1/4 cup green onion, chopped</li>
<li>2 Tablespoons chopped roasted chili peppers, these I had in the freezer</li>
<li>1/2 cup apple cider vinegar</li>
<li>juice of one lime</li>
<li>1/2 teaspoon salt</li>
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I was following somewhat of recipe that I found in a magazine but then altered it drastically to reflect the ingredients that I had on hand. If I was making this during the summer I would obviously use fresh tomatoes, but in the wintertime I refuse to purchase disgusting hothouse tomatoes from the store so instead I used some dried tomatoes that I dehydrated this summer. They added a nice flavor when they re-hydrated a bit in the vinegar. If you don't have roasted chili peppers, a nice fresh jalepeno would be good as well during the growing season.<br />
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Make sure to put this salad or dip to eat with tortilla chips together at least 3 hours before you plan to enjoy it. At it sits the flavors meld and create a very tasty salad or dip. It's even better the next day!Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-19728733700246730152013-01-03T09:34:00.001-06:002013-01-03T09:34:40.019-06:00Homemade Stock DelightAfter just one overnight in the crock-pot my homemade stock is a nice deep golden color and ready for my drinking delight. Typically I would let it go for a longer period of time and then freeze for use in soups and stews but I've decided that it's health benefits need to go into my body right now so I'm going to start drinking it with my breakfast. It is simply delightful with an excellent flavor. After I removed my cup from the pot I filled it up again with fresh water and will leave it to continue extracting beneficial vitamins, minerals, and powerful immune boosting properties from the contents.<br />
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Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-11568047747872867702013-01-02T22:13:00.001-06:002013-01-02T22:13:04.625-06:00Homemade stockI'm pretty pumped to start sipping on my very own homemade bone broth stock. I've been quite inspired by many posts reflecting on the health benefits of homemade stock and I hope to cash in on some of those benefits. Do you know why chicken noodle soup can be so healing during the common cold? It's the bone broth in the soup that is literally healing to the body. Using free-range healthy animal bones increases the healthful effects gained by slow simmering them with veggie scraps. I've put mine into the crockpot and intend to let it simmer on low for the week. I'll take out my broth and simply add additional water and let it keep going. The slow simmer releases gelatin from the bones as well as all those immunity boosting properties.<br />
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In my slow cooker are six pasture raised chicken feet, two chicken necks, one pork-chop bone and my quart size freezer bag of onion peels and celery ends that I keep in the freezer. I added several whole peppercorns and some salt and let it go! Homemade stock can be made with any variety of bones, chicken carcasses, and veggie scraps. Give it a try and feel the health benefits soaking in!<br />
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<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-55688768193531625552012-12-09T21:26:00.001-06:002012-12-09T21:26:30.393-06:00Christmas Kraut<div style="text-align: justify;">
I am very happy when something is fermenting in my kitchen. This past week I purchased two bags of cranberries on sale and decided it was time for another experiment in food fermentation. I chose <a href="http://www.holisticsquid.com/christmas-kraut-with-cranberries-and-citrus/#.UMO41uTAeSo" target="_blank">this recipe</a> as my base and altered it based on what I had available in my kitchen.</div>
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Into the food processor I put about 1/2 a head of green cabbage and sliced/shredded it with the attachments. This was salted with sea salt while I chopped up one bag of cranberries, three cups, in the processor by pulsing in the processor as well. I juiced and zested one orange and added it as well as the juice from 1/2 lime. Then a one inch piece of ginger was finely chopped and added to the mixture along with 1/2 teaspoon ground cinnamon. Finally 1/2 cup of raw sugar was added to the mixture. </div>
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Packed into my jar and covered with kombucha. I love the idea of using a real live substance like <a href="http://amanda-suzanne.blogspot.com/2012/10/brewing-kombucha.html" target="_blank">kombucha </a>to serve as the fermentation assistant in my sauerkraut. You want all the solids to be immersed in liquid so that they are not exposed to air that might encourage bad bacteria/yeast/molds to grow. </div>
