Butternut Squash Muffins with Buttercream Frosting

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May 3, 2019

As you probably know, I am always about those seasonal vegetables. I love finding new recipes to use up all the fresh produce that can be bought for a very cheap price right now. These butternut squash muffins are just one of the many squash recipes I have tried over the past month. And they are simply incredible.

They are not overly sweet, so they don’t feel that heavy. I use plenty of fall spices to give them that wonderful warm aroma. The muffins are very moist on the inside which makes them a perfect snack or even breakfast. I usually eat them with a cup of warm milk or some hot cocoa, and I really feel like I’m in heaven. My family eats them obsessively and they rarely last for more than two days!

The muffins are perfect already as they are but since I wanted to bring them to my son’s school Halloween party, I decided to jazz them up a bit. What I did was I put some of my own homemade buttercream on top and sprinkled them with some finely chopped almonds. The results was beyond my own expectations. The muffins looked very cupcake-like and tasted like the essence of all fall flavors at once without being overly sweet or unhealthy! The sweetness comes from the squash and a little bit of raw honey so all natural sources. Almond flour and coconut flour makes them completely grain-free so they are easy on the stomach. I highly recommend you give them a try at least just once.

Butternut Squash Muffins:

Necessary equipment:

a large mixing bowl
an immersion blender
a wooden spoon
a muffin pan
muffin paper liners

Ingredients:

2 cups of almond flour
3 T. of coconut flour
1/4 cup of softened butter OR coconut oil
6 eggs
1 1/2 cup of butternut squash puree
1/3 cup of raw honey
2 inches of grated ginger root
2 t. of powdered cinnamon
1 t. of vanilla extract
1 t. of sea salt

Instructions:

Preheat the oven to 375 degrees.
Combine the coconut flour, eggs, softened butter, and grated ginger root in a large mixing bowl.
Mix with an immersion blender until the mixture is completely smooth.
Add in the almond flour, butternut squash puree, honey, cinnamon, vanilla extract, and sea salt. Stir them in carefully using a wooden spoon. Be careful not to over stir.
Prepare your muffin pan by buttering it up thoroughly. Lien the pan muffin paper liners.
Scoop the batter into the muffin liners to about 2/3 of the height.
Bake for 30 to 35 minutes. You will know the muffins are ready when the middle is set.
Take out of the oven and leave to cool without taking them out of the pan.
Once cooled, gently remove the muffins from the pan by grabbing the paper liners.

Cardamom Buttercream:

Necessary equipment:

a medium mixing bowl
a hand mixer
a wooden spoon

Ingredients:

1 cup (2 sticks) of softened butter OR palm shortening
1/4 cup of finely chopped almonds (how to soak and dehydrate nuts)
1/3 cup of raw honey
1 t. of powdered cinnamon
1 t. of cardamom
1/2 t. of vanilla extract
a pinch of nutmeg

Instructions:

Combine the butter with honey in a medium mixing bowl using a hand mixer. Keep whipping until the mixture turns fluffy.
Add in the cinnamon, cardamom, vanilla extract, and nutmeg. Stir to combine.
Optional: to make the buttercream more fluffy when put on top of the muffins, put the mixing bowl in a fridge for about 30 minutes than mix once more on high speed.
Frost the muffins with the buttercream and sprinkle with chopped almonds.

A Savory Dutch Baby with Parmesan and Sun-dried Tomatoes

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May 3, 2019

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Ever since I first tried baking my own Dutch Baby, it has become a regular dish in our home menu.

A sort of puffed egg pancake, and sometimes called German pancakes or a Dutch puff, a Dutch baby is usually prepared with fruit, cinnamon, vanilla, and other sweeter flavors. (source)

That pretty much sums it up. A Dutch Baby is like a large fluffy pancake that is usually served with powdered sugar and seasonal fruit on top. I even heard it being called a ‘giant bubble waffle’ and I have to say that it’s a pretty damn good description. It’s very soft and fluffy on the inside and it simply looks spectacular.

Dutch Baby is usually considered a dessert and that’s how we often eat it too. For me, the best version so far has been the combination of homemade yogurt and fresh berries. But there is no rule against turning your Dutch Baby into a savory meal! I tried it for the first time the other day at a dinner party, and it was easily the best dish of the night. As much as I love sweet things, sometimes you need some saltiness in your life.

Customize Your Dutch Baby

This recipe is fully customizable and I’m only sharing the combination that I have found to be the best for me so far. But feel free to change it up with whatever you have in your pantry. I think this Dutch Baby is a great method of using up ingredients that are close to their expiration date and are on the verge of freshness. It’s similar to a frittata in that way.

