Cranberry Mango Oatmeal Porridge

As a little girl I never liked oatmeal and would go out of my way to avoid it. I always felt like I had a brick or two in my stomach because it would feel so heavy after eating even a small bowl of quick or rolled oatmeal.

Now I enjoy my oatmeal porridge immensely because I've learned the correct way of preparing it.

We have soaked oatmeal (porridge) at least twice a week. It is a great frugal and filling way to start the day. Remember my post on soaking grains? By soaking the oatmeal overnight with a splash of whey, kefir or lemon juice, not only are you reducing anti-nutrients, increasing benefits and increasing assimilation, but your oatmeal will be ready in minutes in the morning. Truly an instant oatmeal and done the old fashioned way!

In America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel. (Many of our senior citizens may remember that in earlier times the instructions on the oatmeal box called for an overnight soaking.) -Nourishing Traditions

My favorite toppings for my porridge is fresh mangos, dried cranberries, pecans, freshly ground flaxseed, cinnamon, honey, a big scoop of coconut oil, egg yolk and splash of fresh milk.

Very filling, nourishing and delicious!

Oatmeal Porridge

serves 4

• 1 cup oats, rolled or cracked
• 1 cup warm water
• 2 Tbsp. whey, yoghurt, kefir, buttermilk, lemon juice or apple cider vinegar
• 1/2 teaspoon sea salt
• 1 cup water

Mix oats with warm water and acid medium, cover and leave in a warm place for at least 12 to 24 hours (or overnight).Bring additional 1 cup of water to a boil with sea salt. Add soaked oats and bring to a light boil. Reduce heat, cover and let it simmer for several minutes. Remove from heat and let it sit for a few minutes.

Serve with plenty of butter or cream* and a natural sweetener like Rapadura, date sugar, maple syrup, maple sugar or raw honey. You can also add fresh fruits, chopped nuts, dried fruits, egg yolks, spices (cinnamon, nutmeg, etc.), coconut flakes and/or freshly ground flaxseed.

*NOTE: The porridge goes very well with butter or cream (coconut oil, too), whose fat-soluble activators provide the necessary catalyst for mineral absorption.

Read More

Juicy Mangos: The Peach Of The Tropics

Mangos…hmmm…explodes with flavor and sweetness! I love the smaller varieties because they are less fibrous and have a great soft, juicy flavor. I started writing this post over a month ago, but never got around to finish it. Now I have and I hope you will enjoy what I’ve learned so far about mangos. Okay, I’m going to go have one right now while I am thinking and drooling about it :o)

So, most of you probably know the saying…“One apple a day will keep the doctor away!” Now I can change that to “One mango a day will keep the doctor away!” Keep reading and you’ll find out why.

There are many health and nutritional benefits from eating mangoes. I eat at least one a day with my smoothies, fruit salad or even as a simple dessert! Mangos are very popular here in Costa Rica (how can it not be?!) and also known has the "the peach of the tropics”.

Comforting Health Benefits

A true comfort food… Mangos are revered not only for their exotic sweetness and juicy quality, they are also known for their many health blessings. They contain an enzyme similar to papain in papayas, a soothing digestive aid. Mangos also contain a lot of tryptophan, the precursor of the "happiness-hormone" serotonin. These comforting enzymes can be held mostly responsible for that feeling of contentment we experience during and after our daily mango enjoyment. These proteolytic enzymes that break down proteins are effective meat tenderizers (Check out my recipe!) regularly used in tropical countries where mangos are grown. The enzyme list continues with magneferin, catechol oxidase, and lactase that not only protect the mango from insects, but it can help us by stimulating metabolism and purifying the intestinal tract.

The fruit, leaves, bark and root of mangos and mango trees are being used in alternative medicine to treat many ailments... read more here and here.

Studies have shown that foods containing phenolic compounds have powerful antioxidant, anticancer and anticardiovascular abilities. Mangos contain phenols quercetin, isoquercitfin, astragalin, fisetin, gallic acid, and methylgallat.

In India mangoes are used as blood builders. Because of their high iron content they are suggested for treatment of anemia and are beneficial to women during pregnancy and menstruation. People who suffer from muscle cramps, stress, and heart problems can benefit from the high potassium and magnesium content that also helps those with acidosis.

Doing my research on mangos, I found this claim from different websites: "One lab test turned up rather amazing results that raised mangoes to the "highest perch". Mango juice was poured into a test tube that contained viruses. Shortly, the viruses were destroyed." I googled all over, but I wasn't able to fully confirm that. So, If you know where the report is for that lab test or able to confirm that it is true... please let me know!

Knowing what I know now about mangos... it is deliciously natural to crave those mangos!

