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woundgrey39-blog · 5 years ago

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Matcha Green Tea Latté

Matcha green tea is a vibrant green powder made from young, green tea leaves. It’s traditionally used ceremonially in Japan, but it’s also a popular flavoring for sweets like these matcha blueberry popsicles as well as other treats and drinks. And a matcha green tea latté is a particularly popular morning drink.

Matcha is typically made by whisking powdered green tea into hot water where it forms a delicate and slightly bitter brew. When you make a matcha green tea latté, you blend matcha powder with warm milk and froth them together to form an ethereally creamy morning drink.

In most matcha lattés you’ll find at local coffee shops, culinary matcha powder is blended with a significant amount of granulated sugar, and then frothed with steamed milk. Sugar counteracts the matcha’s naturally bitter undertones, and makes the drink sweet and dessert-like. Starbuck’s version, for example, packs a whopping 32 grams of sugar – or just shy of what you’ll find in a can of soda.

While matcha itself is fairly nutrient-dense, and particularly rich in chlorophyll and catechins which act as natural detoxifiers that help to reduce oxidative stress among other benefits, adding sugar to matcha certainly counteracts some of its benefits. So, make it at home. You’ll be able to control how additional sweetener you add, if any at all, and it’ll be less expensive than buying it at a coffee shop.

How to Make a Matcha Green Tea Latté

At its simplest, a matcha tea latté needs only matcha powder and milk. You can also add sweeteners like honey, or superfood boosters like collagen peptides, spirulina, or royal jelly if you like. And while matcha lattés are typically made with milk, you can also substitute light coconut milk, macadamia milk or another non-dairy alternative.

You can make a matcha latté on the stove by whisking matcha powder into milk as it warms; however, for a truly frothy and perfectly blended version, you should pick up a milk frother like this one. After adding the matcha and milk, all you need to do is press a button, and it’ll blend, warm and froth your latté beautifully.

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Matcha Tea Latté

Matcha tea lattes are creamy and milky with the faint bittersweet notes of green tea. You can sweeten them with honey or other sweeteners, or drink them plain.

Author: Jenny

Cook Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Instructions

Pour the milk into a milk frother, like this one. Sprinkle the matcha over the milk, and turn on the frother until the milk is warmed, and the matcha is fully dissolved.

Serve warm.

Notes

Add-ins for your Match Tea Latté: You can add collagen peptides, vanilla bean powder, spirulina, or honey.

Dairy-free alternative: If you’re dairy-free by necessity or choice, try substituting 12 ounces light coconut milk for the full-fat milk.

Did you make this recipe?

Tag @nourishedkitchen on Instagram and hashtag it #nourishedkitchen

Where to Buy Matcha for Lattés

Matcha is very fine, powdered green tea made from young leaves that is traditionally produced and used in Japan. There are several grades of matcha with ceremonial grade matcha being of the highest quality.

Tea can uptake heavy metals from the soil, so you want to purchase a very high-quality tea. You can purchase a quadruple-screened, ceremonial grade matcha here.

Our Other Favorite Morning Drinks

If you like matcha lattés in the morning, you might also like some of our other favorite morning drinks too!

Chai-spiced Butter Tea is vibrant and nourishing, enlivened by the flavor of sweet spices like cloves and coriander.

Mexican-Style Hot Chocolate made with dark chocolate, warm milk and just a hint of spice.

Supergreen Morning Tonic is perfect in the spring and a vibrant morning juice with wheatgrass, mint and apple.

Golden Milk is another deeply nourishing morning drink that’s spiked with antioxidant-rich turmeric.

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Source: https://nourishedkitchen.com/matcha-tea-latte/

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flutecattle9-blog · 5 years ago

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Simplest Chocolate Custard

Decadently rich with a smooth and delicate texture, this simple chocolate custard is stirred, not baked, and unlike pudding, there’s absolutely no cornstarch. You can flavor it with vanilla, as we do in the recipe below, or add a splash of almond or mint extract in stead, and it’s excellent served with whipped cream and a sprinkle of chopped nuts.

How to Make Chocolate Custard

Custards differ from puddings in that they’re thickened with eggs and cream rather than with cornstarch, this gives them a resolutely creamy texture and also gives them a boost of nutrition, too, since egg yolks are particularly high in choline, a nutrient that helps to support liver health and that is likewise essential for cognitive health in babies and children as well as adults as we age.

