Here's an affordable fundraiser meal for the GLBT, female, minority, pregnant, part-timers/day laborers, who were illegally laid off from the building construction and road construction industries.
They'll need to have bilingual, feminist, inclusive, GED, Naturalized Citizenships, plus vocational training scholarships in the same industries that disenfranchised them. Also, they'll need money set aside into an ACLU escrow account to cover their class-action lawsuit fees and retainers.
They'll also require Ms. and Lillith magazine executives to assist them in getting rehired full-time, instead of severance pay. Please have all the scholarship law students at every university write thank-you letters, ahead of time, to both Ms. and Lillith magazine executives, for straightening out these "misunderstandings" for them.
Recipe:
Thinly-sliced, rare beef from Pacific Ocean Market, kept on bags of ice and packed with frozen veggies, to prevent spoiling in transit
French bread rolls and baguettes from Pacific Ocean Market
Use the truffle oil/goose liver pate recipe from previous blog, titled: Jellyfish Salad post
Marinate the beef in the fridge with the Meyer Lemon Teriyaki Marinade (from a previous blog post) for 24 hours, then wok-fry it with the same marinade
Add a 50/50 ratio of fresh cilantro leaves from Pacific Ocean Market with finely-shredded, organic, raw carrots (peeled, both ends trimmed off, washed, then finely-shredded) into the beef banh mi sandwiches.
Saturday, May 31, 2014
Wild Ramp-Tied, Tuna-Mushroom Risotto Parcels (in Chinese Pancakes)
For the donated soup kitchen/shelter/food bank tuna cans in oil or spring water, here's another recipe that makes it more appealing for children who don't prefer it.
Tuna can be combined 20% with 80% mushroom risotto. Use a ricer kitchen tool to make the tuna the right texture. Turn it into a tiny cylinder patty by adding beaten up eggs to it. Use approximately 3 large eggs per 4 cups of tuna and risotto.
Put one 5-inch, lightly-steamed asparagus tip into each parcel. Wrap each one in pre-made Chinese pancakes, cut to size, brushed with lemon aioli dressing, then, ends sealed with eggwash.
To tie the wild ramps/chives/green onions around each parcel:
Wash, trim bottom ends off, then blanch or steam in hot, boiled water until softened. Usually, this takes no longer than 1 second, so just dip them in and remove them immediately from the boiling water. Cut them to size, then, tie them around each tuna-risotto parcel.
If you have any chutneys, mango salsas, that works at disguising the tuna fish too. For those ones, make Mexican "Fried" rice or a South Asian rice to accompany the tuna in a 20% tuna to 80% rice pilaf mix.
These can be put on the grill, on top of a fresh banana or ti leaf. Also, a lemon aioli dressing can be served on the side of the little parcels.
Tuna can be combined 20% with 80% mushroom risotto. Use a ricer kitchen tool to make the tuna the right texture. Turn it into a tiny cylinder patty by adding beaten up eggs to it. Use approximately 3 large eggs per 4 cups of tuna and risotto.
Put one 5-inch, lightly-steamed asparagus tip into each parcel. Wrap each one in pre-made Chinese pancakes, cut to size, brushed with lemon aioli dressing, then, ends sealed with eggwash.
To tie the wild ramps/chives/green onions around each parcel:
Wash, trim bottom ends off, then blanch or steam in hot, boiled water until softened. Usually, this takes no longer than 1 second, so just dip them in and remove them immediately from the boiling water. Cut them to size, then, tie them around each tuna-risotto parcel.
If you have any chutneys, mango salsas, that works at disguising the tuna fish too. For those ones, make Mexican "Fried" rice or a South Asian rice to accompany the tuna in a 20% tuna to 80% rice pilaf mix.
These can be put on the grill, on top of a fresh banana or ti leaf. Also, a lemon aioli dressing can be served on the side of the little parcels.
Soup Kitchen Vindaloo-Curried Salmon Cakes
Ingredients List:
12 cups organic, brown basmati rice flour, fair-wage from Pakistan, owned by a Pakistani great-grandmother
2 cups organic, wheat germ, fair-wage, from Native American flour mill, owned by a Native American great-grandmother
2 cups organic, dark chia seeds, fair-wage from Mexico, owned by a Mexican great-grandmother
8 TBL organic, unsalted Frontier brand, Vindaloo Curry Seasoning blend
8 TBL ground, organic cardamom powder, Watkin's brand
8 TBL organic, ground, coriander seed powder
(freshly- and finely-ground)
8 tsp finely-ground sea salt
1 large, organic, Maui/Vidalia sweet onion, diced 1/4-inch pieces
7 large, fresh, organic, heritage eggs, beaten up
7 QTY Munkebo brand, Salmon in Brine with Lemon, drained weight: 4.4 ounces, put through a ricer, to drain and create an evenly-cut texture (lemon, mustard and tomato sauces are better for lowering glycemic load, for tinned fish), substitute with equivalent amount of donated tuna, drained and put through a ricer, then add the juice of five fresh lemons, organic
17 cups organic, reduced-fat, coconut cream, unsweetened or buttermilk made from whatever pasteurized milk powder is donated to the shelters/soup kitchens/food banks
You may need to add some more liquids to this recipe in the form of: non-fat, organic, pasteurized, evaporated milk (from the cans, condensed, unsweetened, fortified with extra calcium, vitamins A, D, E). If you have fat-free, coconut cream powder, reconstitute it with condensed, unsweetened, evaporated, pasteurized, skim milk.
Mix together into miniature-sized fish cakes, and cook in a cast-iron skillet. Or stuff into de-seeded, organic, heritage, red, cherry tomatoes, vine-ripened. Bake the latter on a cookie sheet, in a preheated oven, 350°F, center rack, for approximately 25 minutes. Serve with a lemon aioli dressing on the side.
12 cups organic, brown basmati rice flour, fair-wage from Pakistan, owned by a Pakistani great-grandmother
2 cups organic, wheat germ, fair-wage, from Native American flour mill, owned by a Native American great-grandmother
2 cups organic, dark chia seeds, fair-wage from Mexico, owned by a Mexican great-grandmother
8 TBL organic, unsalted Frontier brand, Vindaloo Curry Seasoning blend
8 TBL ground, organic cardamom powder, Watkin's brand
8 TBL organic, ground, coriander seed powder
(freshly- and finely-ground)
8 tsp finely-ground sea salt
1 large, organic, Maui/Vidalia sweet onion, diced 1/4-inch pieces
7 large, fresh, organic, heritage eggs, beaten up
7 QTY Munkebo brand, Salmon in Brine with Lemon, drained weight: 4.4 ounces, put through a ricer, to drain and create an evenly-cut texture (lemon, mustard and tomato sauces are better for lowering glycemic load, for tinned fish), substitute with equivalent amount of donated tuna, drained and put through a ricer, then add the juice of five fresh lemons, organic
17 cups organic, reduced-fat, coconut cream, unsweetened or buttermilk made from whatever pasteurized milk powder is donated to the shelters/soup kitchens/food banks
You may need to add some more liquids to this recipe in the form of: non-fat, organic, pasteurized, evaporated milk (from the cans, condensed, unsweetened, fortified with extra calcium, vitamins A, D, E). If you have fat-free, coconut cream powder, reconstitute it with condensed, unsweetened, evaporated, pasteurized, skim milk.
Mix together into miniature-sized fish cakes, and cook in a cast-iron skillet. Or stuff into de-seeded, organic, heritage, red, cherry tomatoes, vine-ripened. Bake the latter on a cookie sheet, in a preheated oven, 350°F, center rack, for approximately 25 minutes. Serve with a lemon aioli dressing on the side.
Friday, May 30, 2014
High-Altitude Breakfast Smoothie Recipe
For adult, pregnant females or military, pregnant females:
This is a smoothie recipe for adjusting to 7,500 feet altitude, or for sustained energy in the military. It's important to also hydrate with 4 liters of safe, drinking water per day and take a prenatal multivitamin, specifically recommended by your MD/DO doctor.
Eat whole-grains, and add complete proteins in healthy amounts, throughout the day. Smaller, more frequent, folic acid-rich meals and snacks will help with high-altitude adjustment for pregnant females.
4 cups organic, fair-wage, brown rice, toddlers' cereal
2 large, organic, fair-wage, ripe plantains, peeled, ends trimmed off on both sides
4 TBL Similac Advance Organic infant formula
2 cups organic, donated to soup kitchens/shelters/food banks, non-fat, pasteurized/UHT, evaporated milk, condensed, from cans
4 TBL probiotics, Nature's Way, Primadophilus Optima, capsules opened and probiotics powder mixed into smoothie
4 TBL lactase powder, to help with cows' milk protein, lactose digestion
1/3 cup organic chia seeds, dark
1/3 cup organic, food-grade, decaffeinated, green tea powder
1/3 cup Reserveage Organic's "Wholeganic Green" powder, USDA certified-organic
7 cups organic, coconut water, unsweetened
This is another, economical fundraiser recipe for funding larger, federally-funded, community food banks and organic, CSA farms to assist poor, illiterate, formerly-enlisted, honorable, US Army, illegally laid off, pregnant, minority women and their infants. They have been continually denied:
WIC
Food stamps
Social security disability
GI Bill and/or vocational rehabilitation
Wheelchairs
Prosthetics
Feminist, inclusive, medical care
Veterans' benefits, including disability compensation
Low-income housing
PTSD-friendly shelters for the homeless & battered mothers
This is a smoothie recipe for adjusting to 7,500 feet altitude, or for sustained energy in the military. It's important to also hydrate with 4 liters of safe, drinking water per day and take a prenatal multivitamin, specifically recommended by your MD/DO doctor.
Eat whole-grains, and add complete proteins in healthy amounts, throughout the day. Smaller, more frequent, folic acid-rich meals and snacks will help with high-altitude adjustment for pregnant females.
4 cups organic, fair-wage, brown rice, toddlers' cereal
2 large, organic, fair-wage, ripe plantains, peeled, ends trimmed off on both sides
4 TBL Similac Advance Organic infant formula
2 cups organic, donated to soup kitchens/shelters/food banks, non-fat, pasteurized/UHT, evaporated milk, condensed, from cans
4 TBL probiotics, Nature's Way, Primadophilus Optima, capsules opened and probiotics powder mixed into smoothie
4 TBL lactase powder, to help with cows' milk protein, lactose digestion
1/3 cup organic chia seeds, dark
1/3 cup organic, food-grade, decaffeinated, green tea powder
1/3 cup Reserveage Organic's "Wholeganic Green" powder, USDA certified-organic
7 cups organic, coconut water, unsweetened
This is another, economical fundraiser recipe for funding larger, federally-funded, community food banks and organic, CSA farms to assist poor, illiterate, formerly-enlisted, honorable, US Army, illegally laid off, pregnant, minority women and their infants. They have been continually denied:
WIC
Food stamps
Social security disability
GI Bill and/or vocational rehabilitation
Wheelchairs
Prosthetics
Feminist, inclusive, medical care
Veterans' benefits, including disability compensation
Low-income housing
PTSD-friendly shelters for the homeless & battered mothers
Kirin Beer-Battered Shrimp/Green Tomatoes/Okra
Kirin Beer-Battered Shrimp/Green Tomatoes/ Okra:
3 cups pineapple tidbits, pureed, organic, only in natural juices, high-fructose corn syrup-free, sugar-free
(The pineapple's acidity will help lower the flour's glycemic load. You can substitute this with pureed, organic tomatillos, fair-wage from Mexico also).
2 fresh, red, organic, Thai chili peppers, stems removed, de-seeded, washed, then finely-minced
1/3 cup of fresh, organic, cilantro & organic, fresh, Thai purple basil leaves, stems removed, soaked, washed, then pureed (50/50 ratio)
1/3 cup fresh ginger & lemongrass puree, available at Albertson's/King Soopers (50/50 ratio)
4 - 8 TBL fresh, organic, galangal root puree, peeled, trimmed, washed, then pureed
8 cups organic brown rice flour, fair-wage, and female, minority-owned, from a South Vietnamese great-grandmother
4 packets/cups of organic coconut cream powder, fat-free only, fair-wage from a female, minority-owned, great-grandmother in South Vietnam
8 - 10 cups of reduced-cholesterol, Japanese Kirin beer to help prevent food-bourne bacterial contamination in pork or shellfish
(Substitute with a fat-free, pasteurized, organic, buttermilk or donated milk powder turned into buttermilk to lower the glycemic load)
5 - 7 fresh, large, organic, heritage chicken eggs, beaten up, locally-raised, from bird-flu resistant coops and pens (completely roofed, metal screen-enclosed, and fire-proofed)
3 cups pineapple tidbits, pureed, organic, only in natural juices, high-fructose corn syrup-free, sugar-free
(The pineapple's acidity will help lower the flour's glycemic load. You can substitute this with pureed, organic tomatillos, fair-wage from Mexico also).
2 fresh, red, organic, Thai chili peppers, stems removed, de-seeded, washed, then finely-minced
1/3 cup of fresh, organic, cilantro & organic, fresh, Thai purple basil leaves, stems removed, soaked, washed, then pureed (50/50 ratio)
1/3 cup fresh ginger & lemongrass puree, available at Albertson's/King Soopers (50/50 ratio)
4 - 8 TBL fresh, organic, galangal root puree, peeled, trimmed, washed, then pureed
8 cups organic brown rice flour, fair-wage, and female, minority-owned, from a South Vietnamese great-grandmother
4 packets/cups of organic coconut cream powder, fat-free only, fair-wage from a female, minority-owned, great-grandmother in South Vietnam
8 - 10 cups of reduced-cholesterol, Japanese Kirin beer to help prevent food-bourne bacterial contamination in pork or shellfish
(Substitute with a fat-free, pasteurized, organic, buttermilk or donated milk powder turned into buttermilk to lower the glycemic load)
5 - 7 fresh, large, organic, heritage chicken eggs, beaten up, locally-raised, from bird-flu resistant coops and pens (completely roofed, metal screen-enclosed, and fire-proofed)
Recommended Reading List (Donation Request for 4-H & CSA, All Small Farms/Ranches)
1.
"Corporate Espionage" by Ira Winkler
*Bilingual, large-font, hardback and e-book licenses needed for all 4-H, CSA, all small farms, ranches with donated, federally-funded:
-50,000, reconditioned, upgraded, corporate I.T. servers (for the state of Colorado), Oracle database software, bulk vendor licensing & bilingual training programs plus 10,000 I.T. facility spaces to enroll all the poor, homeless, female, minority, adult English language-learners.
They can participate as free Americorps volunteers in a bird flu and swine flu-database, with nanochip-tracking, vocational training program. They can acquire their GED, Naturalized Citizenship, plus learn basic typing and data entry skills, but will require bilingual, feminist, minority, inclusive, compassionate, Oracle database engineering professors, via satellite to all the public libraries.
2.
"WI-FOO: The Secrets of Wireless Hacking," by Vladimirov, Gavrilenko, and Mikhailovsky
*We need this in e-book form, bilingual, with 100,000 donated, reconditioned e-book readers to the homeless, impoverished, illiterate, female, minority, and disenfranchised Americorps volunteers. We also need to request federally-funded youth hostels/shelters for them, their children, and all their unborn babies. They need to live there for free, for four years, with adequate nutrition, literacy and vocational programs to address the bird flu, swine flu and food-bourne bacterial risks for the general public.
"Corporate Espionage" by Ira Winkler
*Bilingual, large-font, hardback and e-book licenses needed for all 4-H, CSA, all small farms, ranches with donated, federally-funded:
-50,000, reconditioned, upgraded, corporate I.T. servers (for the state of Colorado), Oracle database software, bulk vendor licensing & bilingual training programs plus 10,000 I.T. facility spaces to enroll all the poor, homeless, female, minority, adult English language-learners.
They can participate as free Americorps volunteers in a bird flu and swine flu-database, with nanochip-tracking, vocational training program. They can acquire their GED, Naturalized Citizenship, plus learn basic typing and data entry skills, but will require bilingual, feminist, minority, inclusive, compassionate, Oracle database engineering professors, via satellite to all the public libraries.
2.
"WI-FOO: The Secrets of Wireless Hacking," by Vladimirov, Gavrilenko, and Mikhailovsky
*We need this in e-book form, bilingual, with 100,000 donated, reconditioned e-book readers to the homeless, impoverished, illiterate, female, minority, and disenfranchised Americorps volunteers. We also need to request federally-funded youth hostels/shelters for them, their children, and all their unborn babies. They need to live there for free, for four years, with adequate nutrition, literacy and vocational programs to address the bird flu, swine flu and food-bourne bacterial risks for the general public.
Desert Harvest Aloe Vera
https://www.desertharvest.com/shop/index.php?crn=205
For seasonal allergy sufferers, along with your doctor's medical prescriptions, try also:
Desert Harvest aloe vera pills (they've refined it, so it doesn't cause G.I. tract upsets), along with:
Enteric-coated, time-released, organic vitamin C and organic, natural vitamin E (not the synthetic version) are beneficial for lowering your body's histamine levels.
It has to be all combined together, so it can increase the vitamins C and E in your bloodstream. You can also take Desert Harvest aloe pills with two organic, seedless, clementines and an organic, non-fat milk-based, pasteurized, yogurt parfait with organic wheat germ.
For seasonal allergy sufferers, along with your doctor's medical prescriptions, try also:
Desert Harvest aloe vera pills (they've refined it, so it doesn't cause G.I. tract upsets), along with:
Enteric-coated, time-released, organic vitamin C and organic, natural vitamin E (not the synthetic version) are beneficial for lowering your body's histamine levels.
It has to be all combined together, so it can increase the vitamins C and E in your bloodstream. You can also take Desert Harvest aloe pills with two organic, seedless, clementines and an organic, non-fat milk-based, pasteurized, yogurt parfait with organic wheat germ.
Vindaloo-Curried Rabbit & Alligator Bratwursts in Onion Naan Bread
Dress the bratwursts in Indian cilantro-mint sauce, wrapped in Indian onion naan bread.
For the bratwurst, use a sausage-making machine with bratwurst casings. Without that, just turn this recipe into meatballs, stuffed into organic, de-seeded, heirloom, vine-ripened cherry tomatoes and grilled on metal or organic, rosemary stalk skewers. It can be mini-cheeseburgers too.
Marinate the bratwurst filling, refrigerated in air-tight, water-tight Tupperware containers for 24 hours:
1. Whisk together:
12 cups organic, fat-free, pasteurized Greek yogurt or donated skim milk powder turned into buttermilk with the recommended amount of safe, drinking water to reconstitute it, plus four TBL of white vinegar/lemon juice/apple cider vinegar
(Yogurt is a calcium-rich ingredient with immunity-boosting probiotics. Your digestive tract is actually important for immune system health. Pre- and probiotics are helpful for digesting nutrients, and preventing inflammation in the intestinal, or G.I. tract).
8 TBL of Frontier brand, USDA-certified organic, Vindaloo Curry Seasoning
(For children, just blend organic cumin powder, coriander seed powder, fennel seed powder, and tomato powder together, so it isn't too spicy for them).
8 - 12 TBL finely-ground sea salt
(To taste, but omit this for heart disease/attack victims)
2 large, organic, Maui/Vidalia sweet onions, both ends trimmed off, outer three layers peeled, washed, diced into 1/4-inch pieces
(Omit for acid-reflux sufferers)
2 large, organic fennel bulbs, both ends trimmed off, outer two layers peeled off, washed, diced into 1/4-inch pieces
4 cups ground, organic chia seeds, mustard seeds, fennel seeds, black peppercorns, and coriander seeds
(Omit ground black peppercorns for children, acid-reflux sufferers. The chia seeds are for omega fatty acids and fiber).
2 - 4 cups organic turmeric powder for antioxidants and neutralizing acidity for easier digestion
8 TBL crushed, powdered, lactase pills to aid in digesting the milk protein's lactose
8 TBL of Nature's Way's Primadophilus Optima probiotics capsules, opened and blended into the non-fat, pasteurized yogurt/buttermilk
Mix or knead together with:
2 pounds of USDA certified-organic, domestic, locally-raised, federally-funded 4-H program's, ground rabbit meat
(Eco-friendly, and not as bird-flu prone as using poultry all the time)
2 pounds of USDA certified-organic, ground alligator meat
(Eco-friendly, farmed, locally-raised, federally-funded 4-H program's. Alligator meat is: nutritious, lean, easy, yet, educational to raise, and not as bird-flu prone as using poultry all the time).
Marinate for 24 hours. Put into bratwurst casings at least four hours prior to grilling bratwursts. This allows enough time to make the whole grain, low glycemic load, organic, Indian onion naan bread from scratch.
It can be made from organic amaranth seed flour blended with organic sprouted quinoa seed flour. This is also more nutritious for higher altitude, pregnant mothers, and all diabetic, or anemic children.
For the bratwurst, keep uncooked ones chilled, on ice, in an insulated, lidded ice chest/cooler, and kept separately from fully-cooked ones. Have a separate tray for each one. Also, utilize a meat thermometer for every single bratwurst to ensure it's fully cooked. Have at least five meat thermometers available for larger backyard grilling parties. Calculate having at least one meat thermometer per 10 people.
Disinfect each one by handwashing them in concentrated, antibacterial dish soap, not the type for dishwasher machines. Replace your kitchen sponges every month, or better yet, just use kitchen scrubbing washcloths. Those are a high-risk source for spreading food-bourne bacteria usually.
This is especially critical for uncooked pork products, due to the listeria bacteria risk. Marinate all pork products for 24 hours, in the fridge, in white wine, ideally organic, to remove excess sodium, tenderize the meat, and lower the pork's bacteria risks. Then, use a stainless steel meat thermometer that can be put into the dishwasher.
