The Modern Hippy

     This summer my parents have a zucchini plant. It was so cute when I planted it. And now, all that “hard” work paid off! It has produces so many zucchinis I’ve lost count. Not wanting to waste them and having fond memories of zucchini bread, I decided to make gluten-free zucchini bread. Four or more tries later, it is still the best zucchini bread ever! It just gets better with each loaf! Even people whom are not gluten-free nuts say it’s good!

     After searching for a few minutes online, I found one recipe that seemed to be the easiest to modify. This is the end result.

     Gluten-Free Zucchini Bread Recipe:

     Set oven to 350 degrees.
o 2 eggs
o 1 cup sugar, unbleached
o .5 cup of oil, safflower
o 2 tsp. of vanilla, fair trade
o .5 tsp. of baking soda
o .5 tsp. of cinnamon
o .5 tsp of salt
o 1.5 cups of gluten-free flour (I use Red Mills Gluten-Free All-purpose Baking Flour.)
o Pinch of Xanthan Gum, optional
o 1.5 cups of shredded zucchini, organic if you can
o 1 cup of chopped walnuts

     Mix the first four ingredients, then add the baking soda, cinnamon, and salt. Carefully, (slowly if you can) add the gluten-free baking flour and xanthan gum. Then mix in the zucchini and walnuts.
     Grease and flour a loaf pan. Pour, taste if you want and bake for up to 75 minutes, or until a knife comes clean. (I’d say tooth pick but that would be promoting disposable items which I would like to avoid.)

     Notes: Xanthan gum is optional because we don’t like the way it tastes. I’ve tried it with .5 a tsp, 2 pinches, 1 pinch, and a dusting that was so small it couldn’t be considered a pinch. People will tell you that it doesn’t have a taste. However, it does have a specific texture that it adds to whatever it mixes with – slippery, almost greasy. We don’t like it. The eggs in this recipe hold the bread loaf together well enough. It only becomes slightly more crumbly without it. So in my opinion, xanthan gum is only to be used if you don’t want to use eggs.
     Other notes: I have also substituted walnuts with almonds. It’s still good, but I prefer the walnuts. Oh and please excuse the odd bulletting, I don’t know what’s wrong with my word, it’s temperamental.

     For some strange reason I’m on a menstrual cycle post kick. Rick asked me why. I don’t know, other than there were so many things I didn’t think about. Part of me feels so ignorant, there is so much to be considered with all the chemicals that make our lives convenient – at the same time it seems that they are hurting us and our home.

     A few years ago, during a painful period my mom picked up raspberry leaf tea for me. The box said something about easing cramps etc. I tried brewing it a couple of times, but it tasted horrible. Like drinking brewed evil. So I packed it away for sometime. Eventually I tried it again – when I still didn’t like it I gave it away to my niece.
     Years later here I am again looking for a preventative to cramps. Luckily I’m not in the throws of agony, in fact, if you read Aunt Flow Part 1, you would have discovered that my cycle is not what it was years ago. Nothing is too agonizing, just annoying. That is no reason not to do some research about menstrual aids or tonics – this leads me back to raspberry leaf tea.

     I am now of the opinion that fresh is best. So the freshest raspberry leave tea will not be found in a store, but in my parents back yard. I was out picking raspberries with my parents a couple of days ago and I asked my dad about raspberry leaf tea, if they actually use these “common” leaves for that tea. He said he was pretty sure, he thought it was new growth that they use for the tea, but he wasn’t positive. I did some research on drying and benefits. When I was ready to start plucking he told me which areas were up for grabs.

     “Normal” red raspberry leaves are used in the tea. They are full of vitamins and minerals. One site, The Eclectic Physician , said the leaves are best picked just as the plant begins to flower. There still are flowers on my parents’ bushes, but they are already providing fruit. I didn’t find anything about new growth leaves being used, or the best, but it makes sense that since they are new they would be excellent sources of those vitamins and minerals as well. Also, my dad has a degree in horticulture. He is rarely wrong about things that grow in the ground. In fact I can’t think of a time when he was wrong. Believe me, I try to question everything – he always said ask questions, so I do.

Recipe:

     To make your own fresh tea, pick leaves that you know have not been sprayed. One site recommended drying the leaves first, one used fresh leaves. Crush or mince the leaves. Bring water to a boil, add or pour over leaves and let steep between 5-10 minutes. Strain.
     Because I’m a flavor queen I tried adding a few berries to the mix as well. Nothing wrong with adding more vitamins and a little color to one’s tea. If adding fruit, squish the fruit before adding to the water, or pouring over them – makes sure that all the little sections are broken.
     Rick tried it too and loved it as well!
     *I made the mistake of not mincing the fresh leaves the first time I made tea. It had very little taste and it seems that the leaves were hardly effected. I have made it daily in the last few days, each time slightly differently – Once I simmered the leaves and berries for a few minutes. Then I steeped for a very long time (Forgot about there truthfully). Also, because of the summer heat they are drying out, so I have used varied types of leaves, some wilted, some fresh and some dried.

