a pieced and quilted life

homeschool learning: the science and math behind cooking & baking

 

last night's dinner: chicken vegetable soup w/rice and sweet skillet cornbread 

a few days ago i talked about food, and about how much it enriches our lives. well, while doing science and math lessons with the kids yesterday i thought of another way i can sneak it into our lives. a learning way.

we were working on adding three digit numbers and carrying for the little guy and it took him a little bit of work to get it, he's working out of his grade level (which is 1st) for language arts and math in 2nd grade, the language arts is not much of a challenge, but the math..well its right on the line...sometimes too easy and sometimes just challenging enough.

with enough going over and over of place values...he got it...and was adding and carrying like a pro.

in science we were still working on the unit that introduces scientist, what they do and what tools they use. i thought...it would be great to bring this "alive" for them. so i decided to turn dinner into a science/math exercise.

this is what we did:

for dinner we were having chicken & vegetable soup with cornbread. since our current science unit covers the scientist tools for measuring and recording, i decided to let them observe, measure, record and get their hands dirty in our cooking lesson.

making soup science:

we used the soup to focus on temperature and volume. i had the kids measure the volume of the water/broth that we started with (in metrics) and then i had them take the temperature of the water/broth before we started to cook, and then i took the temperature afterwards. this is so they could see how heat rises temperatures and also get a sense for volume.

 

our ingredients

making cornbread science:

the real fun came when we turned making cornbread into science. since i know the recipe by heart...i figured this was a great recipe to turn into a science lesson. i could concentrate on them.

first:

i had them take note of the temperature needed to cook the cornbread and had them write it down on paper.

 

taking the temp. of the milk that goes into the cornbread

second:

i had them measure out and record all the ingredients (in metrics) and add them to the bowl and stir. this gave them a great idea of volume and continued on our conversation of what volume was. it also allowed me to show them that the volume of one cup of milk is the same volume of one cup of cornmeal or flour.

as we went along, i had them write out the recipe, making sure to accurately record the volumes in milliliters.

 

writing out the recipe 

third:

of course we mixed it all up and put it into the oven (again taking note of temperature, comparing it to the temperature of the soup cooking) to cook.

making cornbread math:

after we put the cornbread into the oven, i had them go back to their recipe and find the total volume of our cornbread batter.

they added up all the different volumes of the ingredients and found the total volume of the recipe.

talking over dinner:

while we ate dinner...we talked about the total volume we came up with...and i explained to them that the total volume of the cooked cornbread was that large number we got.

it was a very exciting little "experiment" for the kids and a great way to get them to see that science and math are always a part of our lives. they got a chance to see how they use science and math in everyday life.

 

measuring spoons with metric conversions

this is a great exercise to do with your kids when cooking any meal...i do suggest that it is a meal you know how to cook backwards and forwards, because you'll be explaining a lot and paying more attention to the kids then to the process of cooking. i also suggest having some measuring cups/spoons with metric conversions to make the process easier.

happy homeschooling!

luv, ki

 * i apologize for the less than stellar pictures...night time + camera + flash = yucky pictures

i may be a black girl, but i make a sweet pan dulce...

 

homemade pan dulce 

lately i've been missing my granma's cooking. i miss her but its like grief takes turns switching from one thing to miss to the next and well the past week or two its been her food.

i think about the long talks i'd have with her, and she'd tell me about the days she would cook and clean for this rich jewish family in beverly hills...she'd tell me about the way they loved her food. her chicken salad with apple...and how she'd garnish it and dress it all up so nicely. i think about them and wonder if they remember her food like i do.

must do. she'd tell me that they told her she should open up a restaurant her food was so good.

ox tail stew, skillet cornbread, mac n' cheese (or mac as she started calling it), potato salad, greens, black eye peas, eggs n' grits, spaghetti...

i recently wrote a short scene about her making me & my brother peanut butter and jelly sandwiches...and i'm sure oatmeal or malt o' meal will creep into my writing next.

i don't even eat red meat...but i want ox tail stew this fall and winter. just to have a taste of life with her again.

it got me thinking.

i started to think of all the foods she'd cook for us and i started comparing it to all the things i cook for my family...and i started to realize how much soul food i cook for my family. 

and then i started thinking about the kids favorite foods...cornbread, stuffin', mac n' cheese, cabbage, (sweet) potato pies, peanut butter n' jelly, malt o' meal, cream of wheat and oatmeal...

i'm passing her down...i'm passing down the culture, the food, the love she taught me to cook with. i don't cook the way she did, i've learned to veganize or make things healthier (if they need it)...but the flavors...the love is all still there.

so why did i make pan dulce after making biscuits yesterday?

well, i was thinking about her breakfast of eggs, grits, bacon and biscuits and decided to make some homemade biscuits.

the biscuits didn't visually turn out too great (so no pics), they didn't rise as they should of because i added more milk than necessary and didn't cut them right (thanks nina for schooling me on biscuit cutting) but they taste good...real good...and the kids and e loved them.

a little piece of granma i thought.

well then  as i was making them, i thought about e and his childhood...and the things he loved as a boy...particularly...

 

pan dulce.

mexican sweet bread. 

so. good.

and so i made some. i made some so that the kids will have their southern black roots and their mexican roots in their taste buds. so that they can one day recall...when they are older...what their heritage taste like.

recipes and family foods are so important. food is so much a part of who we are. it is our culture. it is how we show love and nourish our families.

i want them to know mexican food...even more so...birria, sopa, frijoles...real mexican tacos (as e says), tamales, sopa de pescado...all the foods my suegra cooks...good food. like fried potato tacos and (vegan) cheese enchiladas. i want them to learn how to make tamales at her kitchen table like i have...and tortillas too.

it all is so important. food and culture is so important.

so e promises to make more of his mexican tacos. the ones he remembers from his mother's kitchen. and i promise to continue making black eye peas, cabbage, and cornbread.

and we promise to have my suegra come over this year and us video tape her making tamales...and have her teach us again (though together we can piece it together).

