25 Days of Blogging- Day 19: Guide to Not Getting Sick

Hi friends!

Today's post is all about combating a cold.  Do you want to know the best way to stop a cold?...

Prevent one!!

All joking aside, this truly is the best way to stop a cold.  During the winter months, colds are more prevalent mostly due to people being in closer proximity to one another for longer periods of time...unlike in the summer when we can get more fresh air and sunshine!!

One of the best way to prevent a cold, besides eating healthy fruits and vegetables (as I mention regularly on this blog...) is...Water!

A river from the forest preserve by my parent's house!  Taken by yours truly!

Proper hydration any time of year is a key to health.  In the winter, we tend to feel as though we do not need to drink as much because we are not sweating from the heat.  As a matter of fact, we may sweat more than we think!  Heating in our cars, homes, and offices dries out the skin, which in turn, leads to dehydration!  

By drinking more water (or at least getting half of your weight (in pounds) in ounces of water per day), your skin will stay hydrated and soft and your immune system will stay strong.  Being well hydrated keeps all systems moving, making you healthier.

Vitamins and Minerals.  We all know that eating more fruits and vegetables is good for us, but do you know why? One of the many reasons plant foods are good for you is because they are a dense source of vitamins and minerals.  These nutrients are essential to health and play a role in practically every aspect of living; including metabolism, brain function, skin elasticity, and more!  All vitamins and minerals will help keep you healthy, but one to keep in mind when it comes to the common cold is zinc.

Zinc plays a large role in immune function.  Between reducing stress on the immune system as well as being a component of antioxidants found in the body, zinc is crucial to health.  Good sources of zinc include whole grains, nuts, and seeds.  Examples include pumpkin seeds, chia seeds, brown rice, and more!

There are so many more aspects that go hand in hand with a healthy immune system; like proper sleep and exercise, but let's save that for a later post, shall we?  I don't want to make these posts too lengthy, unless of course that is what you'd like to see!  Let me know in the comments!

25 Days of Blogging- Day 15: Holiday Weight Gain

Hi Friends!  We have officially gotten through 14 days of festivities that occur around the globe!  In case you missed one (or want to read through them again), this link will take you back to Day 2, for the first festival!  Let me know if you try any of the recipes shared thus far as well!!

Now, onto today’s topic:  Holiday Weight Gain.   

It is old news, really.  Many people go through the holidays eating loads of “special occasion” foods that tend to be not-so-good for our health or waistline.  Years ago, I followed this same path.  I would splurge on all of the desserts that I loved (I could honestly make a meal out of sweets if I thought it were healthy).  I would also feel uncomfortable that evening and a few days thereafter as my body worked in overdrive to clear out my blood and absorb the miniscule amount of nutrients it could find.  Now-a-days, it is a much different story...

 I have learned how to enjoy myself, feel good, and eat until I am satisfied!  Sounds too good to be true right?  Well, from my experience it is not.  But, you do have to love foods that love you back, and that can take some time if your taste buds are used to over-salted or over-sweetened, over-processed foods.  

 My number one tip to avoiding holiday weight gain: eat the whole plant foods in abundance first.  Then, if you are still craving some not-so-healthy treats (after your stomach is full of all the fiber and water from the healthy foods), go for it.  After eating like this for a few days or weeks, you may notice that you naturally begin to reach for those fresh whole foods instead of the other foods. 

 Now, since it is the holidays, be sure to enjoy yourself and don’t let a little thing like food get in the way of spending precious time with your family and friends.  The holidays can be stressful or blissful; it is all about how you view it and how you change your perception to see the bright side in all situations.

25 Days of Blogging - Day 14: Yule

Hi Friends!

As I mentioned in yesterday's post, today is the last day of festivals as I have had a hard time finding enough for the full 25 days.  But don't fret!  I have some great recipes, yoga practices, and more for you over the next 11 days!!

On to today's post: 

Yule is a pagan festival that originated in Germany during the Middle Ages.  The term "Yuletide" is said to have originated in 1475!  In modern times, those who still celebrate Yule do so in many different ways according to their beliefs and practices.  This festival originally lasted 12 days during the end of December, but in some practices, has been shortened to 1-3 days. 