There are two primary types of custard: Stirred custard and baked custards. Stirred custards are thickened in a double boiler, where they are heated very gently over simmering water. Stirring the custard continuously as it cooks over simmering water gives it a luxurious, smooth and creamy consistency. By contrast, baked custards (like this Chai Custard) are baked in a water bath in the oven until they thicken on their own. Stirred custards are typically faster and less finicky to make than baked custards, but they may need to thicken in the refrigerator before serving.

Making Chocolate Custard

To make chocolate custard, you’ll pour heavy cream into a double boiler set over simmering water, and then you’ll whisk in whole, unrefined cane sugar unless you want the deepest, darkest chocolate custard in which case you can simply skip it. You’ll also want to flavor the custard with vanilla bean powder which offers a deep and dusky vanilla flavor, and you can order it from Mountain Rose Herbs here, and it stands up better to the rich flavor of chocolate than vanilla extract.

After simmering cream with sugar and vanilla powder, you’ll temper the egg yolks by whisking a slip of hot cream into the egg yolks to warm them up and ready them for custard making. Once you’ve added egg yolks back into the double boiler with the hot cream, add the chocolate and allow it to melt into the custard base. Both the chocolate itself and its coupling with egg yolks will yield a thick, but spoonable custard.

After pouring the custard into ramekins or a serving bowl, place it into the refrigerator overnight to set completely. You can serve it cold, but the flavor of chocolate and vanilla bloom when they’re served at room temperature, so pull the custard out of the fridge about an hour before you plan to serve it.

Simplest Chocolate Custard

Decadently rich, this simple chocolate custard recipe is made with dark chocolate, cream and egg yolks – no cornstarch or baking required.

Author: Jenny McGruther

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 8 hours 20 minutes

Yield: 4 servings

Category: dessert

Method: stovetop

Cuisine: American

Instructions

Fill a medium sauce pan halfway with hot water, and then bring it to a boil over medium-high heat. Turn down the heat to medium, and allow it to continue simmering. Place a double boiler over the simmering water. Pour in the cream into the double boiler, and warm it for three to four minutes, and then whisk in the vanilla bean powder, sugar and salt. Continue whisking until the sugar is dissolved.

Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler, stirring continuously for two to three minutes. Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon, eight to ten minutes.

Spoon the custard into individual ramekins, cover with plastic wrap to prevent them from forming a skin, and refrigerate it overnight to set. Pull the custards out of the fridge about an hour before you plan to serve them, to allow them to come to room temperature. Serve with whipped cream.

Notes

For a darker chocolate custard, omit the unrefined sugar.

If you don’t have a double boiler, rest a bowl snugly on top of your saucepan so that its bottom dips into the saucepan without touching the simmering water.

If you’re dairy-free, try replacing the heavy cream with full-fat coconut milk.

Did you make this recipe?

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What to Look for When Buying Chocolate

So that the flavor of chocolate really shines through in this custard, you’ll want a fine, 85% dark chocolate. Look for one that is free from emulsifiers like soy lecithin. Ideally it should contain only cocoa beans, cocoa butter, and sugar as well as a small amount of additional flavoring, like vanilla.

Additionally, human trafficking and child labor are issues that plague the chocolate industry, so look for a chocolate that is not only organically produced, but is also Fair Trade. I use this fair-trade, organic 85% dark chocolate.

If you like this chocolate custard recipe, try these:

If you’re partial to this decadent, creamy dark chocolate custard, you might want to give some Nourished Kitchen’s other nourishing desserts a try, too.

Pumpkin Custard is an excellent alternative to pumpkin pie for Thanksgiving.

Mexican-Style Hot Chocolate is sweet and dark with a touch of spice.

Rustic Mayan Chocolate Truffles are marvelous for Valentine’s Day.

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Source: https://nourishedkitchen.com/simple-chocolate-custard/

#read more #see more #check it out #interesting #learn more

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brushdish47-blog · 5 years ago

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Matcha Green Tea Latté

How to Make a Matcha Green Tea Latté

Matcha Tea Latté

Matcha tea lattes are creamy and milky with the faint bittersweet notes of green tea. You can sweeten them with honey or other sweeteners, or drink them plain.

Author: Jenny

Cook Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Instructions

Pour the milk into a milk frother, like this one. Sprinkle the matcha over the milk, and turn on the frother until the milk is warmed, and the matcha is fully dissolved.

Serve warm.

Notes

Add-ins for your Match Tea Latté: You can add collagen peptides, vanilla bean powder, spirulina, or honey.

Dairy-free alternative: If you’re dairy-free by necessity or choice, try substituting 12 ounces light coconut milk for the full-fat milk.

Did you make this recipe?

