Wednesday, April 25, 2012
Well hello. I did try the cultured coconut milk. Since I have a gem of a toddler he did keep me busy causing my mind to be distracted from the oven, which the cocnut milk was in, the milk cooked. My warm setting goes up to 200 degrees f. Killed it. I will be trying this soon!On a bright note I have finally. Brewed my first batch of kombucha this past week. So so good! I was impressed with myself. I have been contemplating it for about 1.5 yrs now. I got scared at first because it is a fermented mushroom drink. I was afraid I would kill someone. :) after severe digestive pain for a couple of days I realized I was buying kombucha from my local health store at $3 ea twice sometime three times a day (it seemed to be the only thing to help my pain). $$$$$$!!!! I was on my way to get some slippery elm in aloe Vera juice when a kinda lady encouraged me to brew my own kombucha. It clicked! I just needed a strangers push. Then I bought a Scoby. Mmm it's been heaven. For all you who don't know what kombucha is click here for a in depth description. Kombucha is a probiotic drink. It's contains hyaluronic acid which helps cells rejuvenate, helps with kidney stones, regulated body's Ph. Drink one a day. Zeke bug is a flirty fella. Sunday morning as we were walking out of the store he spotted a blonde haired gal waiting for her coffee. He caught eyes with her stopped mid step, raised his eyebrows then smiled big while arching his back. She started to giggle which I think caused him to get shy. I said "say hi zeke" and he pushed me towards the door mumbling "no no no" My first expieriance as a mom to witness my son flirt. He is 17 months.
Hello, I wanted to quickly share a recipe They are Chocolate Black Bean Truffles They are so good They are easy Via Good Things Grow 1 cup cooked black beans, if using canned rinse and drain 2 tablespoons coconut oil 3 tablespoons cocoa powder pinch of sea salt 2-3 tablespoons maple syrup, depending on sweetness preference 1 teaspoon pure vanilla extract 1 cup chopped dark or semi-sweet chocolate Place the beans, coconut oil, cocoa powder, salt, maple syrup, and vanilla in the bowl of a food processor. Blend everything until well combined, scraping down the sides if you need to. It should start coming together into a smooth ball. Pinch out about a tablespoon sized piece, roll into a ball and place on a baking sheet lined with parchment. Place in the fridge to chill for about an hour or in the freezer for about 30 minutes. Meanwhile melt the chocolate in a double boiler. When the balls have chilled pull out just a handful (you want them to stay cold, so do them in batches), carefully insert a toothpick into the center and dip in the melted chocolate to coat. I found the best method for removing them from the toothpick was with a fork. Carefully slide the fork tines under the side where the toothpick is inserted and slowly twist while pulling upward and place on a sheet of parchment. Let chill again so the chocolate coating sets. Store truffles in the fridge.