And there is no better dish if you need to have something done quickly and looking spectacular. The butter contains only the simplest ingredients that you probably have at home anyway. So there really is no excuse for choosing not to make this wonderful dish.

Necessary Equipment:

a measuring cup
a cast iron skillet
a mixing bowl
a large baking dish
a whisk
a wooden spoon
a spatula
(optional) a garlic press

Ingredients:

the batter:

1 ½ cup of fresh milk
1 ½ cup of freshly ground whole grain flour
6 large eggs
½ cup of butter (about 1 stick)
1 t. of salt
4 cloves of garlic

P.S.: If you’re making a sweet version of a Dutch Baby then substitute the garlic with a teaspoon of whole cane sugar.

toppings:

½ cup of grated parmesan cheese
¼ cup of marinated artichoke hearts, chopped
¼ cup of dried tomatoes in olive oil, drained and chopped
¼ cup of fresh basil, julienned
salt and pepper to taste

Instructions:

Make the batter first. Whisk the flour, milk, eggs, and salt together in a large mixing bowl. Set aside for 30 minutes to rest.
Preheat the oven to 450 degrees.
Melt the butter in a cast iron skillet over medium heat. Press the garlic through a garlic presser and sauté it in butter until lightly browned (or alternatively, cut the garlic cloves really thin with a knife).
Pour your garlic butter into the baking dish and coat the bottom and the sides evenly.
Pour in the batter into the baking dish, aiming for the center.
Bake for 15 to 20 minutes. The pancake should become very puffy and golden. Don’t get used to it, however. It will deflate quickly when it comes out of the oven.
Sprinkle to top of your Dutch Baby with the parmesan cheese, artichoke hearts, dried tomatoes, and basil. Salt and pepper to taste.
Serve warm.

Amaze your guests with this new version of a Dutch Baby! And for another great recipe, check out my coconut banana pancakes.

How to make Homemade Cocktail Bitters

Girl Cooks World

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May 3, 2019

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In today’s post, I want to share with you an excerpt from my newest e-book. For the past few months, I have been working hard to create this knowledge compilation about making your own cocktails at home. I am so excited to finally be able to show you some of it! The Natural Cocktails e-book has everything you need to make wonderful cocktails in your own kitchen. It contains plenty of recipes not only for cocktails but also for various liqueurs and…cocktail bitters!

Most mixologists use classic cocktail bitters from the liquor store. The most common types are Aromatic Bitters and they are loved by many (for good reason!). Brands like Angostura or Peychaud’s are a staple in many mixologists’ cabinets. Renowned orange bitters by Regan and Fee Brothers have similarly dominated the market.

But what I wanted to show in my e-book is that you don’t need fancy and expensive bitters to create your own cocktails! Actually, my favorite part of the research I did for the e-book was learning how to make my own cocktail bitters. I feel like that’s a really important step if you want to make delicious cocktails from scratch. It’s a lot of fun and really allows you to showcase your creativity! In my e-book, you will find recipes to create your own Aromatic Bitters and two different orange bitters.

But What Are Those Cocktail Bitters?

Don’t worry if you have never heard the name, it’s not exactly an amateur mixologist-level knowledge! Cocktail bitters are utilized in cocktail-making by adding just a small dash or even a few drops of the bitter to provide depth to your cocktail and generally improve its taste. They are crucial in making many classic cocktails if you are following its traditional recipe.

Cocktail bitters have gone out of the spotlight but are now enjoying their revival. Similar to how we began to appreciate organic food ingredients once more, cocktail bitters are again being lauded for being the essential force behind a good authentic cocktail. The renaissance of cocktail bitters is just one of the many signs that overall, people are trying to get back to their roots.

Homemade Aromatic Bitters

Making your own bitters means you are only limited by your imagination. Herb bitters, fruit bitters, root beer bitters,… anything can be turned into a cocktail bitter if you try hard enough! Experimenting with my own recipes has been so much fun and I feel like I could write a whole other e-book about it! Cocktail bitters are great drinks for your weekend party but if you’re in a bind and need to mix something that doesn’t require much effort then you can opt for a delicious combo of malibu and tonic which is super easy to make.

Bitters are now mostly used in mixology but traditionally, they also served as medicine. Older generations believed that a few drops of a good bitter mixed with a glass of water is a great way to relax before bed and release the tension in your muscles. They are also considered to help with digestion! So if you have your favorite bitter at home, try it out the next time you have health issues – you might just be surprised!

Here you can check out my recipe on how to make my favorite Aromatic Bitter. First, you will need to create some dark simple syrup (recipe below).

