Random Food Love: Meat Lover’s Insanity

This is a long one, kids– I’ve been eating great stuff lately! Notably, since I started eating land meat again this month after a six-month cleanse, I’ve eaten a lot of different meats. Small helpings of high quality meat! But a lot of different meats, nonetheless.

You’ll see that I’ve been allowing a little wheat in my diet too. I’ve also had a sudden burst of headaches lately, so I might have to get strict again. (Due to my PCOS, I can’t process sugar– It wouldn’t be a shock if I had trouble with wheat, too.)

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This is the first meat I had: Ribs slow-cooked for 5 hours in sugar-free BBQ sauce. (I only ate one, but it was awesome!)

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Peanut butter curry with butternut squash. It was amazing and I need to figure out how to mimic the recipe at home.

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Tons of salads, too! From top left: kale with nectarines hard-boiled eggs, golden raisins, sunflower seeds, and the same dressing as in the next picture, veganaise with lemon and Bragg’s liguid aminos; same salad with avocado instead of egg; kale salad with peaches, tomatoes, and walnuts; my new favorite pre-made salad, Super Fresh! Food’s Pan Pacific Chopped Chicken salad; the Monterey Bay-jing from Global Village Cafe; taco salad with romaine, black beans, brown rice, and lots of avo.

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A few awesome sushi dinners. The first two are from Rumblefish, the third pic is from I Love Sushi (of course).

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I’m so excited to eat sausage again! Top left is a Field Roast vegan sausage with a kale salad, dandelion pesto, and home-made sauerkraut; top right is chicken apple breakfast sausage with farm eggs with mushrooms and strawberries; bottom right is a, Italian chicken sausage with sauted chard; bottom left is an artichoke-chicken sausage, sauted bell pepper and leeks, and more home-made sauerkraut.

14Steak, medium rare, with (vegan!) horseradish cream sauce and baked potato wedges with sugar-free BBQ sauce.

5Home-made almond cheese spread on rye crackers with grape tomatoes.

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I love chicken SO MUCH. I am always smitten with chicken when I return to it from a bout of vegetarianism. Here, organic chicken slow-cooked in sugar-free BBQ sauce for a day and a half, while we were out of town. Awesome.

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So clean and delicious and satisfying: poached eggs over black bean chili with cilantro, vegan sour cream, avocado, and tomatoes.

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Amazing drinks: on the left, an almond/banana/maca smoothie; on the left, a home-made strawberry kombucha.

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Fantastic Brussels sprouts, simmered in fresh-squeezed orange juice and coconut oil.

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A giant bowl of sauted zucchini, served with cashews. (See a pattern?)

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Panini (aka Foreman Grill sandwich) with pastrami, tomatoes, and veganaise, and a few strawberries.

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Lamb steak with sauted mushrooms and fingerling potatoes.

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Frozen bananas blended with frozen strawberries, frozen blueberries, and almond milk to make a delicious soft sorbet / thick smoothie.

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TONS of fresh fruit lately.

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Fish taco with sauted bell peppers, salsa, avocado, and sauerkraut. Keith caught the fish– a lingcod– and it was perfect for tacos.

Turkey Wrap

Turkey wrap with grilled veggies, cucumbers, and Veganaise.

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Chicken thyme pate– How I’ve missed it!!!

Such a variety! What kinds of things have you been eating lately?

Wild Honey Mead

All right readers, you demanded it and the time has come: I AM FINALLY POSTING THE RECIPE FOR ABSOLUTELY DELICIOUS, ABSOLUTELY (NATURALLY) ALCOHOLIC HONEY MEAD.

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LIQUID GOLD.

I’ve had requests for these instructions ever since I first posted that I was making mead at home. I think that my family, who are all very particular about their alcohol, would agree that the mead is their favorite of all my food projects. This mead has become Matt’s #1 favorite alcoholic beverage. That says a lot.

Making honey mead has been one of the most exciting and satisfying food projects that I’ve taken on. The experimentation is endless– Timing! Flavors! Techniques! I could start a new batch of honey mead every few days for the rest of my life and I would still not exhaust the possibilities.

This information and these recipes are based on wild fermentation– that is, fermentation that happens naturally by using the yeasts in the air– so if you are looking to add yeast from a packet, I’m afraid I don’t know anything about that. All of my fermentation projects have been wild, so I’ve never “added” yeast. I’ve never need to!

These instructions are a compilation of experiences and a hundred articles and books I’ve read on the topic. I’ve tried to include the relevant science involved, in basic terms, and any other tips and fun facts along the way. I know that this is long, but I tried to highlight the most important points so that you can skim through the page if you wish…

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My very first sip of my very first batch, aka Love at first taste!