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Ready for the fermentation cupboard, this receptacle will be out of the way, in a dark place for several days until nice and sour. The final product's sour factor is determined by how long you allow it to ferment. Longer fermentation will result in more sour flavor or simply stop the fermentation by refrigerating it and eating!</div>
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- Posted using BlogPress by AmandaAmanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-58751510600392887232012-11-27T21:54:00.000-06:002012-11-27T21:54:03.347-06:00Thrifty Fabric Recreations<div style="text-align: justify;">
One of my favorite parts about being back in the city is the plethora of thrift stores to browse. This week my friend, <a href="http://thehomemadehouse.wordpress.com/" target="_blank">Rachel</a>, with whom I've been living with the past several weeks took me to a great Goodwill where we picked up quite a few items. She is about ready to have a baby and has definitely been in the nesting mode around the house. Clearing things out and adding new additions necessary for the first child. She has been needing a bigger apron for use in the kitchen so I decided to put to use a men's dress shirt I purchased from a thrift store and an online tutorial found <a href="http://analogme.typepad.com/analog-me/shirt-to-apron.html#" target="_blank">here</a>. I think that it turned out great and I even put it together in just about an hour! I'm thinking about making many more with fun fabric and putting them on my etsy shop. Would you buy one or just make it yourself?</div>
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Rachel also needed some curtains for these great big windows in the stairwell. We found a perfect duvet cover at Goodwill in a nice soft grey fabric. They were perfect for cutting up and creating curtains. These custom curtains for three windows were a total cost of $7. I also got some great fabric in sheets that I plan to put into curtains for my new home. Moving day is Thursday so I'm pretty excited to start decorating my own home and making it comfortable for lots of friends to enjoy!</div>
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<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com1tag:blogger.com,1999:blog-5589224395737818279.post-20910299218146230342012-11-18T12:13:00.001-06:002012-11-18T12:13:53.275-06:00Thanksgiving Sweet Potato Casserole Last night I had the blessing of attending our 2nd Annual Family Thanksgiving Dinner of Friends. I have some quality people in my life and although I am in the process of moving I am so blessed to continue to share life's blessings with these people in small town Kansas. We enjoyed a great feast and have so much to be thankful for during this season of fall and abundance. Although our after dinner viewing of the K-State football game was less than ideal we are proud KSU supporters. EMAW!<br />
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I've decided that if I could only have one thing on my plate at Thanksgiving it would have to be something the color orange. I really can't decide whether I like sweet potatoes, butternut squash, or pumpkin the best so as long as I have something orange on the table I am satisfied. I've been eating a lot of pumpkin recently so I decided to go with a sweet potato casserole last night.<br />
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Ingredients:</div>
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Several large sweet potatoes, baked</div>
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Butter</div>
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Milk</div>
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Pure maple syrup</div>
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Salt</div>
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Pecans</div>
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Unsweetened Coconut</div>
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Brown Sugar</div>
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More butter</div>
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Cinnamon</div>
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Candied Ginger pieces</div>
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Bake your sweet potatoes until fork tender in the oven. I used a random collection of small and large potatoes so I would guess them to be equivalent of about 4 large potatoes and baked them at 350 for about 45 minutes. Remove from the oven, allow to cool slightly and then peel. Alternately, if you are in a rush you can just microwave them for several minutes although I recommend using the oven over a microwave any day. Mash the sweet potatoes with several tablespoons of butter. Add a splash of whole milk, about a 1/4 cup, and a couple tablespoons of pure maple syrup. I honestly just direct poured about a tablespoon into the bowl. Sprinkle in about a 1/2 teaspoon of salt and taste. Obviously you can tell that I rarely measure while cooking but the measure comes from the taste. It will all depend on the sweetness of your potatoes and don't forget some salt as that also helps bring out the sweetness. If you like it more creamy add more milk or butter or if you like plain and pure sweet potatoes keep it simple with less. Spread this into your greased dish.</div>