This is an economical fundraiser meal for purchasing:
-Brand-new, child-safe, lockable, weather-resistant, bolted down, stainless steel, commercial-sized grilling units
(Professionally assembled, installed, locked, then bolted down to a large fire-proofed surface)
-Bulk, reusable, kitchen scrubbing washcloths, bulk, ultra-concentrated, phosphate-free, antibacterial liquid hand dishwashing soap
-Forty brand-new, stainless steel, energy saver, extra-large, deep freezers
-Forty entire, USDA certified-organic, large buffalos, pre-formed into large, 1/4-pound, burger patties, and fully pre-cooked for the children's health
(The meat grinding machines must be broken down/disassembled, then fully disinfected and rinsed with a high-pressure sprayer, and high-pressured hot steamed, before and after every single, Oracle database and nanochip-technology-tracked, organic, processed buffalo).
***This prevents large-scale, food-bourne, cross-contamination within the poorest, most illiterate communities, who are unable to afford comprehensive healthcare costs.***
-100 bulk, stainless steel, dishwasher-safe meat thermometers for the poorest PTA organizations within each state. They need to be able to more safely meet the community's nutritional needs.
For the bratwurst, use a sausage-making machine with bratwurst casings. Without that, just turn this recipe into meatballs, stuffed into organic, de-seeded, heirloom, vine-ripened cherry tomatoes and grilled on metal or organic, rosemary stalk skewers. It can be mini-cheeseburgers too.
Marinate the bratwurst filling, refrigerated in air-tight, water-tight Tupperware containers for 24 hours:
1. Whisk together:
12 cups organic, fat-free, pasteurized Greek yogurt or donated skim milk powder turned into buttermilk with the recommended amount of safe, drinking water to reconstitute it, plus four TBL of white vinegar/lemon juice/apple cider vinegar
(Yogurt is a calcium-rich ingredient with immunity-boosting probiotics. Your digestive tract is actually important for immune system health. Pre- and probiotics are helpful for digesting nutrients, and preventing inflammation in the intestinal, or G.I. tract).
8 TBL of Frontier brand, USDA-certified organic, Vindaloo Curry Seasoning
(For children, just blend organic cumin powder, coriander seed powder, fennel seed powder, and tomato powder together, so it isn't too spicy for them).
8 - 12 TBL finely-ground sea salt
(To taste, but omit this for heart disease/attack victims)
2 large, organic, Maui/Vidalia sweet onions, both ends trimmed off, outer three layers peeled, washed, diced into 1/4-inch pieces
(Omit for acid-reflux sufferers)
2 large, organic fennel bulbs, both ends trimmed off, outer two layers peeled off, washed, diced into 1/4-inch pieces
4 cups ground, organic chia seeds, mustard seeds, fennel seeds, black peppercorns, and coriander seeds
(Omit ground black peppercorns for children, acid-reflux sufferers. The chia seeds are for omega fatty acids and fiber).
2 - 4 cups organic turmeric powder for antioxidants and neutralizing acidity for easier digestion
8 TBL crushed, powdered, lactase pills to aid in digesting the milk protein's lactose
8 TBL of Nature's Way's Primadophilus Optima probiotics capsules, opened and blended into the non-fat, pasteurized yogurt/buttermilk
Mix or knead together with:
2 pounds of USDA certified-organic, domestic, locally-raised, federally-funded 4-H program's, ground rabbit meat
(Eco-friendly, and not as bird-flu prone as using poultry all the time)
2 pounds of USDA certified-organic, ground alligator meat
(Eco-friendly, farmed, locally-raised, federally-funded 4-H program's. Alligator meat is: nutritious, lean, easy, yet, educational to raise, and not as bird-flu prone as using poultry all the time).
Marinate for 24 hours. Put into bratwurst casings at least four hours prior to grilling bratwursts. This allows enough time to make the whole grain, low glycemic load, organic, Indian onion naan bread from scratch.
It can be made from organic amaranth seed flour blended with organic sprouted quinoa seed flour. This is also more nutritious for higher altitude, pregnant mothers, and all diabetic, or anemic children.
For the bratwurst, keep uncooked ones chilled, on ice, in an insulated, lidded ice chest/cooler, and kept separately from fully-cooked ones. Have a separate tray for each one. Also, utilize a meat thermometer for every single bratwurst to ensure it's fully cooked. Have at least five meat thermometers available for larger backyard grilling parties. Calculate having at least one meat thermometer per 10 people.
Disinfect each one by handwashing them in concentrated, antibacterial dish soap, not the type for dishwasher machines. Replace your kitchen sponges every month, or better yet, just use kitchen scrubbing washcloths. Those are a high-risk source for spreading food-bourne bacteria usually.
This is especially critical for uncooked pork products, due to the listeria bacteria risk. Marinate all pork products for 24 hours, in the fridge, in white wine, ideally organic, to remove excess sodium, tenderize the meat, and lower the pork's bacteria risks. Then, use a stainless steel meat thermometer that can be put into the dishwasher.
This is an economical fundraiser meal for purchasing:
-Brand-new, child-safe, lockable, weather-resistant, bolted down, stainless steel, commercial-sized grilling units
(Professionally assembled, installed, locked, then bolted down to a large fire-proofed surface)
-Bulk, reusable, kitchen scrubbing washcloths, bulk, ultra-concentrated, phosphate-free, antibacterial liquid hand dishwashing soap
-Forty brand-new, stainless steel, energy saver, extra-large, deep freezers
-Forty entire, USDA certified-organic, large buffalos, pre-formed into large, 1/4-pound, burger patties, and fully pre-cooked for the children's health
(The meat grinding machines must be broken down/disassembled, then fully disinfected and rinsed with a high-pressure sprayer, and high-pressured hot steamed, before and after every single, Oracle database and nanochip-technology-tracked, organic, processed buffalo).
***This prevents large-scale, food-bourne, cross-contamination within the poorest, most illiterate communities, who are unable to afford comprehensive healthcare costs.***
-100 bulk, stainless steel, dishwasher-safe meat thermometers for the poorest PTA organizations within each state. They need to be able to more safely meet the community's nutritional needs.
Thursday, May 29, 2014
Sea-Level Vanilla Carob Chip Cookies with Walnuts
[Walnuts are a superfood, and, in moderation, are a healthy "fast food." A handful, or a cup per day, is a good addition to your homemade, morning granola protein bars or sprinkled on non-fat, pasteurized Greek yogurt parfait.]
1 cup organic, rice bran oil butter substitute, unsalted, fair-wage from Mexico, blended with organic, food-grade vitamin E oil, organic turmeric powder (extra antioxidants and color), food-grade, organic vanilla bean oil (1 TBL of each ingredient blended into the cup of rice bran oil butter substitute)
2/3 cup organic stevia powder, fair-wage from Mexico
2 tsp organic vanilla extract, fair-wage from Mexico
2/3 cup organic, unsalted walnuts, coarsely-ground, fair-wage from Mexico (or 1/3 cup organic chia seeds, and 1/3 cup organic walnuts, unsalted, coarsely-ground to the size of sunflower seeds, shells removed)
2 cup organic chestnut flour, fair-wage from Mexico
(To lower this ingredient's glycemic load, substitute with finely-ground, organic, sprouted quinoa seeds. Just grind it in a coffee grinder or small flour/spice mill/mortar and pestle).
1 cup organic carob chips, stevia-sweetened, fair-wage from Mexico
1 tsp sea salt, finely-ground, fair-wage from Mexico
1/2 tsp organic baking powder, fair-wage from Mexico
First, mix all the dry ingredients together with walnuts and carob chips.
Then, in a mixer, whip the butter, and vanilla extract together. Gradually, add in the
mixed dry ingredients. Create a patty shape from the dough. Chill the dough, wrapped in waxed paper, and a Ziploc for two hours.
After two hours of refrigeration, roll out dough patty 1/4-inch thick on a cookie sheet with wax paper. Cut out 2-inch round cookies from dough. Put onto hazelnut oil-misted cookie sheets, spaced at least two inches apart.
Preheat oven 350°F, center rack. Bake for approximately 10 minutes, and cool for 15 minutes. Store them in a Ziploc in the fridge.
1 cup organic, rice bran oil butter substitute, unsalted, fair-wage from Mexico, blended with organic, food-grade vitamin E oil, organic turmeric powder (extra antioxidants and color), food-grade, organic vanilla bean oil (1 TBL of each ingredient blended into the cup of rice bran oil butter substitute)
2/3 cup organic stevia powder, fair-wage from Mexico
2 tsp organic vanilla extract, fair-wage from Mexico
2/3 cup organic, unsalted walnuts, coarsely-ground, fair-wage from Mexico (or 1/3 cup organic chia seeds, and 1/3 cup organic walnuts, unsalted, coarsely-ground to the size of sunflower seeds, shells removed)
2 cup organic chestnut flour, fair-wage from Mexico
(To lower this ingredient's glycemic load, substitute with finely-ground, organic, sprouted quinoa seeds. Just grind it in a coffee grinder or small flour/spice mill/mortar and pestle).
1 cup organic carob chips, stevia-sweetened, fair-wage from Mexico
1 tsp sea salt, finely-ground, fair-wage from Mexico
1/2 tsp organic baking powder, fair-wage from Mexico
First, mix all the dry ingredients together with walnuts and carob chips.
Then, in a mixer, whip the butter, and vanilla extract together. Gradually, add in the
mixed dry ingredients. Create a patty shape from the dough. Chill the dough, wrapped in waxed paper, and a Ziploc for two hours.
After two hours of refrigeration, roll out dough patty 1/4-inch thick on a cookie sheet with wax paper. Cut out 2-inch round cookies from dough. Put onto hazelnut oil-misted cookie sheets, spaced at least two inches apart.
Preheat oven 350°F, center rack. Bake for approximately 10 minutes, and cool for 15 minutes. Store them in a Ziploc in the fridge.
Spaghetti Squash Latkes with Crema Pine Nut Sauce
Wouldn't a spaghetti squash latke with toasted pine nut and pesto sauce be comforting?
Use the Asian Pear, Zucchini Latke recipe from my previous blog post and just substitute the Asian pear with raw, organic, heirloom spaghetti squash.
For the sauce, whisk together:
3 cups oven-roasted, organic pine nuts, finely-ground
7 cups organic, pasteurized crema (locally-made, every week, from a small, feminist-owned, grass-fed only dairy cattle farm)
1/3 cup organic pesto sauce
4 TBL dried, organic sage, thyme and sweet basil leaves, coarsely-ground
1 tsp organic black pepper, coarsely-ground
Sea salt, to taste, or omit the salt, and add a tablespoonful of farmed, Beluga caviar
Use the Asian Pear, Zucchini Latke recipe from my previous blog post and just substitute the Asian pear with raw, organic, heirloom spaghetti squash.
For the sauce, whisk together:
3 cups oven-roasted, organic pine nuts, finely-ground
7 cups organic, pasteurized crema (locally-made, every week, from a small, feminist-owned, grass-fed only dairy cattle farm)
1/3 cup organic pesto sauce
4 TBL dried, organic sage, thyme and sweet basil leaves, coarsely-ground
1 tsp organic black pepper, coarsely-ground
Sea salt, to taste, or omit the salt, and add a tablespoonful of farmed, Beluga caviar
Crema Gnocchi Rose Petals with Herbes de Provence Sauce
I nicknamed this recipe NAACP Race for the Cure: Feminist Healthcare sauce.
Just get store-bought, organic, whole-grain, crema cheese gnocchi and organic, food-grade rose oil. Put the rose oil in your organic, extra-virgin olive oil mister: 1 TBL of rose oil per 4 cups of olive oil. Shake it well.
Second, mist your gnocchi with it on both sides. Cook according to directions separately from the crockpot sauce, after the sauce is almost fully cooked. Toss gnocchi, after draining, with the organic, food-grade, rose oil-infused, extra virgin olive oil.
For the Herbes de Provence sauce, simmer for at least two hours, covered, in a crockpot:
12 cups of sodium-free, organic, heirloom tomato sauce
2 small tins of organic, heirloom tomato paste, sodium-free
2 - 4 cups of organic, heirloom, sweet potato, pumpkin, or carrot baby food puree to sweeten the sauce
1 pound organic, browned, drained, mild, fresh/thawed, extra-lean, chicken breast, Italian sausage meat (not in the casings)
1 cup of organic, dried, Italian oregano
1/2 cup dried, organic basil
5 organic, heirloom, fresh shallots, minced
1 cup of organic, salt-free Herbes de Provence seasoning blend
1 cup dried, organic, pink lavender buds
2 cups organic, oven-roasted garlic puree
1/3 cup organic, extra-virgin olive oil
1 cup organic olive tapenade, coarsely-chopped
2 cups organic, pasteurized, reduced-fat crema
(Substitute with non-fat, evaporated, organic, UHT, condensed milk, from the cans or donated milk powder, thickened with 2 - 4 TBL of organic, food-grade, heirloom corn starch and safe, drinking water)
2 cups organic, pasteurized, reduced-fat ricotta
(Substitute with organic, non-fat, pasteurized, cottage cheese, pureed)
4 cups organic, washed, fresh/reconstituted porcini, cremini, oyster and chanterelle mushrooms, cut into 1/4-inch pieces
1 bay leaves, dried, organic
2 cups organic rosehips, dried, coarsely-ground for vitamin C
Himalayan pink sea salt and coarsely-ground black pepper, organic, to taste
Serve with an organic, fresh tabbouleh salad, garnished with (rose oil-infused) olive oil-toasted, fresh pine nuts, and fresh, organic, washed pink rose petals.
Just get store-bought, organic, whole-grain, crema cheese gnocchi and organic, food-grade rose oil. Put the rose oil in your organic, extra-virgin olive oil mister: 1 TBL of rose oil per 4 cups of olive oil. Shake it well.
Second, mist your gnocchi with it on both sides. Cook according to directions separately from the crockpot sauce, after the sauce is almost fully cooked. Toss gnocchi, after draining, with the organic, food-grade, rose oil-infused, extra virgin olive oil.
For the Herbes de Provence sauce, simmer for at least two hours, covered, in a crockpot:
12 cups of sodium-free, organic, heirloom tomato sauce
2 small tins of organic, heirloom tomato paste, sodium-free
2 - 4 cups of organic, heirloom, sweet potato, pumpkin, or carrot baby food puree to sweeten the sauce
1 pound organic, browned, drained, mild, fresh/thawed, extra-lean, chicken breast, Italian sausage meat (not in the casings)
1 cup of organic, dried, Italian oregano
1/2 cup dried, organic basil
5 organic, heirloom, fresh shallots, minced
1 cup of organic, salt-free Herbes de Provence seasoning blend
1 cup dried, organic, pink lavender buds
2 cups organic, oven-roasted garlic puree
1/3 cup organic, extra-virgin olive oil
1 cup organic olive tapenade, coarsely-chopped
2 cups organic, pasteurized, reduced-fat crema
(Substitute with non-fat, evaporated, organic, UHT, condensed milk, from the cans or donated milk powder, thickened with 2 - 4 TBL of organic, food-grade, heirloom corn starch and safe, drinking water)
2 cups organic, pasteurized, reduced-fat ricotta
(Substitute with organic, non-fat, pasteurized, cottage cheese, pureed)
4 cups organic, washed, fresh/reconstituted porcini, cremini, oyster and chanterelle mushrooms, cut into 1/4-inch pieces
1 bay leaves, dried, organic
2 cups organic rosehips, dried, coarsely-ground for vitamin C
Himalayan pink sea salt and coarsely-ground black pepper, organic, to taste
Serve with an organic, fresh tabbouleh salad, garnished with (rose oil-infused) olive oil-toasted, fresh pine nuts, and fresh, organic, washed pink rose petals.
Eco-Friendly, Affordable Maternity & Postnatal Clothing
1. Check yard sales, craigslist, ebay, thrift/consignment stores, prenatal lamaze/yoga centers' boards, expectant mothers' and La Leche League groups for the following:
Elastic-waistband, wrinkle-free, maternity skirts and pants (matte jersey is low-maintenance and stretchable)
2. Your used, loosest-fitting pants/jeans/skirts can also be altered by an experienced seamstress/tailor. If you buy elastic waistband, and matte jersey fabrics, they can replace the entire waistband and insert a stretchable, pregnancy tummy panel into your existing wardrobe.
In order to come up with the right sewing pattern, bring a U.S. regulation-sized (for professional men's) basketball to the seamstress and have her measure your rise, waistband with the basketball held against your lower abdomen, centered on your belly button.
***The new waistband should be at least five to seven inches above your belly button in the center of your lower back, with a graduated matte jersey panel, fully elastic-waistbanded. Don't forget a half inch sewing allowance on top of the seamstress' measurements with the basketball.***
3. They often sell prenatal lamaze and yoga pants at large yoga centers also. Those help to build support, along with joining free workshops, classes, social groups and seminars that are offered at large hospitals for expecting parents.
4. If working, schedule an appointment with your Human Resources manager to ask about where you can privately pump your breast milk and store it in a refrigerator.
5. Bring in a doctor's letter to request a modified workload/schedule, minimally, after six months of pregnancy. This will keep your unborn baby healthier and reduce your need for high-risk, medical intervention.
6. Use your backbelt and all recommended protective gear if lifting, or working with any chemicals, including organic, plant-based ones. If carrying anything up or down a ladder, make sure the ladder is both safe, and stabilized to prevent falls. Pregnancy can throw your balance off and cause dizziness.
7. If discriminated against or fired by your workplace based on your pregnancy, report them to the ACLU, Department of Labor, and hire a reputable, highly experienced, employment attorney right away.
Check to see if there are any complaints lodged against them with the American Bar Association, and all online, and archived reviews/news articles about them. Call their peers/colleagues and check their former clients' recommendations. They can potentially negotiate over six months salary as severance pay, and code your termination so that it's compliant with the Family Medical Leave Act, and other federal regulations that protect both yourself and your unborn child.
Otherwise, your future employability, professional reputation, social standing, ability to maintain or acquire a security clearance, pass a background check, maintain a positive credit risk score for loans/insurance, medical benefits rights and legal rights can be permanently impaired.
Elastic-waistband, wrinkle-free, maternity skirts and pants (matte jersey is low-maintenance and stretchable)
2. Your used, loosest-fitting pants/jeans/skirts can also be altered by an experienced seamstress/tailor. If you buy elastic waistband, and matte jersey fabrics, they can replace the entire waistband and insert a stretchable, pregnancy tummy panel into your existing wardrobe.
In order to come up with the right sewing pattern, bring a U.S. regulation-sized (for professional men's) basketball to the seamstress and have her measure your rise, waistband with the basketball held against your lower abdomen, centered on your belly button.
***The new waistband should be at least five to seven inches above your belly button in the center of your lower back, with a graduated matte jersey panel, fully elastic-waistbanded. Don't forget a half inch sewing allowance on top of the seamstress' measurements with the basketball.***
3. They often sell prenatal lamaze and yoga pants at large yoga centers also. Those help to build support, along with joining free workshops, classes, social groups and seminars that are offered at large hospitals for expecting parents.
4. If working, schedule an appointment with your Human Resources manager to ask about where you can privately pump your breast milk and store it in a refrigerator.
5. Bring in a doctor's letter to request a modified workload/schedule, minimally, after six months of pregnancy. This will keep your unborn baby healthier and reduce your need for high-risk, medical intervention.
6. Use your backbelt and all recommended protective gear if lifting, or working with any chemicals, including organic, plant-based ones. If carrying anything up or down a ladder, make sure the ladder is both safe, and stabilized to prevent falls. Pregnancy can throw your balance off and cause dizziness.
7. If discriminated against or fired by your workplace based on your pregnancy, report them to the ACLU, Department of Labor, and hire a reputable, highly experienced, employment attorney right away.
Check to see if there are any complaints lodged against them with the American Bar Association, and all online, and archived reviews/news articles about them. Call their peers/colleagues and check their former clients' recommendations. They can potentially negotiate over six months salary as severance pay, and code your termination so that it's compliant with the Family Medical Leave Act, and other federal regulations that protect both yourself and your unborn child.
Otherwise, your future employability, professional reputation, social standing, ability to maintain or acquire a security clearance, pass a background check, maintain a positive credit risk score for loans/insurance, medical benefits rights and legal rights can be permanently impaired.
Wednesday, May 28, 2014
Republic of Tea Salad Dressings
1. Put 1 cup of bulk Republic of Tea's Chamomile Lemon Balm tea blend into an unbleached, organic cotton cheesecloth bundle with 1 cup of dried, organic, Maine blueberries, 1 cup of organic Herbes de Provence seasoning blend, 1 cup of organic, dried, lavender buds. Make sure to soak, then rinse the blueberries before using. Tie with organic, unbleached cotton cooking twine.
2. Steep 12 cups of organic white vinegar in a crockpot with the bouquet garni/seasoning bundle. Add 1 - 2 cup(s) of World Market's Swedish lingonberry preserves, 2 cups of Louis Jadot unoaked chardonnay, 4 cups of minced, organic shallots, and 1 cup of finely-minced, organic garlic cloves. Cook, uncovered, on low heat for two hours. Stir every 30 minutes.
3. Remove bouquet garni. Put seasoned vinegar into large mixing bowl. Add 6 - 8 cups of organic extra-virgin olive oil, organic sea salt, organic stevia powder and organic, coarsely-ground, black pepper to taste. Whisk and use for salads, or lightly dressing (misting) seafoods before grilling.