HISTORY

Honey mead is perhaps the oldest possible ferment known– The fermentation happens so easily, cave dwellers were getting plowed off it thousands of years ago! Traces of honey mead has been found in ancient pottery from 7000 BC.

Honey is so magical, with amazing nutrients, and it is so stable that it never goes bad. That is, in pure form. The sugars (glucose and fructose) in honey are dehydrated, so they do not ferment on their own. However, if honey is mixed with water (a mere 15% water or more) it will rehydrate the sugars, and the sugars will ferment and turn the mixture into mead. When I say that this fermentation happens easily, I mean it!

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Honey Mead / Strawberry Cocktail

COST

The big cost is the honey, which isn’t too bad. I buy a 5-lb tub of raw honey at about $17 each. Each tub contains almost 7 cups of honey, so it will make 2 1/3 gallons of mead, and each gallon makes about 4 wine bottles full. So, each wine bottle of mead costs less than $2 in honey.

You probably already have a gallon-container for the initial ferment, but I found gallon jars at Salvation Army for $3.25 (which I use over and over again). I re-use the balloons, but the initial cost was about $3 for a bag of 15. The screw-capped wine bottles were just bottles that I saved after drinking the wine, so I’m counting them as free– Also, my friends, local bartender, and especially my family(!!!) have been saving their screw-tops bottles for me. My family just sent me home with 25 bottles they’d been collecting for me! (Don’t forget to thank your helpers with a bit of your mead.)

You can get fancy with equipment– Brand-new bottles, airlocks, siphons, etc– but I’m not that kind of girl.

WHAT YOU NEED (TO MAKE 1 GALLON)

a gallon-sized glass jar or bowl
(ceramic may be fine, but I’ve never used it)

~3 cups honey
(raw or not)

filtered water

a plastic or wooden stirring spoon

a filter (for pouring the mead into bottles)

glass bottles with screw caps*

airlocks or balloons**

*I recommend screw-top wine bottles, but you can also use a gallon jug (Think apple cider jug).

**I have never used an actual airlock, although you can find them at wine/beer shops and online for about $1.50 each. In my experience, balloons work great, cost less, and make a more simple operation.

THE SIMPLE STEPS

1: Put ~3 cups of honey into your gallon jar, and fill up the rest with water. (5 minutes)

2: Stir your mead vigorously 2+ times per day until it is bubbly. (3-10 days)

3: Pour into bottles and airlock. (1-3 weeks)

4: Once the bubbling has stopped, cap the bottles. (5 minutes)

5: Let age. (1 week to a few years)

6: Drink!

I indicated the time involved for each step, but in actual work you only put in about a half-hour per gallon.

Super simple steps, and I want you to have them for reference– But let me explain a little of the science behind each step so that you can experiment with flavors and alcohol content.

1: Put 3 cups of honey into your (clean) gallon jar, and fill up the rest with water.

Make sure the water is filtered. If you are using raw honey, be sure to use lukewarm water (not hot) so that you don’t kill the natural yeasts in the honey– These natural yeasts will contribute to the alcohol content. It’s okay if your honey isn’t raw, though, since step #2 will introduce more yeast to your mead.

Stir so that the honey and water are thoroughly mixed.

You’ll want to cover your jar with a cloth to prevent flies from getting in (Seriously– Flies are going to attack your mead if you don’t cover it). I love to use aprons because I can use the skirt of the apron over the top of the jar, and then tie the strings in a bow around the jar to keep it secure. You can also use towels or dishrags, which I’ve also used successfully.

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Prettiest little meads at the ball, all dressed up and ready to ferment!

 Keep your mead in a lukewarm place, out of direct sunlight. Your mead will want a bit of airflow to bring more yeasts.

2: Stir your mead vigorously 2+ times per day until it is bubbly.

(These are the basic instructions, so please see the “FRUIT” information below about adding fruit to increase alcohol content and flavor– That would be done between the last step and this one.)

To understand what happens in this step and the next, the science of the sugars is important awesome. Honey has two types of sugars: glucose and fructose. Generally speaking, when combined, glucose ferments into alcohol very quickly, and fructose ferments more slowly. During this step, the glucose is fermenting. In the next couple of steps, the fructose will ferment. Thus, after this step your mead will be alcoholic (and delicious!)– but only half of the sugars will have turned to alcohol.

To be honest, after a few batches I started using fruit to ferment and lightly flavor the mead, and the fruit encourages much more yeast to form in your mead, which is both fun and effective. However, plain (“pure”) mead is also delicious and can attract yeast quite easily as well.