and i promise to call my papa, my mama and my aunt patty up when i need instructions on granma's recipes...and like she did, they can coach me through them...even if i think i know...i promise to call. 

it is all so important. to hold on to who we are...where we come from...and the food of our people.

i may be a black girl, but i make a sweet pan dulce. e says it is better than what he remembered, the bread softer...sweeter. its the love i put into...the love that granma taught me to cook with. 

he ate one up...and then kissed me..."thank you baby...can't wait to eat this for breakfast tomorrow."

be luv,

ki

eating out of the garden

 

melon agua fresca w/fresh raspberry and mint

i promise you...there is nothing better than garden fresh food.

as summer begins we're starting to literally eat out of the garden...our fruits haven't came in (not that we have a lot...just melons, and berries) but our vegetables are given us heavy harvests...until the melons and berries pick up...we've been heading to the local farmer's market for organic fruits.

i thought i'd share our dinner from last night...we have more zucchini than a small family of four can handle so we're doubling up and eating it for everything...truly everything.

last night we feasted on zuchinni burgers with heirloom juliet tomatoes from the garden...tempura fried zuchinni fries with vegan ranch dressing and fresh honey dew and cantaloupe agua fresca.

 

zucchini burger w/zucchini fries & vegan ranch dressing

i've talked about this burger in previous years...but wasn't able to find the recipe on the blog (i suspect it's hiding on a separate blog i started and didn't maintain) so i'll just share it here...along with how we make fried zucchini.

jimenez family garden burger (the kids named it)

2- 2 1/2 cups of shreded squash
breadcrumbs (i chop up 6 slices of toasted bread)
3 tbl. of melted margarine
1 ener-g egg replacer
seasonings to taste:
old bay (start with about a tablespoon or two)
salt 
pepper
seasoning salt
spike's salt free mix
a squirt or two of fresh lemon juice

1. make the bread crumbs. toast bred, butter each side and then dice into 1/4" cubes.
2. grate the squash, squeeze the water out (so the burgers will crisp on the outside)
3. mix the breadcrumbs, squash, melted butter and seasonings. add in the "egg"
4. shape into patties, dredge in seasoned flour, and placed on a lightly oiled cookie sheet. lightly spray the tops with oil/pam.
5. bake for 25-30 minutes.

note: you can also pan fry the patties, to do so lightly coat the bottom of the pan with canola oil and cook on medium high heat. i did that for the patties pictured above and they came out great...crispy on the outside and moist on the inside.

alternatives: you can make this a bit more savory by adding in some sauted veggies. you can use onion, garlic, celery and bell pepper or any combination of. i love the sweet flavor of the squash by itself so we choose to forgo the extras and let the squash sing by itself...but i know it would be wonderful with the other add ins.

about seasoning: i don't measure seasonings when i cook, unless i'm baking or following a recipe and even then i often go off on my own. i suggest seasoning by taste. start off with a small amount, and add more until you get to the flavor that you like. also feel free to make it your own by adding and subtracting what you like and don't like.

homemade tempura zucchini fries

2-3 zucchinis (depending on size)

tempura batter (refer to package for ingredients and mixing instructions)

canola oil (for frying)

salt & pepper to season batter

1. cut the zucchinis into uniform sized "french fry" sticks (i like to cut the seeds off the center)

2. mix the tempura batter according to package instructions, season with salt and pepper

3. heat oil to 350˚. when oil is at the right temperature, dip a small batch of zucchinnis in batter and fry in oil until light brown. *note: the key to frying is making sure to maintain even heating temperature, so don't over crowd the pot and make sure temp doesn't drop below or spike too much above 350˚. i use a candy thermometer to watch my temperature. if the oil is hot the food won't hold on to the grease and be oily when done.

4. drain on paper towels and keep in a warm oven until ready to eat.

 

melon aguas frescas 

in spanish agua frescas literally translates to fresh water...particularly cold. its a very popular mexican drink that i suppose isn't drunk only during the summer, because there's jamaica, which is an aguas fresca made from hibiscus leaves...basically hibiscus tea and then of course there's horchata which is made commonly in mexico with rice.

my suegra (mil) makes watermelon agua frescas frequently in the summer. i'm lucky...i get real, traditional mexican food from my jimenez/estrada family. not the american version...but the real authentic mexican version. my mother in law has spoiled me...with albondigas, nopales, tamales, chile rellanos, ceviche, birrira, frijoles, menudo, sopa de arroz, i've had great, authentic mole from my aunt in law...and fresh goat cheese from my uncle in law's ranch/farm (he raises his own goat's for milk, cheese, meat).

such rich culture...i love my family (i don't refer to them as in-laws) on both sides.

and in the spirit of sharing i've made my suegra, black eyed peas, cornbread, fried pork chops, macaroni and cheese, cabbage, red beans and rice, seven up cakes, sweet potato pie...and every other southern dish i've learned from my granma, mama and aunt. she loves them the way i love mexican food.

so...when she brought us cantaloupes i thought i'd make aguas frescas, combined with some honey dew melons.

my goodness...heavenly! here's the recipe (i got the idea to add lime juice from a martha recipe)

melon agua fresca

1 large honey dew melon

1/2 large cantaloupe

1/3-1/2 cup of sugar

1/2 cup of lime juice (4-6 limes)

4-6 cups of water (this depends on the amount of juice you get...adjust to taste)

1. cut up the melons 1-inch chunks (make sure to discard the seeds)

2. blend the fruit in a blender (or food processor) until smooth. set aside

3. juice the limes and mix the juice with sugar until the sugar disolves.

4. mix the melon puree, the juice/sugar mixture and 4 cups of water in a large pitcher until combined. 

5. taste and add more water or sugar as necessary. chill, then serve with ice cubes and floating fruit or mint leaves.