As for food traditions, pagan celebrations often follow seasonal items.  So, for this season, foods like fruit cakes, dried fruit, nuts, apples, spices, beans, and oranges are common choices.  That being said, one of the most common (and popular)  items at a Yule celebration must include Wassail.  Basically, wassail is either a spiced and warmed wine or juice.  This recipe makes a spiced and warmed juice:

Wassail Recipe
Ingredients:
8 cups apple juice or cider
2 cups cranberry juice
3/4 cup sugar
1 tsp allspice
2 cinnamon sticks
1 orange
whole cloves


Directions
Turn the crockpot on high and pour in the apple and cranberry juices. Stir in the sugar and allspace, then add cinnamon sticks. Note:  You can also warm this over a low flame for a quicker cooking method.  Stud the orange with the cloves... about 25 or 30 cloves should do the trick.. and toss it in. Cover the pot and cook on high for 1 hour. Change the setting to low and allow to simmer for 3 more hours, then serve.

25 Days of Blogging- Day 11: Kwanzaa

Hi friends!

Today's celebration is Kwanzaa.  It is a week long celebration from December 26th through January 1st and honors African heritage in African-American culture.  The unique aspect of this festival is that it has seven core principles that celebrants abide by and each of the seven days is dedicated to one of these principles:

1. Unity (Umoja)
2. Self-determination (Kujichagulia)
3. Collective Work and Responsibility (Ujima)
4. Cooperative Economics (Ujamaa)
5. Purpose (Nia)
6. Creativity (Kuumba)
7. Faith (Imani)

During this week, there are many decorations, bright colors, music, and of course a feast!  Traditional foods include traditional African dishes as well as dishes that include ingredients brought to the US from Africa; such as sesame seeds, peanuts, sweet potatoes, collard greens, and spices.

One very traditional African recipe is Peanut Soup.  Like many traditional foods, each home makes their own version.  This version is from Congo Cookbook.

Ingredients:

• 2 to 3 cups broth
• one small onion, minced
• one small green pepper, minced
• one clove garlic, minced
• salt, pepper, and cayenne to taste
• one hot chile pepper, minced (optional)
• one carrot, minced, or one sweet potato (boiled and mashed)
• one or two tomatoes, minced
• one cup natural unsweetened peanut butter (or crush your own peanuts)

Directions:

• If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.
• If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.

This recipe is a very comforting and delicious meal!!  Let me know what you think!

25 Days of Blogging- Day 10: Boxing Day

Hi Friends!

I am getting used to this daily blogging thing!  I hope you are all enjoying reading it as much as I am researching and writing it!!  Please leave a comment for me, letting me know your favorite post thus far.  I really love getting comments...they make my whole day!!

Now, on to today's festival:  Boxing Day!  This celebration traditionally follows the day after Christmas (so December 26th on the Gregorian calendar), when servants and tradesmen would receive gifts known, as a Christmas box, from their employers.

This tradition began as early as the Middle Ages and is still a custom in some countries including Canada, Australia, England, and Ireland.

I could not find many recipes for this holiday, as it revolves around giving a gift.  So here's my gift to you:   

 5 people who subscribe to either this blog or my main website will receive a signed copy of my book, Medieval Feats and Marvelous Treats!!

25 Days of Blogging- Day 6: St. Lucia Day

Hi Friends!

Today's festival is a Swedish tradition celebrated on December 13th.  St. Lucia's Day comes from stories told by the Monks who first brought Christianity to Sweden.  More of the traditions of this holiday come from the story, rather than food (but there is a good recipe I'll share with you!)

The story goes like this:
Lucia was a young Christian girl who was martyred in 304 AD.  She would secretly bring food to persecuted Christians in Rome.  In order to keep her hands free to carry things, she would wear candles on her head.
In today's world, Lucia is celebrated by a girl wearing a white dress with a red sash around her waist and a crown of candles on her head.  The crown is made of lingonberry branches to symbolize new life in winter.

A popular dish eaten are Lussekatts, which are St. Lucia's Day buns flavored with saffron and dotted with raisins and to be eaten at breakfast.

Recipe and Picture Link

This recipe is from Sweden, so the measurements are by weight and not in volume measurements...