     What is it about raspberry leaf tea that makes it so good for the ladies?

     It contains vitamins A, E, C and some vitamin B complex. All of which are strengthening to the immune system. Vitamin E promotes circulation and healing. It also contains phosphorus, potassium and calcium. According to Wikipedia larger amounts of calcium is needed to control nerve response in labor. Obviously (at least to me) being calcium, it helps the developing fetus with bone development. In menstruating women that calcium will be used for our bones. Reading about it easing cramps, my guess is the things that make laboring women deal with pain help us deal with our smaller amounts of pain.
From a massage point of view, I know that calcium and potassium are needed for proper muscle function, if you don’t have enough you get cramps. Your lovely, sometimes ambitious, uterus is a muscle that needs those minerals as well. So feed it!
     Most of the annoying problems with pregnancy or a horrible period can be connected to a lack of something, be it calcium or a vitamin.
     The leaves also contain an alkaloid called fragrine which is supposed to tone the muscles in the pelvic region which includes the uterus. The tannins in the red raspberry leaves act as an astringent which soothes inflammation, especially in the digestive tract. Pregnant or menstruating women can have digestive upsets on occasion.

     Hopefully through eating well and supplementing with raspberry leaf tea a menstruating or pregnant woman will be able to better prevent unnecessary pain and discomfort.

My plans:

     After reading all about this magical leaf, I plan on keeping raspberry leaves handy all year round. Now I will probably just use fresh leaves (unless they dry before I use them). However, it would be an excellent idea to dry some leaves to use during the winter, when the garden is sleeping.
     I’m going to pick some new growth leaves and some regular leaves, lay them inside, on the counter or somewhere safe(perhaps in the shade on the deck). I wouldn’t recommend drying them in the sun as it can bake some of the nutrients out. After they are completely dry store them in a glass jar, (one of the many I keep from various store bought delights). It is best to store things away from direct light, so a dark cupboard would work well. Also remember to keep them away from heat, as that will kill some of the nutrients before you turn it into tea. (Yes the raw foodist would argue that once above 160 degrees most of the nutrients are lost, so tea isn’t as good as originally thought.) But teas have shown to be effective, just no reason to give sunlight or heat the chance to leach out the nutrients before being subjected to hot water.
     I will of course take pictures to mark the progression of my tea drying and storing.

     If anyone has dried their own leaves for tea or cooking and have any suggestions, please feel free to share!

     *I have only been drinking this since the first day of my period this time. (It is recommended to start drinking it about a week before to help even more.) I’m feeling pretty good – hardly had any cramps, feel a little less moody, and more awake. I’m convinced to the point where I’m drinking it in 80 degree weather now.

My sources:
http://www.eclecticphysician.com/archive.php?action=Nbr&Nbr=199
http://www.iemily.com/article-468.html
http://konzababy.tripod.com/RRL.htm
http://en.wikipedia.org/wiki/Red_raspberry_leaf
http://www.localharvest.org/red-raspberry-leaf-tea-C6483

I love jam, love it, LOVE IT! But I only like it the way my mom makes it. She used raspberries and pectin and sugar to make it when I was a child.
Unfortunately, I haven’t had a good jam in awhile and frankly, the only downside the Mom’s jam is the amount of sugar.

Visiting one of my favorite blogs today I found a recipe for“One minute, No-Cook Homemade Raspberry Jam” at Farmgirl Fare! Brilliant! There is no reason to “make up” for flavor, when the flavor is fabulous!
Thank you Farmgirl!

     I have never made egg drop soup before, and actually never liked it at the restaurants. Rick on the other hand, loves it. The last time we made it, Rick was the one whom did it and I just watched. At the time, we were not eating totally healthy so we used the flavoring packet from Top Ramen. We will not be doing that ever again. Can you say MSG?

     All the recipes that I looked up had chicken stock listed as the base, but I didn’t have chicken bones to make chicken stock and will not use anything else that I do not make. I looked up how to make veggie stock and made that. It was so much better than veggie stock that comes in a can. Of course, it gave the soup a different flavor and because of the half jalapeño I added to the stock, a little bite.