My technique (and also Sandor Katz‘s, who is a great master of all things fermented) is to stir the honey in a circle one way, and then switch directions. You can stir the mead several times per day if you’d like, and the additional stirring will help the yeast to ferment faster.

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After a few days, you will notice some obvious bubbling when you stir– Not just the bubbles caused by the stirring itself, but a flurry of bubbles will soar in from the bottom of the jar like a bottle of soda. The bubbling should get strong for a few days and then start to subside; when it subsides, it is time to airlock your mead.

3: Pour into bottles and airlock.

At this point, the glucose is pretty much all turned to alcohol, and now the fructose is starting to turn into alcohol. If, instead of airlocking your mead, you decide to drink it, you will have mead that is sweet and slightly (~8%) alcoholic. Just make sure that if you cap the bottle that is holding the mead, it doesn’t stay out of the fridge for more than a couple days, or else carbonation will build and your bottle might explode.

Like I said earlier, I don’t use real airlocks– I use balloons. The point of the airlock is to let air out of the mead while preventing oxygen from getting in. I like to use balloons because (1) they’re cheap, and (2) I’m at work all day, so it’s fun to come home each day and see how much the balloons have inflated. I wouldn’t get to see the progress with a regular airlock.

Also, the production is colorful and fun, like a circus!

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If it seems like the balloons have stopped inflating, I will let the air out of the balloon, allowing the exposure of oxygen to the small surface of the mead for a few seconds, and then replace the balloon to see if it has any new air in the next few days. I also might put the cap on for a moment and dip the bottle upside-down and then right-side up again, to see if bubbles fly up, and replace the balloon for a few more days. The exposure to oxygen and the bottle-flip can re-inspire the mead to bubble a bit more (Remember that this means more alcohol! See the alcohol section below***). You can take this a step further and actually pour the mead out and back into the bottle, which will really give it a new oxygen boost. You can also siphon the mead into a fresh bottle, but I’ve never used a siphon. More on that in the next step.

4: Once the bubbling has stopped, cap the bottles.

BE CERTAIN THAT IT HAS STOPPED BUBBLING. If the mead is still bubbling when you cap it, the carbonation can build up too much over the next few weeks and make the bottle explode!!!

(If you do want very carbonated mead, you can cap the bottle while it’s still bubbly, but only let it sit out for a couple days and then put the bottle in the fridge so that the fermentation stops.)

If you are a fan of siphons, you would want to siphon the mead from its current bottle into a new bottle, pulling the mead from the top so that you leave the “dregs” (the murky part) at the bottom.

I’m not interested in this technique. The dregs are full of nutrients and flavor! Why would you leave it behind? For this reason I’ve never used a siphon, although in the US people are big fans of clarified, refined fluids (Think hot sake instead of cold unfiltered sake, or clear beer instead of cloudy). I’m not sure why we’re so turned off by murkiness, but I prefer the extra nutrients and less bottling work.

Label your bottles with the bottling date so that you know how long the mead has aged, and keep in a cool, dark place, just as you would to age wine.

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You can also add a “drink date”, or you can label the bottles at the time you airlock them.

Your mead is actually delicious and ready to drink at this point, with its full alcohol content (more or less). Matt and I always drink a little of the new batch, and it is clearly alcoholic and light and sweet and a little fruity and absolutely delicious.

However, if you let it age, the flavors will change and the mead will become slightly more alcoholic.

5: Let age.

Please let me reiterate this instruction: Label your bottles with the bottling date, and keep in a cool, dark place, just as you would to age wine.

You can let your mead age for a week, or a few years, or anything in between. I’ve only been making mead for a few months, so I can’t tell you how it will change over a greater length of time, but resources say that it gets better and better. For me, I need a balance of “great mead” and “not waiting forever to drink it”. Currently, I make a couple new batches every couple weeks, so that I am constantly trying out different ages of mead, with different flavoring. SO FUN.

As it ages, the mead will lighten in color. I didn’t think that my mead had lightened much, until I compared a bottle of 2-week aged mead to a jar of new batch.

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Left side, 2-week aged mead; right side, brand new, unfermented batch. What a difference!

Matt can hardly wait for each new bottle to “finish” aging. If we go for more than a couple weeks without mead, he will look at me with big doe eyes and ask if it’s time yet?

6: Drink!

The best step!

Whether you wait for a day, a month, or a year, it will be delicious. It’s a challenge for us to wait, since I know how good it is from the very beginning– But the older (aged more than 2 months) bottles I’ve opened have been carbonated and extra alcoholic and taste like magical honey beer.

I recommend chilling the mead first, and letting it breathe for about half an hour, if you can stand the wait.