Health & Nutrition Benefits of Eating Mangoes

• Mango, being high in calories and carbohydrates, is good for those who are trying to gain weight.
• The phenolic compound found in mangoes has been found to have powerful antioxidant and anticancer properties.
• Being high in iron, mango is said to be very good for pregnant women as well as for people suffering from anemia.
• Mango is believed to be effective in relieving clogged pores of the skin.
• The vitamin A (beta-carotene), vitamin E and selenium present in mangoes provide protection against heart disease.
• Mangoes have been found to be quite helpful in treating acidity and poor digestion.
• It is being said that the Vitamin E present in mango helps hormonal system function more efficiently and thus, boosts sex life.
• The anti-inflammatory properties of mango might help alleviate asthma symptoms.

Other Benefits

Mango has been found to be beneficial for people suffering from the following ailments:

• Bacterial Infections
• Constipation
• Diarrhea
• Dysentery
• Eye Disorders
• Hair Loss
• Heat Stroke
• Leucorrhea
• Liver Disorders
• Menstrual Disorders
• Morning Sickness
• Piles
• Prickly Heat
• Scurvy
• Sinusitis
• Spleen Enlargement
• Vaginitis

Nutritional Benefits

One medium mango, which is about 10 1/2 oz., is a very impressive, self-contained package of vitamins, minerals and anti-oxidants that only packs 135 calories. Like most fruits, the mango is low in protein, about 1 gram for a medium size, but you can totally benefit from its 3.7 grams of fiber.

Being of the plant kingdom, mangos contain only about .6 grams of total fat. Their sodium content ranks low at 4 mg.

Mango is at the top in the beta carotene realm, summing up at 8061 IU for that same medium size. If you're looking for a boost in potassium, look no further than a medium mango with its 322.92 mg. It is the perfect fruit to replenish energy after heavy physical exercise like jogging or working out. The magnesium content is 18.63 mg with traces of manganese, selenium, sodium and phosphorus.

Mango scores 57.3 mg of vitamin C and offers impressive numbers for vitamins B1, B2, B3, and B6. There's even a touch of zinc in the fruit with calcium at 20.7 mg. and iron at .27 mg.

Although these figures will vary with the different varieties and different sizes, there is little doubt that the mango is an amazing fruit. Not only for its high-ranking nutrients, but also for its intense, juicy and delicious flavor that really taste like paradise itself. (Veg For Life)

History

The mango, mangifera indica, means "the great fruit bearer". Interestingly, this savory exotic fruit belongs to a large group of trees and shrubs called anacardiaceae, which include the cashews, pistachios, poison ivy and poison sumac! That's why some people get "mango rash" if they eat raw mangoes that are not properly peeled or washed. I had my first "mango rash" a couple weeks ago (I was at a breakfast buffet) because the mangoes weren't properly peeled or washed. A rash broke out on my lips... it itched and burned like crazy! Learned my lesson and hope that won't happen again. I know some people are highly allergic and can't even touch the mango skin or leaves without breaking out.

Sometimes the mango has been described as a combination of a peach, pineapple and apricot. Whatever you believe the taste to be, eating the velvety and fresh juicy mango is an unforgettable experience. It is said that there are over 1,000 varieties of mangos throughout the world. Wow! How can that be?

A native of Southwest Asia, the mango has been cultivated and praised since ancient times. The Persians are said to have brought the fruit to East Africa in the 10th century. In the 16th century, the mango was introduced to Brazil and the West Indies… and the rest is history!

Mangos normally reach maturity 4-5 months after flowering. The yield usually varies with the age of the tree. At 10-20 years, a good crop may be 200 or more fruits per tree. Washing the fruit after harvest is not only important to remove poisons, but it will prevent leaking sap from burning the skin and making black lesions, which leads to rotting. To choose a good mango, make sure is has a floral scent and it should give slightly to the touch if it is ripe.

How The World Eats Their Mangos
Mangoes lend their tangy sweet flesh to many inventive dishes, especially in Indian and Southeast Asian cuisine. During times of famine in India, even the mango seed was eaten after lengthy boiling. In India mangoes are dried, ground into a powder, and used in amchur, a condiment similar to chutney. Jamaicans also dry their mangoes to make a spicy condiment similar to chutney.

India may have been the original inventor of sweet and chewy fruit leathers, which, centuries ago, they began making from ripe mangos. They're also noted for their mango pickle that can be quite fiery hot and spicy. Indian restaurants today typically feature a beverage called Lassi made with mango, yogurt, sugar, ice and a touch of ground cardamom.

Mango chutney, an Indian condiment made from green mango, brown sugar, vinegar, hot peppers, and ginger is probably the most well known dish that employs the mango.

In their unripe form, mangos are just as appealing as when fully ripe. Throughout Southeast Asia, green mango salads are common and take on a variety of seasonings that incorporate lime juice, chiles, and rice vinegar. In the Philippines, unripe mangos are enjoyed as a between-meal snack sprinkled with salt or dipped into soy sauce.

In Guadalupe, a city in the central region of Mexico, mangos are chopped, salted and sprinkled with a little oil and served as a refreshing appetizer.

In America, smoothies are becoming increasingly popular and mangos are in the Top Ten Favorite Fruits list. My favorite combination is mango, strawberries, banana, honey, egg yolk, coconut oil and coconut flakes (picture above).