Dark Simple Syrup

Necessary equipment:

a medium pot
a glass jar with a tight lid

Ingredients:

1 cup of filtered water
1 ½ cups of whole cane sugar

Instructions:

Boil the water over high heat in a medium-sized pot.
Pour in the whole cane sugar and keep stirring until it dissolves completely.
Pour the mixture into a glass jar, cover it with a lid, and let cool.

Your homemade dark syrup should last for several weeks while refrigerated.

Aromatic Bitter (to use instead of Angostura or Peychaud’s)

Necessary equipment:

a large saucepan
a strainer
a cheesecloth
a small glass bowl
glass jars with lids

Ingredients:

1 cup of filtered water
2 T. of homemade Dark Simple Syrup
2 ¼ cups of rye whiskey
2 T. of dried orange peel
zest of one orange
¼ cup of dried sour cherries
2 cinnamon sticks
6 cracked cardamom pods
1 star anise
seeds of one vanilla bean
½ t. of cinnamon chips
¼ t. of quassia chips
¼ t. of gentian root
¼ t. of whole cloves
a pinch of dried black walnut leaf

Instructions:

1st – 2nd Week

Combine all of the spices in one glass jar. Pour in the rye whiskey so that all the spices are covered. Add more if you need to.
Seal the jar with the lid and leave for two weeks at room temperature in a dark place.

3rd Week

After the two weeks pass, strain the liquid out of your jar into a new clean jar. Use a strainer and a cheesecloth to make sure you get all of the solids out. Repeat the process several times if needed. Your new jar should be filled with liquid only. Seal with the lid and set aside.
Transfer all of the solids from your first jar to a saucepan. Add a cup of water and heat over a medium high setting. Bring the mixture to a boil and then cover the saucepan, lower the heat, and leave to simmer for ten minutes.
Remove from heat and let cool completely.
Transfer the contents of your saucepan (both liquid and solids) into a new clean jar. Cover with a lid and set aside.
Leave both of the jars (one with just rye liquid and another with water and solids) for one week at room temperature in a dark place.

4th Week

After the one week passes, take your jar with solids in it and strain all of the liquid out of it into a new glass jar. Repeat the process with a strainer and a cheesecloth until you remove all of the sediment. Once you are sure the solids hold no more liquid, you can discard them.
Now combine the contents of both of your glass jars (the one you just strained and the one with rye liquid).
Add the dark simple syrup and stir to combine.
Seal with a lid and shake the jar a bit to combine contents.
Set aside on your kitchen counter at room temperature for three days.

5th Week

After the three days pass, skim off any sediment at the top of your mixture. Strain through a cheesecloth and a strainer again to remove any leftover solids.
Your aromatic bitter is now ready. Pour it into smaller jars on any other container. I recommend covering the containers so that none of the liquid evaporates too quickly.

There you have it, my recipe for a homemade Aromatic Bitter! This should give you a rough idea of what the process is like. Feel free to experiment with your own herbs and spices!

The importance of GMO labels

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May 3, 2019

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What is the big deal about GMOs?

I am sure that by now you have heard the term GMO or genetically modified organism thrown around a lot. You might even be tired of hearing about it because you think that this matter doesn’t concern you. Yet, I am going to bring it up once more because I believe GMOs affect all of us as consumers.

GMOs are: “an organism whose genetic material has been altered using genetic engineering techniques.” (source)

Sounds scary? It should.

The truth behind GMOs is simple. We don’t know enough about them to decide whether they are good or bad for our bodies. I am not saying that all GMOs are detrimental to our health. I cannot say that because I am not a scientist who has studied them extensively. However, I do know that there haven’t been enough tests conducted that can tell us definitively: ‘GMOs are not unhealthy’. That’s why I, as a consumer, want to know whether the food I am buying has been made using genetically modified organisms.

But how can I possibly know that? GMOs aren’t required to be labeled at stores. The makers don’t have the obligation to tell consumers what is it exactly that they are consuming. This is outrageous to me. Ingredients lists have to be disclosed but GMOs don’t? Doesn’t it seem fishy to you? To me, it definitely does.

Because of the lack of labeling regulations, regular Americans often have no idea just how much food they ingest has been genetically modified.

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93% of the planted area of soybeans in the US are genetically modified varieties. These soybeans carry traits that make them tolerant to herbicides. Similarly, 93% of cotton and 86% of corn have been genetically modified to both tolerate soybeans and be protected from insect damage. Do you know what’s really terrifying? These statistics are from 2010. The current numbers are bound to be much higher. In 2003, the Grocery Manufacturers of America estimated that at least 70 to 75% of all processed food contained ingredients that were genetically modified. (source)

These traits are added through unnatural means so that the producers can manufacture more food of seemingly better quality. But the problem with genetically modified food is that we don’t know what the long-term effects of ingesting GMOs are. Some studies have indicated that GMOs can lead to kidney and liver damage in laboratory animals (source). These organs are responsible for removing toxins from our body and I do not want to risk them becoming damaged.