Tag @nourishedkitchen on Instagram and hashtag it #nourishedkitchen

Where to Buy Matcha for Lattés

Tea can uptake heavy metals from the soil, so you want to purchase a very high-quality tea. You can purchase a quadruple-screened, ceremonial grade matcha here.

Our Other Favorite Morning Drinks

If you like matcha lattés in the morning, you might also like some of our other favorite morning drinks too!

Chai-spiced Butter Tea is vibrant and nourishing, enlivened by the flavor of sweet spices like cloves and coriander.

Mexican-Style Hot Chocolate made with dark chocolate, warm milk and just a hint of spice.

Supergreen Morning Tonic is perfect in the spring and a vibrant morning juice with wheatgrass, mint and apple.

Golden Milk is another deeply nourishing morning drink that’s spiked with antioxidant-rich turmeric.

Love it? Share it.

Source: https://nourishedkitchen.com/matcha-tea-latte/

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rainhorn6-blog · 6 years ago

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Maple Gingerbread Cookies

Dark maple syrup, with its rich color and deep sweetness stands up well to the assertive spice of ginger. That blend of complex sweetness and assertive spice makes this maple gingerbread men a particularly nice cookie to serve for Christmas cookie swaps and yuletide parties. It’s something you can tuck into tins and give to friends, or set on a plate for Santa’s visit.

Why You Should Use Dark Maple for Gingerbread Cookies

Maple is a natural pairing for ginger. Its rich flavor and subtle woodsy notes marry beautifully with the fiery, assertive flavor of ginger. It can also stand up well to another traditional gingerbread flavor: molasses.

Real maple syrup is classified by color which ranges from a light golden to a very deep, dark brown. And flavor corresponds with color. The lighter the syrup, the lighter its flavor, and the darker the syrup, the deeper and more robust its flavor.

So while a light Amber-colored maple syrup does particularly well as a topping for fresh berries, sourdough pancakes or homemade yogurt as well as in maple vinaigrette, dark maple, with its deep flavor, pairs nicely with stronger and more assertive flavors. So while a light maple syrup might get lost between the molasses and ginger in these gingerbread cookies, a dark maple stands up well to these flavors, bringing greater depth of flavor to the cookie.

As a minimally processed, natural sweetener, maple syrup is also richer in micronutrients than refined sweeteners like white sugar. It contains various antioxidants, as well as minerals like manganese, zinc, potassium, calcium and iron.

Maple Gingerbread Men

Ginger and maple pair beautifully together in this easy recipe for Maple Gingerbread Men. This version also includes both fresh ginger and powdered ginger which amplifies the pronounced aromatic flavor of these cookies. They will keep in an airtight container up to two weeks after baking, and, because they store well, you can give them to friends, family and neighbors as gifts.

Author: Jenny McGruther

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

Yield: 12 large cookies, 18 medium cookies

Category: dessert

Method: baking

Cuisine: American

Instructions

Line two baking sheets with parchment paper.

Place the fresh ginger, butter, maple sugar, molasses and maple syrup together in a small saucepan set over low heat. Whisk them together until the butter melts, and then turn off the heat.

Add the flour, powdered ginger, baking soda and sea salt to the bowl of a stand mixer, and then pour the liquid ingredients and the egg into the dry ingredients. Using the paddle attachment, beat the dry ingredients together with the wet ingredients until they form a firm dough.

Turn the dough out onto a piece of parchment paper or plastic wrap, wrap the dough well and refrigerate it for 1 hour.

Heat the oven to 350 F and line two baking sheets with parchment paper.

Turn the chilled dough out onto a floured work surface, and roll it out until it’s about 1/4-inch thick. Cut out the cookies, and place them on the lined baking sheets. Bake the cookies about 10 minutes. Allow the cookies to cool for 5 minutes on their baking sheets, and then transfer them to a wire rack to cool completely before serving.

Nutrition

Serving Size: 1 cookie

Calories: 190

Sugar: 9.6

Sodium: 175.2

Fat: 8.2

Saturated Fat: 4.9

Unsaturated Fat: .4

Carbohydrates: 26.7

Fiber: .7

Protein: 2.7

Cholesterol: 30

Keywords: maple gingerbread

Did you make this recipe?

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Where to Find Sustainably Produced Maple Syrup

We worked with Coomb’s Family Farms to develop this recipe for Maple Gingerbread Cookies. Their dark maple syrup, which has a rich flavor stands up well to the fiery notes of ginger and the deep flavor of molasses.

They’ve been producing maple syrup in New England for seven generations, and you can find them in your local health food store as well as online here.

Like Maple Gingerbread Cookies? Try these other healthy Christmas cookies.