*note: i've only known agua frescas to contain some of the pulp of the fruit...especially when made from fruits like strawberry...if you'd like your water to be clearer you can strain the pulp through cheesecloth or something similar...also...the taste and ratios of water and sugar you add will vary with the fruit...the way i was taught by my suegra is just an eyeball sort of way...i mined the 'nets to get a more concrete recipe to share...but do remember...the fruit really dictates the amount of sugar and possibly water you'll need. so always start with the least amount...and add more to taste.

♥♥♥

this was such a wonderful light, summer dinner...we really didn't miss the meat, etc. the best thing about keeping a garden or shopping at a farmer's market making these healthy takes on traditional foods.

i think i'm going to ask my mil to share some recipes and cooking techniques...i'd love to share the wonderful mexican food i've had the privilege of eating for the past 12 years! me and e were going to do a tamale post...video her...make 'em ourselves, etc. but jeez...that was a year plus ago and we still haven't done it...shame on us...

we keep talking about starting a joint blog...so maybe this'll be a place for us to start. if nothing else i want to preserve both of our cultures for out little ones...

enjoy the recipes...and please let me know if you try something.

happy eating!

ki

my garden/life

 

yummy cabbage covered with rainwater...some of the leaves have been chomped on since tues. when this was taken

i'm learning that keeping up with a garden is like keeping up with busy bees...it is constantly in a changing state...growing, moving...and constantly stuff to tend to and with.

this past weekend me and e worked hard establishing a new bed...this one is situated in the back of our yard (on the east side...running from north to south) up against the neighbor's fence. 

i've been wanting to establish an all herb-garden, but while researching and looking for inspiration online I "sort of kinda of" fell in love with flower gardens too. we have been wanting to plant "flora" that attracts butterflies, bees and more beneficial friends...and give the mischievous bird neighbors of our something to "play" in. they've been pulling my studio screen window apart...using it to build nest in the trees up against the fence. 

we also have a resident "hummingbird friend" as the kids call him that visits us throughout the day...he loves our sage bush, and the flower vine growing up the kitchen window to my bedroom and studio window. i got about 5 different sage varieties so he'll have lots of stuff to feed on. i noticed a couple of weeks ago that he has a teeny tiny nest in a tree in our front yard.

 

 

our new beds, top: (taken from my bedroom window) the raised one is housing our corn, melons, half our squash and some gourd plants...bottom: the newly planted herb, flower and a artichoke garden. *notice all those potted tomato plants on the raised bed...i think i have about 14/15 of them (some are small pots in the bed) 

i planted:

stevia, oregano, cilantro, basil, lavender, sage, chamomile, thyme, marjoram, nasturtiums, cilantro, bay, a couple of artichoke plants, a blueberry bush and a raspberry plant, . and a number of different perennial flowers. 

in the existing vegetable beds i've planted a ton of melon plants...i'm guessing 15 or so...watermelon, honeydew, cantaloupe, muskmelon. we ate melons daily last summer...so i figured cut the cost and grow our own. i'm anxious to make some melon sorbet this summer!

i've also put more corn seed in, and will be planting more squash varieties. i've got a variety that grows little squash balls, a honey acorn squash, and sweet pie pumpkin. i'm going to try my hand at bush beans too.

i spent about an hour planting up all those tomato seeds I planted in early april...i've got so many tomato plants...i really need to give some away..i have no room. local takers?

 

  

 some of my new garden residents...flowers

the more i garden...the more i need to garden...it has become my personal refuge. i know this year will be the year i finally start gardening year round. i told e, that i really want to live a more self-sustaining life. really. eating out of our garden is so rewarding...and not to mention healthier. 

i want to learn how to can and preserve this summer and also how to make some personal care items like lip balm, shampoo...and hand creams and body oils. i have so much stuff growing i need to find ways of using it all.

i grew up with a large fruit and vegetable garden, pet geese...my grandparents were share-croppers from the south...living in south central l.a. didn't stop them from living peacefully with the earth. i'm trying to raise my family that way.

 

top: my brussels sprouts...they are so green and healthy...except for the holes from the grasshopers chomping on them....or is the snails...or earwigs...or rollie pollies? i have pests this year! urgh! bottom: i finally snagged a pair of liberty of london rain boots...they are sooo comfy and warm...and was on sale too!

we've had our first harvest of the season...a mini one...a couple of squashes (round grey zucchini and the traditional zucchini). i'm not surprised...we tend to grow squash and tomatoes like nobody's business around here...the tomatoes are soon to follow...they are about 3 feet tall...and i have a few large green ones slowly making their way towards ripe. 

we made what will probably be the last pot of chicken/vegetable soup for a while...i also threw in some time and made a "vintage southeren caramel cake" from scratch, with eggs. you know how long its been since i've baked with eggs? me neither...a few years i'm guessing. the cake turned out okay...the icing recipe was not so great...and after two batches of not so right caramel sauce...i realized it may not be me...looked up recipes on the 'nets...and realized it probably is the recipe. i made lemonade though and turned the so-so caramel sauce to caramel "un-butter" buttercream icing...could of been better...but certainly wasn't horrible.

i miss baking cakes...baking in general...so i'm planning on doing more right away...and regularly.

 

top: first squash harvest...middle: chicken, veggie, pasta soup...flavored with bay, thyme, rosemary and marjoram....bottom: vintage southern caramel cake   

i've gotten into a fairly good daily rhythm, i write as soon as i open my eyes...usually for a couple of quiet hours until the kids wake up or the ideas run dry and then i've been spending my late mornings out in the garden...usually i'm walking in by 1 pm with my fingers and finger nails covered in dirt...my feet wet and soggy with dirt...and my pants dirty. 

the kids usually make their way out back and forth to the garden...potting random seeds or roots they find, foraging for rocks to turn into "rock pets" or just for collecting...and playing tag...they're also learning how to make their own pb & j sandwiches...all i have to do is scoop it onto the bread...and they do the spreading...its amazing how just this little bit of self-know-how makes them feel so "big kid" and how much time it frees up for me.

my afternoon and evenings are not as smooth...i've been volunteering so that takes away a couple of usable hours here and there...and i've been going to school...both online (ucla extension) and on weekends at riverside's university extension. 