I don’t feel like it’s too much to ask for clear labels that will let me know whether the food I’m buying has been genetically modified. People should be free to make their own informed choice. But I cannot do that if this vital information is being deliberately withheld from me. I have never volunteered to become a test subject for this GMO experiment. Have you?

Have you ever wondered why is it so hard to get producers to put GMO labels on their food? As it turns out, this rabbit hole is quite deep.

Who is to blame?

The answer is simple: big corporations. Corporations that are only interested in making a profit without any regard for the will of their customers.

If you live in California then I am sure you are aware of the Proposition 37. Proposition 37, if passed, will require food manufacturers to put appropriate labels on their products if they were made using genetically modified ingredients. Proposition 37 is what I am fighting for. But do you know who is fighting against it? Corporations like General Mills.

General Mills knows that if Proposition 37 is passed then their profits will take a drastic hit. That’s because most of their products have GMO in them and GMO still scares people. At this point, putting a ‘contains GMO’ label on your products is like advertising the fact that it might potentially cause you harm. So far, they have spent over $500,000 to lobby against Proposition 37. That’s how much they need it gone.

What can I do about it?

For starters, we need to spread awareness about GMOs and the General Mill’s shady activity. Calls for boycotting companies that advocate against GMO labels is a start.

Do you know the Larabar company? They are best known for making healthy energy bars but in 2008 they were acquired by General Mills.

I feel for the people at Larabar. It must be awful to be acquired by a corporation whose views don’t align with your own to such a degree. Their original ideals are now long gone and replaced with this money-making aspiration well known in corporate America. With pain in my heart, I am boycotting Larabar too. It’s the least I can do to try and get my point across. I will not purchase from companies that want to feed me and my family GMO-stuffed food.

I will not give my money to companies that actively work against my best interests and I urge you to do the same.

Monsanto

The Monsanto Company is the biggest player in the whole GMO scheme. They are a maker of genetically modified seeds and are also known as the maker behind the well-known and very toxic herbicide, Roundup.

Monsanto uses genetic engineering to make their own crops more marketable. They are cheaper and more resistant to pesticides and herbicides which makes them more attractive to prospective buyers. The GMO traits give them the advantage over local organic farms that rely on natural means of production. They are often the reason small farmers go bankrupt. This alone makes them a shady company already. But there is more.

Monsanto has been accused numerous times of poisoning people through improper pollution disposal and knowingly contaminating the environment. They have been sued and have settled by both its employees and residents of the sites where their farms are located (source). They do not care about lawsuits because they know they have the money to make them all disappear. If a company like that is trying to get their genetically modified food in the supermarkets then I don’t think I am in the wrong of suspecting them of trying to poison me as well.

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The problem with Monsanto is the influence they hold in politics. They have lobbyists seemingly in every region of the country. They pay off law-makers to reject new legislation like Proposition 37. In 2008, they spent $8.8 million just on lobbying. Isn’t that ridiculous? Just how evil must your product be that it needs this much money to keep on supermarket shelves?

I don’t want corporations to control what I put on my table. I want to use what little influence I have to at least try making a change. If even one person reading this will agree with my point of view then I will be happy.

I am afraid that if nothing changes then soon there will be no healthy options out there. That we will have no choice but to eat General Mill’s GMO-filled protein bars. That’s not the future I want for my children.

So stand with me and fight for GMO labels because soon it might be too late.

Roast Duck with Orange and Soy Glaze

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May 3, 2019

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I don’t cook duck too often but when I do, I like to go all out.

This roast duck recipe, however, is by far the most delicious one out of the one I have tried. I made a pretty good duck with cherry sauce, I made the classic one with butter and herbs. But this one takes the crown. The underlying taste of orange blends so well with the fermented soy sauce and whole cane sugar. It’s like an Asian twist on a roast duck so what’s not to love?

The best tasting duck needs to be the freshest. I would love to partake in delicious meat from a duck that was hunted down just a few hours before. I remember when my relatives would go hunting and bring us some fresh ducks and pheasants. Ah, how I wish they would start doing that again.

But I don’t have any hunter relatives and I cannot hunt myself. So I resort to the next best thing: a delicious pastured duck from my local health food store.

Duck has more fat than your regular chicken or turkey. This makes the color of a roast duck turn a deep rich brown and the flavor so much denser. The fat leftover in the pan is great for making gravy or sauteing potatoes. I like to turn it into a sauce that I then dribble over the duck slices. It’s absolutely amazing.