Cookies, sweets and other treats are celebratory foods, but you can make them a little bit healthier and more wholesome when you use whole grains, natural sweeteners and plenty of grass-fed butter and pasture-raised eggs. Here’s some of our favorite versions.

Spelt Thumbprint Cookies are made with whole grains, sesame seeds, nutmeg and a splash of rum.

Einkorn and Almond Cookies are dusted with a little powdered sugar and a have a lovely almond flavor.

Spiced Molasses Cookies are soft and pleasantly sweet, and excellent served with warm cider.

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Source: https://nourishedkitchen.com/maple-gingerbread-cookies/

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citypillow2-blog · 6 years ago

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Einkorn Banana Bread

This einkorn banana bread is rich and dense with bananas, dotted with chopped walnuts and dark chocolate chips. Bananas not only give the bread a rich and pronounced flavor, but also moisture – meaning that the bread’s crumb is dense, tender and wonderfully moist.

Making Einkorn Banana Bread

Einkorn is an ancient wheat variety, one that hasn’t been hybridized or subject to chemical mutagenesis like some modern varieties. It also has relatively low gluten content, and a fairly high level of micronutrients by comparison to modern varieties. For many people, heritage grains like einkorn are easier to digest.

Einkorn bakes a little differently from modern varieties of wheat, as it has less gluten which means a lower ability to hold its structure. It also tends to require less liquid than most other grains and flours, and produces a sticky dough. While that can make most yeast-leavened bread made from einkorn a little tricky, einkorn produces excellent batter and quick breads.

It’s in batter breads, like this Einkorn Banana Bread, that einkorn really shines. Its rich flavor partners well with bananas, while dark chocolate offers the faintest hint of bitterness.

This recipe uses jaggery, an unrefined cane sugar traditionally used in Indian cookery. Because jaggery is unrefined, it retains its molasses content meaning that it not only brings moisture to the bread, but minerals, too.

For this Einkorn Banana Bread recipe, I encourage you to use overripe bananas that have been frozen, and then thawed. Freezing not only helps to bring out the sugars even more in ripe bananas, but it also breaks down the cellular structure, too. With this method, the bananas blend seamlessly into the einkorn batter, and the bread itself will have no chunks of banana – giving the bread better flavor and more uniform consistency.

Einkorn Banana Bread

Rich with banana and decadently moist, this einkorn banana bread is easy to make and impossibly delicious. Serve it with softened butter.

Author: Jenny McGruther

Prep Time: 10 minutes

Cook Time: 70 minutes

Total Time: 80 minutes

Yield: 1 Loaf

Category: Bread

Method: Baking

Cuisine: American

Ingredients

4 frozen overripe bananas, thawed overnight

2 cups all-purpose einkorn flour

½ teaspoon finely ground sea salt

1 teaspoon baking soda

½ cup softened butter

1 cup jaggery

2 pastured eggs

⅓ cup milk kefir

½ cup chopped walnuts

½ cup dark chocolate chips

Instructions

Grease a 9-inch by 5-inch loaf pan or line it with parchment paper, and heat the oven to 350 F.

Remove the bananas from their peels, and return them to the colander. Set the colander in the sink or over a bowl to allow excess liquid to drain.

While the bananas drain, sift the einkorn flour with the baking soda and salt into a medium bowl, and set it aside.

Place the butter and jaggery into a stand mixer, and cream them together at medium speed until lightened and fluffy. Add the eggs and bananas, and beat them together until uniformly combined.

Beat one half of the flour into the liquid ingredients, and then pour in the kefir, and then beat in the remaining flour.

Fold the nuts and chocolate chips into the batter, and then pour the batter into your prepared loaf pan. Bake at 350 degrees for 70 minutes or until it springs back when lightly touched in the middle. Remove from pan and cool on a wire rack.

Notes

Substitutions. If you can’t find jaggery, you can substitute organic dark brown sugar. If you don’t have kefir, you can substitute ⅓ cup milk plus 1 teaspoon apple cider vinegar.

Nutrition

Serving Size: 1 slice

Calories: 240

Sugar: 16

Sodium: 167

Fat: 11

Saturated Fat: 5

Unsaturated Fat: 2

Carbohydrates: 33

Fiber: 2

Protein: 4

Did you make this recipe?

Tag @nourishedkitchen on Instagram and hashtag it #nourishedkitchen

Where to Find Einkorn Flour

Einkorn is an ancient variety of wheat that’s easier to digest for many people than modern varietals. It has a rich flavor and a golden crumb owing to its comparatively high ratio of phytonutrients.

You can find einkorn in many health food stores and natural markets, and you can also order it online from Jovial Foods here.