***Chamomile Lemon Balm can also be mixed with ginger root slices, kaffir lime leaves, Thai red chili pepper, de-seeded, garlic cloves, coriander seeds, lemongrass, cardamom pods, and galangal root slices for another salad or seafood dressing. Use everything organic, including rice wine vinegar, sake, reduced-sodium tamari sauce/miso paste and sesame oil for that one.
2. Steep 12 cups of organic white vinegar in a crockpot with the bouquet garni/seasoning bundle. Add 1 - 2 cup(s) of World Market's Swedish lingonberry preserves, 2 cups of Louis Jadot unoaked chardonnay, 4 cups of minced, organic shallots, and 1 cup of finely-minced, organic garlic cloves. Cook, uncovered, on low heat for two hours. Stir every 30 minutes.
3. Remove bouquet garni. Put seasoned vinegar into large mixing bowl. Add 6 - 8 cups of organic extra-virgin olive oil, organic sea salt, organic stevia powder and organic, coarsely-ground, black pepper to taste. Whisk and use for salads, or lightly dressing (misting) seafoods before grilling.
***Chamomile Lemon Balm can also be mixed with ginger root slices, kaffir lime leaves, Thai red chili pepper, de-seeded, garlic cloves, coriander seeds, lemongrass, cardamom pods, and galangal root slices for another salad or seafood dressing. Use everything organic, including rice wine vinegar, sake, reduced-sodium tamari sauce/miso paste and sesame oil for that one.
Sea-level Chia Seed Burger Buns & Latchkey Orphans' Lemon Aioli Tuna Burger Patties
1 cup organic oat flour (certified gluten-free)
1 cup organic brown rice flour (certified gluten-free)
1 tsp organic sea salt, finely-ground
1 tsp organic extra-virgin olive oil, oven-roasted, garlic cloves and rosemary-infused
1 tsp yeast, dried
165 ml room temperature water
Directions:
Mix dough and shape dough balls, into half the size of hamburger buns. It should be as large as a pool/billiard's ball. For miniature burgers, it should be about the size of a golf ball. Some like to use an ice cream scoop or a large melon baller to create uniformly-sized, miniature burger buns also. It'll rise and then double its size. Put on a floured cookie sheet and flatten dough balls with a spatula.
Then, cover with an unbleached, organic, cotton kitchen towel. After 15 to 20 minutes, it should be twice its original size. This varies due to yeast type, temperature, humidity and altitude.
Use a pastry brush to apply a light top coating of organic, fresh egg whites to the burger buns. Sprinkle lightly with organic, dark chia seeds.
To bake:
Bake at 400°F, preheated, center rack, on a cookie sheet for approximately 10-15 minutes.
Serve with soup kitchen/shelter kitchen/food bank tuna, drained with a ricer, mixed with a lemon aioli dressing, formed into tuna burger patties, and grilled.
Latchkey/Inner City Orphans' Lemon Aioli Dressed Tuna Burgers (for the fundraiser):
7 cups organic, olive oil mayonnaise
7 fresh, organic egg yolks
3 cups of Grey Poupon mustard
7 TBL sea salt, finely-ground
2 cups organic garlic cloves, peeled, washed, ends trimmed, finely-minced
2 cups organic, Meyer lemon juice
4 cups fresh, organic lemon thyme leaves, washed, bottom ends trimmed, stems removed
2 cups Louis Jadot unoaked chardonnay, alcohol cooked off in sauce pan, medium heat for 15 minutes with sea salt, mustard, onions, and garlic prior to grilling, then cooled 10 minutes before blending
4 cups drained, donated tuna, put through a ricer kitchen tool
12 cups organic, ground, heritage, extra-lean chicken (fresh/thawed, locally-raised, donated year-round, fully pre-cooked, drained, daily for 25,000 children, of all ages, in the poorest inner cities/orphanage)
2 large, organic, Maui/Vidalia sweet onions, peeled, washed, ends trimmed, finely-minced
Directions:
Mix all ingredients together. Grill tuna burgers until fully cooked. Cooking time depends on the the patty sizes. During the last 1/3 time of grilling, add two layers of organic, smoked gouda cheese slices to the patties. Check patties with a meat thermometer for chicken temperature.
1 cup organic brown rice flour (certified gluten-free)
1 tsp organic sea salt, finely-ground
1 tsp organic extra-virgin olive oil, oven-roasted, garlic cloves and rosemary-infused
1 tsp yeast, dried
165 ml room temperature water
Directions:
Mix dough and shape dough balls, into half the size of hamburger buns. It should be as large as a pool/billiard's ball. For miniature burgers, it should be about the size of a golf ball. Some like to use an ice cream scoop or a large melon baller to create uniformly-sized, miniature burger buns also. It'll rise and then double its size. Put on a floured cookie sheet and flatten dough balls with a spatula.
Then, cover with an unbleached, organic, cotton kitchen towel. After 15 to 20 minutes, it should be twice its original size. This varies due to yeast type, temperature, humidity and altitude.
Use a pastry brush to apply a light top coating of organic, fresh egg whites to the burger buns. Sprinkle lightly with organic, dark chia seeds.
To bake:
Bake at 400°F, preheated, center rack, on a cookie sheet for approximately 10-15 minutes.
Serve with soup kitchen/shelter kitchen/food bank tuna, drained with a ricer, mixed with a lemon aioli dressing, formed into tuna burger patties, and grilled.
Latchkey/Inner City Orphans' Lemon Aioli Dressed Tuna Burgers (for the fundraiser):
7 cups organic, olive oil mayonnaise
7 fresh, organic egg yolks
3 cups of Grey Poupon mustard
7 TBL sea salt, finely-ground
2 cups organic garlic cloves, peeled, washed, ends trimmed, finely-minced
2 cups organic, Meyer lemon juice
4 cups fresh, organic lemon thyme leaves, washed, bottom ends trimmed, stems removed
2 cups Louis Jadot unoaked chardonnay, alcohol cooked off in sauce pan, medium heat for 15 minutes with sea salt, mustard, onions, and garlic prior to grilling, then cooled 10 minutes before blending
4 cups drained, donated tuna, put through a ricer kitchen tool
12 cups organic, ground, heritage, extra-lean chicken (fresh/thawed, locally-raised, donated year-round, fully pre-cooked, drained, daily for 25,000 children, of all ages, in the poorest inner cities/orphanage)
2 large, organic, Maui/Vidalia sweet onions, peeled, washed, ends trimmed, finely-minced
Directions:
Mix all ingredients together. Grill tuna burgers until fully cooked. Cooking time depends on the the patty sizes. During the last 1/3 time of grilling, add two layers of organic, smoked gouda cheese slices to the patties. Check patties with a meat thermometer for chicken temperature.
Tuesday, May 27, 2014
Ostrich Pysanka Egg Kit
Link for a kistky-based beeswax & batik pysanka/pysanky ostrich egg kit:
http://m.instructables.com/id/Kerman-Stars-Ostrich-Pysanky-Batik-Easter-Egg/
http://m.instructables.com/id/Kerman-Stars-Ostrich-Pysanky-Batik-Easter-Egg/
Baby Quilt, Fabric Stencils & Eco-Fabric Watercolors
Amy Butler fabrics in a cathedral window baby quilt, crib bedding, bumper cushion and matching curtains
* UPF 50+ fabrics in Amy Butler prints and solids
*Patio umbrellas, outdoor cushions for children's patio furniture in matching prints
*Eco-PUL reusable nappie liners in Amy Butler prints and solids
***Ukrainian Pysanky (bright, abstract, watercolored egg-shapes, with abstract watercolors of endangered Ukrainian birds inside of each) quilt in a cathedral window design, made from lightweight tencel/eco-bamboo silk fibers, blended with organic cotton fabric, Supima. Acid-washed, organically-dyed, with fabric watercolors applied for a wall hanging. Quilt backing fabric: heavyweight, organic, cotton twill, unbleached, double the GSM weight of the quilt top fabrics.
* UPF 50+ fabrics in Amy Butler prints and solids
*Patio umbrellas, outdoor cushions for children's patio furniture in matching prints
*Eco-PUL reusable nappie liners in Amy Butler prints and solids
***Ukrainian Pysanky (bright, abstract, watercolored egg-shapes, with abstract watercolors of endangered Ukrainian birds inside of each) quilt in a cathedral window design, made from lightweight tencel/eco-bamboo silk fibers, blended with organic cotton fabric, Supima. Acid-washed, organically-dyed, with fabric watercolors applied for a wall hanging. Quilt backing fabric: heavyweight, organic, cotton twill, unbleached, double the GSM weight of the quilt top fabrics.
Crispy Okinawan Sweet Potato Skins (for appetizers)
Sweet Potato Skins (organic, heirloom, Okinawan/purple-colored flesh type)
1. Wash, then pierce with a fork in the center of each sweet potato
2. Bake @ 350°F, center rack, on a cookie sheet, in a preheated oven, for 1 hour
3. Cut each sweet potato in half, lengthwise
4. Scoop out the centers of each sweet potato, creating a 1/4-inch shell of skin and potatoes
5. Mist both sides of sweet potatoes with organic, extra-virgin olive oil
6. Place them 1/2-inch apart on a cookie sheet, skin sides down
7. Bake a second time at the same temp for 15 min.
8. Season top sides with organic sea salt, pepper, and dried rosemary to taste
9. Flip all sweet potatoes over, skin sides facing up and bake an additional 15 min. at the same temp.
10. Cool for 5 min. Finally, fill each sweet potato skin with two, poached, quail eggs. Then, add a Meyer lemon and Mexican crema cheese mousse overtop the quail eggs.
***Use a piping bag and large star point to apply the mousse. Next, cut super-thin slivers of maple-syrup, smoked, cooked, bacon strips and create a vertical tower with it on each potato skin. Four strips of bacon is good.
Finally, sprinkle every filled, sweet potato skin with an Italian basil leaf chiffonade and the finely-shaved, candied zest of organic, Meyer lemon skins for extra color and scent.
Use:
Cooked, reduced-fat, organic, heritage turkey bacon, smoked in hickory and misted with organic, Vermont, highest-graded, maple syrup
Reduced-fat, organic, pasteurized crema cheese
Organic, raw, butter-sealed, heritage quail eggs
Fresh, organic, baby/tiny-sized, Italian basil leaves
To make a baby, basil leaf chiffonade, they can be stacked together, and, tightly rolled into a skinny tube/cylinder. Then, finely sliced into curly shavings.
For the Meyer Lemon Crema Mousse:
4 cups heavy, unsweetened, pasteurized cream, organic, from grass-fed only, heritage cows, owned by 5,000 disenfranchised, Denver, CO, local, Mexican, first-generation, immigrant, feminist, single mothers
4 cups crema cheese
4 TBL fresh, Meyer lemon juice
Salt and organic, freshly-cracked, yellow peppercorns, to taste
Directions:
Combine all ingredients into a mixer or use a hand-mixer. Whip it into mousse form, that can support soft peaks, just like a savory/non-dessert form of Cool Whip.
Info on potato and sweet potato varieties:
http://m.recipetips.com/kitchen-tips/t--826/all-about-potatoes.asp
1. Wash, then pierce with a fork in the center of each sweet potato
2. Bake @ 350°F, center rack, on a cookie sheet, in a preheated oven, for 1 hour
3. Cut each sweet potato in half, lengthwise
4. Scoop out the centers of each sweet potato, creating a 1/4-inch shell of skin and potatoes
5. Mist both sides of sweet potatoes with organic, extra-virgin olive oil
6. Place them 1/2-inch apart on a cookie sheet, skin sides down
7. Bake a second time at the same temp for 15 min.
8. Season top sides with organic sea salt, pepper, and dried rosemary to taste
9. Flip all sweet potatoes over, skin sides facing up and bake an additional 15 min. at the same temp.
10. Cool for 5 min. Finally, fill each sweet potato skin with two, poached, quail eggs. Then, add a Meyer lemon and Mexican crema cheese mousse overtop the quail eggs.
***Use a piping bag and large star point to apply the mousse. Next, cut super-thin slivers of maple-syrup, smoked, cooked, bacon strips and create a vertical tower with it on each potato skin. Four strips of bacon is good.
Finally, sprinkle every filled, sweet potato skin with an Italian basil leaf chiffonade and the finely-shaved, candied zest of organic, Meyer lemon skins for extra color and scent.
Use:
Cooked, reduced-fat, organic, heritage turkey bacon, smoked in hickory and misted with organic, Vermont, highest-graded, maple syrup
Reduced-fat, organic, pasteurized crema cheese
Organic, raw, butter-sealed, heritage quail eggs
Fresh, organic, baby/tiny-sized, Italian basil leaves
To make a baby, basil leaf chiffonade, they can be stacked together, and, tightly rolled into a skinny tube/cylinder. Then, finely sliced into curly shavings.
For the Meyer Lemon Crema Mousse:
4 cups heavy, unsweetened, pasteurized cream, organic, from grass-fed only, heritage cows, owned by 5,000 disenfranchised, Denver, CO, local, Mexican, first-generation, immigrant, feminist, single mothers
4 cups crema cheese
4 TBL fresh, Meyer lemon juice
Salt and organic, freshly-cracked, yellow peppercorns, to taste
Directions:
Combine all ingredients into a mixer or use a hand-mixer. Whip it into mousse form, that can support soft peaks, just like a savory/non-dessert form of Cool Whip.
Info on potato and sweet potato varieties:
http://m.recipetips.com/kitchen-tips/t--826/all-about-potatoes.asp
Organic Zucchini & Asian Pear Latkes with Creme Fraiche & Applesauce
Ingredients:
1 pound of organic, heirloom zucchinis
1 pound of organic, heirloom Asian pears
2 organic, red onions, large-sized
2 fresh, organic, heritage, chicken eggs, large-sized, beaten up
2 TBL organic amaranth seed flour
(A coffee grinder can turn the seeds into flour)
1 and a half tsp salt, sea salt, finely-ground
1 tsp organic black pepper, finely-ground
For frying: organic grapeseed oil mister, and a non-stick pan
Topping:
1 cup organic creme fraiche, pasteurized
1 cup of organic, granny smith applesauce (organic stevia-sweetened)
Or, instead of apple sauce, put a tablespoonful of farmed, Beluga caviar (omit the salt from the recipe for this topping)
Directions:
1. Wash, trim off ends, peel, rinse again: zucchini and asian pears. Core all pears. Trim, and peel the three outer layers from each of the red onions. Rinse the onions. Pat everything dry.
2. Grate pears, onions and zucchinis using a kitchen mandolin tool.
3. Wrap/roll up grated pears, onions and zucchinis in a clean, unbleached, organic cotton terry, kitchen towel. Wring it out evenly to dry it out completely so the oil doesn't pop when frying the latkes.
4. Mix together the grated onions, pears, zucchinis, salt, pepper, eggs, and flour. Use a large melon baller to drop even amounts onto frying pan. Use a spatula to flatten each latke out in the pan.
5. Fry each side of latkes, in a preheated pan, lightly misted with grapeseed oil, on medium heat. Drain latkes on unbleached, disposable, organic cotton paper towels and allow them to cool for five minutes.
6. Spoon a generous dollop of creme fraiche and a second dollop of applesauce onto each latke.
1 pound of organic, heirloom zucchinis
1 pound of organic, heirloom Asian pears
2 organic, red onions, large-sized
2 fresh, organic, heritage, chicken eggs, large-sized, beaten up
2 TBL organic amaranth seed flour
(A coffee grinder can turn the seeds into flour)
1 and a half tsp salt, sea salt, finely-ground
1 tsp organic black pepper, finely-ground
For frying: organic grapeseed oil mister, and a non-stick pan
Topping:
1 cup organic creme fraiche, pasteurized
1 cup of organic, granny smith applesauce (organic stevia-sweetened)
Or, instead of apple sauce, put a tablespoonful of farmed, Beluga caviar (omit the salt from the recipe for this topping)
Directions:
1. Wash, trim off ends, peel, rinse again: zucchini and asian pears. Core all pears. Trim, and peel the three outer layers from each of the red onions. Rinse the onions. Pat everything dry.
2. Grate pears, onions and zucchinis using a kitchen mandolin tool.
3. Wrap/roll up grated pears, onions and zucchinis in a clean, unbleached, organic cotton terry, kitchen towel. Wring it out evenly to dry it out completely so the oil doesn't pop when frying the latkes.
4. Mix together the grated onions, pears, zucchinis, salt, pepper, eggs, and flour. Use a large melon baller to drop even amounts onto frying pan. Use a spatula to flatten each latke out in the pan.
5. Fry each side of latkes, in a preheated pan, lightly misted with grapeseed oil, on medium heat. Drain latkes on unbleached, disposable, organic cotton paper towels and allow them to cool for five minutes.
6. Spoon a generous dollop of creme fraiche and a second dollop of applesauce onto each latke.
Preparing Lemongrass, Rosemary, or Sugarcane Grill Skewers
Soaked, washed, organic lemongrass:
Wash, score with a sharp paring knife tip all the way down, then peel off the outer layer skin. Then cut to desired lengths and widths
Soaked, washed, organic, sugarcane:
For fresh sugarcane, peel outer skin like a ginger root (vegetable peeler), then cut to desired lengths and widths.
Soaked, washed, organic, rosemary:
First, cut each into toothpick-lengths. Then, remove 1/3 of each stalk's rosemary leaves/needles. Sharpen the leafless stalks' bottom points into spears with a small paring knife tip.
***Giant sea scallops, halloumi cheese cubes or any traditional fritters (made from donated/ soup kitchen tuna like mini-crab cakes) can be grilled onto these natural skewers to make it look more decorative for the orphans. For the diabetic orphans, wrap a large, fresh, organic, washed, Italian basil leaf around each mini-tuna fritter and use a low glycemic load bread crumb. Then skewer each fritter onto rosemary stalk skewers.
Comfort food can also be a morale booster to help them cope with tragedies, homelessness or poverty. They may likely have food insecurity issues to work through.***
Wash, score with a sharp paring knife tip all the way down, then peel off the outer layer skin. Then cut to desired lengths and widths
Soaked, washed, organic, sugarcane:
For fresh sugarcane, peel outer skin like a ginger root (vegetable peeler), then cut to desired lengths and widths.
Soaked, washed, organic, rosemary:
First, cut each into toothpick-lengths. Then, remove 1/3 of each stalk's rosemary leaves/needles. Sharpen the leafless stalks' bottom points into spears with a small paring knife tip.
***Giant sea scallops, halloumi cheese cubes or any traditional fritters (made from donated/ soup kitchen tuna like mini-crab cakes) can be grilled onto these natural skewers to make it look more decorative for the orphans. For the diabetic orphans, wrap a large, fresh, organic, washed, Italian basil leaf around each mini-tuna fritter and use a low glycemic load bread crumb. Then skewer each fritter onto rosemary stalk skewers.
Comfort food can also be a morale booster to help them cope with tragedies, homelessness or poverty. They may likely have food insecurity issues to work through.***
Mashed Organic Sweet Potatoes (Potluck)
Wash
Peel
Rinse again
Boil in skim buttermilk, pasteurized, organic
Drain
Put sweet potatoes through a ricer tool
Pour bacon fat drippings overtop it
Put freshly chopped organic, reduced-fat, heritage turkey bacon, fresh, chopped chives into it, organic, unsalted Greek seasoning, and add pasteurized, organic, reduced-fat, mascarpone cheese.
Salt & pepper it to taste
Peel
Rinse again
Boil in skim buttermilk, pasteurized, organic
Drain
Put sweet potatoes through a ricer tool
Pour bacon fat drippings overtop it
Put freshly chopped organic, reduced-fat, heritage turkey bacon, fresh, chopped chives into it, organic, unsalted Greek seasoning, and add pasteurized, organic, reduced-fat, mascarpone cheese.
Salt & pepper it to taste
Mandolin, Ricer & Mixer with a Dough Hook
Three kichen tools that will better mash, drain, evenly chop, slice and blend:
Mandolin
Ricer
Mixer with a dough hook
Mandolin
Ricer
Mixer with a dough hook
Monday, May 26, 2014
South Vietnamese Jellyfish Salad in a Baguette
Pate for whole-grain, sourdough baguettes or French bread rolls:
(Whole-grain, sourdough breads have a lower glycemic load)
Recipe makes 11 cups of pate. 1 TBL of pate per inch of baguette (on one side) is typically used, for calculating/planning servings. For French bread rolls, 2 TBL per inch of the roll is typically used (on one side).
Puree in blender:
Steamed, organic duck livers, 4 cups
Steamed, organic goose livers, 4 cups
Organic, coarsely-ground black pepper, 1/3 cup
Organic, finely-ground sea salt, 2 TBL
Truffle oil, 3 cups (organic, transfat-free, omit or use a substitute to lower cholesterol)
Oven-roasted, garlic cloves, organic, and finely-pureed, 2 TBL
Filling for whole-grain, sourdough French bread/baguettes:
South Vietnamese Jellyfish Salad:
Toss together in a large mixing bowl:
4 cups boiled jellyfish
4 cups boiled med. shrimp, deveined, peeled, cut in half, length-wise or down the center of each shrimp
1 cup fresh, organic, Thai, purple basil leaves, washed, cut into 1/2-inch pieces
1 cup fresh, organic, spearmint leaves, washed, cut into 1/2-inch pieces
2 cups organic, finely-shredded/angel-hair thin cabbage (red, washed)
2 cups organic, finely-shredded/angel-hair thin carrots (peeled, both ends trimmed, washed)
3 cups pickled baby lotus roots, drained from jars, 1/2-inch in diameter type, chopped into 1/2-inch pieces
4 cups organic, fresh, cilantro leaves, stems removed, washed, then, cut into 1/4-inch pieces
Dress the jellyfish salad with a reduced-sodium, organic, tamari-based teriyaki sauce or a blended nuoc cham sauce:
Nuoc cham:
Juice of one large, organic lemon
2 packets of organic stevia powder
2 cups hot water (to dissolve stevia powder)
2 cups fish sauce
1 organic, red Thai chili pepper, stem removed, finely-minced
4 TBL organic ginger root, peeled, all calloused ends removed, washed, then, finely-minced
4 TBL organic garlic cloves, peeled, washed, ends trimmed off, then, finely-minced
(Whole-grain, sourdough breads have a lower glycemic load)
Recipe makes 11 cups of pate. 1 TBL of pate per inch of baguette (on one side) is typically used, for calculating/planning servings. For French bread rolls, 2 TBL per inch of the roll is typically used (on one side).