I usually prefer to eat poultry rather than red meats due to the better fat ratio of omega 6 fatty acid. But I feel there is nothing wrong with treating yourself to something different once in a while. I have never had any digestive issues after eating this roast duck so clearly, my body is fine with it.

Necessary equipment:

a large roasting pan
kitchen twine
a sharp knife
a large saucepan
a pastry brush
a cast iron skillet
a whisk
a ladle

Ingredients:

one whole duck
butter for rubbing the duck
2 sweet onions
salt and pepper to taste

orange glaze and pan reduction sauce:

3 cups of orange juice
1/4 cup of soy sauce
1/2 cup of whole cane sugar OR 1/3 cup of raw honey
2 T. of sprouted flour OR arrowroot powder (how to make sprouted flour)
2 cloves of garlic
1-inch-long piece of ginger
2 T. of butter
2 T. of dark orange liqueur

Instructions:

Preheat the oven to 325 degrees.
Take out the giblets and neck from inside the duck. Set them aside to make a stock or gravy.
Rinse the duck both inside and out very thoroughly. Pat it dry with a kitchen towel and place it on the roasting pan.
Stuff the duck cavity with onions cut in half.
Score the duck in a crosshatch pattern using a knife.
Tuck the wings under the duck. Otherwise, they will burn too easily.
Close the cavity using a toothpick or a bamboo pick.
Use kitchen twine to tie the legs together.
Rub the duck with butter and season it with salt and pepper.
Roast in the oven for three hours.

Make the orange glaze:

Combine the orange juice, soy sauce, and sugar in a saucepan and bring to a boil over medium high heat.
Lower the heat and let simmer for about 20 minutes. The sauce should reduce in half.
Place a lid on the saucepan and set aside.
Transfer a few spoonfuls of the orange glaze into a separate bowl. Use them to brush the whole surface of the duck two or three times during the last hour of roasting.
Raise the oven temperature to 375 degrees and roast for additional 30 minutes. You will know the duck is ready when the skin turns brown and crispy looking.
Remove the duck from the oven and brush it one more time with the orange glaze.
Let the duck rest for 20 minutes. This prevents the juices from running out of the duck when you first cut into it.
Some of the juices should have already appeared on the pan while the duck was roasting. Transfer those juices into a separate bowl. This way, the fat will separate.

Make the pan reduction sauce:

Take two tablespoons of duck pan from the bowl with roasting juices in it and put them in a heated skillet.
Mince the garlic and grind the ginger. Saute both in duck fat in the skillet until browned.
Sprinkle the flour in the skillet and whisk vigorously for about two minutes.
Add the remaining orange glaze and continue stirring so that no lumps will form.
Keep reducing the sauces until it has the right consistency. It should be thick and glossy.
Remove the skillet from heat and add in the butter and orange liqueur. Keep stirring until the butter melts completely.
Carve the duck and serve the slices with pan reduction sauce.

Enjoy!

Party snack: Salmon & Cheese Pinwheels

Girl Cooks World

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May 3, 2019

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These salmon and herbed cheese pinwheels are a great party snack. They taste delicious, look spectacular, and are perfectly balanced nutrition-wise. They can be eaten as they are or served on a savory cracker for some additional crunchiness. These pinwheels are always a big hit at my parties and they are easy enough to make even if you don’t have much free time.

The combination of smoked salmon and cheese is so simple but oh so elegant at the same time. The pinwheels blend in very well at formal dinner parties but they are also a great way to get some nutritious food into your children’s bellies. My son loves them, especially when I use goat cheese!

Smoked salmon is full of omega 3 fatty acids which are very important for our health. They are found mainly in fatty fish, such as salmon, and health organizations recommend having them at least twice per week. Most often I choose smoked salmon as the source of omega 3 fatty acids due to its versatility. You can use it to make delicious pasta for dinner, eat it on toast, in a salad, or in the form of these cute pinwheels. Salmon also contains plenty of healthy protein and vitamin E.

GAPS Diet

And just a note if you are following GAPS diet (Gut and Psychology Syndrome): not all cheeses comply with the GAPS rules. Sometimes it’s not even the matter of the cheese type but rather of how long it has been cultured.

I usually use either cream cheese or goat cheese when making these pinwheels and they both taste amazing to me. If you are worried about jeopardizing your GAPS diet, then your best bet would be to make your own cheese using a cheese starter. That way you will be able to exactly control the duration of the culturing process and keep the lactose amounts to the minimum. Or just go with a cheese that you know from experience doesn’t cause any adverse effects.

