The best strawberries I have ever tasted are the ones out of my own garden and the one in this picture. This little guy was straight out of the garden at a California vineyard. Either way, I think it is because both scenarios mean the berries are fresh, perfectly ripe, and have zero chemicals.
Strawberries are in full swing, but they are something that have porous skin and therefore, absorb a lot of chemicals if they are sprayed. If you have ever tried to grow berries yourself, you know that they ripen and get sniped by insects quickly if you don’t eat them first! That’s why they tend to be heavily sprayed. So, make sure to buy organic on this one! I love getting organic strawberries by the flat from the farmer’s market because they are so cheap. I’ll cut them up and throw them in the freezer for use throughout the year. However, there are plenty of options to include them in your daily food, and you should try each and every one of the recipes listed below!! Eating in season is such an important (and overlooked) aspect of nutrition. So, now’s the time to eat strawberries like they’re goin’ outta style because blueberries will be in season quickly!
I got home from work one day and thought myself how much I love zucchini bread, why not make zucchini ice cream? I like pumpkin ice cream, so I should like zucchini ice cream. Brain child was born.
Zucchini ice cream:
1 zucchini pealed and pureed in a food processor
1/4 cup pure maple syrup
2 cans full fat coconut milk
3 egg yolks
1 tsp vanilla
1 Tbsp cinnamon
Pinch of cardamon
Blend or puree all the ingredients together in a bowl and use in the ice cream maker according to the manufacturer’s instructions.
It tasted really good although I used a really large zucchini, so the texture may have been slushier than normal ice cream; so, I have doubled the coconut milk in the recipe. Since I used the entire zucchini, it’s hard to tell how much it measured out to be. I would use 1 cup and move down to 1/2 cup if you don’t think it’s creamy enough. Either way, the taste is great!
- 2 cups almond flour
- 1/4 cup grassfed butter, room temp
- 1/4 cup peanut butter
- 3 Tbsp pure maple syrup
- 1 Tbsp vanilla
- 1 tsp salt
- coconut sugar
- 2 packages Justin’s dark chocolate peanut butter cups, frozen, chopped
I am not a hunter, but my family members are; so, deer season usually means venison. Recently, a processed deer came creeping into my freezer at home and I thought “this is it; I’m going to make jerky and if it doesn’t work, then I’m never using the dehydrator again!” I took a frozen steak and sliced it into jerky strips after letting it thaw slightly through. I put a marinade on it that I got from Primal Cravings cookbook (Jamaican jerk). I let it sit overnight. The next morning I turned on my dehydrator to 160 degrees and put the strips down on parchment paper for easy clean up. I let it go from around 7:30 in the morning until around 2pm. Mine may have been a little hard for some people’s taste, so next time I may go for an hour or 2 less. Check it periodically to find the texture you like. Since it doesn’t have preservatives, I am storing it in the fridge; however, supposedly you can store it for 2 days at room temp. It was really good! Venison is an awesome option, too, because it is really lean. You don’t want fat on your jerky strips because the fat will go rancid. ;(
This was the spice mix I used, but there are tons out there to choose from! You can also do this in the oven. My dad used to make his in the oven when we were kids, but I have never tried it personally. You can also use regular steak or turkey, as well! http://www.wikihow.com/Make-Beef-Jerky
Jerky Seasoning (variation on Primal Carvings Jamaican Jerk)
2 tsp apple cider vinegar
1 Tbsp lemon zest
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1/2 tsp pepper
1/2 tsp allspice
1/2 tsp ground coriander
1/2 tsp powdered ginger
1 tsp salt
Homemade month is moving along and next on the list is chicken stock. I think this may be one of the easiest things you can do in your kitchen because it requires nothing but a crockpot and a chicken. The picture is from a frozen chicken in the crockpot with veggie scraps from trimming them at other meals. I believe I have onion tops, shallot tops, carrot ends, celery ends, etc. I start a bag that goes in the freezer and accumulate scraps for the moment when I want to make a stock. This is exactly what I did: I put a frozen chicken in the crockpot with a little salt and cracked peppercorns and obviously veggie trimmings. Cover for 10 hours (if thawed, 8 hours), and set crockpot on low. Around 6 hours or so all the juices will begin to accumulate at the bottom of the crockpot. After your 10 hours are up, remove the meat off the bone and put the carcass back into the crockpot. Fill the crockpot with filtered water and let simmer for another 4 hours. Strain your stock into containers! That’s it. I didn’t measure exactly but I want to say that it produced 10-12 cups of stock for me. Typically, the ones you buy in the store come in 4 cup cartons. So, that means I made the equivalent of 3 cartons of chicken stock with leftover bones from cooking a chicken. I was already cooking the chicken and using the meat for tacos. Therefore, it’s hard to estimate a cost savings when you are simply using leftover parts! The cartons I buy of organic chicken stock at the store at $3-$4 bucks. The entire chicken cost me $12 through Honored Praire. For $12 bucks, I got about 3 lbs of meat and 3 cartons of chicken stock. Not too shabby. I put the stock that I will use that week in the fridge and the rest in the freezer. I use the stock for everything from soups to simmering veggies. It is packed full of minerals and healthy collagen for the joints.
Here’s my opinion on the whole homemade chicken stock ordeal: (1-5 with 5 being the best)
Ease: 5 (you put a chicken in pot and leave it for heaven’s sake!)
Price: 5 (I would have spent the same amount of money for 3-4 cartons of chicken stock at the store without the meat!)
Worth the touble: 5 (I am set now for weeks)
Taste: 5 (Way better tasting and way more nutritious than its processed counterparts!)