my time is spread thin...between everything...but my happiness is full. 

i'm going to try and update more regularly...regarding the garden...it literally changes overnight these days! as this school year comes to a close (i'm literally preparing the kids last quarter turn-ins as we speak) i'm sure i'll have much, much, much, much, much, much more time. at least i hope!

have a wonderful friday!

be peace...ki

i'm baking a vintage caramel cake from scratch to celebrate this...

i’m sitting in my bed, legs crossed and enclosed in freshly washed sheets and a wild-flower printed duvet typing and watching the rain fall in light sheets over my earth.

the rain in may falls like gossamer politely nourishing my outside beds and me in my inside bed. i have to be still to catch it.

i have to be quiet to hear it.

i have to be sensitive to feel it.

so i sit. i sit with my hips planted firmly, my elbows resting on my knees…and my fingers dancing in front of me on a tiny keyboard.

this is my happy life.

gossamer may mornings…staged underneath grey clouds surrounded by green beds.
sitting in fresh, pale pink sheets underneath a down blanket covered in a 10 year-old, wild flower printed ikea duvet cover

i am happy with gossamer grey sheets.

i have to sit still…look out and watch. i must be still and listen.

listen to my voice…listen to my words and the conversations i type out.

if i’m still i can catch a drop…and watch it travel quickly towards the bed and into me.

this morning i woke up early  laying on edward’s pillow. i started to write poems in my head for him:
                                   

i wake up and find myself laying where u left...even in sleep i seek the heat of you to warm me and rub my aching hip joints till i fall back to sleep.

I smell you even in freshly laundered sheets...i can feel your slick shiny black hair tickle my nose.

when i'm up a 3 am and your laying facing me...intently breathing in and out...quietly snooring in your own way...i whisper "i love you and you say "i love you more"

how can you answer me in your sleep?

i'm just content to lay my head next to yours and feel your hair on my cheek.

when i'm cold i stretch out my legs and let them wonder to the east, where you lay...you let me rest my cold knees on your hips and twine my feet and toes between your legs.

you warm me and i tickle you.

so i'm still. i lay still so you can sleep.

you are my sun and i am your cold earth...you be summer and i be winter.

we together are a cycle of sames and differents.

we are nature -- a landscape mix of nappy and straight, amber honey and white dandelion sap, tall stretching trees and short wide squash bushes.

we set out runners in wild earth sprouting our hybrid seedlings who grow different from us.

we are the riot and violence of nature tucked beneath the warmth and cold of earth peacefully growing. if they sit quietly they'll see us put on a show.

                                           -------------------------

our bed faces north. every morning mon-fri. i find myself laying on edward’s pillow…laying in the east with the rising sun on my face waking up cause he’s not there. halfway in slumber i sort of wake up as soon as he is out of the bed…searching and moving east to find him.

he tries to get dressed quietly, brushing his teeth with the water off…quietly removing his pressed white shirt and tie from hangers, and slowly getting dressed. he combs and slicks his hair back in the downstairs bathroom…where charlie our bird sleeps. he doesn’t want to wake me, but i don’t want him to leave.

if he sees my eyes are open, he’ll come over and kiss my forehead before he leaves the room.

“bye babe.”

i still hate it. hate that everyday is not a weekend morning that he is here when i wake up.

i love him. but he says he loves me more. i want to take offense to that but after 12 years of going back and forth i don’t.

i’m just happy that he helps me grow.

i’m happy that he talks with me during the day from work and listens to my housewife drama.

i’m happy that he comes straight home from working overtime and plants my blueberry bush and helps me cover my new herb and flower bed with tree bark mulch.

i’m happy that at the end of the night, he lets me pick out all the splinters his hands gathered, even though he’s too manly for doting.

i’m happy that he allows me to nurture him in this small way.

i picked out the tiny, invisible splinters with his big pink, calloused hands in my small, brown, soft slender hands and thought, “i love the care and keeping of you” quietly to myself as i twisted his wide right thumb back and forth looking for more slithers of wood. i looked up to see if he knew what i was thinking.

“ki, i can just wash them out” he answers to my eyes. i insist on picking them.

my hands are softer, yet his collected all the tiny pieces of wood. fitting. this is how he always protects me. this is how he always has an answer to the question of me in his life.

“i love you more.”

-ki

are you there spring, it's me kiandra...and i've got veggie plants

the kids and the new bed, homeschooling and gardening...

"are you here...are you here..." i'm singing to spring...the sun and sky...i hope your here to stay for a while....

i never needed a season to rejuvenate my spirit...like now...i'm so grateful.

the past 2 weeks have been spent cleaning, rebuilding...and finally replanting our garden. 

it seems like we've been steadily growing and expanding our vegetable gardening space since we began 4 years ago.

 

 

top to bottom: the bed at the end of winter, the tree we cut down, cleared bed, planted bed   

this year's no different, and we decided to build a new garden, a raised garden, out of cinder blocks. 

i've never had much of "a green thumb"...toting a much browner thumb...literally and figuratively...but somehow vegetable gardening has been something of a gardening revolution for me..i feel at home and quite able. much like parenting...nurturing and learning along the way. still growing and expanding on previous years.

the thing here is that i really love and enjoy working within the earth...creating with the earth...being thoughtful...a little wild...and a little tentative. there's room for spontaneity and caution...suits me.

a garden can be so many things...all at once...quite and noisy...colorful and monotone...living and dying...there's just so much dichotomy in a garden...really.

lovely cleared patio (e doesn't like to leave the cushions out...they'll get dirty he says lol) 

 

the new raised cinder bed...some what planted

so thus far we've:

cleared, enriched and planted the old bed

built a new raised garden

started some seeds indoors.

it took quite a bit of elbow greese, time, attention...and many, many trips to the nursery...

e doesn't too much care for this part of the gardening process...but honestly this is my favorite part...beginning...starting...the excitement...the planning, the anticipation...and of course the work.

there is a lot of soreness that comes along...but i actually enjoy it.

