Kumquaty It

let food be thy medicine

Kumquaty Immunity-smoothie June 4, 2013

Filed under: Recipes — kumquaty @ 7:19 am
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Not the prettiest picture but yum!…my lymph nodes were swollen so I decided I needed to try to take some preemptive measures…pretty tasty and certain to fry those germs

1 lb strawberries
1 lb ginger peeled
5 lemons squeezed
1 bag washed spinach
Enough water to get a drinkable texture
Honey to taste

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Kumquaty Stuffed Tomatoe & Eggplant June 2, 2013

Filed under: Recipes — kumquaty @ 12:00 pm
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stuffed tomatoe

It’s only the beginning of june and it’s already time to break out the crockpot and clothes drying line because it’s HOOOT!!!! This dish would have probably been much prettier if cooked in the oven but it’s just as tasty out of the crock pot and doesn’t heat up the whole house.

Kumquaty Stuffed Tomato & Eggplant

10 italian tomatoes
6 indian eggplant ( so cute and small 🙂 )
3 lbs italian bulk sausage
1 bell pepper diced
1/2 onion diced.
salt
garlic powder

Cook sausage through breaking it up into small pieces. Once halfway cooked add bell pepper and onions and cook til softened. Set aside and let cool. Cut a hole in the top of the tomatoes and pull out seeds and flesh and put into bottom of crock pot. Set aside cored tomatoes. Cut stem off eggplant and cut a “x” in the bottom of the eggplant 3/4 way through. Cut out some of the flesh of the eggplant and put in bottom of crockpot. Sprinkle a little salt and garlic powder over tomato and eggplant in crock pot. Place tomatoes and eggplant into crock pot alternating cut side up. Fill with cooled sausage mixture. sprinkle any remaining sausage that won’t fit into tomato and eggplant cavities overtop. Cook on low in crockpot for 4-6 hours.

Kumquaty Homemade Hot Italian Bulk Sausage

3 lbs pork
2 tbs bacon grease (room temp to making mixing easy)
2 tsp garlic powder
1 tsp italian seasoning mix (oregano, basil, thyme, rosemary)
2 tsp salt
1/2 tsp black pepper
1 tsp cayenne pepper

Combine.

 

Bean-de-duk May 27, 2013

Filed under: Recipes — kumquaty @ 3:07 pm
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I visited my mom recently and was able to get a variety of recipes from her….but of course no specific measurments :p but that seems to be typical of family recipes.

So there are two ways to make the base of the “pancake.” If you have access to rice flour and mung bean flour you can just use that in a 1:4 ratio of rice to bean flour and add enough water to make it pancake texture. If you don’t have that you can used uncooked split yellow mung beans and some dried rice. In the same ratio soak the beans and rice in water for 24 hours. The next day blend it in a food processor til smooth.

Next its the time to pick the add in-s. You can use chives, spring onions, sliced onions, zuchini, carrots, Kimchee…..really any vegetable you want. You can also add a precooked meat like pork or seafood. Add the chopped add-in of your choice to the batter and stir. Fry in a hot pan with oil added to grease the pan before every batch, just like making pancakes. Flip once nice and brown on the first side. Serve with soysauce! Yum.

[ this particular version had chives, zuchini, and baby octopus]

 

Detox/ Spa water May 21, 2013

Filed under: Recipes — kumquaty @ 9:10 am
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Found this in either Natural Health or Eating Well magazine

1cucumber sliced
2 lemon sliced
5 sprigs mint torn
1 pitcher filtered water

Combine and put in fridge for 24 hrs and muddle before drinking. So delicious and refreshing!

 

Pumpkin Pie (grain free/ fruit sweetened/dairy free) May 13, 2013

pumpkin pie

Pumpkin doesn’t taste like pumpkin pie to me unless it’s a little sweet otherwise it just tastes like squash. So I did some research on the internet to try and figure out what fruit or fruit juice I could use to sweeten my pumpkin pie. Apple sauce sounded to grainy, apple juice sounded not quite right either…and then I came across the idea of using dates and I thought that it would be a good complement to the pumpkin flavor making it taste rich.

Kumquaty Pumpkin Pie

5 dates
1/2 cup hot water
1 can pumpkin
3 eggs
1 tsp ginger powder
1 tbs cinnamon
1 tbs vanilla

Soak dates over nite in hot water (I did this in the food processor to save on cleaning up an extra bowl and it also gave me a chance to pulse the dates a few times to make sure they were fully submerged). The next day I added the can of pumpkin, 3 eggs, ginger, cinnamon, and vanilla and blended til well combined. Preheat the oven to 350 degrees. Then pour the mixture into a greased pie dish and bake for 40 mins or until it’s not jiggly anymore.