Necessary equipment:

a medium mixing bowl
a fork
a tray
plastic wrap
a sharp knife

Ingredients:

¾ cup of softened cream cheese OR goat cheese
2 T. of chopped fresh parsley
2 T. of chopped fresh dill
1 T. of chopped fresh chives
salt and pepper to taste
juice from half of a lemon
8 ounces of smoked salmon (preferably wild-caught)

Instructions:

Combine the softened cheese with the parsley, dill, and chives using a medium-sized bowl. Season with salt and pepper.
Flatten the individual layers of smoked salmon.
Spread the herb cheese onto the salmon. Make sure it’s thin and even.
Roll up the salmon and place all the rolls on a tray.
Cover the rolls with plastic wrap and refrigerate for at least one hour.
Take out the rolls slice them to about ¼ or ½ of their original size.
Optional: place the rolls on crackers.
Garnish your rolls with some more fresh herbs if desired. Serve while still chill.

Enjoy the salmon pinwheels!

How to make Homemade Root Beer

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May 3, 2019

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The art of brewing root beet is sadly not widely known anymore. It’s a real shame because root beer is a real one-of-a-kind beverage. It’s not only delicious thanks to its earthy flavors that make up this fizzy soft drink but it’s also very healthy as well! Just like many other fermented drinks, root beer is a very good probiotic that has been used in natural medicine for centuries. It’s not that often that you get to enjoy something so undoubtedly tasty without the worry of how it might negatively affect your health.

I remember drinking root beer when I was a little girl, especially during the summer. California’s hot weather encouraged us to try out different cold sodas and root beer instantly became my favorite. I drank a ton of it and I especially loved it in the form of root beer floats. There was a local grocery store next to my house that always carried a few bottles of root beer and I remember asking the staff to set some aside for me because I would come back once I saved up some allowance to buy it.

At that time, I didn’t care what brand the root beer was as I couldn’t really tell any difference. Now, however, whenever I buy root beer because I don’t have the time to make my own, I tend to choose microbreweries over big commercial brands. They just have more depth to them, you know?

Fermenting Food At Home

Root beer is one of the most fun sodas to make at home. It’s not that difficult and you can experiment with spices to find your favorite flavor combination. And because it’s a soft drink (don’t let the name ‘beer’ fool you!), it’s a fun cooking project to do with your kids! At the end of this post, you will find the recipe for root beer that I usually follow.

I am so glad that the trend of fermenting food at home is coming back. We would all be so much healthier if we only ate more probiotic foods. Fortunately, being conscious and aware of what you are eating is slowly and gradually becoming the new normal and I couldn’t be happier about it.

Corporations know this and want to cash in on that trend as well. For example, this one major food company is selling root beer flavor concentrates that are supposed to make it easy for you to make your own root beet at home. Here is the ingredient list for that little packet:

Caramel Color, Water, Corn Syrup, Wild Cherry Bark Extractives And Other Natural Extractives, Natural And Artificial Flavors, Methyl Salicylate (Flavoring Agent), Vanillin, Gum Arabic, Gum Tragacanth, And Sulfiting Agents. (source)

Doesn’t seem too healthy, right? Full of artificial ingredients, this concentrate might provide some root beer-resembling taste but it definitely won’t act as a probiotic. It’s much better to do your own flavoring.

Root Beer Variants

Do you remember sarsaparillas? The soft drink that was usually sold in beautiful amber-colored bottles? I remember sipping it with my sister when we were little and feeling very ‘adult’ because the bottles resembled real beer bottles. I remember my uncle telling us that sarsaparillas were actually made this way specifically so that cowboys who didn’t want to get drunk could also partake in the so-called ‘drink culture’ at saloons.

Sarsaparilla has a similar taste to root beer. The sarsaparilla herb serves as the base of this soft drink and traditional root beers were also made using the same ingredient in combination with some other ones. There’s also birch beer that is considered to be a variation of root beer and is made using birch bark. It gives it a unique flavor that is both sweet and minty.

In my recipe, I use both birch essential oil and sarsaparilla in addition to other classic root beer flavors like wintergreen leaf, orange peel, and sassafras. All of these flavors result in an absolute king of root beers!

Root Beer In Natural Medicine

As I mentioned before, root beer is a probiotic which makes it a valuable beverage when it comes to caring for our well-being. I have been reading up on other types of fermented food and how they affect our health in a book titled Sacred Herbal and Healing Beers: The Secrets of Ancient Fermentation.

We know already that natural medicine has its roots in our history. People have been using herbs, spices, roots, berries, and other parts of different plants to treat ailments and prevent diseases. We know that plants have unique healing properties that can be utilized to our benefit. This precious knowledge has been passed on from generation to generation for as long as humanity existed. It would be unwise to ignore it.