Puree in blender:
Steamed, organic duck livers, 4 cups
Steamed, organic goose livers, 4 cups
Organic, coarsely-ground black pepper, 1/3 cup
Organic, finely-ground sea salt, 2 TBL
Truffle oil, 3 cups (organic, transfat-free, omit or use a substitute to lower cholesterol)
Oven-roasted, garlic cloves, organic, and finely-pureed, 2 TBL
Filling for whole-grain, sourdough French bread/baguettes:
South Vietnamese Jellyfish Salad:
Toss together in a large mixing bowl:
4 cups boiled jellyfish
4 cups boiled med. shrimp, deveined, peeled, cut in half, length-wise or down the center of each shrimp
1 cup fresh, organic, Thai, purple basil leaves, washed, cut into 1/2-inch pieces
1 cup fresh, organic, spearmint leaves, washed, cut into 1/2-inch pieces
2 cups organic, finely-shredded/angel-hair thin cabbage (red, washed)
2 cups organic, finely-shredded/angel-hair thin carrots (peeled, both ends trimmed, washed)
3 cups pickled baby lotus roots, drained from jars, 1/2-inch in diameter type, chopped into 1/2-inch pieces
4 cups organic, fresh, cilantro leaves, stems removed, washed, then, cut into 1/4-inch pieces
Dress the jellyfish salad with a reduced-sodium, organic, tamari-based teriyaki sauce or a blended nuoc cham sauce:
Nuoc cham:
Juice of one large, organic lemon
2 packets of organic stevia powder
2 cups hot water (to dissolve stevia powder)
2 cups fish sauce
1 organic, red Thai chili pepper, stem removed, finely-minced
4 TBL organic ginger root, peeled, all calloused ends removed, washed, then, finely-minced
4 TBL organic garlic cloves, peeled, washed, ends trimmed off, then, finely-minced
Sunday, May 25, 2014
Budget-Friendly, Fire-Proofing for Barns, Poultry Coops
Look for metal, food-grade drums with airtight, watertight, and fire-resistant lids. This will help prevent the highly-flammable grain feed (high oil content) from feeding any fires.
Used metal sheeting/fencing can be repaired and repainted to be used overtop any wooden walls, floors, roofs or ceilings.
Install fire-safe doors.
At least four feet wide, 2 feet deep, immediately surrounding any barns, or poultry coops can be fire-resistant landscaping:
Gravel
Construction sand
Rubber mulch
Reclaimed bricks
Reclaimed tiles
Those can also be used as interior flooring, instead of wood.
Install a high-pressured, indoor sprinkler system, activated by smoke and explosive gases. It has to be connected to an adequate water supply. The well water levels needs to be able to supply the system with enough water to run on high pressure, to cover the entire interior space, for at least three hours. This also needs to be connected to a reliable, backup power generator, located to run safely outside, for at least three days, in case of severe blizzard power outtages.
Security fencing (metal, lockable), with wireless exterior security cameras around the perimeter will help to prevent vandalism and arson. Motion-activated, bright lights can also help deter bears, and criminals, including arsonists.
Use fire-resistant heat lamps for brooding chicks or ducklings.
Have your furnaces, woodstove chimneys maintained to prevent leaking gas or oily soot fires.
Keep at least five full-sized fire extinguishers accessible outside of the 1,000 square feet + barns and coops, in bright red-painted, metal, fireproof, weather-resistant lockboxes.
Used metal sheeting/fencing can be repaired and repainted to be used overtop any wooden walls, floors, roofs or ceilings.
Install fire-safe doors.
At least four feet wide, 2 feet deep, immediately surrounding any barns, or poultry coops can be fire-resistant landscaping:
Gravel
Construction sand
Rubber mulch
Reclaimed bricks
Reclaimed tiles
Those can also be used as interior flooring, instead of wood.
Install a high-pressured, indoor sprinkler system, activated by smoke and explosive gases. It has to be connected to an adequate water supply. The well water levels needs to be able to supply the system with enough water to run on high pressure, to cover the entire interior space, for at least three hours. This also needs to be connected to a reliable, backup power generator, located to run safely outside, for at least three days, in case of severe blizzard power outtages.
Security fencing (metal, lockable), with wireless exterior security cameras around the perimeter will help to prevent vandalism and arson. Motion-activated, bright lights can also help deter bears, and criminals, including arsonists.
Use fire-resistant heat lamps for brooding chicks or ducklings.
Have your furnaces, woodstove chimneys maintained to prevent leaking gas or oily soot fires.
Keep at least five full-sized fire extinguishers accessible outside of the 1,000 square feet + barns and coops, in bright red-painted, metal, fireproof, weather-resistant lockboxes.
Potluck Mushroom & Bison Meatloaf
This recipe makes about four meat loaves. It can be baked inside of organic, red, yellow and orange bell peppers, to make it look more festive, for children.
4 pounds organic buffalo/bison meat, fresh/thawed
4 TBL organic, extra-virgin olive oil
4 cups organic baby bella mushrooms, washed, bottom stems trimmed 1/4-inch off, then, diced into 1/4-inch pieces
5 large, organic eggs (heritage chickens), beaten up
1 large, organic sweet onion, Maui/Vidalia, diced into 1/4-inch pieces
2 cups organic, whole-grain, breadcrumbs
1 cup organic, dark chia seeds
2 organic, red bell peppers, stems removed, de-seeded, diced into 1/4-inch pieces
2 cups organic, fresh, peeled, finely-shredded carrots
1/2 cup organic, dried, Italian oregano
1/3 cup organic, dried sweet basil leaves
1/4 cup organic, dried, French thyme leaves
1/4 cup organic, dried garlic powder
4 cups Newman's Own Sockarooni Spaghetti Sauce
4 pounds organic buffalo/bison meat, fresh/thawed
4 TBL organic, extra-virgin olive oil
4 cups organic baby bella mushrooms, washed, bottom stems trimmed 1/4-inch off, then, diced into 1/4-inch pieces
5 large, organic eggs (heritage chickens), beaten up
1 large, organic sweet onion, Maui/Vidalia, diced into 1/4-inch pieces
2 cups organic, whole-grain, breadcrumbs
1 cup organic, dark chia seeds
2 organic, red bell peppers, stems removed, de-seeded, diced into 1/4-inch pieces
2 cups organic, fresh, peeled, finely-shredded carrots
1/2 cup organic, dried, Italian oregano
1/3 cup organic, dried sweet basil leaves
1/4 cup organic, dried, French thyme leaves
1/4 cup organic, dried garlic powder
4 cups Newman's Own Sockarooni Spaghetti Sauce
Greek Yogurt Dressing/Marinade/Dip:
Puree in a blender:
4 cups non-fat Greek yogurt, pasteurized, goats' milk-based, with probiotics
4 cups of organic, reduced-fat, feta cheese, crumbled, pasteurized, goats' milk-based
1/3 cup of organic lemon juice
1/3 cup organic, Greek extra-virgin olive oil
1/3 cup organic garlic paste
1/3 cup organic Greek seasoning blend, unsalted
2 cups organic, fresh, flat-leafed parsley, stems removed, washed, chopped 1/4-inch pieces
2 cups organic, fresh chives, washed, chopped 1/4-inch pieces
8 - 12 cups of organic, pasteurized, skim buttermilk
(from grass-fed cows only)
*Great for gyros and falafel salads/pita wraps.
4 cups non-fat Greek yogurt, pasteurized, goats' milk-based, with probiotics
4 cups of organic, reduced-fat, feta cheese, crumbled, pasteurized, goats' milk-based
1/3 cup of organic lemon juice
1/3 cup organic, Greek extra-virgin olive oil
1/3 cup organic garlic paste
1/3 cup organic Greek seasoning blend, unsalted
2 cups organic, fresh, flat-leafed parsley, stems removed, washed, chopped 1/4-inch pieces
2 cups organic, fresh chives, washed, chopped 1/4-inch pieces
8 - 12 cups of organic, pasteurized, skim buttermilk
(from grass-fed cows only)
*Great for gyros and falafel salads/pita wraps.
Soup Kitchen Tuna Kebabs on Lemongrass Skewers
For donated tuna, from cans, in spring water/oil, at soup kitchens, food banks, shelters' kitchens:
Use a ricer kitchen tool to drain and mince the tuna well. It can be used for creaming mashed potatoes, or mashed sweet potatoes, after boiling them.
Mix drained tuna in a 50/50 ratio with steamed, organic, brown rice. Add organic chia seeds, and Meyer lemon teriyaki dressing from previous blog post, to taste.
Add fresh, beaten, organic eggs to mixture to hold it together, like a fish cake. Two large eggs per four cups of steamed rice and tuna would be good. Blend it like a meatloaf.
Then, form it onto the lemongrass stalks, as a kebab skewer. Remove the outer two layers of the stalk, as it's very tough. Soak the lemongrass stalks in water for 24 hours, refrigerated. It might be improved by pounding the lemongrass stalk a little with a cleaned, rubber mallet to release the flavor. Finally, grill it or bake it in the oven.
This recipe can also be adapted to South Vietnamese Sugarcane Prawns, using donated soup kitchen/shelter/food banks' tuna in oil/springwater. For that, use the sugarcane skewers and an organic, brown rice flour, beaten up organic eggs, mixed with the finely-pureed, ground tuna meat, pureed, drained, organic pineapple tidbits.
Use a ricer kitchen tool to drain and mince the tuna well. It can be used for creaming mashed potatoes, or mashed sweet potatoes, after boiling them.
Mix drained tuna in a 50/50 ratio with steamed, organic, brown rice. Add organic chia seeds, and Meyer lemon teriyaki dressing from previous blog post, to taste.
Add fresh, beaten, organic eggs to mixture to hold it together, like a fish cake. Two large eggs per four cups of steamed rice and tuna would be good. Blend it like a meatloaf.
Then, form it onto the lemongrass stalks, as a kebab skewer. Remove the outer two layers of the stalk, as it's very tough. Soak the lemongrass stalks in water for 24 hours, refrigerated. It might be improved by pounding the lemongrass stalk a little with a cleaned, rubber mallet to release the flavor. Finally, grill it or bake it in the oven.
This recipe can also be adapted to South Vietnamese Sugarcane Prawns, using donated soup kitchen/shelter/food banks' tuna in oil/springwater. For that, use the sugarcane skewers and an organic, brown rice flour, beaten up organic eggs, mixed with the finely-pureed, ground tuna meat, pureed, drained, organic pineapple tidbits.
Conch & Barramundi Fish Cakes with Cajun-Spiced Vinegar Dressing
Form fish cakes with a blend of:
1 pound fresh/thawed conch meat, steamed for ten minutes, then ground
(If not available, substitute with fresh/thawed mussels, shells and beards removed, steamed for 12 minutes, then ground)
1 pound fresh/thawed barramundi fish, boneless, skinless, steamed for 15 minutes, then ground, line-caught
1 pound peeled, diced, boiled, organic new potatoes, mashed with organic, pasteurized, half and half creamer, salt, pepper, fresh chives, garlic powder to taste. After boiling, use a ricer kitchen tool to "mash" the potatoes into rice grain sizes. This will make them creamier and less chunky.
Add turkey bacon pan drippings to this along with chopped, pan-cooked turkey bacon: 24 strips, thickly-sliced, reduced-fat, organic, heritage. Chop the bacon into 1/4-inch pieces.
*Boil the new potatoes in skim, organic, pasteurized, goats' milk based-buttermilk, also*
4 - 5 large, organic, heritage chicken eggs, beaten up (to hold the fish cakes together, can also be substituted with organic egg whites)
Grill the mostly-cooked fish cakes on cedar planks, with applewood smoking chips. They'll take approximately 7 minutes per side, on medium heat. It'll vary depending upon the patties' thickness and diameter. Keep the cedar planks well-misted with water during grill time. Soak smoking wood chips and cedar planks in water for 24 hours, prior to grilling.
Instead of a traditional New England spiced apple cider vinegar dressing for fish cakes, here's a recipe for a Cajun Blackening Spice blend.
http://bbq.about.com/od/rubrecipes/r/bl90515b.htm
It would go well with Southern fried green tomatoes, using organic, heirloom, vine-ripened tomatoes. Also, for the burger buns, it can be substituted with organic, heirloom, corn bread, buttermilk biscuits, cooked in a cast-iron skillet.
For the Cajun-spiced apple cider vinegar dressing on the side:
Heat up in a sauce pan:
Cajun spice blend (1/4 cup) with 4 cups of apple cider vinegar, 4 TBL salt and 4 TBL organic, dark, brown sugar.
1 pound fresh/thawed conch meat, steamed for ten minutes, then ground
(If not available, substitute with fresh/thawed mussels, shells and beards removed, steamed for 12 minutes, then ground)
1 pound fresh/thawed barramundi fish, boneless, skinless, steamed for 15 minutes, then ground, line-caught
1 pound peeled, diced, boiled, organic new potatoes, mashed with organic, pasteurized, half and half creamer, salt, pepper, fresh chives, garlic powder to taste. After boiling, use a ricer kitchen tool to "mash" the potatoes into rice grain sizes. This will make them creamier and less chunky.
Add turkey bacon pan drippings to this along with chopped, pan-cooked turkey bacon: 24 strips, thickly-sliced, reduced-fat, organic, heritage. Chop the bacon into 1/4-inch pieces.
*Boil the new potatoes in skim, organic, pasteurized, goats' milk based-buttermilk, also*
4 - 5 large, organic, heritage chicken eggs, beaten up (to hold the fish cakes together, can also be substituted with organic egg whites)
Grill the mostly-cooked fish cakes on cedar planks, with applewood smoking chips. They'll take approximately 7 minutes per side, on medium heat. It'll vary depending upon the patties' thickness and diameter. Keep the cedar planks well-misted with water during grill time. Soak smoking wood chips and cedar planks in water for 24 hours, prior to grilling.
Instead of a traditional New England spiced apple cider vinegar dressing for fish cakes, here's a recipe for a Cajun Blackening Spice blend.
http://bbq.about.com/od/rubrecipes/r/bl90515b.htm
It would go well with Southern fried green tomatoes, using organic, heirloom, vine-ripened tomatoes. Also, for the burger buns, it can be substituted with organic, heirloom, corn bread, buttermilk biscuits, cooked in a cast-iron skillet.
For the Cajun-spiced apple cider vinegar dressing on the side:
Heat up in a sauce pan:
Cajun spice blend (1/4 cup) with 4 cups of apple cider vinegar, 4 TBL salt and 4 TBL organic, dark, brown sugar.
EcoGlo Radiant Heat for Young Chicks, Ducklings
http://www.amazon.com/gp/aw/d/B008HVM56Q/ref=mw_dp_mpd?pd=1
This one may be safer (less of a fire hazard) than the standard brooder heat lamps. Of course, electrical wiring issues related to rats, mice, and rabbits can also cause chicken coop/barn fires. The chickens and ducks can peck through/damage the wiring also, causing an electrical fire.
It would be better to go with an inspection from a private, experienced, consultant firefighter to get recommendations on upgrading to a high-pressured, indoor, smoke/explosive gas-activated sprinkler system, better fire-resistant insulation, walls, floors, doors and roofing materials. Also, they can recommend landscape designs for fire-proofing around the coops/barns.
This one may be safer (less of a fire hazard) than the standard brooder heat lamps. Of course, electrical wiring issues related to rats, mice, and rabbits can also cause chicken coop/barn fires. The chickens and ducks can peck through/damage the wiring also, causing an electrical fire.
It would be better to go with an inspection from a private, experienced, consultant firefighter to get recommendations on upgrading to a high-pressured, indoor, smoke/explosive gas-activated sprinkler system, better fire-resistant insulation, walls, floors, doors and roofing materials. Also, they can recommend landscape designs for fire-proofing around the coops/barns.
Turkish Boer Goat Kebabs with Olive Tapenade
Marinate 1 pound of boneless, skinless, organic boer goat meat (under 6 months of age), cut into 1-inch cubes for 24 hours in this puree:
Puree the following ingredients in a blender:
3 red, organic onions, large, peeled, ends trimmed, diced
3 large, organic, heirloom tomatoes, vine-ripened, diced
1/4 cup organic olive tapenade
3 tsp Urfa pepper
3 tsp Maras pepper
1 cup Greek extra-virgin olive oil
7 tsp organic, dried, Italian oregano
3 tsp organic papain powder
(meat tenderizer)
3 tsp organic bromelain powder
(meat tenderizer)
Directions:
Put the meat onto metal kebab skewers, alternating with baby bella mushrooms, red bell pepper (1 inch pieces), and halloumi grillable cheese cubes (1 inch cubes).
Serve with freshly-baked, soft, lavash bread with carraway seeds and a tabbouleh parsley/tomato/cucumber salad.
Link below for information on lavash bread:
http://m.wisegeek.com/what-is-a-lavash.htm
Puree the following ingredients in a blender:
3 red, organic onions, large, peeled, ends trimmed, diced
3 large, organic, heirloom tomatoes, vine-ripened, diced
1/4 cup organic olive tapenade
3 tsp Urfa pepper
3 tsp Maras pepper
1 cup Greek extra-virgin olive oil
7 tsp organic, dried, Italian oregano
3 tsp organic papain powder
(meat tenderizer)
3 tsp organic bromelain powder
(meat tenderizer)
Directions:
Put the meat onto metal kebab skewers, alternating with baby bella mushrooms, red bell pepper (1 inch pieces), and halloumi grillable cheese cubes (1 inch cubes).
Serve with freshly-baked, soft, lavash bread with carraway seeds and a tabbouleh parsley/tomato/cucumber salad.
Link below for information on lavash bread:
http://m.wisegeek.com/what-is-a-lavash.htm
Saffron Alligator Stew with Chardonnay (Crockpot)
3 pounds USDA-certified organic, alligator tail meat, chopped into 2-inch pieces
2 cups Louis Jadot unoaked chardonnay
8 TBL organic saffron threads, freshly and finely-ground
1 large, organic, sweet Maui/Vidalia onion
5 TBL organic Herbes de Provence
1/3 cup organic, fresh garlic cloves, peeled, washed, ends trimmed, oven-roasted, then finely-minced
2 qty 32-ounce cans of crushed, organic, heirloom tomatoes, sodium-free
1/4 cup of Australian extra-virgin olive oil, fairwage, owned by a South Asian female, first-generation immigrant family
4 cups organic, peeled, baby carrots (soaked, then rinsed)
2 pounds organic butternut squash, peeled, washed, then cubed
5 TBL fresh, organic tarragon leaves, finely-chopped
1 - 2 TBL Pernod
1 large, organic fennel bulb, washed, ends trimmed, then diced into 1/4-inch pieces
Finely-ground sea salt, to taste
(3 TBL or one tablespoon per pound of meat)
Divide ingredients in half for at-home crockpot, largest sized.
2 cups Louis Jadot unoaked chardonnay
8 TBL organic saffron threads, freshly and finely-ground
1 large, organic, sweet Maui/Vidalia onion
5 TBL organic Herbes de Provence
1/3 cup organic, fresh garlic cloves, peeled, washed, ends trimmed, oven-roasted, then finely-minced
2 qty 32-ounce cans of crushed, organic, heirloom tomatoes, sodium-free
1/4 cup of Australian extra-virgin olive oil, fairwage, owned by a South Asian female, first-generation immigrant family
4 cups organic, peeled, baby carrots (soaked, then rinsed)
2 pounds organic butternut squash, peeled, washed, then cubed
5 TBL fresh, organic tarragon leaves, finely-chopped
1 - 2 TBL Pernod
1 large, organic fennel bulb, washed, ends trimmed, then diced into 1/4-inch pieces
Finely-ground sea salt, to taste
(3 TBL or one tablespoon per pound of meat)
Divide ingredients in half for at-home crockpot, largest sized.
Food Network's Chocolate PB Cupcakes Recipe
http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe.html
This is a excellent cupcake and icing recipe to try with organic stevia powder, organic chestnut flour and a reduced-fat, part-skim, organic, pasteurized, goats' milk-based, cream.
This is a excellent cupcake and icing recipe to try with organic stevia powder, organic chestnut flour and a reduced-fat, part-skim, organic, pasteurized, goats' milk-based, cream.