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Source: https://nourishedkitchen.com/einkorn-banana-bread/

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runfront3-blog · 6 years ago

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Cranberry Bean and Farro Soup

On any given day, I’m looking to make a delicious meal for my family that is also healthy, relatively inexpensive and not too difficult to make. And, more often than not, what checks all those marks is soup. One of my favorite dishes to serve in the wintertime, is Cranberry Bean and Farro Soup – nourishing and fragrant with fresh herbs. I place the steaming pot on the table, and ladle the soup into bowls before breaking open a loaf of no-knead sourdough to serve with it.

There’s nothing particularly fancy or complicated about the soup. It’s a straightforward pot of beans, heritage grain and broth. Like most bean dishes, it’s mercifully light on the budget. But beyond filling bellies, this soup, brimming with creamy beans, fragrant herbs and winter vegetables, offers deep nourishment.

What Are Cranberry Beans and Farro

Cranberry beans are plump, tan-colored beans riddled by deep maroon streaks. These heirloom beans are popular in Italian cooking, where they’re also known as Borlotti or Saluggia beans.

They have a creamy texture and delicate flavor that’s both earthy and nutty. Like many other pulses, Cranberry beans blend beautifully with rich flavors like cured pork, olive oil and herbs. Flavors that are both vibrant and rich tend to lighten and lift up the earthy flavor of beans.

Farro, like cranberry beans, is a food steeped in deep heritage. It’s an Italian word that identifies three varieties of heritage wheat: einkorn, spelt and emmer. These grains are further clarified by terms like farro piccolo for einkorn, farro grande for spelt and farro media for emmer.

Most farro you purchase in the U.S. is pearled or semi-pearled, which means part of its bran layer is gently rubbed away. This traditional practice makes grains easier to store and quicker to cook, and it also makes soaking them in advance unnecessary.

There’s a distinct charm in the preservation of heirloom foods, and in the pursuit of heritage cooking. Without the dedicated love of farmers and home cooks, these foods that once nourished generation upon generations of healthy families would be lost to time. That’s one reason that I enjoy working with brands like Bob’s Red Mill who are committed to not only preserving these heirloom varietals, but to making them available for home cooks. They have a wide variety of heritage beans and grains, that you can purchase at many natural grocers or online here.

What Makes Cranberry Bean and Farro Soup Good for You

Pulses, like these Cranberry beans tend to feature prominently in the diets of some of the longest lived peoples on earth, and with good reason, too. They’re inexpensive, filling, and deeply nourishing. They’re particularly rich in fiber that helps to nourish a healthy gut microbiome. And when you prepare them properly, with a good soak overnight or by sprouting, they’re also a good source of various minerals like iron, magnesium, phosphorus and potassium as well as vitamins like thiamin, B6 and folate.

To make this Cranberry Bean and Farro Soup, you’ll also add plenty of nourishing, protein-rich bone broth which complements the amino acids in the beans for a fuller and more complete profile. Tomatoes, vegetables and fresh herbs contribute plenty of micronutrients, like antioxidants, dietary fiber and minerals that help to further amplify the goodness in this soup.

Why We Soak Cranberry Beans for Soup

Cranberry beans, like most other pulses, benefit from soaking. Soaking the beans in advance helps to shorten their cooking time, ensuring they also cook evenly once you boil them. While beans are a mineral-rich food, many of those minerals are bound and are not otherwise bioavailable – that is your body has trouble absorbing them. But if you soak the beans in hot water overnight, an enzymatic reaction occurs that helps to make them more easily and readily absorbed by your body.

In addition to soaking the beans, you’ll want to add two things to the soak water: sea salt and baking soda. Sea salt helps to flavor the beans, not just superficially, but deep inside while baking soda helps to release raffinose, a complex carbohydrate that can make beans and other pulses difficult to digest.

Cranberry Bean and Farro Soup

Cranberry beans and farro give body to this wholesome soup, while fresh herbs and a hint of bacon give it a deep and resonant flavor.

Author: Jenny McGruther

Prep Time: 8 hours

Cook Time: 45 minutes

Total Time: 8 hours 45 minutes

Yield: 8 servings

Category: soup

Method: simmer

Cuisine: Italian

Ingredients

1 cup Bob’s Red Cranberry Beans

1/4 teaspoon baking soda

2 teaspoons fine sea salt

4 sprigs fresh thyme

4 sprigs fresh sage

2 bay leaves

3 tablespoons extra virgin olive oil

4 oz bacon, chopped

1 medium yellow onion, minced

3 carrots, minced

4 ribs celery, minced

2 cloves garlic, minced

6 cups chicken bone broth

1 (18.3 oz) jar diced tomatoes

1 cup Bob’s Red Mill Organic Farro

1 bunch basil, thinly sliced

Instructions

The night before you plan to cook the soup, pour the beans into a medium mixing bowl and cover them with hot water by two inches. Stir in the baking soda and sea salt, and allow the beans to soak overnight, at least 8 and up to 12 hours. The next day, drain and rinse the beans well.