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FRUIT

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Strawberry-Vanilla Mead. (The beans were only resting on top for the picture, afterwards they were pushed down into the mead.)

 Besides step #6 above, my favorite part of the honey mead fermentation process has been incorporating fruit.

The yeast in the air is attracted to the sugars in the honey, which is made up of fructose and glucose. Fruit also has fructose. A lot of it. The yeast is drawn to it, so more yeast will enter your mead if there’s fruit bobbing along the surface.

You’ve actually seen the yeast attraction to fruit– think of grapes, or plums, and the white, chalky layer on the outside. That’s the yeast that is going to help get you tipsy!

You don’t want to puree the fruit, just put chunks in. The fruit that works best is soft fruit that rots quickly– bananas, melon, mango. The most ridiculously effective fruit that I’ve used was watermelon.

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I like to cut blueberries and strawberries so that the flavor infuses more. This was taken seconds after adding the blueberries, and you can already see little bubbles of yeast around the berries!

Berries also work great, and although I’ve heard that edible flowers work well, my only attempt was with jasmine and it did poorly– No bubbles after almost a week and the mead smelled grassy. I scooped out the flowers and added raspberries instead, and everything was just fine. (Remember– Don’t be afraid to experiment!!!)

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Raspberries added to a batch of failed jasmine mead, during step #2. The fruit woke the mead right up!

When you first start your batch, throw the chunks of fruit in and cover. You’ll still want to stir vigorously, to wash the yeast into the mead and leave room for more yeast on the fruit. PAY CLOSE ATTENTION TO SMELL. You’ll want to strain the fruit out when the mead smells like the fruit (It will smell AMAZING). This should only take a day or two.

After you take the fruit out and stir the mead vigorously, it will appear to boil, the bubbles will be so strong. When I used watermelon, I couldn’t even use my regular “stir vigorously” technique– I would just dip the spoon in, and the entire mead would bubble over like crazy!

Continue by following step #3, above.

To date, I have made the following:

“pure” mead

strawberry-vanilla*

mango

watermelon**

blueberry

raspberry

jasmine***

*Done as outlined above, and also with strawberry juice and vanilla added to the bottle of pure mead before airlocking, which produced highly alcoholic mead!

**Most alcoholic, using fruit technique above

***Failed- let me know if you make a successful flower-mead batch!

WHAT ABOUT ALCOHOL CONTENT???

Of COURSE we want to know about alcohol content! And you would think, what with all the technological advances we’ve made, that there would be some way to dip a stick into your mead and get an alcohol reading– But it’s not so simple.

I DO NOT MEASURE ALCOHOL CONTENT because the process doesn’t interest me. The short answer is that your mead will be 8-20% alcohol. If you follow all the steps to make your mead as alcoholic as possible– using fruit to attract yeast, stirring frequently, exposing your mead to oxygen to jump-start a second ferment (see detailed instructions of step 3 above***), waiting until the bubbling has completely ceased before capping, and letting your mead age– it will be closer to 20% alcohol. If you do not use fruit, stir less frequently, only give your mead the primary ferment before capping, capping before the bubbling has ceased, and drinking the mead young, your mead will be closer to 8%.

if you are like me, you’d prefer a more alcoholic mead. However, if you are tempted to drink your mead young, keep in mind that 8% is not a shabby alcohol content! In the beer world, that’s a hell of a strong brew!

IF YOU DO WANT TO MEASURE THE ALCOHOL CONTENT, you will either need a hydrometer or a refractometer. With either tool, you’ll need to take a mead measurement at the very beginning of your mead process, and then again when you cap it. You will plug the numbers into a long equation, and that will give you the alcohol content. For more information about this process, I recommend this website.

Am I missing anything?!

I would absolutely love to hear about your mead adventures! Please leave a comment and let me know of your experiences, techniques, outcomes, and any questions that you have.

Totally Home-Made Sugar-Free BBQ Sauce

I love BBQ sauce, but I never eat it because it has SO MUCH SUGAR. So I’ve been planning to make it for a while– in fact, it was the whole reason I finally bought liquid smoke last year– but I kept getting intimidated stumped by online recipes because they all called for ketchup (which is full of sugar, too), and making ketchup from scratch so that I could make BBQ sauce from scratch seemed awfully daunting!

Then, after a careful examination of recipes, I realized that ketchup has all the same ingredients as BBQ sauce anyways. Ok– I could work with that.

The result of the recipe below is a wonderful, fresh, smokey, smooth BBQ sauce that puts store-bought sauce to shame. In fact, a week after I made this I heard Chef Jamie Smith on a radio show explaining the benefits of making BBQ sauce from scratch, and his instructions exactly matched up with my process (except he said to use store-bought tomato sauce, while I used fresh tomatoes).