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For the topping combine 1 cup chopped pecans, or you could use walnuts as well, with 1/2 cup coconut flakes with 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Combine about 3 tablespoons of softened butter into this mixture. Then I added an extra special addition of about 1/4 cup of candied ginger pieces. This is totally optional as I found them in the cupboard and decided they would be a great addition, but it would be great without as well. Add the topping and bake in 350 oven for another 30-45 minutes just until brown on top.</div>
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Sweet potatoes are rich in Vitamin C and E for healthy skin and hair. They are also rich in manganese which helps regulate blood sugar. They are a super food of beta-carotene, an important antioxidant that can help prevent your skin from sun-damage and is excellent for eye health. They have good fiber content as well. Just eat them!Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com2tag:blogger.com,1999:blog-5589224395737818279.post-17537370750230938092012-11-16T16:07:00.001-06:002012-11-16T16:10:44.974-06:00Fall Delight: Beet Pumpkin Soup<div style="text-align: justify;">
Today I was inspired by the baggies of pureed beets and pumpkin hanging out in the fridge. Earlier last week a delightful beet chocolate cake was created from the beet puree but another collection was found this week in the fridge ready for use. In an attempt to make a tasty satisfying soup with the beets I decided a sweet addition of pumpkin could have great potential. I love using what I find on hand to create healthful easy dishes!</div>
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<u>Beet Pumpkin Soup</u><br />
1 T. Coconut oil<br />
1/2 large onion<br />
2 cloves garlic<br />
Splash of white wine<br />
2 cups chicken stock<br />
1 cup apple cider<br />
2 cups pumpkin<br />
2 cups beet puree<br />
Salt & Pepper to taste<br />
Sprinkle of cinnamon, ginger, cloves<br />
Plain yogurt or sour cream for serving<br />
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Into the dutch oven I sauteed the onion in coconut oil adding garlic after onion is softened. I used a splash of wine to deglaze the pan and then added the chicken stock and apple cider. The apple cider was another item I found in the fridge that needed to be used. Otherwise you could just use more stock or water. I added the beets and pumpkin and cooked just until heated. Then I pureed most of the mixture in a blender. You could also leave it chunky if you would prefer. Add spices to your liking and serve with a large dollop of plain yogurt or sour cream on top.</div>
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Additionally, if you don't happen to have beet puree in your fridge I might recommend roasting them whole or chopped in the oven at about 400 until tender before adding them to the soup. Roasting beets and pumpkin before cooking brings out a natural sweetness not found when simply boiling .</div>
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This makes a great fall soup utilizing some essential fall produce items. Beets and pumpkin both contain many healthful nutrients, antioxidants, vitamins & minerals and generally cleanse the body. Consider taking an adventure in the soup department this fall. You really can't go wrong with things in a pot!</div>
Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-47085514418576422682012-11-08T20:31:00.001-06:002012-11-08T20:31:39.604-06:00Observations of Nature in NovemberOur weather patterns are not normal. We've all observed the extreme weather patterns going on around us. Some of us have experienced much more drastic consequences of the cycles of weather. Today I am thankful to have escaped hurricanes, blizzards, tornadoes, and fires that have ravaged other parts of the worlds. Here in the Midwest we have been in a perpetual drought but have not experienced anything life threatening. But no matter where we reside we are aware that in the past several years we have experienced more dramatic weather in a smaller time frame than ever in history. This is alarming. I understand that our earth functions in cycles, but seriously, this is major. Climate is drastically changing and we are all going to have to deal with the consequences.<br />
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Being a gardener I understand that this affects our food production. The drought is undoubtedly causing a rise in food costs. It is changing the growing seasons. It's November and the past several weeks I've barely worn a jacket. I'm thankful for the nice 70 degree weather that allows me to be outside comfortably, but I know that this is not normal.<br />