Saturday, May 24, 2014
Sea-level, Compassionate Cacao Nibs & Rum Cupcakes with Chia Seeds
Sea-level, Chocolate Rum Cupcakes with Cacao Nibs, Mexican Vanilla, Fairwage Jamaican Rum & Chia Seeds:
(A modified version of Italian grappa cakes)
Ingredients:
1 and a half cups, plus 2 TBL organic chestnut flour
18 ounces of Mexican cacao nibs, organic, fairwage, freshly pureed, then, melted & blended with the butter
1 and 1/3 cup organic, dark chia seeds
2 sticks of pasteurized, unsalted, organic butter, from grass-fed only cows, melted with the cacao nibs
12 large, fresh, organic, locally-raised, heritage chicken eggs, from bird flu-resistant coops and roofed, screened pens
***Separate all egg yolks from egg whites.***
1 cup of organic stevia powder
1/3 cup plus 2 tsp organic, Mexican, fairwage vanilla syrup
1/3 cup Jamaican fair-wage rum, spiced
Directions:
Preheat the oven to 350°F, with center rack.
Whisk together:
Egg yolks, stevia powder, fairwage Jamaican rum, fairwage Mexican vanilla syrup, and pureed, melted, fairwage, Mexican cacao nibs (with the melted butter)
Then, gently add in the flour, mixing it gradually.
In a separate bowl, (mixer/handheld mixer), add all egg whites and a 1/2 tsp of finely-ground sea salt.
Mix on high for three minutes until frothy/whipped.
Combine a quarter of egg whites into chocolate batter. Then, gently fold in the rest of the ingredients (egg whites).
Mix on low speed for three minutes.
To bake:
Lightly mist a silicone, cupcake, bakeware pan with organic hazelnut oil. Put it onto a cookie sheet and spoon batter into each cupcake mold until each one is 3/4 full.
Bake approximately 15 - 20 minutes. Check center cupcake with a toothpick. It should come out cleanly, with no batter on it.
Use a stevia-sweetened, fairwage, organic, milk chocolate frosting with organic, pasteurized, grass-fed only, reduced-fat, buttermilk after cupcakes completely cool, for approximately 25 minutes. You can make your own frosting, using melted, organic, brown rice bran oil butter substitute, organic, stevia powder, non-fat, organic, milk powder or fat-free, organic, coconut cream powder, with organic, corn starch.
(A modified version of Italian grappa cakes)
Ingredients:
1 and a half cups, plus 2 TBL organic chestnut flour
18 ounces of Mexican cacao nibs, organic, fairwage, freshly pureed, then, melted & blended with the butter
1 and 1/3 cup organic, dark chia seeds
2 sticks of pasteurized, unsalted, organic butter, from grass-fed only cows, melted with the cacao nibs
12 large, fresh, organic, locally-raised, heritage chicken eggs, from bird flu-resistant coops and roofed, screened pens
***Separate all egg yolks from egg whites.***
1 cup of organic stevia powder
1/3 cup plus 2 tsp organic, Mexican, fairwage vanilla syrup
1/3 cup Jamaican fair-wage rum, spiced
Directions:
Preheat the oven to 350°F, with center rack.
Whisk together:
Egg yolks, stevia powder, fairwage Jamaican rum, fairwage Mexican vanilla syrup, and pureed, melted, fairwage, Mexican cacao nibs (with the melted butter)
Then, gently add in the flour, mixing it gradually.
In a separate bowl, (mixer/handheld mixer), add all egg whites and a 1/2 tsp of finely-ground sea salt.
Mix on high for three minutes until frothy/whipped.
Combine a quarter of egg whites into chocolate batter. Then, gently fold in the rest of the ingredients (egg whites).
Mix on low speed for three minutes.
To bake:
Lightly mist a silicone, cupcake, bakeware pan with organic hazelnut oil. Put it onto a cookie sheet and spoon batter into each cupcake mold until each one is 3/4 full.
Bake approximately 15 - 20 minutes. Check center cupcake with a toothpick. It should come out cleanly, with no batter on it.
Use a stevia-sweetened, fairwage, organic, milk chocolate frosting with organic, pasteurized, grass-fed only, reduced-fat, buttermilk after cupcakes completely cool, for approximately 25 minutes. You can make your own frosting, using melted, organic, brown rice bran oil butter substitute, organic, stevia powder, non-fat, organic, milk powder or fat-free, organic, coconut cream powder, with organic, corn starch.
Organic Turkey Broth/Stock: For Thanksgiving Gravy & Mushroom Risotto
1 qty organic, heritage, turkey neck, and giblets
(excluding liver)
2 - 4 organic, heritage, turkey drumsticks, fresh/thawed
5 cups organic, porcini, cremini, oyster, and chanterelle mushrooms: fresh, or for dried, reconstitute in hot, freshly boiled water for 20 minutes
5 qty large, fresh, organic, carrots: both ends trimmed, peeled, washed, then, each cut into three sections
5 qty large, fresh, organic shallots: both ends trimmed, peeled, oven-roasted, then each chopped in half
12 cups water
Finely-ground sea salt, to taste
(1 tsp per 4 cups of water, or 3 tsp of salt for this recipe)
In an organic, unbleached cheesecloth bundle, put:
2 organic bay leaves
5 TBL whole, organic black peppercorns
10 fresh, organic sprigs of lemon thyme: 5-inches in length, washed, bottom 1/4-inch stems removed, chopped into 2-inch pieces
5 fresh, organic sprigs of lavender: 5-inches in length, washed, bottom 1/4-inch stems removed, chopped into 2-inch pieces
Tie the cheesecloth bundle closed with organic, unbleached, cooking twine.
Put all ingredients, including tied, cheesecloth bundle, into a large crockpot or large pasta boiling pot with a lid. Simmer on low heat for 4 hours in the crock pot. For the pasta boiling pot: bring water to a full boil for 2 minutes, then reduce heat, add all ingredients, switch stovetop burner temperature to simmer/low with lid on for four hours.
(excluding liver)
2 - 4 organic, heritage, turkey drumsticks, fresh/thawed
5 cups organic, porcini, cremini, oyster, and chanterelle mushrooms: fresh, or for dried, reconstitute in hot, freshly boiled water for 20 minutes
5 qty large, fresh, organic, carrots: both ends trimmed, peeled, washed, then, each cut into three sections
5 qty large, fresh, organic shallots: both ends trimmed, peeled, oven-roasted, then each chopped in half
12 cups water
Finely-ground sea salt, to taste
(1 tsp per 4 cups of water, or 3 tsp of salt for this recipe)
In an organic, unbleached cheesecloth bundle, put:
2 organic bay leaves
5 TBL whole, organic black peppercorns
10 fresh, organic sprigs of lemon thyme: 5-inches in length, washed, bottom 1/4-inch stems removed, chopped into 2-inch pieces
5 fresh, organic sprigs of lavender: 5-inches in length, washed, bottom 1/4-inch stems removed, chopped into 2-inch pieces
Tie the cheesecloth bundle closed with organic, unbleached, cooking twine.
Put all ingredients, including tied, cheesecloth bundle, into a large crockpot or large pasta boiling pot with a lid. Simmer on low heat for 4 hours in the crock pot. For the pasta boiling pot: bring water to a full boil for 2 minutes, then reduce heat, add all ingredients, switch stovetop burner temperature to simmer/low with lid on for four hours.
Alligator & Blue Cheese Smoked Bratwursts
14 cups of finely-ground, fresh/thawed alligator meat (ethically harvested from an alligator farm)
1 large, organic, yellow onion, peeled, top and bottoms trimmed, then diced into 1/4-inch pieces
10 TBL organic, salt-free, Greek seasoning
4 - 7 cups of Stilton Blue Cheese, drained
4 - 7 red, organic, jalapeno peppers, washed, tops and stems removed, de-seeded, finely minced
Bratwurst casings
Mix all ingredients together well. Use a sausage making machine to put it into bratwurst casings. Then, wood smoke it with mesquite wood chips that have been pre-soaked for 24 hours in a small, locally-brewed and bottled, Colorado, I.P.A. beer. The smoking step can be done right after boiling and before or during grilling time.
To cook:
Boil the bratwursts in Guinness for 10 minutes at a full boil. Finally, grill them, turning them over halfway through cooking time. Check with a meat thermometer. Serve them on whole-grain buns. This is a more unusual type of organic (with no hormones, or antibiotics), nutritious, eco-friendly meat, and ethically-harvested.
1 large, organic, yellow onion, peeled, top and bottoms trimmed, then diced into 1/4-inch pieces
10 TBL organic, salt-free, Greek seasoning
4 - 7 cups of Stilton Blue Cheese, drained
4 - 7 red, organic, jalapeno peppers, washed, tops and stems removed, de-seeded, finely minced
Bratwurst casings
Mix all ingredients together well. Use a sausage making machine to put it into bratwurst casings. Then, wood smoke it with mesquite wood chips that have been pre-soaked for 24 hours in a small, locally-brewed and bottled, Colorado, I.P.A. beer. The smoking step can be done right after boiling and before or during grilling time.
To cook:
Boil the bratwursts in Guinness for 10 minutes at a full boil. Finally, grill them, turning them over halfway through cooking time. Check with a meat thermometer. Serve them on whole-grain buns. This is a more unusual type of organic (with no hormones, or antibiotics), nutritious, eco-friendly meat, and ethically-harvested.
Water-wise, Jamaican Cheeseburgers with Smoked Gouda
Water-wise Jamaican Cheeseburgers with Smoked Goats' Milk-based Gouda Cheese:
40 adult-sized servings
Ingredients:
10 pounds organic, ground yak meat, from a halal butcher & farmer
(Water-wise, lean red meat with a taste similar to beef)
10 pounds organic, ground boer goat meat, from a halal butcher & farmer
(From boer goats, aged six months or under)
16 cups fresh, organic baby bella mushrooms, washed, scrubbed, with bottom of stems trimmed 1/4-inch off. Then, finely mince the mushrooms to mix into the meat, so it's more tender and reduces the cholesterol.
10 TBL Walkerswood's Spicy, Jamaican Jerk Marinade
20 TBL organic garlic powder
20 TBL organic onion powder
10 TBL organic, finely-ground sea salt
Combine all ingredients like a meatloaf, kneading it for at least five minutes to incorporate all salt and dry seasonings evenly throughout the burger patties. Roll into a large meatball (1/4 pound per burger patty). Slightly flatten into a patty shape.
Grill and check with a meat thermometer.
Serve with sliced, smoked gouda cheese: pasteurized, organic, and goats' milk-based
Fresh, organic, washed sweet basil leaves (Italian)
Fresh, organic, triple-washed, baby kale
Fresh, organic, heirloom tomato slices:
Vine-ripened, assorted, red, orange and yellow-colored, soaked and washed before slicing
Australian organic beet relish (instead of pickles)
Whole-grain, reduced calorie hamburger buns
(Flat buns, not full-sized, thicker ones)
Organic tomato ketchup & organic dijon mustard (without high fructose corn syrup or sugars, stevia-sweetened, msg-free)
40 adult-sized servings
Ingredients:
10 pounds organic, ground yak meat, from a halal butcher & farmer
(Water-wise, lean red meat with a taste similar to beef)
10 pounds organic, ground boer goat meat, from a halal butcher & farmer
(From boer goats, aged six months or under)
16 cups fresh, organic baby bella mushrooms, washed, scrubbed, with bottom of stems trimmed 1/4-inch off. Then, finely mince the mushrooms to mix into the meat, so it's more tender and reduces the cholesterol.
10 TBL Walkerswood's Spicy, Jamaican Jerk Marinade
20 TBL organic garlic powder
20 TBL organic onion powder
10 TBL organic, finely-ground sea salt
Combine all ingredients like a meatloaf, kneading it for at least five minutes to incorporate all salt and dry seasonings evenly throughout the burger patties. Roll into a large meatball (1/4 pound per burger patty). Slightly flatten into a patty shape.
Grill and check with a meat thermometer.
Serve with sliced, smoked gouda cheese: pasteurized, organic, and goats' milk-based
Fresh, organic, washed sweet basil leaves (Italian)
Fresh, organic, triple-washed, baby kale
Fresh, organic, heirloom tomato slices:
Vine-ripened, assorted, red, orange and yellow-colored, soaked and washed before slicing
Australian organic beet relish (instead of pickles)
Whole-grain, reduced calorie hamburger buns
(Flat buns, not full-sized, thicker ones)
Organic tomato ketchup & organic dijon mustard (without high fructose corn syrup or sugars, stevia-sweetened, msg-free)
Undereye Witch Hazel Gel
Undereye witch hazel gel recipe:
Put into a blender:
4 cups of aloe vera gel, clear, unscented, organic
2 cups of witch hazel liquid, unscented, alcohol-free, or just flip cap open and let the rubbing alcohol evaporate out of it for a week
(Steep witch hazel in 1 cup of jasmin green tea blend, in a tied cheesecloth bundle for a week in fridge for scent. Recipe for jasmin green tea in previous post)
2 cups of organic, wild rosehip oil (wild-harvested)
1 cup of organic, natural vitamin E oil
1/2 cup of organic papain powder
1/2 cup of organic bromelain powder
1 cup of food-grade, pectin powder (from organic apples)
Keep refrigerated in labeled, dated jars.
***Recipe could be better with a light, lactic acid peel solution added to it.
Put into a blender:
4 cups of aloe vera gel, clear, unscented, organic
2 cups of witch hazel liquid, unscented, alcohol-free, or just flip cap open and let the rubbing alcohol evaporate out of it for a week
(Steep witch hazel in 1 cup of jasmin green tea blend, in a tied cheesecloth bundle for a week in fridge for scent. Recipe for jasmin green tea in previous post)
2 cups of organic, wild rosehip oil (wild-harvested)
1 cup of organic, natural vitamin E oil
1/2 cup of organic papain powder
1/2 cup of organic bromelain powder
1 cup of food-grade, pectin powder (from organic apples)
Keep refrigerated in labeled, dated jars.
***Recipe could be better with a light, lactic acid peel solution added to it.
Sea-level, Organic, Chia Seed Bread (12 loaves)
Ingredients:
12 cups of organic chestnut flour
18 cups of organic amaranth seed flour
24 TBL of organic hazelnut oil
18 TBL of Mexican Vanilla Bean Syrup, organic, fair-wage, stevia-sweetened (high fructose corn syrup-free, sugar-free)
6 TBL finely-ground sea salt, organic
12 teaspoons/6 packets (each 7 grams) of active, dry yeast
14 cups of organic, dark chia seeds
This could be thickly-sliced, and made into organic, creamy, hazelnut nutbutter and organic carob paste (organic, stevia-sweetened) sandwiches. Blend the hazelnut nutbutter with 2 cups of organic, food-grade, natural vitamin E oil and 2 cups of pureed, organic, fair-wage Mexican vanilla beans per small jar. Keep refrigerated.
12 cups of organic chestnut flour
18 cups of organic amaranth seed flour
24 TBL of organic hazelnut oil
18 TBL of Mexican Vanilla Bean Syrup, organic, fair-wage, stevia-sweetened (high fructose corn syrup-free, sugar-free)
6 TBL finely-ground sea salt, organic
12 teaspoons/6 packets (each 7 grams) of active, dry yeast
14 cups of organic, dark chia seeds
This could be thickly-sliced, and made into organic, creamy, hazelnut nutbutter and organic carob paste (organic, stevia-sweetened) sandwiches. Blend the hazelnut nutbutter with 2 cups of organic, food-grade, natural vitamin E oil and 2 cups of pureed, organic, fair-wage Mexican vanilla beans per small jar. Keep refrigerated.
Stevia Vanilla Milk Punch, Organic
Usually milk punch is served with bourbon, rum and sugar. This recipe is adapted for a more economical, sugar-free, eco-friendly and child-friendly fundraising supper. Serve it with a sugar-free, Mexican, fair-wage, organic cacao nibs/mini-crossants, or pain au chocolat.
Stevia-Sweetened, Children's or Non-Alcohol Milk Punch Recipe:
3 gallons of skim, organic, ultra-pasteurized, goat's milk, forified with extra calcium, vitamins A, and D
1 - 2 gallons of low-fat, stevia-sweetened, organic, ultra-pasteurized goat's milk-based, vanilla bean ice cream
4 cups of organic, ground nutmeg
8 cups of organic, fair-wage, Mexican vanilla beans, pureed with 4 cups of organic, food-grade, vitamin E oil as a natural antioxidant and food preservative
12 cups of organic stevia powder
Cook all ingredients together on medium heat, until ice cream melts, approximately 25 minutes. Allow it to cool for 20 minutes. Then, refrigerate in air-tight, water-tight, labeled serving pitchers for 4 hours. Finally, serve it in fair-wage, Mexican glasses, each half-filled with ice cubes.
***For garnishes:
Sprinkle a cinnamon, milk chocolate heart-shape on top of each drink.
Add a fair-wage, organic, Mexican vanilla bean or organic, fair-wage, extra-long, Mexican cinnamon stick to each milk punch, for stirring.
Recipe link for Pain au Chocolat below, from Food Network's website:
http://www.foodnetwork.com/recipes/croissants-pain-au-chocolat-pain-raisin-and-danish-recipe.html
Stevia-Sweetened, Children's or Non-Alcohol Milk Punch Recipe:
3 gallons of skim, organic, ultra-pasteurized, goat's milk, forified with extra calcium, vitamins A, and D
1 - 2 gallons of low-fat, stevia-sweetened, organic, ultra-pasteurized goat's milk-based, vanilla bean ice cream
4 cups of organic, ground nutmeg
8 cups of organic, fair-wage, Mexican vanilla beans, pureed with 4 cups of organic, food-grade, vitamin E oil as a natural antioxidant and food preservative
12 cups of organic stevia powder
Cook all ingredients together on medium heat, until ice cream melts, approximately 25 minutes. Allow it to cool for 20 minutes. Then, refrigerate in air-tight, water-tight, labeled serving pitchers for 4 hours. Finally, serve it in fair-wage, Mexican glasses, each half-filled with ice cubes.
***For garnishes:
Sprinkle a cinnamon, milk chocolate heart-shape on top of each drink.
Add a fair-wage, organic, Mexican vanilla bean or organic, fair-wage, extra-long, Mexican cinnamon stick to each milk punch, for stirring.
Recipe link for Pain au Chocolat below, from Food Network's website:
http://www.foodnetwork.com/recipes/croissants-pain-au-chocolat-pain-raisin-and-danish-recipe.html
Jamaican Women's Bean Project Turtle Beans & Organic Collard Greens: Crockpot Recipe
1. Soak organic, dried, Women's Bean Project turtle beans/black beans for 24 hours in the fridge to soften and reconstitute them. Use 4 cups of dried beans. Check for, and discard any split/damaged/broken beans.
2. Drain and rinse the beans again, after they've soaked.
3. Put into a large crockpot:
-Presoaked, drained, rinsed, dried beans, 4 cups
-8 cups of triple-washed, organic, fresh, pre-cut collard greens
-1 large, organic, yellow onion, peeled, ends
trimmed off, washed, then diced into 1/4-inch
-1 to 2 TBL Walkerswood's Spicy Jamaican Jerk Marinade from World Market (in bottles)
-14 cups of organic, heritage, fat-free, reduced-sodium chicken broth (from locally-raised, USDA-certified organic, heritage chickens kept in roofed, screened, bird-flu resistant pens and coops to help protect the local farms from bird-flu outbreaks, which is economically devastating to an already fragile, under-valued, poultry market)
4. Cook in crockpot on low heat for four hours.
5. Serve this to the poor, illiterate, disenfranchised farm and poultry factory workers (day laborers/migrant farm workers) while gathering them for free, annual one-hour healthcare physicals/medical exams and getting them free prescription eyeglasses. In order to help them gain GED, Naturalized Citizenships, and vocational literacy, we need them to be vaccinated, and able to see.
This needs to be done with only bilingual female, minority, poor, Democratic, single mothers from the barrio taking care of them. Otherwise, they'll end up discriminated against, socially outcasted, fired/economically oppressed/homeless, or illegally detained, if any of them are pregnant, scared, English language-learning, teenaged mothers with expired temporary visas. There needs to be a team of at least 5,000 Democratic, feminist, civil rights attorneys to help organize this event in every state, on a monthly basis for the governors.
2. Drain and rinse the beans again, after they've soaked.
3. Put into a large crockpot:
-Presoaked, drained, rinsed, dried beans, 4 cups
-8 cups of triple-washed, organic, fresh, pre-cut collard greens
-1 large, organic, yellow onion, peeled, ends
trimmed off, washed, then diced into 1/4-inch
-1 to 2 TBL Walkerswood's Spicy Jamaican Jerk Marinade from World Market (in bottles)
-14 cups of organic, heritage, fat-free, reduced-sodium chicken broth (from locally-raised, USDA-certified organic, heritage chickens kept in roofed, screened, bird-flu resistant pens and coops to help protect the local farms from bird-flu outbreaks, which is economically devastating to an already fragile, under-valued, poultry market)
4. Cook in crockpot on low heat for four hours.
5. Serve this to the poor, illiterate, disenfranchised farm and poultry factory workers (day laborers/migrant farm workers) while gathering them for free, annual one-hour healthcare physicals/medical exams and getting them free prescription eyeglasses. In order to help them gain GED, Naturalized Citizenships, and vocational literacy, we need them to be vaccinated, and able to see.
This needs to be done with only bilingual female, minority, poor, Democratic, single mothers from the barrio taking care of them. Otherwise, they'll end up discriminated against, socially outcasted, fired/economically oppressed/homeless, or illegally detained, if any of them are pregnant, scared, English language-learning, teenaged mothers with expired temporary visas. There needs to be a team of at least 5,000 Democratic, feminist, civil rights attorneys to help organize this event in every state, on a monthly basis for the governors.