SUGAR-FREE BBQ SAUCE

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4 large tomatoes

1/2 onion

2 cloves garlic

a splash of vinegar (white wine, rice, or apple cider)

1/2 cup coconut sugar (or maple syrup)

1 Tbs mustard

~1 tsp liquid smoke

salt

hot sauce, to taste

Please note that the photos show a doubled recipe.

Chop the tomatoes into chunks, and put in the food processor.

BBQ Sauce 1

Blend until smooth. Pour the tomato sauce into a saucepan.

BBQ Sauce 2

Cut the half-onion into chunks, and put in the food processor with the garlic and vinegar.

BBQ Sauce 3

Blend until smooth-ish. Add mixture to the saucepan.

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 Add the coconut sugar, mustard, liquid smoke, and salt (to taste). I held off on the hot sauce, because I didn’t want the spiciness to burn off.

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Stir well, cover, bring to a boil, and then simmer over low heat for one hour. Stir occasionally.

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After an hour, the sauce will have reduced slightly.

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I ran it through the food processor one more time, to get it as smooth as possible, adding hot sauce to give it a spicy kick.

Taste your sauce, add salt, hot sauce, mustard (etc) as needed. Refrigerate in tupperware, a recycled marinara jar, etc.

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Dietary Changes: Meat and Yogurt

MY DIET IS CHANGING!

As some of you are aware, at the beginning of 2014 I completely cut out table sugar, dairy, land meat, processed foods, and wheat, limited my overall grain intake, and did not consume alcohol besides wine (and no more than 2-3 glasses in a day). Without any additional exercise, I lost 10 lbs in the first month, although my doctor had hypothesized that it was not possible for me to lose weight.

After that first month, my weight-loss slowed, and now, 6 months after the cleansing began, I am about 22 lbs less than I was in 2013. Not too shabby!

Here are some key points about this diet and weightloss:

1) In general, I was pretty strict with my diet. But if Matt really wanted me to try a bite of something that was outside of my diet and looked like something I’d enjoy, I’d take a bite, unless it was sugar-heavy. One bite. A small one. These small samplings kept me sane.

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Small cheat: I’m sure there’s wheat flour in these crab cakes.

2) I barely exercised. When I did exercise, I’d drop a little weight immediately, since my body wasn’t used to it. One weekend I hit a piñata and I lost half a pound (True story). I know this is a controversial statement, but I believe my lack of exercise actually improved my metabolism. However, I’m also far less physically capable than I was when I was riding my bike up mountains every day.

3) Non-weightloss benefits to this diet included: fabulous skin (seriously; I sound cocky but the improvement is undeniable), healthier blood, healthier hair, increased energy, improved sexual health, improved dental/oral health, better sleep, better focus, better mood. Also, I created about a thousand new recipes, since new diets tend to bring about new dishes.

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The increase in almond milk surely contributed to my improved skin, according to Brandi, experienced esthetician and owner of Prima Salon.

4) When my weight-loss slowed, I increased my daily caloric intake. Normally I eat between 1200 and 1600 cals per day, and I increased to a solid 2000 per day. It sounds counterproductive, but I think the increase boosted my metabolism, and also increased my nutrient intake, since I’m eating so healthily.

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5) Socially, this has been more of a challenge than just cutting out alcohol (which is also socially challenging). I have amazing, culinary-inclined friends who desperately wanted to cook for me and keep me involved with the fun times, and it was a little heartbreaking when someone would plan a full meal around my dietary restrictions, only to overlook one restriction and then I couldn’t partake. (One friend, for example, made me a lovey dinner salad but dumped a bunch of dressing on it, not realizing that the dressing was sugar-based. My dad did the same thing with a fruit salad. Dressing is a sneaky culprit.)

Any time I went to a food event, I had to have a back-up plan—a bag of trail mix or a piece of fruit in my purse, or an already full tummy to start.

6) I still bought and cooked food for Matt that wasn’t part of my diet… Sausages, cereals, milk, cake, and even pork chops, lamb, and beef. Matt was incredibly supportive of my food choices and I made an effort to show him the same respect. However, I did buy him the best possible quality of these things.

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Matt food.

7) Even after a 20+ lb loss, I don’t look much different. I’m actually quite happy with that. I want to get weight off my joints, but I don’t want to lose my curves.

WHAT’S NEXT?

One of the great benefits about elimination diets is that your body really starts talking to you clearly, via results and also cravings.