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A few observations that make me ponder:<br />
Today while planting garlic with a friend on this 70 degree day we noticed cilantro and lettuce growing beautifully in the raised beds. There are still so many trees in this city that are displaying gorgeous colors of leaves. While it's great that there is beauty to observe, these leaves should be long gone by now. However, with no rain and warm days they are staying on the trees.<br />
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What does this mean for us? It means there are going to be a lot of changes for us in the near future. Food prices are rising for one. I really believe that we are going to have to figure out drastically different methods of food production, because what we are relying on now simply won't work without water and with increased temperatures.<br />
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What do you think about these crazy weather patterns? Could they be an indicator of the end of our time on earth as we know it?Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-76762273980662631242012-11-04T20:32:00.003-06:002012-11-04T20:32:28.862-06:00Beautiful, Delicious, and Brutal<div style="text-align: justify;">
The blessings of this weekend were many. Saturday morning I arose to a gorgeous sunrise. Simply amazing to take in and so incredibly time sensitive. I caught a glimpse of the sky, ran around trying to find my camera taking apparatus, ran outside and it had already changed colors. I got this picture, went inside, put my camera away, and looked back out the window and it was completely different. God is so creative. </div>
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I was having a fabulous morning drinking my bubbly kombucha, eating amazing breakfast sandwiches and doing some baking. Then I decided to make it outside to do the chores and realized that we have another issue with chickens being massacred. Except this time, it's not the whole flock all at once. This weekend both mornings I noticed just one dead chicken carcass in the pen. It appears that the deaths are happening in the early morning time, because when I get to them, the bodies are still pretty warm. This varmit is also leaving the carcass versus the massacres we've had in the past, they just take everything. I'm not sure what it is, but I'm thinking possibly a hawk? Just because the most of the carcass is still there and it's only getting one at a time. Any thoughts friends? </div>
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Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-33069978113474644042012-11-01T20:52:00.002-05:002012-11-01T20:52:32.039-05:00An Adventure with Liverwurst<div style="text-align: justify;">
I've always known that liver was good for me. However, when Mom used to cook it growing up as one of my father's favorite meals, my sister and I would turn our noses up. Pretty sure we refused to eat the liver and onions delicacy that she would occasionally cook. Now I understand the nutritional powerhouse that liver is and wish that I consumed it more often. Okay wish that I consumed it ever. Yesterday as I was browsing the freezer I managed to catch a glimpse of a package of liverwurst. Liverwurst contents: liver, pork, salt, pepper, onion and garlic. Sounds pretty legit to me. I'm sure it was more legit when it was purchased and put into the freezer back in the year 2005!!! Seriously, things get lost in that freezer and I decided that surely nobody was going to miss this delicacy if I busted it out now. I figured the worst thing that could happen to me would be my liverwurst tasting like freezer. </div>
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The large block of liverwurst looked far from appetizing and because I had no idea how it is traditionally prepared I decided to go with a little breading and frying action. I sliced off a chunk, dipped it in egg and then into a little coconut flour/spice mixture. Into a frying pan of coconut oil went my creation. It got nice a browned pretty quickly and I also realized that the consistency of this liverwurst is pretty tender and soft.</div>
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I topped my fried liverwurst with some of my homemade chili sauce. It was pretty tasty I might say and didn't taste like the freezer! Not the gross liver smell and taste that I remember from childhood. I made a great stir fry of bell peppers, kale, tomatoes and eggs to go with. It was a fabulous brunch and kept me well satisfied for the day. I can just feel my iron escalating. </center>