Friday, May 23, 2014
Sprouted Quinoa Seed Pot Pie Crust: 2 Double 10-inch Pie Pan Crusts
Two double-crusts for pot pies (for Denver-level altitude) :
5 cups, plus 1 TBL of organic, sprouted quinoa seed-based flour
(Organic, amaranth seed flour is another good substitute)
Put seeds into coffee grinder or flour mill to turn it into flour. Also, add an extra 1 cup to the five cups plus one tbl measurement, to flour the kneading and dough pin surfaces, so dough doesn't stick.
2 cups unsalted, organic, pasteurized, grass-fed only, free-range cow's butter, cut into 1/4-inch cubes
(Or melt the butter 50/50 with organic rice bran oil butter substitute, then chill it for 24 hours in an airtight, watertight container in freezer, to reduce cholesterol)
1 tsp finely-ground sea salt
10 tsp cold, organic, UHT, skim buttermilk
Mix/knead ingredients together with low, slow pressure. Form it lightly into a ball. Cover the dough in an airtight, watertight container. Refrigerate for 2 to 4 hours to chill it. Then, knead dough a second time and roll it out with a dough pin. The longer and harder it's kneaded or rolled, the harder/tougher the crust becomes.
5 cups, plus 1 TBL of organic, sprouted quinoa seed-based flour
(Organic, amaranth seed flour is another good substitute)
Put seeds into coffee grinder or flour mill to turn it into flour. Also, add an extra 1 cup to the five cups plus one tbl measurement, to flour the kneading and dough pin surfaces, so dough doesn't stick.
2 cups unsalted, organic, pasteurized, grass-fed only, free-range cow's butter, cut into 1/4-inch cubes
(Or melt the butter 50/50 with organic rice bran oil butter substitute, then chill it for 24 hours in an airtight, watertight container in freezer, to reduce cholesterol)
1 tsp finely-ground sea salt
10 tsp cold, organic, UHT, skim buttermilk
Mix/knead ingredients together with low, slow pressure. Form it lightly into a ball. Cover the dough in an airtight, watertight container. Refrigerate for 2 to 4 hours to chill it. Then, knead dough a second time and roll it out with a dough pin. The longer and harder it's kneaded or rolled, the harder/tougher the crust becomes.
Thursday, May 22, 2014
Organic, Pasteurized AIDS or Runners' Supplement Shake Recipe
Organic, Pasteurized AIDS or Runners' Supplement Shake Recipe:
4 TBL Nutiva brand, Hemp Protein Powder, USDA Organic
4 TBL organic chia seeds, dark
2 Primadophilus Optima, Women's Probiotic gelcaps (or get the refrigerated one for men by the same brand, and open gel caps and put into blender)
8 ounces certified-organic, UHT, skim milk (cows')
4 organic, small, fully-ripened, apple or mini-red, organic bananas, freshly-peeled, ends trimmed off 1/4-inch on each side
2 pouches of certified-organic baby food (sweet potatoes or carrots, to sweeten and add beta carotene)
2 - 4 cups of fresh, organic blueberries, soaked in 4 cups cold water with 2 TBL chlorine bleach liquid, unscented, then washed with cold water rinse in a strainer/colander 3x, 10 seconds, lightly stirring the berries each time, with the faucet spray attachment
4 TBL natural, organic, food-grade vitamin E, as a natural food preservative and antioxidant
Put all ingredients into a blender and open two probiotic gelcaps. Put the probiotic powder into the blender. Blend for two minutes on high, approximately to get bananas pureed. You may need to scrape the inside of blender with a flat spatula, and blend another two minutes.
If extremely lactose-sensitive, remember to take Lactaid supplements with the shake, or substitute with an organic brown rice milk, fortified with calcium, vitamins A, D and natural vitamin E.
***Vegan, Debittered Brewer's Yeast tablet supplement with added B12, the recommended dose, would also help give more sustained energy to AIDS victims and athletes/runners. ***
4 TBL Nutiva brand, Hemp Protein Powder, USDA Organic
4 TBL organic chia seeds, dark
2 Primadophilus Optima, Women's Probiotic gelcaps (or get the refrigerated one for men by the same brand, and open gel caps and put into blender)
8 ounces certified-organic, UHT, skim milk (cows')
4 organic, small, fully-ripened, apple or mini-red, organic bananas, freshly-peeled, ends trimmed off 1/4-inch on each side
2 pouches of certified-organic baby food (sweet potatoes or carrots, to sweeten and add beta carotene)
2 - 4 cups of fresh, organic blueberries, soaked in 4 cups cold water with 2 TBL chlorine bleach liquid, unscented, then washed with cold water rinse in a strainer/colander 3x, 10 seconds, lightly stirring the berries each time, with the faucet spray attachment
4 TBL natural, organic, food-grade vitamin E, as a natural food preservative and antioxidant
Put all ingredients into a blender and open two probiotic gelcaps. Put the probiotic powder into the blender. Blend for two minutes on high, approximately to get bananas pureed. You may need to scrape the inside of blender with a flat spatula, and blend another two minutes.
If extremely lactose-sensitive, remember to take Lactaid supplements with the shake, or substitute with an organic brown rice milk, fortified with calcium, vitamins A, D and natural vitamin E.
***Vegan, Debittered Brewer's Yeast tablet supplement with added B12, the recommended dose, would also help give more sustained energy to AIDS victims and athletes/runners. ***
Bay Area Playwrights' Foundation
http://www.playwrightsfoundation.org/index.php?p=3
There's a MacIntosh Operating System (OSX)-based playwright software that would be great to donate with 15,000 qty of new Mac laptops to all the poor in that area, through this inclusive foundation. It needs to be re-developed to become bilingual-capable and include a free typing tutorial software that's also bilingual (Spanish, English).
We'll need to ask the California governor for at least 1,000 large, corporate sponsorships, in exchange for free advertising. That way, we can afford to get the equipment and software needed to promote inclusive, bilingual, high-tech, year-round, public, I.B. school systems.
The California Palace of the Legion of Honor (Rodin) Museum is a good fundraising venue for promoting a more competitive, inclusive and affordable school system for our disenfranchised, illiterate, female, minority, migrant, farm workers. The majority of them are poor Mexican mothers, who aren't paid fair-wage or given compassionate, free/sliding scale, healthcare by our federal and state governments.
http://www.musee-rodin.fr/en/museum/rodin-collections-world/america/fine-arts-museums-san-francisco-california-palace-legion-hono
There's a MacIntosh Operating System (OSX)-based playwright software that would be great to donate with 15,000 qty of new Mac laptops to all the poor in that area, through this inclusive foundation. It needs to be re-developed to become bilingual-capable and include a free typing tutorial software that's also bilingual (Spanish, English).
We'll need to ask the California governor for at least 1,000 large, corporate sponsorships, in exchange for free advertising. That way, we can afford to get the equipment and software needed to promote inclusive, bilingual, high-tech, year-round, public, I.B. school systems.
The California Palace of the Legion of Honor (Rodin) Museum is a good fundraising venue for promoting a more competitive, inclusive and affordable school system for our disenfranchised, illiterate, female, minority, migrant, farm workers. The majority of them are poor Mexican mothers, who aren't paid fair-wage or given compassionate, free/sliding scale, healthcare by our federal and state governments.
http://www.musee-rodin.fr/en/museum/rodin-collections-world/america/fine-arts-museums-san-francisco-california-palace-legion-hono
Buying Fresh Oysters
http://healthyeating.sfgate.com/tell-raw-oysters-bad-5996.html
3 Indicators of Spoiled/Unhealthy Fresh Oysters:
1. Smells too strongly.
2. Shells are broken or damaged.
3. When tapped with your finger, the fresh oyster doesn't close its shell.
3 Indicators of Spoiled/Unhealthy Fresh Oysters:
1. Smells too strongly.
2. Shells are broken or damaged.
3. When tapped with your finger, the fresh oyster doesn't close its shell.
Roasted Chestnuts & Prince Edward Island Oyster Stuffing
I nicknamed this the Howard Wasdin Thanksgiving stuffing, because he was born a preemie, and carried home by his impoverished mother in a shoebox. Despite being raised in rural poverty, and abused repeatedly, he became a U.S. Navy Seal. He was also severely wounded in combat, and is now a published, inspirational author.
http://www.howardwasdin.com/
I hope we can raise enough charitable donations as we gather for the poor, so their babies don't have to be carried home in a shoebox, and then sacrifice so greatly for their nation. If you read Howard Wasdin's autobiography, you'll realize how precious and important each and every preemie, impoverished, rural baby can be to our great nation. That's why we need to get all the poor their badly-needed prenatal vitamins, healthcare, SIDS-prevention crib wedges, JPMA-certified cribs, crib mattresses and help meet all of their the babies' nutritional needs.
Roasted Chestnuts & Prince Edward Island Oyster Stuffing Recipe:
Ingredients:
24 cups of chopped, organic, chestnut flour-based, Italian/French bread, turned into croutons with rice bran oil butter substitute, freshly-minced garlic & fresh sage leaves (Get it freshly baked, then chop it into 1/2-inch cubes, before baking it into croutons)
4 cups of freshly-roasted, organic chestnuts, shelled, chopped coarsely in a food processor
4 fresh, organic leeks, large, remove bottom 3 inches and separate all leaves. Then, scrub in a large bowl of cold water to remove all the dirt from each leek leaf. Rinse in a colander/strainer with cold water. Next, line up the leek leaves, to chop them into 1/4-inch pieces.
7 cups of fresh, cleaned, Prince Edward Island oysters (They should be bought still living, kept on ice during transport, the smallest-sized, shells freshly-removed, so that you can inspect each single one for freshness. One bad one out of the whole batch can sicken a lot of people.)
7 cups of mushrooms (for texture, an assortment of):
Porcini
Cremini
Oyster
Chanterelles
For dried mushrooms, soak them in freshly boiled water for 20 minutes. Clean the fresh mushrooms with water, trim off all stem ends at least 1/4-inch. Discard those parts. Then, chop the mushrooms into 1/4-inch pieces.
7 cups of fresh, organic celery, washed, then chopped into 1/4-inch pieces for texture
2 large, organic Maui or Vidalia sweet onions, outer three layers peeled, both ends trimmed, then diced into 1/4-inch pieces
12 liters of fat-free, organic, reduced-sodium chicken broth
2 cups of organic, unsalted, walnut oil
***If using butter, never leave any butter or butter-containing ingredients, foods outside of fridge/freezer, even if pasteurized, or cooked well, because it'll spoil and sicken everyone. All foods should be kept in clear, plastic, airtight, watertight containers, labeled with the contents and dated. Never soften butter on the stove or countertop, at room temp. Use a microwave or stovetop sauce pan to melt or warm it faster.
1/3 cup of organic black pepper, coarsely- ground
1/3 cup of fresh, organic, sage leaves, stems removed, washed, coarsely-ground
1/3 cup of organic garlic powder, unsalted
4 cups of fresh, organic, lemon thyme, bottom stems removed, washed, finely-minced
Directions:
Mix and combine all ingredients into large, deep-dish lasagna pans, glass bakeware. Whisk all seasonings into the chicken broth first. Bake at center rack, preheated to 350°F until stuffing is golden brown in color at top, approximately 35 to 45 minutes.
Serve this stuffing with a fresh, heritage, organic turkey, brined for at least three days in the fridge and then baked in a turkey oven bag.
http://www.howardwasdin.com/
I hope we can raise enough charitable donations as we gather for the poor, so their babies don't have to be carried home in a shoebox, and then sacrifice so greatly for their nation. If you read Howard Wasdin's autobiography, you'll realize how precious and important each and every preemie, impoverished, rural baby can be to our great nation. That's why we need to get all the poor their badly-needed prenatal vitamins, healthcare, SIDS-prevention crib wedges, JPMA-certified cribs, crib mattresses and help meet all of their the babies' nutritional needs.
Roasted Chestnuts & Prince Edward Island Oyster Stuffing Recipe:
Ingredients:
24 cups of chopped, organic, chestnut flour-based, Italian/French bread, turned into croutons with rice bran oil butter substitute, freshly-minced garlic & fresh sage leaves (Get it freshly baked, then chop it into 1/2-inch cubes, before baking it into croutons)
4 cups of freshly-roasted, organic chestnuts, shelled, chopped coarsely in a food processor
4 fresh, organic leeks, large, remove bottom 3 inches and separate all leaves. Then, scrub in a large bowl of cold water to remove all the dirt from each leek leaf. Rinse in a colander/strainer with cold water. Next, line up the leek leaves, to chop them into 1/4-inch pieces.
7 cups of fresh, cleaned, Prince Edward Island oysters (They should be bought still living, kept on ice during transport, the smallest-sized, shells freshly-removed, so that you can inspect each single one for freshness. One bad one out of the whole batch can sicken a lot of people.)
7 cups of mushrooms (for texture, an assortment of):
Porcini
Cremini
Oyster
Chanterelles
For dried mushrooms, soak them in freshly boiled water for 20 minutes. Clean the fresh mushrooms with water, trim off all stem ends at least 1/4-inch. Discard those parts. Then, chop the mushrooms into 1/4-inch pieces.
7 cups of fresh, organic celery, washed, then chopped into 1/4-inch pieces for texture
2 large, organic Maui or Vidalia sweet onions, outer three layers peeled, both ends trimmed, then diced into 1/4-inch pieces
12 liters of fat-free, organic, reduced-sodium chicken broth
2 cups of organic, unsalted, walnut oil
***If using butter, never leave any butter or butter-containing ingredients, foods outside of fridge/freezer, even if pasteurized, or cooked well, because it'll spoil and sicken everyone. All foods should be kept in clear, plastic, airtight, watertight containers, labeled with the contents and dated. Never soften butter on the stove or countertop, at room temp. Use a microwave or stovetop sauce pan to melt or warm it faster.
1/3 cup of organic black pepper, coarsely- ground
1/3 cup of fresh, organic, sage leaves, stems removed, washed, coarsely-ground
1/3 cup of organic garlic powder, unsalted
4 cups of fresh, organic, lemon thyme, bottom stems removed, washed, finely-minced
Directions:
Mix and combine all ingredients into large, deep-dish lasagna pans, glass bakeware. Whisk all seasonings into the chicken broth first. Bake at center rack, preheated to 350°F until stuffing is golden brown in color at top, approximately 35 to 45 minutes.
Serve this stuffing with a fresh, heritage, organic turkey, brined for at least three days in the fridge and then baked in a turkey oven bag.
Wednesday, May 21, 2014
Sourdough Pizza Crust Yeast Starter
http://www.sourdo.com/pizza-crust/
For new, wood-fired pizzerias, with artisan Mexican cheeses, all locally sourced, with fair wages for the bakers, this starter could help improve the bread/pizza crust/roll quality in Denver Metro. We don't have a Tartine of our own here.
For new, wood-fired pizzerias, with artisan Mexican cheeses, all locally sourced, with fair wages for the bakers, this starter could help improve the bread/pizza crust/roll quality in Denver Metro. We don't have a Tartine of our own here.
Rose Petal Drop Scones Recipe Link
http://whatscookingamerica.net/EllenEaston/SummerRoseTea/RosePetalScones.htm
Elegant recipe for Rose Petal Scones. The sugar can be substituted with organic stevia powder. This would be a very nurturing holiday gift to bake with young children for any poor, frail, elderly in the community, who haven't been adopted for the holidays. They could be a fallen soldier's widow or orphan.
Here's more info on edible flowers (e.g. pumpkin blossoms) in cooking:
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
Elegant recipe for Rose Petal Scones. The sugar can be substituted with organic stevia powder. This would be a very nurturing holiday gift to bake with young children for any poor, frail, elderly in the community, who haven't been adopted for the holidays. They could be a fallen soldier's widow or orphan.
Here's more info on edible flowers (e.g. pumpkin blossoms) in cooking:
http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
New Zealand's Eco Insulation: Fire-Resistant, Sound-Absorbing
http://www.ecoinsulation.co.nz/
I love that this eco-insulation is from 80% recycled glass, and also fire-resistant.
I love that this eco-insulation is from 80% recycled glass, and also fire-resistant.
Fresh, Chesapeake Bay Soft-Shell Crabs, Grilled
Marinate for 1 hour in fridge with organic, unsweetened, pineapple juice completely covering it. Blend the pineapple juice with a tsp of organic, food-grade rose oil per 4 cups, and 1 tsp of sea salt, finely-ground per 2 soft-shelled crabs beforehand.
Grill each on half of a young coconut shell, with coconut juices removed, and fresh coconut cream remaining. Add a tsp of the same rose oil to each half shell.
Finally, wrap each cooked, soft-shell crab in an organic, sprouted quinoa seed flour-based, skim buttermilk (organic, pasteurized) galette. The stone cooking method for crepes can be used for making brunch galettes cook more evenly.
Grill each on half of a young coconut shell, with coconut juices removed, and fresh coconut cream remaining. Add a tsp of the same rose oil to each half shell.
Finally, wrap each cooked, soft-shell crab in an organic, sprouted quinoa seed flour-based, skim buttermilk (organic, pasteurized) galette. The stone cooking method for crepes can be used for making brunch galettes cook more evenly.
Baked, Whole-Grain Tortilla & Banana Yogurt Rollups
Filling (Per Roll):
Applesauce, organic, 1/4 cup per tortilla, high fructose corn syrup-free, sugar-free, with organic stevia powder, blended with 1 TBL organic, natural, food-grade, vitamin E oil
Asian pears, organic, washed, peeled, cored, then finely-grated, 1 - 2 cups per tortilla
1 organic, fresh, Californian fig, washed, finely-minced, one per roll
1 small, regular-sized, organic banana, peeled, sliced lengthwise, one entire fresh banana for each tortilla
1/3 cup pasteurized, sugar-free, organic, skim, Greek yogurt, blueberry-flavored, sweetened with stevia only, then blended with 1 TBL of organic, food-grade natural vitamin E oil
2 - 4 TBL organic chia seeds, dark
2 - 4 TBL organic wheat germ
1 TBL stevia powder, organic
Directions:
Blend stevia and dry ingredients into the apple sauce.
Roll up filling ingredients into each whole-grain tortilla. Lightly mist a non-stick metal, cookie sheet with organic grapeseed oil. It has a higher smoke point (doesn't smoke like olive oil at high temps) and contains antioxidants. Place tortilla rolls right next to each other to help hold their shape. Bake in the oven, at 350°F, center rack, preheated, for 15 - 20 minutes.
For daily park/playground/basic tumbling skills for toddlers trips, it's good to pack a couple tortilla rolls into an insulated lunch pack, with 1 frozen yogurt stick, one frozen, UHT milk serving and one chilled UHT one, for toddlers, over 12 months. That will help keep it from spoiling.
Applesauce, organic, 1/4 cup per tortilla, high fructose corn syrup-free, sugar-free, with organic stevia powder, blended with 1 TBL organic, natural, food-grade, vitamin E oil
Asian pears, organic, washed, peeled, cored, then finely-grated, 1 - 2 cups per tortilla
1 organic, fresh, Californian fig, washed, finely-minced, one per roll
1 small, regular-sized, organic banana, peeled, sliced lengthwise, one entire fresh banana for each tortilla
1/3 cup pasteurized, sugar-free, organic, skim, Greek yogurt, blueberry-flavored, sweetened with stevia only, then blended with 1 TBL of organic, food-grade natural vitamin E oil
2 - 4 TBL organic chia seeds, dark
2 - 4 TBL organic wheat germ
1 TBL stevia powder, organic
Directions:
Blend stevia and dry ingredients into the apple sauce.
Roll up filling ingredients into each whole-grain tortilla. Lightly mist a non-stick metal, cookie sheet with organic grapeseed oil. It has a higher smoke point (doesn't smoke like olive oil at high temps) and contains antioxidants. Place tortilla rolls right next to each other to help hold their shape. Bake in the oven, at 350°F, center rack, preheated, for 15 - 20 minutes.
For daily park/playground/basic tumbling skills for toddlers trips, it's good to pack a couple tortilla rolls into an insulated lunch pack, with 1 frozen yogurt stick, one frozen, UHT milk serving and one chilled UHT one, for toddlers, over 12 months. That will help keep it from spoiling.
Grilled Mango & Cactus Paddle Salsa
For Coconut Water Octopus or Wild, Line-Caught, Barramundi Fish Soft Tacos, here's a Grilled Mango and Cactus Paddle Salsa:
1. Peel cactus paddles. Grill it for more smoky flavor also. Soak it in pure, organic, coconut water, lime juice and sea salt, 15 minutes. For 4 cups of peeled cactus paddle, all spines removed, cubed into 1/4-inch pieces, soak in 7 cups of coconut water, 4 TBL of fresh, organic, lime juice and 1 TBL of finely-ground sea salt. Reserve the same coconut water for cooking the octopus fillets afterwards. This will lower the calories, to cook without butter, or oils.
2. Put into a blender:
4 cups of grilled, organic mango, peeled, diced into 1/2-inch pieces (after peeling, then cubing it, just put it on metal kebab skewers to charcoal grill). Choose the half-ripened, semi-firm mangos.
3 - 4 freshly-squeezed, organic limes, juice only (for the smaller key limes, use 4)
4 cups of the cactus paddle, peeled, pre-soaked, all spines removed, grilled
4 organic, fully-ripened star fruits, washed, top, bottom ends trimmed, then cut into 1/4-inch slices (star-shaped slices, not lengthwise, for garnishing, so prepare and add this last)
(Omit for those with latex allergies)
4 large, organic garlic cloves, peeled, ends trimmed, minced (the raw garlic cloves can be charcoal-grilled for more flavor too)
5 bunches fresh cilantro leaves, washed, all stems removed, chopped into 1/4-inch pieces
1 TBL ancho chili powder, organic
(Omit for children)
1 TBL cumin powder, organic
1 small, Maui or Vidalia sweet onion, organic, peeled, ends trimmed off, cut in half, charcoal grilled, then diced into 1/4-inch pieces
Salt, to taste
For the fresh octopus fillets or fresh, line-caught, wild barramundi fish fillets:
Using the tip of a small, paring knife, make a checkerboard pattern, halfway through the depth of the fillets. This will help it cook more evenly, and tenderize it. Rinse, then pan sautee it in the coconut water, lime juice, salt with a TBL of N. Mexican hatch chilis, de-skinned, pureed. 1 TBL per pound of octopus fillets.