My body has told me:

1) It’s time to go back to 1200-1600 calories per day. Now that I’ve lost some weight, I need to eat less to maintain.

2) It’s time to eat meat. I actually figured this out while I was talking to a vegetarian. I told her the story of why, after 15 years of vegetarianism, I had decided to start eating meat again in 2009. I realized that the reasons still hold: For my blood type (O+), I thrive on red meat; controversial diets (like blood-type diets) aside, I can tell you that I feel better when I eat meat. Also, while I prefer fish to land meat, it is increasingly challenging to trust seafood.

I will be eating red meat in moderation, though—Maybe once per week, and in small helpings.

3) It’s time to try yogurt. I log my calories through fitday.com every day, and I’ve seen a great drop in my overall calcium intake this year. I am lactose-sensitive, but I think yogurt will be okay since it’s fermented (Fermentation pre-digests food for you, so that it’s much easier for your body to handle). Side note: I pretty much always start craving yogurt when I’m on an elimination cleanse. We’ll see how it goes!

Yogurt

I think that most of my readers are meat-eaters in some fashion, so hopefully you’ll benefit from the new meaty recipes. But, I will also have tons of vegetarian and vegan recipes. After all, this is Soy Milk Mustache!

HAS YOUR BODY TOLD YOU ANYTHING INTERESTING ABOUT YOUR DIET THIS YEAR?

Random Food Love: So Much Food! #2

Again, I apologize that I’ve been off of my usual Food Love schedule– I usually post it every other Friday, but I’ve been having some computer problems and have been posting food love every third Friday instead. As a result, I have a TON of food to post each time! I’m breaking this into two parts, like I did last month. We’ll get back to the normal schedule for June.

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A gorgeous (and expensive!) lunch from Ristorante Avanti: arugula salad with golden beets, avocado, orange, and marinated onions; grilled salmon with grilled snap peas, cole slaw, young potatoes, and pesto.

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Sauted chard with chickpeas and Field Roast (vegan) sausage. I haven’t been buying many pre-made groceries because I have trouble trusting them, but this company is known for having clean regulations and quality ingredients. I wouldn’t recommend the sausage on its own, but as an ingredient it’s fantastic.

Food Love 1Super amazing Indian food from Maharaja: Baingan Bharta and Fish Curry.

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These were crazy fermented cocktails that Matt and I got at a promotional event for Creative Cultures. They were both really delicious, with bee pollen and raw cacao and other awesome things.

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More sweet potato Paleo pancakes and vegan bacon crisps!

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Dharma’s Portobello-Artichoke Sandwich on gluten-free bread. I don’t normally eat gluten-free bread because I think it’s gross, but this one is nice and seedy.

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Sashimi from I Love Sushi, of course! I can’t go three weeks without a stop at my favorite sushi restaurant.

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Home-pickled radishes. It was an experiment that went very well. I’ll start posting more  fermentation recipes soon.

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Chocolate Smoothie! I didn’t include kale this time, so it was just unsweetened cocoa, frozen bananas, almond milk, maple syrup, and maca powder. So smooth and delicious.

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Homemade sauerkraut. This was a wonderful batch, but I’ve been a little hit-or-miss on these. Once I nail the procedure down, I’ll share it with you.

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Vegan Cream of Mushroom Soup.

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Ratatouille. I would post the recipe, but it’s so simple– Saute together eggplant, zucchini, bell pepper, and tomatoes in olive oil with some fresh parsley or basil. Boom! Recipe.

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Snapper with crispy lemons, spelt pasta with broccoli, and kale with mango and walnuts.

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Catfish with brown rice and ratatouille.

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Salad Bowl from Chipotle with tofu, no dairy, lots of avocado.

Whew– SO MUCH FOOD! What have you been eating lately?

Vegan “Bacon” Crisps

All right, all right, all right– In general, I don’t trust that (much) vegan food tastes like a meat. And you know what? This also doesn’t taste like meat. But it is smoky and salty and crispy, and it scratches the same itch that real bacon does (at least to me).

If you look through previous posts, you’ll see that this “bacon” pretty much always accompanies my sweet potato pancakes. That’s because it’s a glorious sort of bi-product of the pancakes.

Food Love 3Yamcakes 3 PancakesIt about time to share the process, don’t you think?

VEGAN “BACON” CRISPS

SP Bacon 4

sweet potato skins*

a few Tbs coconut oil

a splash of maple syrup

a dash of salt or soy sauce

a few drops of liquid smoke

*I use the skins whenever I make Sweet Potato Paleo Pancakes– These two recipes really go hand-in-hand!

Cut the skins into whatever size pieces you’ll want to eat.