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This just in. I decided to Google search liverwurst. Apparently, it is traditionally eaten cold or room temperature on sandwiches or as a spread on crackers. Woah. Not so sure I want to try that, but maybe I'll get brave and try that tomorrow with the rest of my liverwurst loaf. It is described as being nature's multivitamin. I know you're all running out to get your own now! Don't think twice, do it!</center>
Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com5tag:blogger.com,1999:blog-5589224395737818279.post-7479027602074826642012-10-31T13:27:00.001-05:002012-10-31T13:27:39.112-05:00Experimental Kimchi<div style="text-align: justify;">
I've been concocting some more great food experiments in this kitchen. Yesterday I harvested a bunch of red cabbage leaves that grew back on the plants after we harvested the cabbage heads months ago. I was amazed how much grew back on the plants after we cut off the heads and decided that I might as well try to use this second growth for something good. I decided a nice batch of kimchi would be a nice experiment that I haven't tried before. Kimchi is a great Korean fermented food used to help in digestion. Most often consumed in small amounts after a meal. I've only had it a few times but I love all things that are going to be beneficial to for my gut flora and overall body health. </div>
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There are really numerous methods that I found but here's how it went down for me:<br />
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<li>Chopped up about 5 pounds of red cabbage leaves with one large head of napa cabbage. Typically kimchi is made with all napa cabbage but I am always altering something here.</li>
<li>Added about a pound of sliced carrots.</li>
<li>Mixed that all up and put into a giant crock. Covered the veggies with a brine made of 1/4 salt per quart of water. This was allowed to sit overnight so that the veggies could start leaching out their water.</li>
<li>Drained the veggies and added the spice mixture: 5 cloves garlic, 3 T. fresh ginger, 3 T. dried chili peppers, 1/2 cup chopped red onion, about 1 T. soy sauce, several dashes of lime juice, 1 1/2 t. sugar. Some of thee recipes I found suggested fish sauce or anchovy paste which is probably pretty authentic for the Korean delicacy, but I went without since we don't have fish sauce in this house. </li>
<li>Then I pressed the mixture into my jars and covered with the reserved brine so that the veggies were submerged. </li>
<li>They will sit on my counter for several days as I check them daily, push the veggies under the water and wait until I feel like they are properly fermented. Pretty simple and magical. Then they'll go into the fridge for safe keeping.</li>
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Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-10004957458280594742012-10-10T20:59:00.003-05:002012-10-10T20:59:43.124-05:00Brewing Kombucha<div style="text-align: justify;">
I've been back at the brewing station with my kombucha science experiments at home. It is seriously so fun to try new things that involve real food and real health benefits. After returning from my month long traveling trip I was a little worried that my kombucha was dead. It was exhibiting some symptoms of death as I pulled it from the fridge. For one it had not fermented the tea at all. It was still sweet tea tasting and I noticed a few very minor specks of mold on the top of the tea. The SCOBY was also not floating but instead had sunk to the bottom. In my desperate plea to revive it I simply gave it a fresh feeding of new sweet tea and left it for a couple of weeks in our dark basement. I was so excited to come home this weekend and noticed a very healthy looking SCOBY floating on top and a nicely sour smelling kombucha. </div>
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I also managed to acquire two nice brewing bottles this weekend in KC and found three more in this farmstead house so that I could give a second fermentation to my kombucha. I hoping to finally create a nice sparkling carbonated kombucha beverage. I have fallen in love with a specific brand available in stores for almost $4 that is made from kombucha and ginger juice. I've got to figure out how to replicate that action for this frugal lifestyle. For this second ferment I used approximately 16 ounces of kombucha plus 2 ounces of juice. I made three using a cranberry juice and two with an apple cider. I capped them and put them in the basement for the second ferment. Here's to hoping for a science experiment success!</div>
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<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-77368515783381608082012-10-04T14:42:00.002-05:002012-10-04T14:43:27.915-05:00Homemade Mayo SuccessI was helping my mom craft up some deviled eggs for tonight's social gathering and decided to give homemade mayonnaise a try again. Last time I tried this feat it resulted in a runny mess that tasted really good but was more of a mayo flavored sauce than thick creamy mayo. Today I tried again and I experienced success! The trick is definitely to add the oil as slow as humanly possible. <br />