Add five sprigs of fresh, organic Mexican oregano into the pan, as it preheats with the liquids. Omit spicy hatch chilis for children.
To increase visual appeal, wash, angle cut, then soak two pieces of ti or banana leaves in the pan juices and place two under each serving of octopus. Arrange the two pieces in an X-pattern on each plate, for non-tortilla dishes.
The octopus and salsa can be served with a prickly pear or cactus paddle salad, rolled in raw plantain tortillas, made from scratch. Make little, edible containers out of organic summer squash, filled with more salsa and Mexican reduced-fat, crema cheese, organic, pasteurized, for that dish. 25% salsa and 75% crema cheese for the squash stuffing.
You can reduce the cholesterol and fat further by pureeing the reduced-fat crema 50/50 with skim, organic, non-fat, probiotic-rich, pasteurized, Greek yogurt. Wash, slice ends off, then cut summer squash in half, lengthwise. Scoop the seedy parts out with a spoon, before stuffing them. Grill the summer squash after stuffing them.
Recipe Link for Cactus Paddle Salad Recipe:
http://marieoaks.hubpages.com/hub/Nopales-A-Mexican-Superfood
Recipe Link for the Raw Plantain Tortillas:
http://sacredsourcenutrition.com/raw-plantain-tortillas/
Include fresh, organic, cilantro leaves, with organic, dark, chia seeds and pureed, organic heirloom, vine-ripened tomatoes/tomatillos into the raw plantain tortilla recipe. An organic, dried mango, organic, dried, baby kale tortilla flour finely-ground/milled with New Mexican hatch chili peppers, and Jerusalem artichoke flour is another good tortilla possibility.
1. Peel cactus paddles. Grill it for more smoky flavor also. Soak it in pure, organic, coconut water, lime juice and sea salt, 15 minutes. For 4 cups of peeled cactus paddle, all spines removed, cubed into 1/4-inch pieces, soak in 7 cups of coconut water, 4 TBL of fresh, organic, lime juice and 1 TBL of finely-ground sea salt. Reserve the same coconut water for cooking the octopus fillets afterwards. This will lower the calories, to cook without butter, or oils.
2. Put into a blender:
4 cups of grilled, organic mango, peeled, diced into 1/2-inch pieces (after peeling, then cubing it, just put it on metal kebab skewers to charcoal grill). Choose the half-ripened, semi-firm mangos.
3 - 4 freshly-squeezed, organic limes, juice only (for the smaller key limes, use 4)
4 cups of the cactus paddle, peeled, pre-soaked, all spines removed, grilled
4 organic, fully-ripened star fruits, washed, top, bottom ends trimmed, then cut into 1/4-inch slices (star-shaped slices, not lengthwise, for garnishing, so prepare and add this last)
(Omit for those with latex allergies)
4 large, organic garlic cloves, peeled, ends trimmed, minced (the raw garlic cloves can be charcoal-grilled for more flavor too)
5 bunches fresh cilantro leaves, washed, all stems removed, chopped into 1/4-inch pieces
1 TBL ancho chili powder, organic
(Omit for children)
1 TBL cumin powder, organic
1 small, Maui or Vidalia sweet onion, organic, peeled, ends trimmed off, cut in half, charcoal grilled, then diced into 1/4-inch pieces
Salt, to taste
For the fresh octopus fillets or fresh, line-caught, wild barramundi fish fillets:
Using the tip of a small, paring knife, make a checkerboard pattern, halfway through the depth of the fillets. This will help it cook more evenly, and tenderize it. Rinse, then pan sautee it in the coconut water, lime juice, salt with a TBL of N. Mexican hatch chilis, de-skinned, pureed. 1 TBL per pound of octopus fillets.
Add five sprigs of fresh, organic Mexican oregano into the pan, as it preheats with the liquids. Omit spicy hatch chilis for children.
To increase visual appeal, wash, angle cut, then soak two pieces of ti or banana leaves in the pan juices and place two under each serving of octopus. Arrange the two pieces in an X-pattern on each plate, for non-tortilla dishes.
The octopus and salsa can be served with a prickly pear or cactus paddle salad, rolled in raw plantain tortillas, made from scratch. Make little, edible containers out of organic summer squash, filled with more salsa and Mexican reduced-fat, crema cheese, organic, pasteurized, for that dish. 25% salsa and 75% crema cheese for the squash stuffing.
You can reduce the cholesterol and fat further by pureeing the reduced-fat crema 50/50 with skim, organic, non-fat, probiotic-rich, pasteurized, Greek yogurt. Wash, slice ends off, then cut summer squash in half, lengthwise. Scoop the seedy parts out with a spoon, before stuffing them. Grill the summer squash after stuffing them.
Recipe Link for Cactus Paddle Salad Recipe:
http://marieoaks.hubpages.com/hub/Nopales-A-Mexican-Superfood
Recipe Link for the Raw Plantain Tortillas:
http://sacredsourcenutrition.com/raw-plantain-tortillas/
Include fresh, organic, cilantro leaves, with organic, dark, chia seeds and pureed, organic heirloom, vine-ripened tomatoes/tomatillos into the raw plantain tortilla recipe. An organic, dried mango, organic, dried, baby kale tortilla flour finely-ground/milled with New Mexican hatch chili peppers, and Jerusalem artichoke flour is another good tortilla possibility.
Grilled Pork Ribs in Olive Tapanade Marinade
1. Boil 8 pounds of pork ribs for two hours in water until tender. Add 1 TBL salt to the water before boiling.
2. Remove the pork ribs from the water.
3. Season with a grilling marinade:
Whisk together:
3 cups of organic, Spanish kalamata olive tapanade (de-pitted, coarsely-chopped)
1 cup of organic, extra-virgin olive oil
1 cup of smoked paprika, organic
1/4 cup of ancho chili pepper powder, organic
3 cups of organic tomatoes, crushed, pureed (from a can)
1/4 cup of dark brown sugar, organic
1/4 cup of cumin powder, organic
4. Grill on charcoal grill, medium heat, uncovered. Turn over after 7 minutes. Grill second side for 7 more minutes, uncovered.
2. Remove the pork ribs from the water.
3. Season with a grilling marinade:
Whisk together:
3 cups of organic, Spanish kalamata olive tapanade (de-pitted, coarsely-chopped)
1 cup of organic, extra-virgin olive oil
1 cup of smoked paprika, organic
1/4 cup of ancho chili pepper powder, organic
3 cups of organic tomatoes, crushed, pureed (from a can)
1/4 cup of dark brown sugar, organic
1/4 cup of cumin powder, organic
4. Grill on charcoal grill, medium heat, uncovered. Turn over after 7 minutes. Grill second side for 7 more minutes, uncovered.
Tuesday, May 20, 2014
Colorado's the Ideal State for Manufacturing Artificial Blood
http://www.the-scientist.com/?articles.view/articleNo/39718/title/Artificial-Blood-Is-Patient-Ready/
This could re-employ so many college-degreed professionals in the IT industry, who lost their jobs and were forced into bankruptcies, short-sales of their homes, and/or foreclosures, following the Great Depression and dot com collapse.
The large labor pool of highly-educated, world-renowned, medical researchers in biotechnology here make it a sound choice for at least five, large-scale, international, commercial, artificial human blood manufacturing businesess.
We need to continue with attracting the finest, internationally-renowned, medical researchers in both Denver and Boulder. However, we also have to create better interfaith tolerance here to wards advancing biotechnology literacy in Colorado Springs, which is more distrustful of the lack of humanitarian oversight in the biotechnology industry, specifically federal funding for oligodendrocyte-precursor genetics research.
If you survey, and collect statistics on the amount of Christians in Colorado Springs, who have financially benefitted from the federal funding for medical research, grants, and medical scholarships, you'll see a discrepancy with non-Christians. Colorado Springs has become economically, socially, and politically alienated/blackballed from the rest of Colorado. They must be included for proper humanitarian oversight to occur with all of our biotechnology industry.
This could re-employ so many college-degreed professionals in the IT industry, who lost their jobs and were forced into bankruptcies, short-sales of their homes, and/or foreclosures, following the Great Depression and dot com collapse.
The large labor pool of highly-educated, world-renowned, medical researchers in biotechnology here make it a sound choice for at least five, large-scale, international, commercial, artificial human blood manufacturing businesess.
We need to continue with attracting the finest, internationally-renowned, medical researchers in both Denver and Boulder. However, we also have to create better interfaith tolerance here to wards advancing biotechnology literacy in Colorado Springs, which is more distrustful of the lack of humanitarian oversight in the biotechnology industry, specifically federal funding for oligodendrocyte-precursor genetics research.
If you survey, and collect statistics on the amount of Christians in Colorado Springs, who have financially benefitted from the federal funding for medical research, grants, and medical scholarships, you'll see a discrepancy with non-Christians. Colorado Springs has become economically, socially, and politically alienated/blackballed from the rest of Colorado. They must be included for proper humanitarian oversight to occur with all of our biotechnology industry.
Roasted Chestnut Baguette "Butter"
Pureed, oven-roasted, organic, unsalted chestnuts with melted, rice bran oil butter substitute.
4 cups of pureed, oven-roasted, shelled, organic chestnuts
4 cups of melted, rice bran oil butter substitute
1 cup of garlic paste, organic (oven-roasted prior to puree)
4 tsp sea salt, finely-ground
1 cup organic rosemary, dried, coarsely-ground
For serving with freshly-baked, or a warmed up sourdough bread baguette.
4 cups of pureed, oven-roasted, shelled, organic chestnuts
4 cups of melted, rice bran oil butter substitute
1 cup of garlic paste, organic (oven-roasted prior to puree)
4 tsp sea salt, finely-ground
1 cup organic rosemary, dried, coarsely-ground
For serving with freshly-baked, or a warmed up sourdough bread baguette.
Grilled Barramundi & Asparagus Spears Warm Salad, Lemon-Anchovy Caper Dressing
Lemon-Anchovy Caper Dressing:
4 cups of fresh lemon juice, organic
4 - 8 anchovies, pureed
1 cup of drained capers, organic
4 cups extra-virgin olive oil, Greek
4 TBL of organic garlic clove puree
4 TBL organic blk pepper, finely-ground
Whisk ingredients together for dressing.
This is to be served overtop a grilled warm salad of barramundi fillets (cut into 4-inch pieces) and asparagus spears (remove bottom 2-inches).
Steam separately:
Organic beet greens, 4 cups (cooked measurement) per serving plate, washed, stems removed, then chopped into 1/2-inch pieces
Use 4 cups of steamed beet greens as the bottom layer of the warm salad. Then, place 4 cups of the grilled barramundi and asparagus spears over top it. Finally, top the warm salad with lemon anchovy-caper dressing (1/3 cup per plate).
4 cups of fresh lemon juice, organic
4 - 8 anchovies, pureed
1 cup of drained capers, organic
4 cups extra-virgin olive oil, Greek
4 TBL of organic garlic clove puree
4 TBL organic blk pepper, finely-ground
Whisk ingredients together for dressing.
This is to be served overtop a grilled warm salad of barramundi fillets (cut into 4-inch pieces) and asparagus spears (remove bottom 2-inches).
Steam separately:
Organic beet greens, 4 cups (cooked measurement) per serving plate, washed, stems removed, then chopped into 1/2-inch pieces
Use 4 cups of steamed beet greens as the bottom layer of the warm salad. Then, place 4 cups of the grilled barramundi and asparagus spears over top it. Finally, top the warm salad with lemon anchovy-caper dressing (1/3 cup per plate).
Rabbit or Cornish Game Hen Mustard Marinade
Put into a mixer/blender (for 2 whole, cornish game hens or 2 whole rabbits):
5 cups of organic, fat-free, reduced-sodium chicken broth
3 cups of organic chardonnay, Louis Jadot unoaked
2 cups of organic mustard seeds, freshly and finely-ground (with a spice mill, coffee grinder or mortar and pestle)
4 TBL of organic garlic powder, unsalted
4 TBL of organic black pepper, coarsely-ground
2 cups of organic, fresh sage leaves, fresh lemon thyme and fresh basil leaves, chopped into 1/4-inch pieces (washed, stems removed prior to chopping)
5 cups of organic, fat-free, reduced-sodium chicken broth
3 cups of organic chardonnay, Louis Jadot unoaked
2 cups of organic mustard seeds, freshly and finely-ground (with a spice mill, coffee grinder or mortar and pestle)
4 TBL of organic garlic powder, unsalted
4 TBL of organic black pepper, coarsely-ground
2 cups of organic, fresh sage leaves, fresh lemon thyme and fresh basil leaves, chopped into 1/4-inch pieces (washed, stems removed prior to chopping)
Free Bark Mulch Can Be Used For Eco-Leather Dye Arts & Crafts
Freshly-shredded, old-growth, tree bark mulch can be repurposed as an eco-friendly tanner for hand-dyeing custom leather goods. The children can batik dye old leather with their monograms.
Ideally, it's collected from the inner barks of the live trees, and simmered to extract the elegiac acid or phlobaphenes, which gives it the varying colorations.
Elegaic acid is contained in the pyrogallols, or hydrolysable types of barks. Those make the leather more sturdy, and waterproof. That acid dyes it a light cream, pastel yellow or light brown colors.
Phlobaphenes are obtained from catechols, or condensed bark types. Those are more astringent, with a faster dye process. The colors obtained are: dark brown, reds, and pinks.
The type of bark used, amount of water, water temperature for chemical extraction, stretching, hand-rolling and "raking" will affect the way the leather's grain appears, its structural integrity/durability and pliability/softness/flexibility. Other factors are amounts of time spent on the tanning (soaking), and the thickness of the leather.
Some say that it's best to calculate 2x the weight of your leather hide to estimate how much freshly, and finely-shredded inner tree bark to use.
Ideally, it's collected from the inner barks of the live trees, and simmered to extract the elegiac acid or phlobaphenes, which gives it the varying colorations.
Elegaic acid is contained in the pyrogallols, or hydrolysable types of barks. Those make the leather more sturdy, and waterproof. That acid dyes it a light cream, pastel yellow or light brown colors.
Phlobaphenes are obtained from catechols, or condensed bark types. Those are more astringent, with a faster dye process. The colors obtained are: dark brown, reds, and pinks.
The type of bark used, amount of water, water temperature for chemical extraction, stretching, hand-rolling and "raking" will affect the way the leather's grain appears, its structural integrity/durability and pliability/softness/flexibility. Other factors are amounts of time spent on the tanning (soaking), and the thickness of the leather.
Some say that it's best to calculate 2x the weight of your leather hide to estimate how much freshly, and finely-shredded inner tree bark to use.
Natural Leather Dyes (Bark, Plant-based)
Valonia acorn cups:
Luxury leather goods natural dye
Myrobalan fruit
Sicilian sumac leaves
Quebrachro wood:
This increases the leather's durability, which is especially good for equestrian saddle leather, motorcycle saddle bags or equestrian, backpacking and motorcycle boots.
Chestnut wood:
Often used for full-grain, denser-weight leathers
Birch bark:
Pleasant-smelling (which is useful for factories located near cities/denser population)
Wattle:
This grows in Australia, so it may be a more water-wise choice.
Tara fruit
***The types of natural leather dyes can give a naturally pleasant scent (birch bark), or increase its durability or softness/pliability (pliability would be important for custom bicycling gloves). Willow bark is an excellent leather dye choice, as it can be sourced locally, economically, organically and ethically.**
Luxury leather goods natural dye
Myrobalan fruit
Sicilian sumac leaves
Quebrachro wood:
This increases the leather's durability, which is especially good for equestrian saddle leather, motorcycle saddle bags or equestrian, backpacking and motorcycle boots.
Chestnut wood:
Often used for full-grain, denser-weight leathers
Birch bark:
Pleasant-smelling (which is useful for factories located near cities/denser population)
Wattle:
This grows in Australia, so it may be a more water-wise choice.
Tara fruit
***The types of natural leather dyes can give a naturally pleasant scent (birch bark), or increase its durability or softness/pliability (pliability would be important for custom bicycling gloves). Willow bark is an excellent leather dye choice, as it can be sourced locally, economically, organically and ethically.**
Monday, May 19, 2014
Chrome 6-free, Waterwise Camel Leather
http://m.thenational.ae/lifestyle/house-home/camel-leather-is-poised-for-the-mainstream-but-not-quite-over-the-hump
I wonder if this can be made into high-end, custom, children's equestrian saddles and boots too? It's free of the highly toxic Chrome 6, and extremely durable, for that purpose. Children, infants, in-utero babies and toddlers are much more vulnerable to environmental toxins such as Chrome 6.
There's also a good market here for custom motorcycle seats, bicycling saddles, saddle bags and footwear. It could be perforated, to increase breathability for footwear and bike saddle leather. That would require a large amount of experienced, Mexican-American leather workers, to start a factory here in Denver Metro. It could be organically-dyed also.
I wonder if this can be made into high-end, custom, children's equestrian saddles and boots too? It's free of the highly toxic Chrome 6, and extremely durable, for that purpose. Children, infants, in-utero babies and toddlers are much more vulnerable to environmental toxins such as Chrome 6.
There's also a good market here for custom motorcycle seats, bicycling saddles, saddle bags and footwear. It could be perforated, to increase breathability for footwear and bike saddle leather. That would require a large amount of experienced, Mexican-American leather workers, to start a factory here in Denver Metro. It could be organically-dyed also.
Manchego Cheese
http://www.gourmetsleuth.com/articles/detail/mexican-cheeses
Manchego Cheese
This is a beautiful sheep's milk-based cheese, that could be sliced, then rolled in organic, toasted pine nuts with food-grade, organic, rose oil-scented, fresh, wild, organic rosehips, pureed.
Manchego Cheese
This is a beautiful sheep's milk-based cheese, that could be sliced, then rolled in organic, toasted pine nuts with food-grade, organic, rose oil-scented, fresh, wild, organic rosehips, pureed.
Artisan Mexican Cheeses, Organic, Ultrapasteurized
All of these cheese types (link at the bottom) would be great for a CSA Organic, Drought-wise, Goats' Milk Farm & Artisan, Organic, UHT Mexican Cheese project, run by the female, Mexican-American executives at the Department of Labor, similar to a Women's Bean Project, but for adult, female, English-language learners who are poor, illiterate, Mexican migrant farm workers.
They need to own and operate these businesses, as a large group (25,000 of them within the state of Colorado, with 2,500-acres). We need the federal funding to purchase: land, heavy machinery for construction and farming, organic, 25,000 nationally prized/awarded, breeding-age, milk goat livestock, livestock feed, artisan cheesemaking equipment, including UHT cheese factory equipment, electronic retail equipment, plastic blister packaging (airtight, watertight) machines, refrigerated transport vans, and shipping warehouses.
The recipients of the federal funding will need vocational and business management training to operate and run this in a cost effective manner for both the state and federal government. We can include 25,000 DeVry University tuition fees, supply fees, student/campus fees and prescription eyeglasses in the federal funding request.
DeVry University specializes in flexible schedules, for adult students, business management education. Compared to most universities, there's a larger amount of nationally-accredited, DeVry campuses in most regions of the U.S. and they specialize in distance learning (fuel-free, eco-friendly) also.
Our only other option would be to continue allowing both the state and federal government to continue enslaving poor, illiterate, female, minority, migrant farm workers. This will need negotiated, competitive pricing, so we can afford it for at least 25,000 of our poor Mexican immigrants, who have brought food to our dinner tables at unfair wages, and oppressive, inhumane working conditions.
http://www.epicurious.com/articlesguides/holidays/cincodemayo/mexican-cheeses
They need to own and operate these businesses, as a large group (25,000 of them within the state of Colorado, with 2,500-acres). We need the federal funding to purchase: land, heavy machinery for construction and farming, organic, 25,000 nationally prized/awarded, breeding-age, milk goat livestock, livestock feed, artisan cheesemaking equipment, including UHT cheese factory equipment, electronic retail equipment, plastic blister packaging (airtight, watertight) machines, refrigerated transport vans, and shipping warehouses.
The recipients of the federal funding will need vocational and business management training to operate and run this in a cost effective manner for both the state and federal government. We can include 25,000 DeVry University tuition fees, supply fees, student/campus fees and prescription eyeglasses in the federal funding request.
DeVry University specializes in flexible schedules, for adult students, business management education. Compared to most universities, there's a larger amount of nationally-accredited, DeVry campuses in most regions of the U.S. and they specialize in distance learning (fuel-free, eco-friendly) also.
Our only other option would be to continue allowing both the state and federal government to continue enslaving poor, illiterate, female, minority, migrant farm workers. This will need negotiated, competitive pricing, so we can afford it for at least 25,000 of our poor Mexican immigrants, who have brought food to our dinner tables at unfair wages, and oppressive, inhumane working conditions.
http://www.epicurious.com/articlesguides/holidays/cincodemayo/mexican-cheeses
Pho Lamb Pot Roast in a Crock Pot
Use Beef Broth, Pho Soup Base as the beef stock.