SP Bacon 1

Melt the coconut oil and add the maple syrup, salty stuff, and liquid smoke. Taste it to see if you want the flavors balanced any differently.

SP Bacon 2

Dip each skin into the smokey sauce, making sure that the skin is completely coated. Cook over medium-high heat (You don’t need to add oil to the pan, because you just dipped the skins in coconut oil, but you can pour the rest of the sauce into the pan for more flavor.)

SP Bacon 3

Flip the skins after a few minutes, when the bottom side is turning brown. Let them fry for another few minutes.

Serve up!

SP Bacon 4

I could eat these all day– The combo of sweet, salty, and smokey really suggest a bacon-y flavor!

Random Food Love: So Much Food! #1

I apologize that I’ve been off of my usual Food Love schedule– I usually post it every other week, but I’ve been having some computer problems and have been posting food love every three weeks instead. As a result, I have a TON of food to post each time! I’m breaking this into two parts, like I did last month. We’ll get back to the normal schedule for June.

Food Love 18 Food Love 17

First off, Matt and I found this amaaaazing sushi restaurant in San Francisco named Kobe Sushi, and it’s right by the airport (so we’ll be going there before every flight). Above is the Summer Roll (wrapped in cucumber!) and the Volcano Roll (with lobster!).

Food Love 19

Heart-shaped Caulflower Crust Pizza. I made it with my gals Allison and Bee during an epic girly weekend in San Diego.

Food Love 20

How sweet is Allison and Bee’s mom? So sweet that even though she was out of town while I was visiting, she made a big vat of bean soup before her trip that satisfied every one of my dietary restrictions! I love her.

Food Love 21My first chocolate bar of the year! These were tiny but I split it with Matt anyways. They are sweetened with coconut sugar and have nice exotic ingredients like maca and chipotle. I was so excited to finally find a chocolate bar that I could eat, but then realized that these cost $5 each! (They were on sale when I bought a few… Shoulda bought more!)

Food Love 22I ate a thousand mini frittatas over the past few weeks (“a thousand” = 36). Make ‘em. They rock.

Food Love 23Kung Pao Tofu Cashew Salad by Savvy Savories. If you’re in a pinch and need some calories, this is a pretty good, clean dish. It does seem unnecessarily heavy on calories for a vegan dish, though, at about 370 calories per serving– and doesn’t have the nutrition info on the label, which is a little shady. (I’d had it before and got it again, so even with the shadiness I’m a repeat customer.)

Food Love 25THIS IS VERY IMPORTANT because a SMM reader made me these tacos. They were phenomenal– She hosted a taco bar that probably had 20 different taco fillings. I can’t believe I only ate three. I want ten more right now. THANK YOU, ALLISON!

Food Love 26Deviled eggs with jalapeno sauce from Louie’s Cajun Kitchen and Bourbon Bar. These cost $3 for 3, and I love them.

Food Love 28

Fish tacos from Jalapenos Taqueria.

Food Love 29

Seafood Muqueca from Cafe Brasil, my favorite breakfast spot in Santa Cruz!

Food Love 31

Tilapia with vegan horseradish cream sauce, rosemary-garlic roasted potato wedges, and arugula with golden raisins and hazelnuts. (In general I don’t like raisins, but I’ve grown fond of golden raisins soaked in fresh water for about 10 minutes before serving.)

Food Love 35An amazing highlight of my meals: A Mexican-style dinner bowl with black beans, Spanish rice (both made from scratch), sauted onions, bell pepper, and portobello mushrooms, avocado, and topped with a gorgeous fresh lingcod that my buddy Keith had caught that day. Thanks, Keith! Amazing!

Food Love 38

Mango honey mead. Recipe coming soon, I swear! I just need to let it age a little so I can tell you the difference in flavor over time…

Food Love 39

Potato salad with tuna. What a concept– These go great together!

What have you been eating lately?

Vegan Horseradish Cream Sauce

I noticed that horseradish root has been popping up in multiple health-food markets. Were they always there, and I just didn’t notice? Probably! I hope so! I want to keep making this sauce!!!

A word of warning, beforehand: This is a very simple recipe, but it’s also quite an adventure. I read online that fresh horseradish is more potent than fresh onion, and that you should keep the horseradish at arm’s length when you are working with it.

I was so careful, but it felt unnecessary. My eyes would have watered up much faster with onion, and there wasn’t even a tear with the horseradish!

And then I got a little close and took in a whiff.

AH! The agony! I felt like I’d just snorted a line of wasabi, Steve-O style. I dropped to the kitchen floor as the pain exploded in my sinuses, and then– in a split second– it was gone. And I continued the project, breathing through my mouth; no problem.