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1 whole egg<br />
1 egg yolk<br />
Beat together in food processor. I used a smaller processor this time that definitely helped to make sure the contents actually touched the blade. <br />
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Add: 2 T. Lemon juice<br />
1/2 t. Salt, Blend<br />
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Slowly add while the machine is running 1 cup oil blend. I used 1/2 olive oil, 1/2 grapeseed oil. I think that coconut oil would also be good. <br />
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We made the deviled egg filling by adding out mayo, mustard, hot sauce, paprika and black pepper to the yolks. I also did a curry filling by using mayo with curry powder and garlic powder. Pretty tasty with our farm fresh eggs!<br />
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<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com1tag:blogger.com,1999:blog-5589224395737818279.post-68781605274563307962012-10-03T12:33:00.000-05:002012-10-03T12:33:30.546-05:00Apple Abundance<a href="https://picasaweb.google.com/118140873947530013877/CoUT2012#5795133114651976498" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-ddtJR4fuYk0/UGxy3STvIzI/AAAAAAAAFD0/gFIcI0OtsAc/s400/0.jpg" style="margin: 5px;" width="298" /></a><br />
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I love free things. Especially when free comes in the form of amazing beautiful apples. My free fruit search began recently when walking around Salt Lake City. I noticed that many houses had fruit trees in their front yards. It seemed to me that a much larger amount of front yard orchards existed in SLC than other cities I have walked. I ate several apples right off the ground during my time there. </div>
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As I returned to the great state of Kansas I was blessed to be introduced to an amazing loaded tree in the town of Ottawa. On my return trip to the farm I loaded up with three large bags of granny smith green apples there and then also found another loaded tree between Lawrence & Topeka on Hwy 40 that screamed for me to stop and pick another two bags of lovely red apples. With applesauce in mind I knew that a nice variety of sweet and sour was essential for a good sauce and having two rather tart apple varieties I was on the look out for a sweet variety. Here is where the jackpot comes in. Here is where I encourage everybody to open their eyes, ask questions, and take home the bounty. I have a great apple relationship with some random folks that happen to live near a friend's parents' home. Several years ago when the house was for sale we loaded up on the jackpot of free apples just falling from unattended trees. The next year when the house was occupied I decided to go back and ask if I could pick some apples. Sure enough, these wonderful folks told me to pick as many as I wanted. They have an excellent variety of yellow delicious, granny smith, and pink lady apples. I came home with three more giant bags full of apples.</div>
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Yesterday my mother and I spent 12 hours in the kitchen cutting, coring, cooking, pressing, and canning applesauce and apple butter. We managed to go through about half of our apple bounty and stored up 34 quarts of applesauce, 7 pints and 4 half-pints of apple butter. Preserving the abundance is definitely a lot of work, but oh so rewarding. Knowing exactly where my food comes from and exactly what I put into it makes it so real. Our apples ended up being not so juicy so we added some pure apple cider to the cooked apples and have 100% pure applesauce, no sugar added. This is the greatness of real food. So simple, so delicious!</div>
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<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-41174541159779729822012-09-19T16:43:00.000-05:002012-09-19T16:43:02.372-05:00Blessed DayToday I am reminded of the great faithfulness of God. I am so blessed and thought I would take a moment to share just a few of the moments this day has brought a reminder of God's faithfulness.<br />
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Barrett and I have been back to grinding the road of Hwy 40 in eastern Utah. We took several days off and I was blessed to be able to spend time with my beautiful cousins in Salt Lake City while B traveled back to KC for a wedding. As we awoke this morning I was blessed with the face of the most adorable 14 month old I know, Mr. Otto Lindahl. There is just something so great about a little one in Monkey pajamas with a big smile on his face that makes life so great! We enjoyed a fabulous breakfast with the family and then hit the road east to where we left off last week, near Roosevelt, UT. The drive was beautiful through the mountains watching the trees change colors and catching the sun glare off the many gorgeous lakes. So lovely. It's really great to realize that not all of the trees change colors at the same time. It's a perfectly orchestrated transition of trees over a period of time so that we can enjoy the beauty for a season and not all at the same time. Have you ever thought about that reality? Perfectly orchestrated creation. <br />
