|"I Eat Local Because I Can."|
In other news, it was a fine Mother's Day holiday for me. A jaunt down to the Chicago environs made for a lovely, relaxing weekend with my in-laws as we not only celebrated what it means to be a mother, but two birthdays in the family. I took a short, but peaceful walk with V on Sunday morning through Gram-E and Gramps' neighborhood as we checked out the duck pond, spring blooms, and flowering trees. I pondered why my daily life couldn't be that slow-paced. I know I have to make it that way, I can't wait for it to happen. Let's put it this way, I'm in transition to make things more peaceful and less chaotic. Stay tuned and hopefully I'll have updates soon on my progress.
Juice Finger Jello
Makes about 16 1 1/2-inch squares
2 c. 100% fruit/veggie juice, divided
3 T. unflavored gelatin
2 T. honey or xylitol
Pour 1/2 c. cold juice into 8x8-inch square glass baking dish. Sprinkle gelatin evenly over it and let sit for a few minutes to be absorbed by juice. In small saucepan, heat remaining 1 1/2 c. juice and sweetener until starts to boil. Add hot juice to pan and stir mixture until gelatin is completely melted and dissolved. Refrigerate for 2 hours, then cut into squares or other fun shapes. Pick up a square and eat with your fingers. Stores well in refrigerator.
but lemony sorrel from our garden, coconut milk, bananas, honey, protein powder, hemp seeds, etc. Vera sucked it down and asked for more. We also love to add spinach, spices (cinnamon, turmeric, ginger), flaxseed oil, bee pollen, probiotic powder, home-canned or frozen fruit, and chia seeds to our smoothies.
One last adventure I had in the kitchen last week was making sunchoke chips. B has a salty-tooth and a crunchy-tooth, but I've tried to cut back on bringing bagged chips into the house for various reasons--expense, health-wise, and the fact that they never last very long and so therefore become even more expensive to replenish. I still have some sunchokes in my crisper from last fall--they store extremely well when overwintered. I sliced them very thinly with my Japanese slicer, tossed them with salt, pepper, and olive oil, and baked them at 350-375 degrees until they were crispy, tossing occasionally. They are delicious--VERY rich in flavor. So one only needs a small handful at a time. The same could be done with any root veggies--a la Terra Chips. Easy and much cheaper.