     You will need the following:
• 4 cups of veggie or chicken stock
• 2 eggs
• Sea salt
• Green onions (I didn’t have any left after making the stock so there are not green onions.)

     Bring the stock to a gentle boil, add the chopped onion, taste, add salt, taste. Gently whisk the two eggs in a separate bowl. This next part may require two people. Turn off the heat just before you add the eggs. Hold a fork around 8 inches above the stock and gently pour the eggs through the fork. Stir the stock as the egg is poured. It is supposed to slow down the flow and create the little ribbons. I did not get the perfect little swirly egg ribbons as you can see in the picture, not sure why. It does not affect the way it tastes in my opinion. And Rick really liked it. If you make this on occasion and have any tips feel free to let me know!

     I’ve been on a no-red meat kick. Do in part to a serious decrease in funds, we have not been able to buy higher quality meats. I noticed the other day that the ones we started buying we making me feel ill. Just after I would finish eating I would feel like I had eaten a fast-food burger. So I quit trying to force the stuff and set out to the pantry looking for alternatives. I know beans and rice is the ultimate combo of veggie friendly foods for protein so I used up my canned beans and the rice I bought around the holidays. After about a day of no cheap meat, I felt a million times better.
     I have started experimenting. I made this “stir fry” tonight. Using left over rice I sautéed it in olive oil and walnut oil. Spices of chili, smoked paprika, salt, pepper, coriander, oregano, chopped up roasted almonds, some broccoli, and an egg added after everything was finished cooking, I came up with a fantastic meal. I do not follow precise recipes so if you want to try it experiment, taste, have fun. Make sure though that you do not over cook whatever veggie you add. Over cooking foods diminished their nutritional value. Your end result will be a tasty delight of textures and tastes.

     I will say that I am not advocating turning “veggie”. If you so choose to cut out all meats there is extra work involved in preparing a balanced meal. Protein is essential for a healthy body. Above all, whether or not you are a vegetarian, vegan or non-denominational fussy person like myself – listen to you body. If you feel sick after eating a food, don’t make yourself eat it again. Cravings are your body’s way of letting you know that the balance is lost.
     Please also remember I am not a nutritionist but a passionate person whom tries to make food choices that I believe in, whether it be to cut out cheap meats or to eat organic-free range chicken or only fish. If you feel you are missing something, please find a reputable nutritionist whom will listen and respect your ideals/morals. They do exist and will be happy to help once you find them. Until next time – happy cooking!

     This is an American classic. However, it is far from healthy. My version is a little better, more natural. Please keep in mind that you should eat a balanced diet, don’t eat this every day. But, if the mood strikes, why not do it right?

You will need:
• Sharp cheddar cheese
• Butter, organic if possible
• Gluten-free rice noodles
• Preservative-free hotdogs

     Boil the noodles. Drain immediately, they seem to soak up the water quicker than normal noodles. Add butter, then cheese. Mix. Microwave the hotdog and slice into bite sized rounds. Mix and enjoy!

     Since Rick cannot eat most sweets we have to improvise. This is a recipe borrowed from friends. It’s very simple. One caution is to watch closely. The bottoms on the cookies can burn very easily. I’ve tried a lower tempterature for baking around 325 degrees. Check every 5-7 minutes. It does take longer to cook them and they won’t look completely cooked when they are done.
You will need:
• Peanut butter with no additives
• Honey
• Eggs

     This recipe uses one to one ratio: one egg, one cup of peanut butter, one cup of honey. If you want to add a different taste or texture add raisins, or hazelnut flour or another nut based flour/meal.

     This weekend I made a lot of chicken. My goal was to roast a chicken – I had not done that yet – and to make chicken soup with those roasted chicken bones. The chicken soup was a hit. It was perfect.
     First, before I made the roasted chicken soup I had to roast that chicken. I was not sure what a roasted chicken was supposed to look like. Google is the perfect place to look for recipes. I found a couple. Both gave the same basic directions. I added my own little alternatives.

You will need:
• 1 whole organic, free range chicken
• Butter
     Heat the oven to 350 degrees. Rinse the chicken inside and out and pat dry with a towel or paper towel. This will make sure the skin is nice and golden brown and crispy. Place your dried chicken in an oven safe pan. I used a rectangular cake pan. You can separate the skin from the meat with a finger and slide in whatever spices you want. Since Rick can be sensitive to some spices I used only butter.
     Tear off a piece of foil about the size of the chicken and just set in onto the bird. Do not curl it around the pan. Its only job is to keep the breast and skin from cooking faster than the rest of it and thus prevent it from burning. Place the pan in the oven and set the timer for about 30 minutes less that the total cooking time. I had a small chicken about 4lbs. The rule is 20 minutes for each pound of meat. Mine took about 1.5 hours.
Check with about 30 minutes left of total cooking time. I set my timer for one hour and then opened the oven to check it. Set it for 10-15 minutes longer and then upped the temperature to 450 degrees. This is supposed to crisp up the skin more. The chicken is done when it reaches around 170-180 degrees. Mine was at 175 degrees.
     The result was one of the best chickens I have ever had. It was beautiful.
Please excuse the large slice in the chicken. I was almost going to serve myself a slice when I remembered to take a picture.