Our trip has been quite adventurous in nature as some days we literally don't know where we will be staying for the night. Every day has resulted with something a little different but it is always interesting to see how things work out. Today as we traveled through several small towns the tactic was to simply stop, knock on church doors and ask for a place to stay. We stopped at one particular church and were blessed with accomodations for a couple nights later in the week. Seriously, such a blessing.<br />
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After I dropped off Barrett to start the walking for today I ventured back to this town of Roosevelt to explore. I managed to walk into a small open veggie/fruit market and had a lovely chat with the lady working there, Rachael. She was very encouraging to me as I told her about the trip. She said that although she did not have a place for us to stay she was willing to give and sent me on with a bag of fruit and a dozen farm fresh eggs. Once again, God continues to bless this journey as we set out on the adventure that He calls us to.<br />
Lamentation 3: 22-23 Because of the Lord’s great love we are not consumed, for his compassions never fail. They are new every morning; great is your faithfulness.<br />
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Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-64604942774651040392012-09-08T16:18:00.000-05:002012-09-08T16:18:02.075-05:00Western ColoradoI'm back in the drivers seat of the 1994 Dodge Conversion Van with Go Walk America plastered across the sides. It's a wild ride in Western Colorado and I've been pleasantly surprised by the beauty even in the midst of drought. It's brown, but by golly, there is just something about mountains that make the brown country still so beautiful. We've done a considerable amount of driving back and forth across Mouffat County along Highway 40 here in northwestern Colorado. There is simply not much out here and our gracious hosts that allow us to stay multiple nights have been in the nice town of Craig. After we passed through Maybell, CO there was a sign that said, "no gas for 57 miles." It's no lie, the rolling mountains keep coming, the brush remains that only vegetation, and random herds of antilope and deer are far outnumber the people. Tomorrow we will make it to the Utah state line and officially leave the state of Colorado.<br />
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Once again I am continually surprised by folks that are so giving. Giving of space, giving of time, giving of funds, giving of food. God is so good and Barrett continues to teach me about relying on His provisions as things always seem to work out. We may not have many places to stay lined out in advance, but there is always a place to lay the head and some kind of food to eat.<br />
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I've fallen back into the role of food critic for Barrett and at least making him think twice about drinking pop and eating so many Clif Bars as a main staple of his diet. I've been blessed to be able to serve Barrett and do my job of cooking healthful food when I can and packing up his backpack with a little bit of nutrition for the journey.<br />
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I would include pictures here but I've been taking them on my iPod and uploading them to facebook so this small moment that I have on B's laptop I'll leave to text. Check out my photo history so far on FB <a href="https://www.facebook.com/media/set/?set=a.10100384060192261.2531357.17007085&type=1" target="_blank">here.</a>Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-4564655553753364562012-08-30T21:29:00.002-05:002012-08-30T21:29:52.305-05:00TransitionAs I sit here in my half empty apartment, I'm reminded that this life is so temporary. I'm in one of those fabulous life transitions that at this precise moment seems a bit scary. I'm starting to doubt my decision to quit my perfectly good stable job, pack up my stuff, and move to a place where I really have no definite plans. I'm doubting whether I really want to risk the unknown, whether I'm really as brave as I think I am or whether I'm just a crazy person for taking that step that is so very counter-cultural. I'm confident that eventually I will discover that next step that I am supposed to take. I am confident that this move will result in great growth in my own personal faith, but it doesn't make this unknown transition moment any easier. I continue to remind myself that Jesus doesn't call us to live comfortable confident lives. I actually really like he was probably considered the crazy dude, his actions didn't make sense to others, and every place that he stayed was only temporary. <div>