Ingredients:

• 150g dairy free butter
• 500ml dairy free milk
• 50g dry yeast
• 1/2 tsp salt
• 1 1/2 cup sugar
• 1g saffron powder
• 1.3L plain flour
• raisins or sultanas

Directions:

1. Preheat your oven to 250C/ 480 degrees F
2. Melt the butter and add the milk to it. Heat until warm with the saffron (37C / 98F)
3. Dissolve the yeast with the milk/butter liquid in a big bowl. Add salt, sugar and around 2/3 of the plain flour.
4. Work the dough until shiny and add more of the flour as needed; saving 1-2dl (½-3/4cup) for the rolling of the dough later on. 
5. Sprinkle with flour and cover with a clean kitchen towel. Leave to rise in room temperature with out a drag until the dough has doubled in size. (approx. 45-60min)
6. Once your dough has risen, put it on a floured work bench and cut into 30-40 pieces.
7. Roll each piece into a sausage shape as thick as a finger and shape into the classic lussekatt-shape. (or shape of your choice, but remember that size will effect how long it has to be baked.)
8. Place evenly on oven trays with baking paper and leave to rise until they almost double in size.
9. Brush with dairy free milk and gently push a raisin/sultana in each swirl on the buns.
10. Bake each tray in the middle of the pre-heated oven for 8-10 minutes. Until just golden.
11. Enjoy your Swedish Saffron Buns.

I hope you enjoy and don't forget to check out The Vegan Swedes, where I found this recipe!!

25 Days of Blogging- Day 5: Fiesta of Our Lady Guadalupe

Hi friends!

Today's festival is a Mexican-Catholic holiday beginning the week before December 12th.  Celebrations go all the way to the eve of December 12th, when the height of the celebration happens.  On this day, conchero dancers gather in the atrium of the church Basilica of Ville Madero.  Here, there is dancing, music, and singing to honor the Señora de Guadalupe.

 One of the many traditional recipes enjoyed on this day (December 12th) is Sopa de Espinaca (Spinach Soup).  This traditional soup has an additional special ingredient...macaroni noodles!


Ingredients:

• 1/2 lb spinach
• 1/4 lb elbow macaroni
• 2 Tbsp vegetable oil
• 1.2 onion, minced
• 1/2 can tomato paste
• 6 cups vegetable broth
• salt and pepper to taste

Directions:

1. Boil the spinach and macaroni separately, then rinse and drain. 
2. Brown the onions in oil, then add the tomato sauce.  Stir and let simmer for 2 minutes, then add the broth.  
3. Bring the mixture to a boil and add the macaroni.
4. Add spinach and simmer 5 minutes.  
5. Season with salt and pepper to taste and serve!

25 Days of Blogging- Day 2: Ramadan

 

 Hi friends!  Welcome to Day 2 of 25 Days of Blogging!

Disclaimer: I am by no means an expert with these holidays.  I find culture and festivals wonderfully fascinating, so I wanted to share some of my basic research with you!  These posts are just the basics of the holidays and a lot will be missed.  If you have more information on any of the holidays/festivals presented in the next few weeks, feel free to leave a comment or email me directly.  Thank you!

Ramadan is a holy month of fasting, introspection, and prayer.  Each day, during Ramadan, followers do not eat or drink from sunrise to sunset and break their fast by sharing special meals with family and friends.  At the end of Ramadan, a three day festival known as Id al-Fitr is heald and is known as one of Islam's major holidays.

Picture Link

Typical foods to break the fast include water, dates, and milk.  There are several essential foods to prepare and consume during Ramadan, one of those being Amar el Deen. To make this drink, sheets of dried apricot are soaked in water for several hours.  Once soaked, the mixture is drained and then blended with enough fresh water to make it smooth.

Picture Link

Do you celebrate Ramadan?  Have you tried Amar el Deen before?  Let me know in the comments! (I read and reply to every one of them!)

Most Comforting Cuppa!

Hi friends!!

Just a quick post today.  Since I posted on Monday, my week has been a bit thrown off (which is why I am posting this one later than usual).  Either way, I am coming to you with a yummy recipe!!

Besides pumpkin, chai is another popular flavor blend this time of year.  More than likely, it is because the spices used in chai are very warm and comforting.  With it's blend of cinnamon, nutmeg, cardamom, and more, it is the perfect spice blend to add a bit of comfort to any recipe!