 

Kumquaty Coconut Porridge (grain free/dairy free/sweetener free) May 4, 2013

Filed under: Recipes — kumquaty @ 1:00 am
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coconut porridge

Mmmm. Something warm and comforting? and as white as a new born baby lamb? I was cleaning my pantry and found some coconut flakes and milk and had a sudden craving to try to make a coconut porridge. I saw recipes for flax porridge so why not. This is flavored with indian ingredient….you could just as easily sweeten it a little with a mashed banana, dates, or cut up fresh fruit

Coconut Porridge

2 cups unsweetened coconut flakes
1 cup coconut milk
2 cups water
Seeds from 1 cardamom pod
1 tsp vanilla
4 eggs
Splash rose water
Sprinkle cinnamon

Put coconut into food processor and pulse until it is finely chopped. Put into a pot and add coconut milk, water and cardamom pod. Cook on medium. Once it comes to a bubble add the vanilla. Put the eggs into a bowl and scramble with a fork. Add 2 ladles of the hot coconut mixture to the eggs and stir in well to temper then pour the egg mixture into the pot (this is to avoid having scrambled eggs strings in your porridge). Stir for a few minutes until the egg is cooked thru then turn off the heat and add a splash of rose water. Serve with a sprinkling of cinnamon.

 

18 Rabbits! April 21, 2013

Filed under: Recipes,Reviews — kumquaty @ 5:04 pm
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18 rabbits

Isn’t that the cutest name ever??? That’s what I thought when I went to the website and their graphics are cute too very modern Alice in Wonderland 🙂 So I just had to try their product….oh packaging how you draw me in like a 3 year old child to candy. So I ordered it online and a few days later I received this

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Even the box is cute!!!! And I immediately received a delivery confirmation email, nice touch. And this was what was inside….its keeps getting better! my husband (JQ) was probably very confused as to why I was so excited but it was just SO CuTe!!! O.o

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So they have granola, granola bars and jr granola bars. I decided I wanted to try the granola. The three flavors they have are:

Veritas Granola-Hazelnut, Walnut, Cacao Nibs, & flaxseed (wheat free)
Gracious Granola-Pecans, Almonds, Maple, Coconut (wheat free)
Felicitas Granola-Chia, Sunflower Seed, Honey, Bing Cherries (wheat & nut free)

Okay so a warning for those that have actual nut or gluten allergies this product was made in a plant that processed wheat, peanuts, and tree nuts….so beware. That would be my first comment on something they could change but since I am none of the three I just dug in 🙂

The only one that blew me over was the Gracious Granola. That had a really nice coconut flavor. I shared some with a few different friends at different times and they all really liked it too.

I neither saw nor tasted cacao nibs in the Veritas or cherries in the Felicitas so I was a bit disappointed. Also with these two they were a bit tasteless and left a residue in your mouth. Also the clusters could have been bigger for eating by the handful. One last complaint the walnuts in Veritas where too big (or clusters too small) it was too much of a contrast. But the walnuts did have a nice sweet coating on them which I discovered when I fished them out so that I could go onto the next step of my review process.

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18 ways to enjoy

Since I didn’t really enjoy Veritas and Felicitas straight from the bag I decided to try and find a way I would enjoy them and score!!!

I really liked eating Felicitas (pink bag) on a parfait. I spooned unsweetened whole fat yogurt onto a cup and topped it with cooked down peaches and a healthy shake of the granola and it was delicious much better then it would have been with just the cooked peaches. The contrast was perfect and it was nice that it wasn’t too sweet. Did I remember to take a picture? No. Did I remember to devour it…yes.

I decided to use Veritas to make granola bars. Like I said I had to fish out the walnuts, they were too big to use with the recipe especially since I wanted JQ to try it and he doesn’t like large chunks of nuts. I decided to try to make a chocolate chip granola bar since I thought the Veritas would have chocolate undertones since it supposedly has cacao nibs in it.

No bake (18 rabbit) Chocolate Chip Granola Bar

1/2 stick butter/coconut oil
1/2 cup brown sugar/honey/agave
3/4 cup almond meal
1/4 cup flax seed
2 1/2 cup granola (18 rabbit)
1 tsp cinnamon
1/4 cup chocolate chips

Melt butter/coconut oil. If using brown sugar add at this point and cook until sugar crystals are dissolved. If not using sugar as soon as the butter is melted remove from heat and stir in honey or agave. Next stir in almond meal, flax seed, granola, and cinnamon into oil/sweetener mixture off the heat. Then stir in chocolate chips. Press evenly into an 8×8 sprayed baking dish. Chill in refrigerator. After a few hours cut up into 9 squares. Enjoy!

I used brown sugar this time in the recipe since I ran out of honey (and money to buy more) it didn’t stick together as well as I liked so the bars had to be cut bigger to keep it from crumbling apart. Also it was a bit sweeter than I liked (JQ liked it fine) so I have to figure out how to get it to stick together better but with less sweetener….any tips?

*FYI I did get this product for free but the review is based on how it actually tasted in my mouth not on the lack of impact on my pocket*

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