Root beer is just one example of such food that has fallen out of fashion despite its wonderful properties. We have grown accustomed to relying on the effectiveness and speed of modern medicine while forgetting that we have so much more at our disposal. I am a strong advocate for combining both natural and modern medicine to support our health in the most effective way possible. Relying on just one of them is not the right way to go.

As the book says:

“…plants are considered to possess intelligence, awareness, and a soul. They are experienced with being able to speak with human beings and convey information about how they may be used as medicine.”

What Are The Other Benefits Of Root Beer Ingredients?

Sassafras: analgesic, antiseptic, carminative, dentifrice, rubefacient, fungicide, diaphoretic, perfume, and sudorific, and to treat: scurvy, skin sores, toothaches, kidney problems, rheumatism, bronchitis, swelling, menstrual disorders, sexually transmitted diseases, hypertension, and dysentery (source)

Sarsaparilla: decrease joint pain and itching, reduce bacteria, combat pain and inflammation, and protect the liver against toxins (source)

Orange Peel: cholesterol, heartburn, digestion, cancer, respiratory conditions, and vitamin C (source)

Wintergreen Leaf: headache, fever, sore throat, rheumatic symptoms, and various aches and pains (source)

Dandelion Root: mild laxative, increasing appetite, and improving digestion (source)

Juniper Berries: diuretic, appetite stimulant, a remedy for rheumatism and arthritis (source)

Licorice Root: antiviral, antimicrobial, anti-inflammatory, anti-ulcer, anti-diabetic, immunomodulatory, laxative, antitumour and expectorant, and useful in preventing neurodegenerative disorders and cavities (source)

Burdock Root: diuretic, diaphoretic, and a blood purifying agent (source)

Sweet Birch Essential Oil: rubefacient, analgesic, antiseptic (source)

Cinnamon: anti-viral, antioxidant, diabetes, alzheimer’s disease (source)

Star Anise: digestion, rheumatism (source)

Vanilla: intestinal gas, fever, and to increase sexual desire (source)

I don’t believe you need any more convincing so let’s go to the recipe!

CLASSIC LACTO-FERMENTED HOMEMADE ROOT BEER

Necessary equipment:

a large stockpot
a wooden spoon
a large strainer
a cheesecloth
a whisk
a funnel
beer bottles with a cap
beer mugs

Ingredients:

1 gallon of filtered water (about 16 cups)
½ cup of wintergreen leaf
¼ cup of sarsaparilla root
¼ cup of sassafras bark
3 T. of dried orange peel
1 ½ T. of burdock root
1 ½ T. of dandelion root
1 ½ T. of licorice root
1 t. of juniper berries
1 star anise
1 cinnamon stick
1 ½ cup of whole cane sugar OR unbleached organic white sugar
1 t. of sweet birch essential oil
1 t. of vanilla extract
¾ cup of ginger bug OR fresh whey (how to make whey here)

*I buy all of my spices and herbs for making this root beer from a company called Mountain Rose Herbs. You can usually find everything you need on their website. You can also try and see if there is a well-equipped herb store or a health food store near you.

**You can use unbleached organic white sugar here because the sugar is going to get used up anyway during the fermentation process so there’s not going to be much of it left in your finished root beer. Besides, white sugar is only bad for you when consumed in large quantities and when your metabolism is not working properly so it’s okay to use it from time to time.

Instructions:

Pour the gallon of water into a large stockpot and bring it to a boil.
Add all the herbs, roots, spices, and berries (wintergreen, sarsaparilla, sassafras, orange peel, burdock root, dandelion root, licorice root, juniper berries, star anise, cinnamon stick). Cover with a lid and let simmer for 15 minutes.
Remove from heat leave to steep for up to four hours.
Strain the mixture through a strainer lined with a cheesecloth. Press it a few times to make sure all the liquid is out. After you finish, you can discard the solids.
Add the whole cane sugar and whisk it firmly until it fully dissolves. You can heat the stockpot briefly to help you if you need.
Add the sweet birch essential oil and vanilla extract.
Add the ginger bug (or whey) and stir until well combined.
Pour your mixture into clean beer bottles. Keep whisking the mixture each time so that the birch essential oil won’t separate.
Leave a little amount of the mixture into a small plastic bottle that has a cap. This will be your test bottle so you can check if the fermentation process is complete.
Let the beer bottles and your test plastic bottle ferment at room temperature for two to four days.
Check your test bottle by squeezing its sides. Once you can’t press them in anymore, it means that the fermentation is finished and your root beer is done.
Transfer the beer bottles to the fridge. This will stop the fermentation process.
Root beer tastes best after aging for at least one day in the fridge.
Serve in a chilled beer mug.

That’s it, your lacto-fermented root beer is ready!