we're planting a lot of stuff this year...the usual suspects and some new things too:

cabbage (green, red and chinese)

brocoli and cauliflower

brussels sprouts

beets

eggplants

cucumbers (armenian and burpless)

peppers (jalapeno, poblano, bell peppers, heirloom sweet, and red sweet)

tomatoes (lots of different varieties...heirloom, main crops, and early, and some from seed)

squash (yellow, crockneck, zuchini, heirloom)

pumpkins (from seed and plant)

melons (honeydew, watermelon, muskmelons)

corn (from seed)

artichokes

asparagus (these are new bulbs so more than likely no fruits this year)

herbs (basil, lemon balm, cilantro, oregano, thyme, stevia, parsley)

gourds (birds house and luffa for drying and using for the bath)

marigold

lettuce (buttercrunch, romaine and traditional)

i'm sure i'm leaving something out we've been collecting lots of plants these past few weeks.

  seedlings...5 days in

i started my seeds in doors 8 days ago...and within just a few days things were already starting to sprout, though not everything. the fastest and most advanced is the pumpkin...who's now sprouting its true leaves i think. but also coming along is the radish, tarragon, oregano...and i've seen one watermelon and corn seed sprout. 

the tomatoes and squash have been a little "lazy," if you can call seeds that...i'm guessing they aren't warm enough, or getting enough sunlight...so i've been taking all the seeds out to sun bath on the covered patio daily. and i also gave them a light dose of fish fertilizer...and i do mean light. seems to be working.

its also been a almost a week since we put most of our crops out in the garden, and i am happy to say (thus far) no casualties. the muskmelons are looking a little suspect (so i gave them a little fish food too)...but the cold weather crops (cabbage, broccoli, brussels sprouts, beets, lettuce) are all looking mighty strong. in fact we've got broccoli crowns on all (3) plants...i was telling e...i wish i had bought more...we devour broccoli here. but i was unsure how they'd grow.

 

 patio herb pot

i want to give them a bit of time to get acclimated and then i'll feed them with...yeap...fish food. either later today...or tomorrow.

i cannot say enough about fish fertilizer and the wonders it does in the organic vegetable garden...plants love it and turn out so healthy...

so i'm wondering...what is everyone else growing in the earth these days? anything special? new? old timers? i know that i'm quite a lucky gardener here in sunny southern cali...but that sun (in my area) can turn wicked hot once the warm season starts...the thought of cool weather crops is laughable anytime after may and before november.

my family loves cool weather crops..carrots, and broccoli, celery and lettuces...so this year i pinky promise i will garden year round...and not stop once fall sets in. that was part of the reason why i proposed we build the second raised bed...more of an incentive. 

before i head on about my day...i've had some interesting things happen in the garden while i wasn't tending it.

overwintered heirloom tomato plant... 

last summer i brought a heirloom tomato plant (one of many) and it didn't do quite so well...i stuck it in a pot and forgot about it. well...it over-wintered and is actually doing sort of okay...so much in fact i put it in the ground. its not uncommon for our tomato plants to survive well into november...maybe even december...but to last all winter...that's a first.

and lastly...i planted some carrot seeds this time last year...of course the heat struck and no matter how much i tried to shelter them by placing them literally "underneath" the tomatoes...they didn't do well...well surprise! when we were cleaning out the bed...we found tons of carrots that had grown. unfortunately all the rains we had in the beginning of the year caused them to go bad...some cracked in the ground...but again...lesson learned...i'll definitely be throwing some carrot seeds out late summer.

 

family gardening shoes 

*this post has been a work in progress...started and stopped about a week ago...the pictures were taken over last weekend or monday...and since then...of course things have started to change...more seeds have sprouted and the garden is "settling" in...i love the first week or so after setting new plants out...the plants just seem to perk up and sprout over night...literally..it can be quite hard to keep up with them. it can also be a  quite anxious time too...some plants aren't quite as happy a week in...

well, for the second time...i'm off to begin my day with the kids...we'll be making our rounds at the local nursery...see if there are any new plants in, and to pick up a collard tree to deliver to a friend in riverside. somehow i've become a mobile nursery for a few friends. and maybe another friday trip to the gallery...after all friday is our art day.

and sewing...yes...sewing/serging/pattern cutting-drafting is in the plans too!

go out and create!

luv and peace...ki

rustic vegan cheesecake...a classic

 

yesterday, nov. 23 happens to be one of those special days...the day my e was born...the kids and i spent the day decorating, and making cheesecake...his special request (along with burritos...)

after searching around for and looking at different vegan cheesecake recipes, i finally found myself torn between three...one from native foods restaurant (which i have the cookbook) and a couple i found on vegweb...

i decided to make the best of all worlds...and hope like the dickens it came out right (and i had enough time for it to set).

the results are heavenly.

pure, simple, rustic....cheesecake heaven. whether your vegan or not...a cheesecake fan or not...delicious!

here's the recipe...try it for yourself if your so inclined:

 

rustic vegan cheesecake

crust

1 3/4 c. crushed graham cracker crumbs

1/2 c. melted margarine

1 tbl. cinnamon

2 tsp. sugar

filling

1 c. (8 oz.) tofutti soy sour cream

2 8 oz. packages of tofutti cream cheese (i prefer this one)

1 c. sugar

2 tbl. a.p. flour

1 tbl. ener-g egg replacer powder (no water added)

1 tbl. fresh lemon juice

1 tbl. vanilla extract

1 vanilla bean (the insides...slit the pod open and scrape the tiny seeds out and into the bowl)

1 tsp. sea salt

directions:

1. preheat the oven to 325°. melt the margarine and set a side to cool. grind the graham crackers into crumbs in a blender or food processor until you have a powder consistency. mix graham powder, cinnamon and sugar in a bowl. add the melted butter and mixed until the margarine is throughly mixed in. press the mixture into a 9-inch spring-form pan. (u can use a deep dish pie pan if you haven't got a spring-form pan) set aside.