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So tonight I'm packing up my possessions. I'm trying to remind myself that if transition and change were easy everybody would be doing it. I do know that I am about to embark on another great traveling adventure and I'm pumped about that. Sunday I fly out to Denver to join my friend Barrett on the great walk across America. Check out www.gowalkamerica.org for a few more details if you're unfamiliar with that journey. He's crazy. I'm crazy. We get along well! I'll be with him for about another month and then I'll move my life on to the next temporary place. So while this moment of packing up and leaving my home in Abilene, KS is so bittersweet I am thankful for my time here while remaining excited for the future to come.</div>
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On another note, I've been cleaning out the freezer and cupboards and came up with this fabulous concoction. Super easy and delicious!</div>
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<b>Real Food Island Popsicle</b></div>
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<li>1 can coconut milk</li>
<li>1 can crushed pineapple in juice, not syrup</li>
<li>Liquid stevia extract, (I used about 2 syringe squirts)</li>
<li>Strawberries (handful?)</li>
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Blend it up. Put it into molds. Freeze. Enjoy your tasty treat!</div>
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Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-84104234990761248632012-08-27T20:41:00.002-05:002012-08-27T20:41:45.407-05:00Veggie Creations<u>Roasted Squash & Sausage Soup</u><div>
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<li>Butternut squash</li>
<li>Acorn squash</li>
<li>Onion</li>
<li>Garlic</li>
<li>Broth</li>
<li>Sausage</li>
<li>Salt & Pepper</li>
<li>Olive Oil</li>
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For this delightful soup creation I decided to roast all my veggies prior to blending. I peeled and chopped my squash along with the onion and garlic and roasted them with olive oil in a 400 degree oven for approximately 30 minutes. I then put them into a blender and blended with some homemade beef stock. Alternately, if you prefer to keep them chunky, just add the stock or broth and do not blend up. I added some cooked sausage, salt & pepper for a super simple delightful soup. This soup is lovely just as is or grate a bit of Parmesan cheese on top.</div>
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<u>Baked Kale Chips</u></div>
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<li>Fresh Kale</li>
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Strip your kale leaves from the stalks and chop or tear into pieces. Sprinkle with vinegar, oil, and salt and allow to sit for about 30 minutes. Put onto a sheet pan and bake in a 350 degree oven for about 12-15 minutes. Watch closely until they are crispy. Enjoy a most delightful snack.</div>
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Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0tag:blogger.com,1999:blog-5589224395737818279.post-58256881274712564432012-08-20T16:32:00.000-05:002012-08-20T16:32:51.173-05:00Beauty in a Bowl<div style="text-align: justify;">
Today's garden produce found its shape in a lovely gazpacho inspired salad. I was about to make gazpacho but decided that a blended soup is not always as visually appealing. Therefore, I kept the veggies in their chopped form and simply kept it as a salad. All of the veggies featured in my dish today were straight from my garden. I'm so thankful for freshness, nutrition, color, beauty, and tastiness found in my home-grown veggies.</div>
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<li style="text-align: left;">2 large heirloom tomatoes</li>
<li style="text-align: left;">1 large red sweet bell pepper</li>
<li style="text-align: left;">1 large cucumber, peeled</li>
<li style="text-align: left;">1 extra small yellow onion</li>
<li style="text-align: left;">handful of purple basil</li>
<li style="text-align: left;">sprinkle of sea salt and black pepper</li>
<li style="text-align: left;">generous spoonful of sheep's milk feta cheese</li>
<li style="text-align: left;">several nice splashes of balsamic vinegar</li>
<li style="text-align: left;">several nice splashes of olive oil</li>
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<tr><td class="tr-caption" style="text-align: center;">Isn't it beautiful?</td></tr>
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<br />Amanda Suzannehttp://www.blogger.com/profile/17232290835169154830noreply@blogger.com0