Ideas for 4th of July Menu

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Girl Cooks World

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May 3, 2019

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The 4th of July is coming up and we are throwing a small garden party for our closest friends. In the past few days, I have been combing through my recipe book to see what I can make for the party. If you are in the same situation, rest assured! I prepared a compilation of some great recipes that will allow you to celebrate this wonderful holiday without fearing that your food didn’t turn out as well as you had hoped. All you need to do is buy some fireworks and read this post.

Let’s begin!

Breakfast

How about Berry Custard with the sweetened whipped as well? It’s a great combination of different kinds of berries that are in season right now.
Or maybe those Chocolate Buttermilk Waffles? Use the honey and blackberry sauce and top with a big swirl of sweetened whipped cream to start off the day of celebrations.

Lunch

Hot dogs made with sprouted flour buns, grass-fed sausages, lacto-fermented ketchup and mustard, and a sauerkraut topping? It doesn’t get more probiotic than that!
Some potato chips on the side? Fried in coconut oil and drizzled with some homemade vinaigrette dressing.
And to drink, a honey-sweetened lemonade that’s perfect for a hot summer.

Dessert

A sure way to get everyone’s attention is to serve Homemade Vanilla Ice Cream with some Faux Magic Shell sauce.
You could also make some simple milkshakes with dark chocolate and raw milk. Add a few almonds for a nice texture surprise.

Snacks:

I recommend fried cheese sticks (fried in ghee or coconut oil) with a serving of Homemade Ranch Dressing.
Cheddar Chives Crackers are also a perfect party snack that can be eaten on its own or with a dip.
And these Salmon & Cheese Pinwheels will give you a nice nutritional boost PLUS they can be made ahead of time and kept in the fridge until ready to serve. Win-Win!
For a truly festive touch, how about a red, white, and blue flag made out of fruit?

This should give you enough ideas so that you can plan your 4th of July party! I didn’t include dinner because well, I never feel hungry after eating that much throughout the day anyway. I’d rather leave some space in my stomach for a toast made with some homemade cocktails!

Have a great 4th of July, everyone! Don’t forget about the valuable tips provided at Eating and Exercising on Holidays.

Homemade Molasses Crinkles

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Girl Cooks World

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May 3, 2019

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Molasses is a great sweetener that isn’t overly sweet and adds a nice richness to your desserts. In these molasses crinkles, it’s the molasses that makes the cookies so chewy and nice. I simply love how all the flavors melt in my mouth! They taste perfectly with a glass of warm milk when you want to unwind after a long day. And I look forward to eating them together with eggnog when the holidays come around!

I used to make molasses crinkles long before I switched to real food. Now I use sprouted flour and whole cane sugar to make these delicious treats not only tasty but also full of minerals and beneficial nutrients.

The cinnamon, cloves, ginger, and vanilla give them a nice rich flavor that is perfect for cold fall and winter days. And they will also make your kitchen smell simply amazing!

Necessary equipment:

measuring cups
a medium mixing bowl
a whisk
a large mixing bowl
a stand mixer
plastic wrap
a shallow bowl or plate
a rubber scraper
jelly roll pan (or pans)
parchment paper
a glass bowl
a small ice cream scoop
a cooling rack
a spatula

Ingredients:

2 1/4 cups of sprouted flour (how to make sprouted flour)
3/4 cup (1 1/2 sticks) of softened butter (how to make butter)
1 cup of whole cane sugar + another 1/2 cup for covering the outside
1 egg
1/3 cup of sulfur-free molasses
2 t. of baking soda
1 t. of vanilla extract
1 t. of powdered cinnamon
1/2 t. of ground cloves
1/2 t. of grated ginger
1/4 t. of sea salt

Instructions:

Combine the flour with baking soda, cinnamon, ginger, cloves, and sea salt in a medium mixing bowl using a whisk.
In a large mixing bowl, combine the butter and sugar using a stand mixer. Do so until they turn fluffy.
Add in the egg and molasses. Continue mixing until combined.
Slowly add the sprouted flour mixture while still mixing so that the dough comes together but be careful not to over mix.
Cover your bowl with plastic wrap and put in the fridge to chill for at least two hours. You can also leave it in overnight.
Preheat the oven to 375 degrees.
Line your jelly roll pan with parchment paper.
Put the 1/2 cup of whole cane sugar into a shallow bowl.
Take out the chilled dough and scoop with an ice cream scoop. Roll each scoop between your hands to smooth it out.
Dip the dough ball in the sugar on one side and place them on the lined jelly roll pan, sugar side up.
Bake for up to 12 minutes or until the middle is fully set.
Leave to cool completely on the cooling rack. Enjoy and store in an airtight container.