2. to make the filling: measure out all of the ingredients into a large bowl. mix until just combined and smooth. be careful not to over mix your filling as over beating leads to cracks in your cheesecake. pour the filling into the prepared pan. Bake for 35-60 minutes.

baking cheesecake is probably the most difficult part of the process...oven temperatures vary...and some take shorter or longer to cook...couple that with it staying "jiggly" until it sets in the refridge...it can be hard to tell when its done.

i baked mine for a very long time...well over 60 minutes as you can tell by the browned top. i checked it every 5 minutes after about 45 minutes. 

the best advice is to take it out when the edges seems to be set and don't jiggle as much as the center...which will set when cooled. i also made sure the top didn't brown too much...so once it was an even light brown..i pulled it.

also, the cheesecake will puff-up and as it cools on the counter...will slowly, but noticeably shrink down.

3. cool on a cooling rack for about 20 minutes, or until room temperature. wrap it in saran wrap and then place in the refridge to chill completely and set. this can take anywhere between a few hours and 12 hours, again depends on your refridge. i placed mine in my freezer which goes down to -12° for about an hour...then transferred it to the refridge which is -34° for another few hours. 

enjoy!

i seem to finally be on a baking roll these days...the holiday time of the year most certainly does that to me...i'm looking forward to finally perfecting my vegan sweet potato pie recipe this year. i perfected sweet potato pie years ago, but once i started baking vegan...i've never managed to get mines to set properly. i've continuously ended up with the best sweet potato custard/pudding...in a great crust. i want pie! i've got enough know-how and experience this year i believe to set it off...literally. can't wait!

peace, ki

pumpkin baked goods: perfect recipes for the fall

 

it really starts to feel and smell like fall when i start baking up pumpkin sweets. i love the flavor...and thankfully so do e and the kids. if u read my "article" about healthy eating during flu season...you'll know that not only are these baked goods really tasty, homey and easy to make...but they also are healthy (well sort of).

here are a couple of recipes i concocted using pumpkin in the most delicious of ways:

vegan pumpkin chocolate chip cookies

ingredients:

1 c. canned pumpkin

1 c. white sugar

2 tbl. brown sugar

1 stick of vegan margarine, softened

1 energy replacer egg

2 c. flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1/4 tsp. salt

1 tsp. vanilla rice milk

1 tbl. vanilla extract

1/2 c. chocolate chips (u can add more if u like)

directions:

1. preheat oven to 350°. prepare baking sheets by lining them with parchment paper.

2. in bowl of mixer, or large bowl cream softened margarine and both sugars till light and fluffy. add egg, pumpkin, vanilla extract, and mix till well blended.

3. in a separate bowl sift flour, baking powder, baking soda, cinnamon and salt. whisk well to further aerate a blend the dry ingredients.

4. add flour mixture to sugar mixture and blend well, adding milk. blend well. mix in chocolate chips.

5. spoon 1 inch balls of dough onto cookie sheet, shape and flaten a bit. Bake for 10 minutes...then enjoy!

these cookies are cakey...spicey...sweet heaven! the lightness and texture cannot be beat! if you want to try something a little different...you can make these without the chocolate chips...pump up the spices a bit...and frost them with vegan cream cheese icing...heavenly! i so promise you...

either way these are so good...and a great addition to your fall baking...and as desert for little ones during thanksgiving dinner!

up next:

vegan pumpkin spice bread

ingredients:

3 1/4 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. freshly grated nutmeg (i usually put tons more...half of a nutmeg)

1 tbl. cinnamon

1/4 tsp. cardamon

1 1/2 tsp. sea salt

2 c. pumpkin puree

1 tbl vanilla extract

2 c. white sugar

1/2 c. brown sugar

1 c. canola oil

2/3 c. milk

4 ener-g egg replacer eggs

*u can also add a 1/2 c. chopped walnuts...(add in step 4)

directions:

1. prepare 2 or 3 (for shorter slices) loaf pans. preheat oven to 350°.

2. prepare the 4 ener-g eggs and set aside.

3. in a large bowl, or the bowl of your mixer, measure out flour (sifted), white and brown sugar, baking soda, baking powder, salt and spices. whisk together to blend well.

4. add to bowl: pumpkin, milk, oil, "eggs", and vanilla. blend well. pour batter evenly amongst prepared pans.

5. bake for about an hour....enjoy!

this batter makes a really dense and moist bread...like a mix between banana bread and pound cake...if you want taller slices divide the batter amongst 2 pans...shorter smaller slices...3 pans. this time i used 3 pans...and got nice small...tea cake sized slices...excellent for portion control.

this bread would make a wonderful fall breakfast...in fact i make extra so my e will have something sweet in the morning for breakfast (keep me on his mind..lol)...you can toast it and spread it with a little "butter", honey, powdered sugar (my fav) or vegan cream cheese...or if u are really of the decadent breed...you could make french toast...oohhh! sounds so good!

the flavor gets better over time and taste great the next day...i'm also betting that they freeze well...i vacuum-sealed the extra two loaves and stuck them in the fridge for the last upcoming fall weeks.

*also...i'm not sure...but i'm betting you could add an extra tsp. of baking powder to make them a bit lighter...i haven't tried it...but i have similar recipes that calls for about that amount...either way this bread is a wonderful fall treat!

hope u enjoy this recipe...i enjoyed baking these up last night...i've been so busy i haven't had the time to bake...so it was quite a pleasure to get to baking...and then back to the sewing machine!

have a wonderful friday!

peace, ki

p.s. please check out this post...

eating for immunity...great foods & supplements to keep you healthy now and forever

i have a lot to share...

i might as well be honest, and truthful...i'm a germophobe...a serious, card-carrying member of the "don't breath on me...don't touch me...i don't eat everyones food...and of course don't touch that" clique. not to be confused with a fear of dirt...but a fear of germs.

if you happen to be in a kaiser facility and see a little lady with a scarf, jacket hood...or some other article of clothing over her nose/mouth...its me. and i'm trying not to breathe in everyone's coughs and sneezes...and i'm serious. really.