One five pound, boneless, skinless, leg of lamb, organic, free-range, from a small, minority, feminist farmer
8 cups of pho soup base, beef broth, from previous posting
8 cups of fresh, organic, peeled, baby carrots, put into crock pot during last 30 minutes of cooking time.
7 organic shallots, peeled, minced, added at last 15 minutes of cooking time
Serve with steamed, organic, fair-wage, red, forbidden rice.
One five pound, boneless, skinless, leg of lamb, organic, free-range, from a small, minority, feminist farmer
8 cups of pho soup base, beef broth, from previous posting
8 cups of fresh, organic, peeled, baby carrots, put into crock pot during last 30 minutes of cooking time.
7 organic shallots, peeled, minced, added at last 15 minutes of cooking time
Serve with steamed, organic, fair-wage, red, forbidden rice.
Water Buffalo Milk Bread Soap Loaf Slices
Inspired by an old-fashioned, Japanese milk bread recipe in the New York Times newspaper, April 23, 2014.
12 silicone, small bread loaf pans, for the soap molds.
Scent: vanilla beans, cacao nibs, and patchouli oil
Slices: use a wire cheese slicer, to cut each slice 1/2-inch thick after soap sets/hardens
Soap base, melt-and-pour type:
24 pounds of organic, skim, ultra pasteurized/UHT, water buffalo milk soap base, mixed with 4 cups of natural vitamin E oil, organic, food-grade, as a natural preservative
740 ml pureed, organic, cacao nibs, fair-wage
72 qty vanilla beans, organic, fair-wage, pureed
0.24 fluid ounces of organic, patchouli, fair-wage
12 silicone, small bread loaf pans, for the soap molds.
Scent: vanilla beans, cacao nibs, and patchouli oil
Slices: use a wire cheese slicer, to cut each slice 1/2-inch thick after soap sets/hardens
Soap base, melt-and-pour type:
24 pounds of organic, skim, ultra pasteurized/UHT, water buffalo milk soap base, mixed with 4 cups of natural vitamin E oil, organic, food-grade, as a natural preservative
740 ml pureed, organic, cacao nibs, fair-wage
72 qty vanilla beans, organic, fair-wage, pureed
0.24 fluid ounces of organic, patchouli, fair-wage
Sunday, May 18, 2014
Revitalization of Poor Communities:
Some ideas for the abandoned warehouses in high-crime areas. Couldn't they be replaced with the following:
American Red Cross Blood Bank Centers
(We need more blood, non-contaminated blood donations to victims of violent crimes, gang shootings, knifings, brawling at bars, nightclubs, drunk driving car accident victims, and IV drugs users' sexual violence, which elevates the community's HIV and Hepatitis C rates. The more well-monitored, and numerous the blood banks, the higher the chances of survival).
Urgent Care Medical Centers, open 24/7, 3 qty
Public Health Clinic, Free and Sliding Scale, 24/7 hours also, 4 qty
Social Services Offices, 5 qty, with 10 bilingual, feminist social workers per office
5 banks, full-service, with bilingual tellers and bankers in Spanish and English, 2 international, 2 mid-sized and 1 small bank.
2 Pharmacies, each open 24/7
3 anchor stores, e.g. SuperWalmart, SuperTarget, Kmart, all open 24/7
Labor and Workforce Development Centers, 2, with Educational Centers for: GED, Naturalized Citizenship, Vocational Training, Basic Typing and Business Technology courses, free and inclusive to the entire public
Headstart, year-round, 2 qty, with special education, ESL, with 15 students to one bilingual teacher ratio
Kindergarten, year-round, 2 qty, with special education, ESL, 15 students to one bilingual teacher ratio
Charter school: Pre-kindergarten, year-round, 2 qty, with special education, ESL, 14 students to 1 bilingual teacher
Charter school: Kindergarten, year-round, 2 qty, with special education, ESL, 14 students to 1 bilingual teacher
International Baccalaureate public school system, year-round, from preschool to grade 12 (at least two)
Prenatal yoga, lamaze studio with a consignment clothing shop for maternity, babies and toddlers, 4
Laundry & dry-cleaners, eco-friendly, with tailoring and alterations, 5
Laundromats, 8
American Red Cross Blood Bank Centers
(We need more blood, non-contaminated blood donations to victims of violent crimes, gang shootings, knifings, brawling at bars, nightclubs, drunk driving car accident victims, and IV drugs users' sexual violence, which elevates the community's HIV and Hepatitis C rates. The more well-monitored, and numerous the blood banks, the higher the chances of survival).
Urgent Care Medical Centers, open 24/7, 3 qty
Public Health Clinic, Free and Sliding Scale, 24/7 hours also, 4 qty
Social Services Offices, 5 qty, with 10 bilingual, feminist social workers per office
5 banks, full-service, with bilingual tellers and bankers in Spanish and English, 2 international, 2 mid-sized and 1 small bank.
2 Pharmacies, each open 24/7
3 anchor stores, e.g. SuperWalmart, SuperTarget, Kmart, all open 24/7
Labor and Workforce Development Centers, 2, with Educational Centers for: GED, Naturalized Citizenship, Vocational Training, Basic Typing and Business Technology courses, free and inclusive to the entire public
Headstart, year-round, 2 qty, with special education, ESL, with 15 students to one bilingual teacher ratio
Kindergarten, year-round, 2 qty, with special education, ESL, 15 students to one bilingual teacher ratio
Charter school: Pre-kindergarten, year-round, 2 qty, with special education, ESL, 14 students to 1 bilingual teacher
Charter school: Kindergarten, year-round, 2 qty, with special education, ESL, 14 students to 1 bilingual teacher
International Baccalaureate public school system, year-round, from preschool to grade 12 (at least two)
Prenatal yoga, lamaze studio with a consignment clothing shop for maternity, babies and toddlers, 4
Laundry & dry-cleaners, eco-friendly, with tailoring and alterations, 5
Laundromats, 8
Struggling Pubs, Bars & Dance Club Ideas:
Checklist:
1. Repaint exterior and interior of buildings with medium beige, khaki paint. It's a quick, more economical way to improve the property values. Reserve enough leftover paints to fix graffitti-ed areas on a regular basis. Enough paint to repaint the entire exterior twice per year should be reserved for vandalism/graffiti.
2. Increase exterior advertisement with larger, well-lit new signs. Just get tattoo artists who are ex-felons to stencil and paint on all four side, at the top centers. This will save labor costs. Then, add solar-powered, exterior lights, instead of buying expensive light-up signs.
3. Install do-it-yourself, solar-paneling onto the roofs.
4. Consider switching to a wood-fired oven pizzeria and organic, gourmet, buffet salad bar bistro and pub concept. You can make a higher daytime profit, give free food as a perk to the all-female, single mothers staff, and reduce crime by attracting the business lunch executives demographic.
5. For that, all staff can double as the kitchen and waitstaff for extra wages, including tips. Train them all on making the finest espresso coffee drinks, and fresh pizzas from scratch. That way, you don't get hit with an annual flu epidemic and have to close down for two weeks per year.
6. You can also convert the ground floor to the takeout/takeaway/pub dining with UFC pay-per-view and the upper floor to the higher-priced menu, with an award-winning, fine wines list. That way, you can attract both demographics as you develop more regular patrons/customer base.
7. Remove all badly-damaged asphalt parking lots and chain-link fencing. It's better for the rivers and streams to switch to graveled parking lots. Just get bulk, cheaper 1/4-inch blue gravel for the bottom layer. Then install a more attractive layer of the beige/light brown-colored 1-inch rocks on top of that.
8. Install higher-wattage parking lot lights to create a more appealing atmosphere and to discourage more vandalism/graffitti. Solar-powered lights can be mounted cheaply into tall planters, made from refurbished, 8-foot high, concrete, construction tubes, with two feet circumference. Just paint them the same color as the building's exterior and fill them with construction sand. Create a straight border, instead of the chain link fencing.
9. For beige paint, choose either copper or bronze-colored exterior lighting/fixtures.
10. Get free, word-of-mouth publicity for the establishment by offering the entire space for charitable fundraising events, one entire weekend per month to the nearest PTA organization. You can also possibly get free advertising in their monthly PTA newsletters, which attracts a safer demographic, or customer base.
11. Check at local microbreweries to see if you can add your part-time staff as their seasonal, part-timers or day laborers. Also, see if you can get a bulk discount and free delivery fees of locally-made, hand-crafted, microbrewery beers to your establishment on a regular basis (every three months). That way it's fresher. Colorado is already renowned for Coors and for its' microbreweries.
12. Use leftover beers to make artisan, handcrafted, wood-fired mini-baguettes for free appetizers. Your hungry customers will be more loyal if there's a longer wait for their orders.
13. Order San Francisco's sourdough bread company's starter/yeast mixes. You can form this into sourdough bread bowls for the pub's lower-price point, hearty chowders and stews.
14. The bread has to be made everyday at 5 am. That way it's freshly wood-fired, and not stale. Calculate seating spaces multiplied by one customer, and again multiplied per two hours of the total hours the establishment is open per day. That number will change due to weekend extended business hours.
15. Excess bread can be donated each closing time, but remember to weigh it, and take a picture of it in bulk (all together) with a cell phone camera. Transfer that jpg/electronic file via a USB drive to your office computer database/spreadsheet. That way, you can write it off for a tax donation. Remember, include dated, labeled jpg's, or electronic pictures of all donated pizzas and salads to your staff in this database also.
16. For the chowders, and stews in bread bowls, only use local, seasonal ingredients, as that saves money, time, and offers fresher ingredients. Paying for membership to the local CSA-run community farms may give you fresher, healthier, bulk-rate ingredients at a lower rate too.
17. To save on the expensive UFC fees, consider combining/merging your business with your most loyal microbrewery. Pick one small business to lobby for a closer economic relationship with, and combine together in order to get cheaper UFC fees, plus more affordable health insurance coverage for your employees. This way, you can advertise for one another also.
18. Compare your health insurance rates with what's offered, for a higher deductible plan at ehealthinsurance.com's web site. Remember to account for the deductibles, co-pays, and co-insurance fees. Make a spreadsheet and comparison shop for only the highest deductible plan. You can supplement this by offering free Comfort Dental Gold Plans to your employees.
19. Keep all your expenses for insurance, supplies, including your CSA orders and membership on one business account/credit card. Use a second, separate account only to consolidate all business-related debts into a tax-friendly, commercial property line of credit. That one will use your current, conservatively-assessed property value as collateral.
20. Install three deadbolts per door, plus one wrought-iron window grate per window and a theft-resistant, biometric (finger-print accessible) cash vault to restrict loss prevention into one main office space with your non-wireless, standalone/non-internet computer system.
21. Hire a small, security company, owned only by former, local law enforcement. They can negotiate a discounted price to do daily bank deposits in armored vehicles, and drive by the establishment every 4 hours, on a 24/7, 365-days schedule. They can also consult on securing your property, electronics and vault better. This will also protect your customer base's identity, so you can run a secure, well-stocked ATM machine for more profit on your establishment.
Also, you can offer safer credit card and debit card acceptance, which dramatically improves your establishment's reputation as a safer business, which is worth advertising via free local paper interviews.
22. Remember, never keep more than $500 on the property at all times. Make frequent bank deposits every single day, as you transition to creating a higher day-time profit by attracting the business executives lunch crowd, every day of the week.
23. Check police auctions for a used, manual transmission armored vehicle. Bring along an ASE-certified, experienced diesel mechanic to check the truck, and give you a written labor and parts estimate for any needed repairs. Use that, when you make your bank deposits with your bouncers. Have at least four, armed bouncers, each with a concealed weapons permit, per bank deposit in that armored vehicle.
Two of them should be in the back, with the biometric, finger-print-accessible vault. None of their finger prints should be able to open the vault either. That controls the risk for internal loss prevention. Weekends should ideally be handled by the professional security company. This will prevent both car jackings and keep your employees safer.
24. Hire a CCIE in Security (reputable, industry-recognized, Cisco vendor-certified, information technologies senior-level engineer) whose also a federal government IT engineer to consult per-hour, on securing your wireless access point and credit/debit card transactions. They've undergone both the training and the extensive security background check, which saves you money in both internal and external loss prevention. Make sure your professional security company knows and personally recommends them to you. Ask them for a free written estimate, with the exact costs and labor, before hiring them to do any work for you.
***Check their prices on materials/equipment and read reviews, as IT equipment can also be purchased used. It doesn't need to be brand-new. The (possibly-used) biometric safe should be bolted down at all times, excluding transport time. It should be physically heavy, at least heavy enough to require 2 strong men to lift it onto a rolling dolly. Also, it needs to require at least a 24-digit, alphanumeric combination password/key, along with your finger-print verification to allow access.
25. Run a national, criminal background on all your employees, including your bouncers and part-timers. Go all the way back to the time they were 14 years of age to present. Ask your professional security company for a bulk rate on that level of background checking. They'll need to call, interview and personally meet many people, not just run an internet-based security background check.
26. Install audio/visual wireless security/surveillance cameras, both interior and exterior to your establishment. Definitely have them with clear views of:
Your ATM machine(s)
All cash registers
All wireless access points
All computer servers that connect to the internet/wireless networks
Kitchen areas: internal, external too
Bar areas: internal, external too
Pantries
Fridges
Freezers
All cleaning closets
All windows
All entrances and exits
Review them daily, twice per day, and personally for any criminal activities.
***Never rely soley upon your upper management staff's integrity/good character. Check yourself, personally, and twice daily, on your bank deposit totals. This will also protect you from employment liability, in case you need to streamline/reorganize your labor workforce.
***Have your professional security company fire and escort away any employees that you catch participating in criminal activities on your establishment. Have them personally witness, then, safely escort away and finally, sign notarized, witnessed affadavits regarding those fired employees. Never, ever confront/fire those employees alone, without your professional security company's assistance.
1. Repaint exterior and interior of buildings with medium beige, khaki paint. It's a quick, more economical way to improve the property values. Reserve enough leftover paints to fix graffitti-ed areas on a regular basis. Enough paint to repaint the entire exterior twice per year should be reserved for vandalism/graffiti.
2. Increase exterior advertisement with larger, well-lit new signs. Just get tattoo artists who are ex-felons to stencil and paint on all four side, at the top centers. This will save labor costs. Then, add solar-powered, exterior lights, instead of buying expensive light-up signs.
3. Install do-it-yourself, solar-paneling onto the roofs.
4. Consider switching to a wood-fired oven pizzeria and organic, gourmet, buffet salad bar bistro and pub concept. You can make a higher daytime profit, give free food as a perk to the all-female, single mothers staff, and reduce crime by attracting the business lunch executives demographic.
5. For that, all staff can double as the kitchen and waitstaff for extra wages, including tips. Train them all on making the finest espresso coffee drinks, and fresh pizzas from scratch. That way, you don't get hit with an annual flu epidemic and have to close down for two weeks per year.
6. You can also convert the ground floor to the takeout/takeaway/pub dining with UFC pay-per-view and the upper floor to the higher-priced menu, with an award-winning, fine wines list. That way, you can attract both demographics as you develop more regular patrons/customer base.
7. Remove all badly-damaged asphalt parking lots and chain-link fencing. It's better for the rivers and streams to switch to graveled parking lots. Just get bulk, cheaper 1/4-inch blue gravel for the bottom layer. Then install a more attractive layer of the beige/light brown-colored 1-inch rocks on top of that.
8. Install higher-wattage parking lot lights to create a more appealing atmosphere and to discourage more vandalism/graffitti. Solar-powered lights can be mounted cheaply into tall planters, made from refurbished, 8-foot high, concrete, construction tubes, with two feet circumference. Just paint them the same color as the building's exterior and fill them with construction sand. Create a straight border, instead of the chain link fencing.
9. For beige paint, choose either copper or bronze-colored exterior lighting/fixtures.
10. Get free, word-of-mouth publicity for the establishment by offering the entire space for charitable fundraising events, one entire weekend per month to the nearest PTA organization. You can also possibly get free advertising in their monthly PTA newsletters, which attracts a safer demographic, or customer base.
11. Check at local microbreweries to see if you can add your part-time staff as their seasonal, part-timers or day laborers. Also, see if you can get a bulk discount and free delivery fees of locally-made, hand-crafted, microbrewery beers to your establishment on a regular basis (every three months). That way it's fresher. Colorado is already renowned for Coors and for its' microbreweries.
12. Use leftover beers to make artisan, handcrafted, wood-fired mini-baguettes for free appetizers. Your hungry customers will be more loyal if there's a longer wait for their orders.
13. Order San Francisco's sourdough bread company's starter/yeast mixes. You can form this into sourdough bread bowls for the pub's lower-price point, hearty chowders and stews.
14. The bread has to be made everyday at 5 am. That way it's freshly wood-fired, and not stale. Calculate seating spaces multiplied by one customer, and again multiplied per two hours of the total hours the establishment is open per day. That number will change due to weekend extended business hours.
15. Excess bread can be donated each closing time, but remember to weigh it, and take a picture of it in bulk (all together) with a cell phone camera. Transfer that jpg/electronic file via a USB drive to your office computer database/spreadsheet. That way, you can write it off for a tax donation. Remember, include dated, labeled jpg's, or electronic pictures of all donated pizzas and salads to your staff in this database also.
16. For the chowders, and stews in bread bowls, only use local, seasonal ingredients, as that saves money, time, and offers fresher ingredients. Paying for membership to the local CSA-run community farms may give you fresher, healthier, bulk-rate ingredients at a lower rate too.
17. To save on the expensive UFC fees, consider combining/merging your business with your most loyal microbrewery. Pick one small business to lobby for a closer economic relationship with, and combine together in order to get cheaper UFC fees, plus more affordable health insurance coverage for your employees. This way, you can advertise for one another also.
18. Compare your health insurance rates with what's offered, for a higher deductible plan at ehealthinsurance.com's web site. Remember to account for the deductibles, co-pays, and co-insurance fees. Make a spreadsheet and comparison shop for only the highest deductible plan. You can supplement this by offering free Comfort Dental Gold Plans to your employees.
19. Keep all your expenses for insurance, supplies, including your CSA orders and membership on one business account/credit card. Use a second, separate account only to consolidate all business-related debts into a tax-friendly, commercial property line of credit. That one will use your current, conservatively-assessed property value as collateral.
20. Install three deadbolts per door, plus one wrought-iron window grate per window and a theft-resistant, biometric (finger-print accessible) cash vault to restrict loss prevention into one main office space with your non-wireless, standalone/non-internet computer system.
21. Hire a small, security company, owned only by former, local law enforcement. They can negotiate a discounted price to do daily bank deposits in armored vehicles, and drive by the establishment every 4 hours, on a 24/7, 365-days schedule. They can also consult on securing your property, electronics and vault better. This will also protect your customer base's identity, so you can run a secure, well-stocked ATM machine for more profit on your establishment.
Also, you can offer safer credit card and debit card acceptance, which dramatically improves your establishment's reputation as a safer business, which is worth advertising via free local paper interviews.
22. Remember, never keep more than $500 on the property at all times. Make frequent bank deposits every single day, as you transition to creating a higher day-time profit by attracting the business executives lunch crowd, every day of the week.
23. Check police auctions for a used, manual transmission armored vehicle. Bring along an ASE-certified, experienced diesel mechanic to check the truck, and give you a written labor and parts estimate for any needed repairs. Use that, when you make your bank deposits with your bouncers. Have at least four, armed bouncers, each with a concealed weapons permit, per bank deposit in that armored vehicle.
Two of them should be in the back, with the biometric, finger-print-accessible vault. None of their finger prints should be able to open the vault either. That controls the risk for internal loss prevention. Weekends should ideally be handled by the professional security company. This will prevent both car jackings and keep your employees safer.
24. Hire a CCIE in Security (reputable, industry-recognized, Cisco vendor-certified, information technologies senior-level engineer) whose also a federal government IT engineer to consult per-hour, on securing your wireless access point and credit/debit card transactions. They've undergone both the training and the extensive security background check, which saves you money in both internal and external loss prevention. Make sure your professional security company knows and personally recommends them to you. Ask them for a free written estimate, with the exact costs and labor, before hiring them to do any work for you.
***Check their prices on materials/equipment and read reviews, as IT equipment can also be purchased used. It doesn't need to be brand-new. The (possibly-used) biometric safe should be bolted down at all times, excluding transport time. It should be physically heavy, at least heavy enough to require 2 strong men to lift it onto a rolling dolly. Also, it needs to require at least a 24-digit, alphanumeric combination password/key, along with your finger-print verification to allow access.
25. Run a national, criminal background on all your employees, including your bouncers and part-timers. Go all the way back to the time they were 14 years of age to present. Ask your professional security company for a bulk rate on that level of background checking. They'll need to call, interview and personally meet many people, not just run an internet-based security background check.
26. Install audio/visual wireless security/surveillance cameras, both interior and exterior to your establishment. Definitely have them with clear views of:
Your ATM machine(s)
All cash registers
All wireless access points
All computer servers that connect to the internet/wireless networks
Kitchen areas: internal, external too
Bar areas: internal, external too
Pantries
Fridges
Freezers
All cleaning closets
All windows
All entrances and exits
Review them daily, twice per day, and personally for any criminal activities.
***Never rely soley upon your upper management staff's integrity/good character. Check yourself, personally, and twice daily, on your bank deposit totals. This will also protect you from employment liability, in case you need to streamline/reorganize your labor workforce.
***Have your professional security company fire and escort away any employees that you catch participating in criminal activities on your establishment. Have them personally witness, then, safely escort away and finally, sign notarized, witnessed affadavits regarding those fired employees. Never, ever confront/fire those employees alone, without your professional security company's assistance.
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