Pour the beans into a medium sauce pan, and cover them with 1 quart water, and bring them to a boil over high heat. Turn down the heat to medium low and simmer them until tender, about 45 minutes. Drain the beans and set them aside.

Take an 8-inch length of cooking twine and tie the thyme, sage and bay together. Set the bundle of herbs on the counter while you prepare the soup.

Warm the olive oil in a Dutch oven over medium heat. Stir in the bacon and allow it to cook in the hot oil until it renders its fat and becomes crispy, about 5 minutes.

Add the onions, carrots, celery and garlic to the hot fat, stirring them occasionally until the vegetables release their fragrance and the onions turn translucent, about 10 minutes. Pour in the chicken bone broth, and then stir in the farro, reserved cranberry beans and tomatoes. Drop in the bundle of herbs and simmer, covered, over medium-low heat until the farro blooms and is tender.

Once the farro softens and becomes tender, turn off the heat, and then remove the bundle of herbs. Taste the soup’s broth, and then add salt as you like it. Serve hot with finely sliced basil.

Did you make this recipe?

Tag @nourishedkitchen on Instagram and hashtag it #nourishedkitchen

Where to Find Cranberry Beans and Farro

As an heirloom varietal, cranberry beans can be a little more difficult to find than more common beans. You can often find them in specialty markets and natural foods stores. One of the best ways to get a hold of cranberry beans, and other heirloom beans and grains, is simply to order them online.

Bob’s Red Mill specializes in many of these heirloom varietals of both beans and grain, and you can shop for cranberry beans and farro online here.

If you like Cranberry Bean Soup, try these.

Beans, broth and vegetables are a natural match. They’re inexpensive, wholesome and make for a delicious, no-fuss supper or lunch. You can make large batches to freeze and, like most soups, there’s plenty of room for invention, adjustments and opportunity to make the dish truly your own.

Kale and White Bean Soup is a classic soup that combines Italian beans with kale, good broth and herbs.

Marrow Bean Soup with Pale Vegetables is delicate owing to its use of marrow beans which offer a creamy texture and a flavor reminiscent of bacon.

Kidney Bean and Vegetable Soup is a classic, and super easy to make in the Instant Pot.

Love it? Share it.

Source: https://nourishedkitchen.com/cranberry-bean-and-farro-soup/

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tenortower6-blog · 6 years ago

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Cranberry Bean and Farro Soup

What Are Cranberry Beans and Farro

Cranberry beans are plump, tan-colored beans riddled by deep maroon streaks. These heirloom beans are popular in Italian cooking, where they’re also known as Borlotti or Saluggia beans.

What Makes Cranberry Bean and Farro Soup Good for You

Why We Soak Cranberry Beans for Soup

Cranberry Bean and Farro Soup

Cranberry beans and farro give body to this wholesome soup, while fresh herbs and a hint of bacon give it a deep and resonant flavor.

Author: Jenny McGruther

Prep Time: 8 hours

Cook Time: 45 minutes

Total Time: 8 hours 45 minutes

Yield: 8 servings

Category: soup

Method: simmer

Cuisine: Italian

Ingredients

1 cup Bob’s Red Cranberry Beans

1/4 teaspoon baking soda

2 teaspoons fine sea salt

4 sprigs fresh thyme

4 sprigs fresh sage

2 bay leaves

3 tablespoons extra virgin olive oil

4 oz bacon, chopped

1 medium yellow onion, minced

3 carrots, minced

4 ribs celery, minced

2 cloves garlic, minced

6 cups chicken bone broth

1 (18.3 oz) jar diced tomatoes

1 cup Bob’s Red Mill Organic Farro

1 bunch basil, thinly sliced

Instructions

Take an 8-inch length of cooking twine and tie the thyme, sage and bay together. Set the bundle of herbs on the counter while you prepare the soup.

Warm the olive oil in a Dutch oven over medium heat. Stir in the bacon and allow it to cook in the hot oil until it renders its fat and becomes crispy, about 5 minutes.

Once the farro softens and becomes tender, turn off the heat, and then remove the bundle of herbs. Taste the soup’s broth, and then add salt as you like it. Serve hot with finely sliced basil.