hand washing in my house is a sport...a who can do it the longest, with the hottest water sport. no kidding. when we come in the house from outside...everyone must first wash their hands. the kids and i even change our clothes...and of course all shoes come off.

i wasn't always like this, nope...not at all. i used to eat french fries on the RTD bus...licking the ketchup off my fingers on my way home from school. i used to share drinks, foods with my friends...

but...

on january 25, 2003 that all changed. i had my first child. with all of me i vowed to her that i would do everything to protect her...against everything that i could...19 months later she was joined by her brother...same promise.

in lite of H1N1...

thankfully everyone is becoming more viligent of germs...and how to stay healthy. now i don't seem so weird for wiping down shopping carts, carrying around alcohol wipes...and demanding hand washing. *although my covering up my nose/mouth is getting me some interesting looks...lol...*

but...

i thought i'd share some other ways of staying healthy...protecting yourself and your family, now and forever...

nutrition

what we consume...what we put into our bodies is one of the number one ways we can protect ourselves and make sure that we live a healthy and long life...we're not just talking cold and flu's...we're talking about life long health.

but for now...i'll share what i've discovered what we can do nutritionally to protect and heal our bodies against viruses, bacteria and germs.

immunity

one of the most important elements of our immune system is our white blood cells. not only do they fight cancer (as if that is not enough)...they also fight bacteria, viruses and germs.

just like you...our white blood cells (who are you) fight better...when they are better nourished.

so what do you eat?

vitamin c, beta-carotene, vitamin e, and zinc.

vitamin c, perhaps one of the most popular of all immune boosting vitamins...is a powerful antioxidant that protects against infection. unfortunately our bodies don't store vitamin c so we need to be replenishing our stores daily...throughout the day. if you intake a lot at once...a good amount would simply "flush" out of your body...in a few hours.

good sources?

citrus fruits (oranges, lemons, grapefruit, tangerines)

broccoli (very high source...more than citrus)

leafy greens

brussels sprouts

papaya (highest source)

bell pepper

beta-carotene, another great immune boosting vitamin...beta-carotene is an inactive form or precursor to vitamin a...without getting too nerdy here...lets just say you need beta-carotene to get the much needed vitamin a. what is beta-carotene's role in your immune system? it increases the number of infection fighting cells in the body. nuff said!

good sources? (look for orange & yellow veggies and fruits...the skin pigmentation is an indicator of rich b-carotene)

carrots & carrot juice (higher concentration)

sweet potatoes

pumpkins

squash

spinach

mango 

papaya

apricots (apricot nectar)

tomato juice

vitamin E, one of the least popular of all the great immune boosting vitamins...vitamin e is actually a wonderful immune booster. its job is to boost immune cells, these cells produce antibodies that actually destroy bacteria and germs. people who consume a diet rich in vitamin e have a noticeably higher immune system

good sources?

dark leafy greens (mustard & turnip greens, and chard are excellent sources; good sources are collards, parsley, spinach and kale)

nuts (almonds are a good source)

seeds (sunflower seeds are excellent sources as are pumpkin seeds)

vegetable oil

bell pepper

brussels sprouts

papaya

broccoli

tomato

blueberries and kiwi fruit

Zinc, an essential mineral has recently gotten a lot of attention for its immune boosting capabilities. simply put...zinc helps prevent a weekend immune system...studies show that a great deal of immune cells depend on zinc for optimal function. i learned about zinc from e...and his consumption of cold-eeeze an over the counter "medicine" that is particularly high in zinc...its suppose to be taken at the first sign of a cold/flu and should either prevent it...or shorten the strength/duration. i can honestly say i've seen this work for him a number of times...and myself also.

good sources? (unfortunately for vegetarians, vegans or "flexitarians" zinc is high in red meats, pork, turkey and some seafood (oysters, shrimp, lobster). i've discovered great alternative sources too:

yogurt

lentils/chickpeas

nuts (cashews/almonds/peanuts)

seeds (sesame, pumpkin, mustard)

oatmeal

mushrooms (particularly crimini)

summer squash

asparagus

broccoli

miso

leafy greens (spinach, swiss chard, collards)

green peas

additional nutrition/supplements

in addition to these super immune foods...i've also used the following supplements with great success over the past 10 years or so...

probiotics, the good bacteria you need. the body is made up of bacteria...of course not all of that bacteria is good for you...but...some of it actually is. "good bacteria" helps your body protect itself and defend itself against the bad bacteria that we come into contact with daily. the way that most bacterias/virus/germs enter our body is through our gut...or intestines. this is where you need those good bacterias fighting for you and protecting you against the harmful stuff. i've heard that your intestines should be about 90% good bacteria...and the rest would of course be the bad stuff. 

the idea here is that the good...feeds on and "crowd" the bad bacteria out. this is what you take to prevent and protect yourself against lots of "stomach" and intestinal bugs. probiotics also help you "digest" your foods too.

i know these days you can't walk a quarter of a step in the super market dairy section without seeing probiotics somewhere...it seems like hype. it isn't. i've known about and have been taking probiotics since '97. my kids take 2 doses of probiotics daily...i take a high dose daily...and e takes a "medium" dose about daily. 

echinacea, another "popular" herbal/alternative "medicine," echinacea is wonderful for the immune system, it is a natural fighter against infections. while "anti-"biotics works against bacteria by killing them...echinacea works through your body by strengthening your immune system. it accomplishes this a number of different ways: it seeks out and destroys some virus in the body (like the cold and flu viruses), it prevents bacteria from secreting certain enzymes that allows the bacteria to penetrate the intestines and respiratory tract, and it stimulates the body to produce infection-fighting cells and germ-eating cells. this is a number of different benefits.

although echinacea does so many things it shouldn't be taken continuously...the best way of taking it is to take it in 2 week increments...particularly when your body is under high stress (good and bad). for example...its great to take at the first sign of illness, or when you know you've been exposed to bacteria and viruses, and also when you know your more likely to get sick...say for instance the beginning of a new school year.