Comforting Chai Tea:  Serves 1-2

• 2 tsp (or 2 bags) plain black tea
• 1 cup unsweetened almond milk
• 1 cup water
• 1-2 T sugar or maple syrup
• 1 cinnamon stick
• 1 tsp whole cloves
• 1 pod star anise
• ½ tsp cardamom
• In a medium sized pot, pour in the milk and water.  Heat on medium and add the sugar.  Mix until dissolved.
• Once the sugar is dissolved, add the spices and bring the whole mixture to a simmer.
• When you can see tiny bubbles around the edge of the pot, turn off the heat and add in the tea.
• Let the tea steep for 3-4 minutes.  Then, strain out the tea and spices and enjoy!!
• Note: If you do not have all of these spices and do not feel like investing in them, feel free to just use cinnamon and cloves, or use pumpkin pie spice!  The more variety of spices you have, the better the result.
• Second note: You can use this same spice blend in baked goods too! Simply drop all the spices in a spice grinder or mortar and pestle and grind until powdery. Then, add 1-2 teaspoons of the mixture to your next batch of muffins, pancakes, or really anything you'd like!!

What is your favorite flavor during the holidays?! Let me know in the comments below!

9 layer cake, that is actually good for you!

Hi friends!
I am feeling very festive this month, and since it is mine and Andrew's 5th (dating, we've been married for 5 months) anniversary tomorrow, I wanted to share with you a family recipe.

     *Note: I posted this recipe 2 years ago, but have changed it around to meet my personal nutrition preferences.

I have a wonderful down-home recipe to share with you all this afternoon.  My grandma (aka Mamaw) has shared this stack cake with me and our whole family for generations (literally!  This cake has been in our family since I don't even know when!).  It was truly an honor to be able to learn how to make it, especially because that is where most of the fun is. But the taste, texture, and love you get while eating this cake is pretty awesome too!

I am going to give you the recipe that I created from the one she gave me she gave me (because her's used eggs and cow's milk).  This cake can also be made gluten free by substituting gluten-free flours for the wheat.   The most important part of this cake is to take the time to make it with a loved one and share memories through food together!

This link takes you to some history of Stack Cake!  What a history this cake has!

 

Old Fashioned Stack Cake:

• 3/4 c vegan butter or solid coconut oil (if you have liquefied coconut oil, measure it out and stick it in the freezer until it is firm)
• 3 "flax eggs" or other egg replacement (1 T flax meal and 2 T water per "egg")
• 1/2 c sugar
• 4 c flour
• 1t ground cinnamon
• 1t ground ginger or allspice
• 1/2 t ground cloves
• 2 large jars unsweetened apple sauce (sweeten to taste and add the same spices as above to taste)
• Preheat the oven to 350 degrees
• Cream together the eggs, butter, and sugar.  Mix together the flour and spices, then slowly add to egg mixture, alternating with milk.  
• Once mixed, knead it really well with lots of flour to form a stiff, roll-able dough.  (Note:  the dough will be really sticky and runny before kneading, so make sure to have plenty of extra flour)
• Roll out 10-14 paper thin rounds.  Bake in 9" pizza pans, or any pan with shallow sides, for 8-10 minutes or until they are light brown and dried out.
• Once all the rounds are baked and cooled, mix the apple sauce and spices until a desired taste is met.  Place one round on a cake plate and generously spread with applesauce.  Top it with another round and continue by layering with apple sauce and rounds.
• When finished layering, cover and refrigerate overnight to allow the apple sauce to soak in and make the cake super moist and delicious!

Stack cake in all its applesauce-covered glory!!

If you were wondering, yes this recipe makes a HUGE cake!  Feel free to make smaller rounds or even halve the recipe if you don't think you can finish the whole thing.  This cake lasts about a week if you keep it refrigerated and covered, but after that it starts to become too soggy and mushy.

This recipe is wonderful for family gatherings and celebrations.   Half the fun is actually making the cake with your kids, grand-kids, and all loved ones.  Share some baking memories this holiday season with those you love.

What are some of your favorite old family recipes?  Let me know in the comments, I love traditions that revolve around food!!