     One last note: the directions I read said to let the chicken sit for 15-20 minutes to let the juices settle. I’m not sure if I did or not. I’m not ever sure why juices should be allowed to “settle”.

     Everyone loves breakfast. The kid in me loves to have it for dinner. Usually it’s yogurt and bacon, eggs and toast. This time I put a different spin on it. You’ll need eggs, bacon, chicken thigh, lettuce, grated parmesan, avocados,and salad dressing.
• Scramble the eggs, use seasonings coriander, salt, red pepper, basil and oregano. Add a little water, as it evaporates it seems to make the eggs lighter and fluffier. Instead of using Pam use organic butter.
• Frye the bacon slowly to desired crispness.
• I made baked chicken thighs the night before so I just warmed up the two left over. It is of course organic and free range so it has the best flavor and I’m supporting being kind to your food and the environment.
• Cut up an avocado, place in a bowl for when the salad is ready to be adorn.
• Organic romaine lettuce is the most nutritious and best tasting in my opinion. Tear into bite size pieces. Add the avocado. Sprinkle with grated parmesan and your favorite healthy salad dressing. One of mine is Annie’s Naturals Tuscany Italian Dressing. It is gluten and soy free and vegan. They have other great dressing.
• Use sea salt for chicken and eggs.

     This dinner is high in protein which is important for me because I am very picky and don’t eat a lot of meat. But this appeals to the kid in me while still being nutritious. The romaine and avocado provide lots of vitamins. Enjoy with a glass of distilled water, or organic sparking cider.

You may think I’m crazy, but I’m making chicken soup on a hot summer day. Our apartment has been sweltering for the last week. I just had to make chicken soup. It has nothing to do with the heat but my escape from the heat. I just finished a book I’ve been reading for a couple of weeks. Today it totally saved me. This really should be a testament to how amazingly powerful the mind is. The book I’ve been reading, Owl Island by Randy Sue Coburn, takes place in the Pacific Northwest, where I live. The book has illustrated how Washington is on a normal day. Grey, windy, misty or rainy, even in the summertime. If you live around here then you know that’s not what it is right now. It’s been in the 80’s and 90’s for the last few days. Not bad, normally I am very excited about it. Not this time. It needs to rain. It has been unbearably humid and hot. A very bad combination for me. Heat usually just takes the aches and pains from my body. I feel like all my connective tissue just melts and looses all it’s normal crunchiness. With humidity it seems that all those aches are made worse. I can’t breath I can’t sleep well, I feel sticky right out of the shower. Today, because I didn’t have to go anywhere, I didn’t dry my hair or put on makeup and I feel nasty. Yesterday, when I did dry my hair my scalp started to sweat and it didn’t seem to evaporate at all. I wanted nothing more than to go to a secluded beach in Skagit Valley and breath in cool ocean air. Unfortunately, we live in Snohomish County and all the beaches would be horridly packed with people and those peoples’ body heat. Yuck. So I stayed home and sat on the couch, exhausted. Running to the grocery store was a feat that only Olympians should run. I came back with a damp shirt and shiny forehead.
So why make hot chicken soup? Because, in my book a character ended up in the cold ocean. (I almost envied him, though I hate the idea of swimming where I can’t see the bottom.) He got chicken soup and crackers. I wanted some. My body was reasonably cool, there was a fan going and I was far away from sweltering Bothell, I was up just south of Bellingham, swinging my feet in a little tide pool. I’ve since finished the book and am now feeling the heat. The kitchen is much warmer than the rest of the apartment because of that simmering chicken soup.
As crazy as this sounds, a cup of hot soup on a hot day just sounds wonderful. I’ll stick my nose over the steam and it will feel better than breathing in the moisture and pollution laden air outside. It will feel hot yet healthy and rich. I’ll probably start to get hotter but it will be from the inside, I like that. Maybe I’ll have a glass of juice and settle down and start a new book, one that takes place in winter and enjoy that I am not freezing and that the chicken soup is good anytime.

Look for my recipes under the recipes category!