Totally worth it. This sauce has bit of spice (you have control of that) with a great flavor and no guilty ingredients.

VEGAN HORSERADISH CREAM SAUCE

HR Sauce 6

1 horseradish root

1 cup almond milk

salt and pepper, to taste

(You can also add other flavors, if you’d like– mustard, garlic, herbs… I think a little liquid smoke would also be a great addition.)

First, peel the horseradish and cut into chunks. (Breathe lightly through your mouth.)

HR Sauce 1

Put the chunks in a food processor, and process for a minute. (Breath lightly through your mouth.)

HR Sauce 2

Put in a pot with the almond milk and add salt and pepper. Cover and let simmer over medium heat. The longer you cook it, the less spicy it will be. Try a 5-minute simmer for super spicy horseradish sauce, or 15 minutes for less-spicy sauce.

HR Sauce 3

Just cook it until it has the flavor you like. The liquid will reduce as you cook it, giving you a thicker sauce/spread. (You can breathe however you’d like to, now!)

HR Sauce 4

Run the sauce through the food processor one more time for a smoother sauce. It will still have small chunks. If you want a smoother sauce, you can pour it through a tight-weave cheese cloth or a nut bag, using the liquid as your sauce. (But I prefer to retain the fiber).

HR Sauce 5

Scoop into a jar and refrigerate! I feel that the flavor improves slightly over the next few days, but slightly enough that I’d still start eating it right away.

Matt and I had the sauce over tilapia, and as a dip for Rosemary-Garlic Potato Wedges; we took it to a BBQ and people put it over their steaks and burgers. I think it would be awesome over salmon. It could also be the base for other recipes– Like adding it to a biscuit batter for a kick, or making it into another sauce.

HR Sauce 6What are your ideas? How would you serve it?

Crab-Stuffed Salmon

This recipe is really simple– In fact, this is really more like instructions for a basic technique! But it did turn out delightfully restaurant-style, so I want to share it with you. Besides, how impressed will your dinner guests be when you announce that your main course will be crab-stuffed salmon?

CRAB-STUFFED SALMON

7

salmon (as many servings as you’d like)

1/2 can of crab meat per serving of salmon

1 Tbsp mayo per can of crab

lemon juice

flour for dusting (I used Bob’s Red Mill Gluten-Free All-Purpose Four)

salt and pepper

oil spray

To make the crab salad, just drain the canned crab (give the juice to your kitty!) and mix the meat with mayo, a little lemon juice, salt and pepper.

4

Cut your salmon into individual servings. Dust each piece with flour, salt and pepper.

1 2

With a sharp knife, cut a slit into the top of each piece of salmon. Stuff the crab into each slit, forming the top of the crab mixture into a nice rounded shape.

3 5

Spray the salmon with oil, and bake at 375 degrees for about 12 minutes. Please note: I like the skin to be extra crispy, so I sear the salmon crab-side up in an oiled cast-iron skillet first, and then move the whole skillet to the oven.

6

Serve up! Didn’t I say that this is a simple technique?!

7

Mini Greek Frittatas

I am so excited to share this with you! These are such great little breakfast treats that I’ve been making them on Sunday and they last me through the work week (much like I used to do with breakfast burritos).

Currently, I’m on a Greek-style frittata kick, but you can make these with any fillings that you would put in an omelet, scramble, or quiche.

MINI GREEK FRITTATAS

Frittatas 6

cooking spray

1 red bell pepper*

1 small jar artichoke hearts (or 3 hearts)*

~12 olives*

1/2 cup cheese (I used Daiya vegan cheese shreds)*

8 eggs

salt and pepper

*Any other fillings can be substituted for these

To start, dice up your fillings (bell pepper, artichoke hearts, and olives).

Frittatas 1

Generously coat a muffin pan with the oil spray, then add your fillings. Below you can see the order that I put them in– bell pepper, then cheese shreds, then artichoke, then olives.

Frittatas 2

In a separate container, mix the eggs well and add salt and pepper.  Pour the eggs over the toppings so that it comes up to about a half inch shy of the rim.

Frittatas 3

Bake at 375F degrees for about 20 minutes– Check at 10 and 15 minutes too. If you tilt the pan at an angle and the frittatas aren’t firm, put them back and keep checking.

Frittatas 4

To loosen them from the pan, I used a plastic knife around the edges. They come out pretty easily, as long as you use the cooking spray

Frittatas 5.

They’re chock full of the good stuff! In fact, there’s less than one egg per frittata. So… Eat a bunch!

Frittatas 6Frittatas 7

Gah! They’re so stinking cute!