Did you make this recipe?

Tag @nourishedkitchen on Instagram and hashtag it #nourishedkitchen

Where to Find Cranberry Beans and Farro

Bob’s Red Mill specializes in many of these heirloom varietals of both beans and grain, and you can shop for cranberry beans and farro online here.

If you like Cranberry Bean Soup, try these.

Kale and White Bean Soup is a classic soup that combines Italian beans with kale, good broth and herbs.

Marrow Bean Soup with Pale Vegetables is delicate owing to its use of marrow beans which offer a creamy texture and a flavor reminiscent of bacon.

Kidney Bean and Vegetable Soup is a classic, and super easy to make in the Instant Pot.

Love it? Share it.

Source: https://nourishedkitchen.com/cranberry-bean-and-farro-soup/

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damagefamily7-blog · 6 years ago

Text

Maple Gingerbread Cookies

Why You Should Use Dark Maple for Gingerbread Cookies

Maple Gingerbread Men

Author: Jenny McGruther

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

Yield: 12 large cookies, 18 medium cookies

Category: dessert

Method: baking

Cuisine: American

Instructions

Line two baking sheets with parchment paper.

Place the fresh ginger, butter, maple sugar, molasses and maple syrup together in a small saucepan set over low heat. Whisk them together until the butter melts, and then turn off the heat.

Turn the dough out onto a piece of parchment paper or plastic wrap, wrap the dough well and refrigerate it for 1 hour.

Heat the oven to 350 F and line two baking sheets with parchment paper.

Nutrition

Serving Size: 1 cookie

Calories: 190

Sugar: 9.6

Sodium: 175.2

Fat: 8.2

Saturated Fat: 4.9

Unsaturated Fat: .4

Carbohydrates: 26.7

Fiber: .7

Protein: 2.7

Cholesterol: 30

Keywords: maple gingerbread

Did you make this recipe?

Tag @nourishedkitchen on Instagram and hashtag it #nourishedkitchen

Where to Find Sustainably Produced Maple Syrup

They’ve been producing maple syrup in New England for seven generations, and you can find them in your local health food store as well as online here.

Like Maple Gingerbread Cookies? Try these other healthy Christmas cookies.

Spelt Thumbprint Cookies are made with whole grains, sesame seeds, nutmeg and a splash of rum.

Einkorn and Almond Cookies are dusted with a little powdered sugar and a have a lovely almond flavor.

Spiced Molasses Cookies are soft and pleasantly sweet, and excellent served with warm cider.

Love it? Share it.

Source: https://nourishedkitchen.com/maple-gingerbread-cookies/

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grandhealthyfoods · 7 years ago

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Just Pinned to Healthy Foods: Whole Grain No-Knead Sourdough Bread from Nourished Kitchen #nourishedkitchen http://ift.tt/2DenGZ4

#Pinterest #Healthy Foods

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skinnyfattys-blog · 9 years ago

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Homemade Probiotic Lemonade This naturally fermented lemonade soda is a simple 5 minute delicious recipe by the wonderful @nourishedkitchen The only thing is you have to be a patient and wait a couple days to let the good bacteria do its job and gobble up all the sugar from the honey! This recipe is perfect for the upcoming hot summer days🍋 INGREDIENTS * 6 cups water * 1 cup honey * 1 cup lemon juice * ½ cup fresh whey (you can use kombucha tea, water kefir or ginger bug as well) *you can buy online or at health food stores Directions: 1. Warm the water in a saucepan over low heat as you whisk in the honey until it is fully dissolved in the water. 2. Remove the pot from the stove. 3. Whisk the lemon juice and whey into the honey water until fully incorporated. 4. Pour the lemonade through a narrow funnel into three flip-top bottles or mason jars. Seal the bottles, and allow the lemonade to sit at room temperature to ferment at least four and up to seven days. 5. You can open a bottle to check for fizziness and flavor, keeping in mind that the warmer your kitchen and the more time you allow, the sourer and more fizzy your soda will be as the good bacteria gobbles up the sugar! #nourishedkitchen #thevidawell #probiotics #guthealth #goodbacteria #healthy #homemade #culture #fermentation #lemonade #summer

#summer #guthealth #healthy #lemonade #nourishedkitchen #goodbacteria #culture #probiotics #homemade #thevidawell #fermentation

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causeilikefood · 9 years ago

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Spicy Korean Seafood and Vegetable Stew

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: serves 4 to 6

Ingredients

4 tablespoons lard (purchase it here)