the reason why it is recommended not to take echinacea continuously (although it technically won't harm you) is so that it doesn't loose its potency in the body, or provide the bacteria/viruses to become immune to the "medicine."

astragalus, a traditional chinese herb is also great at improving immune health. it too works by stimulating the body to produce immune cells and is believed to have anti-viral properties. it is generally taken to help build up the immune system...but isn't used during a current illness...it is as i've been told preventative.

i generally include it into my kids diet through supplements during the cold and flu season.

oregano oil, an amazing herb it is anti-viral, antibacterial, anti-fungal and anti-parasitic! this wonderful herb fights infections and strengthens the immune system. this is hands down my favorite "herb," i've personally seen it work for me and others many, many times. my grandfather gave it to me back in '95 when i came home from college with a cold/flu...i was feeling awful, my mother gave me some water with oregano oil in it...i took a nap and was feeling on top of the world when i woke up. since then, i've always kept a small jar of oregano oil in my cupboard and use it when i feel something coming on. 

i've read many articles over the years that have spoken to the benefits of oregano oil, including preventing e.coli, food poisoning and other gastro-intestinal/digestive upsets.

there are some things to keep in mind with oregano oil, it doesn't taste good...so i wouldn't give it to a child...it has a very strong herbal flavor (if you like oregano it won't be too bad), it is expensive...i usually spend upwards of $20 on a small bottle...but it lasts very long, don't use if your pregnant...and by all means...don't use a lot!

sleep, yeap...good ole shut eye...is as important to your health as anything that you eat or don't eat...if you don't get enough sleep...you don't arm your body with the restorative time it needs to heal and nourish you. did you know that when getting a flu vaccination if you don't get an adequate (8 hours) night of sleep you actually diminish the potency of your vaccination? again our bodies build, restore, and regenerate when we sleep...get adequate sleep!

whew! that's a lot huh?

everything that i've shared is things i've been taking, using and giving to my own children. most of these things i've been taking for at least 10 years...and my children have been taking these supplements all their life.

do we get sick? yeap...like most people we do get sick...but i will say that it is usually once every year...year and a half. when we do get sick...it usually doesn't last longer than a couple of days and the severity is generally not too bad. 

of course...there is no dr. in front of my name...i'm just a lady who is passionate about my family's health and i happen to like asking questions and doing tons of research. i don't turn my nose up or down to any sect of medicine...so i see a traditional western dr., i talk to herbalist...and i'm currently seeing an acupuncturist who is trained in traditional chinese medicine and western medicine.

all the supplements/vitamins that my children take their doctor knows about and approves of...and she's a traditional western pediatrician.

our greatest riches are in our health...even with all the money, gold and material riches of the world...if your health is poor...your life is poor. 

i truly believe in the idea/concept of the body being capable of healing and nurturing itself...however it cannot be done on its on...we need to feed it properly.

take care of your body...and you'll live a long and wonderful life!

peace and love, 

ki (the natural medicine, nutrition, germ and health nerd)

recipe try: vegan lemon bundt cake

 

vegan lemon bundt cake w/vanilla glaze

my quest to make a wonderfully...perfect vegan pound/bundt cake has not...and doesn't seem to be coming to end...the catch is..i don't want to use soy or tofu.

last night i had a craving for a lemon pound cake...not exactly fall eats...but with the heat wave were experiencing it didn't seem too off.

i pulled out my joy of vegan baking book, and decided to give this recipe a try. i'd wanted to try it for some time now, but because it uses maple syrup as its sweetener...i've put it off. a while ago, when i first started making vegan baked goods i tried a cake recipe that called for maple syrup and it was less than stellar...it was heavy and the flavor just wan't that great...so since then i've been literally scared of baking with maple sugar.

my solution? i substituted the 3/4 c. of maple sugar with 1 c. of granulated sugar. and followed the recipe pretty much to a t. (except for switching the ratios of lemon and vanilla extract - instead of 1tbl. of lemon and 1 1/2 tsp. of vanilla...i did 1 tbl. of vanilla and 1 1/2 tsp. of lemon)

the recipe calls for 1/3 of a cup of lemon juice, along with lemon rind...so i was afraid it would be too tart.

the cake also called for an interesting egg replacement...it called for 4 energy eggs...along with baking soda and baking powder...hmmmm. i thought...maybe that's the solution..a combination...of "faux" eggs...

 

the outcome

first off the cake held together...there were a few cracks...but i let the cake cool throughly in the pan (usually i don't so it won't sweat at the bottom) before turning it out...and it was fine...held together great...which is good because when a vegan cake goes wrong the first thing to go is structure.

the crumb of the cake is coarse and dense...i guess i suspected this. it isn't off putting...just a bit more rustic. makes me miss the fine crumb of my vegan cupcakes.

the flavor was...."understated." in e's words...definitely edible and "good" just doesn't live up to my 7-up cake (which packs in 5 or 6 whole eggs). i'm wondering if my little tift with the flavorings could clear up the taste...it was definetly on the right track just not overly sweet...and a bit understated. this could be a good thing depending on what your going after.

 

my final thoughts? 

i'm thinking this is definitely a great jumping off spot...this recipe seems to me to have some legs and may be able to turn into a lovely non-soy vegan pound cake...its just going to take some tweeking...the flavors...and also the order in which its mixed...i'm wondering if since i replaced the syrup with granulated sugar if i should have not mixed the sugar with the wet ingredients...i did because i know that sugar can be considered a "wet" ingredient in some baking recipes...so i'll try a different method next time.

the other thing to consider is the size...its a smaller bundt cake...certainly didn't take up all of the pan, and didn't bake tall...i'm wondering if it could be doubled...but the thought of 8 ener-g eggs in a cake recipe scares me...really.

 all and all..i'd consider this a successful work in process...

if any of you would love to work with me on experimenting with this recipe...let me know...who knows what we can do if we put our baking brains together!

peace....ki