1 small white onion, sliced thin

2 fresh red or green chiles, such as finger chiles

5 scallions, white portion sliced thin and green portion reserved

3/4 tablespoon finely chopped ginger

2 tablespoons finely chopped garlic

6 cups warm seafood broth (this is a good option, if you can't make your own)

1 tablespoon Korean red pepper flakes (available here)

1 tablespoon Korean red pepper paste (available here)

3 tablespoons fish sauce (available here)

1 teaspoon honey

Unrefined sea salt, as needed

2 small young white radishes, preferably Korean or Daikon radish, sliced into 1/4 inch thick coins

3 medium shiitake mushrooms, sliced 1/4 inch thick

1 medium carrot, sliced into 1/4 inch thick coins

1 handful enoki mushrooms, roots trimmed and separated

4 baby tatsoi

1 handful of pea shoots, if available

1/2 bunch of water dropwort or watercress, if available

reserved scallion greens cut in to 2-inch pieces

1 pound firm white fish cut in to large chunks

1 pound shrimp

1 pound clams

fresh cilantro, roughly chopped

fresh mung bean sprouts

reserved sliced chile

Instructions

In a heavy pot, heat lard over medium-high heat until it melts. Add onion, sliced chile peppers, and sliced white scallion. Fry them gently in the hot fat, until they begin to brown slightly, 3 to 4 minutes. Stir occasionally.

Add garlic and ginger, stir continually until very aromatic, about 2 minutes. Take care not to let the aromatics burn. Ladle in warm broth, scraping up any bits of aromatics they may have accumulated on the bottom of the pan with your spoon. Bring to a light simmer, and add Korean pepper paste and flakes, fish sauce and honey. Stir, taste and add salt as needed. If it's a bit too spicy for you, tone it down with more honey.

Bring broth to a boil and add radish, shiitake, carrots, enoki and baby tatsoi. Once at a boil, decrease the heat to its lowest setting, cover, and then let it cook about 15 minutes. We want the vegetables to soften and add flavor to the broth.

Add the water dropwort or watercress, pea shoots and reserved green scallions. Bring back to a light simmer for 5 minutes, then lower the heat again.

Add shrimp and clams, cover and allow clams to open, and then add fish chunks. Careful not to overcook the seafood. Once the seafood is cooked, taste one last time, making any necessary adjustments for spice and salt.

Remove from heat, add garnishes, and serve with rice.

Notes

If you cannot find it locally, you can order sustainable fish, clams and shrimp online here.

This seafood soup is traditionally served with a variety of banchan - traditional Korean sidedishes.

#korean #soup #recipe #nourishedkitchen

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deborahnos · 10 years ago

Video

http://nourishedkitchen.com/chai-coconut-ice-cream/ #chaicoconuticecream #nourishedkitchen

#nourishedkitchen #chaicoconuticecream

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brushdish47-blog · 6 years ago

Text

Maple Gingerbread Cookies

Why You Should Use Dark Maple for Gingerbread Cookies

Maple Gingerbread Men

Author: Jenny McGruther

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour 30 minutes

Yield: 12 large cookies, 18 medium cookies

Category: dessert

Method: baking

Cuisine: American

Instructions

Line two baking sheets with parchment paper.

Place the fresh ginger, butter, maple sugar, molasses and maple syrup together in a small saucepan set over low heat. Whisk them together until the butter melts, and then turn off the heat.

Turn the dough out onto a piece of parchment paper or plastic wrap, wrap the dough well and refrigerate it for 1 hour.

Heat the oven to 350 F and line two baking sheets with parchment paper.

Nutrition

Serving Size: 1 cookie

Calories: 190

Sugar: 9.6

Sodium: 175.2

Fat: 8.2

Saturated Fat: 4.9

Unsaturated Fat: .4

Carbohydrates: 26.7

Fiber: .7

Protein: 2.7

Cholesterol: 30

Keywords: maple gingerbread

Did you make this recipe?

Tag @nourishedkitchen on Instagram and hashtag it #nourishedkitchen

Where to Find Sustainably Produced Maple Syrup

They’ve been producing maple syrup in New England for seven generations, and you can find them in your local health food store as well as online here.

Like Maple Gingerbread Cookies? Try these other healthy Christmas cookies.

Spelt Thumbprint Cookies are made with whole grains, sesame seeds, nutmeg and a splash of rum.

Einkorn and Almond Cookies are dusted with a little powdered sugar and a have a lovely almond flavor.

Spiced Molasses Cookies are soft and pleasantly sweet, and excellent served with warm cider.

Love it? Share it.

Source: https://nourishedkitchen.com/maple-gingerbread-cookies/

0 notes