Here in Costa Rica, everybody loves to eat ripe mangos as it is or in smoothies (with water or milk). With green mangos, they sprinkle lime and salt for a quick, refreshing snack.

The Many Ways To Enjoy A Mango
There are many ways to enjoy your mango. You can simply peel back the skin and eat the entire mango like a banana. It's rather a messy adventure and mango juice can leave a permanent stain on clothes, so have lots of napkins and towels on hand.

Mangos can be sliced, diced, and julienned into fruit salads. They also make a fun, tangy addition to tossed green salads.

Pureed in the blender, mangoes add delectable sweetness to smoothies and creamy sauces over fruit salads.

Enjoy fresh mango salsa with diced mango, onions, tomatoes, garlic, cilantro, lime juice, sea salt, and sweet or hot peppers.

Raw soups enjoy a boost in nutrition and a lively flavor lift with the addition of fresh mangoes
Try diced mangos on your oatmeal and use them as a dramatic garnish over grain or legume dishes.

Sorbets are a refreshing way to incorporate mangos into your summer menus.

Mangos are also delicious served over grilled chicken or fish. I’ve made a roast with mangos and was thrilled with how yummy it was.

Also, try my Coconut French Toast w/ Honey Mango Sauce (picture above). It is our special Saturday morning breakfast and delicious!


How To Cut Mangos
It is often a struggle to remove the seed from the mango. The flesh does not leave the large central pit very well. It is best to cut on either side of the mango pit. This is the popular way to cut up your mangoes. Its almost like cutting an avocado, pretty easy. A few gals ask me to demonstrate on video how I cut a mango. So, I had my mom film me with our cool flip camera, but I am having trouble uploading the video! I gave up... but you can google "how to cut a mango" and you'll get good videos.

Enjoy your peach of the tropics!

Read More

Cortido: Homemade Latin American Sauerkraut

UPDATE: Check out the ¨no-pound¨ method that cuts the time and efforts in half! Makes the kraut even better, I think  :o)

I just recently made a gallon of Cortido this week and I realized that I've mentioned my Latin American Sauerkraut several times, but haven't shared the recipe... My bad.

Let me share a little information before I share the recipe. This delicious spicy condiment is 'perfecto' with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can be prepared with whey and salt. I've made pineapple vinegar with good success (will share later), but didn't really like the 'traditional cortido'. I really like the way I've been making my LAK. I've add a couple things to make it tastier... so here's my version of the recipe. Also, like traditional kraut, cortido improves with age. Yummm!

You can find this recipe in Nourishing Traditions and read here if you are wondering what's so great about lacto-fermented food.

Latin American Sauerkraut (Cortido)

By Marillyn Beard

Makes about 2 quarts

• 1 large green cabbage, cored and shredded
• 1 small red cabbage, cored and shredded
• 1-3 cups carrots, grated
• 2-3 medium onions, finely sliced (I prefer red onions)
• 5 garlic cloves, crushed and chopped
• 1 Tbsp. dried oregano (fresh is good too!)
• 1/4- 1 tsp. red pepper flakes
• 1 Tbsp. sea salt
• 4 Tbsp. whey*

In a large bowl mix cabbage with carrots, onions, garlic, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder (check out my pictures) or a meat hammer for about 10 minutes to release juices. Place in mason jar and press down firmly with the pounder until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch from the top. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

*if you don't have whey... use an additional 1 Tbsp of sea salt. I do not like going this route as the flavor is very different. The whey seems to impart a great flavor that sea salt doesn't give, but some people like this... so try it both ways and see what you like.

NOTE: This might produce more than 2 quarts... I usually get about a gallon out of this recipe. So, if you want a smaller option... get a smaller cabbage and use less carrots and onions, but keep the salt and whey the same.

Honestly, I don't measure anything except the whey and salt. I just grap, chop, shred and grate what I have, throw it all together and pound away. Once you've done it a few times... you'll feel more comfortable to just eyeball everything. That's what I love about making lacto-fermented food, you don't have to measure everything exactly to get great results. Like I said... once you've done it a few times... you'll understand what I mean.

Try this out and let me know how it goes!

Staying Cultured,

Read More

Yummy Fermented Bean Paste

We love this stuff! I always make this whenever I have a lot of leftover beans. So far, our favorite beans to use is: pinto, black and red beans. They bring out a lot of flavor while the white beans are less tasty and more starchy. We still have to try garbanzo, kidney beans and lentils... hopefully I'll get around to trying those soon.

Remember my post about the benefits of lacto-fermented foods? The proliferation of lactobacilli in fermented vegetables, fruits, legumes and grains enhances their digestibility and increases vitamin levels. Most beans are known to be high in starch and sugars, but the good bacteria converts the starch and sugars into beneficial lactic acid (a natural preservative that inhibits bacteria).

Ok, why would anyone want to lacto-ferment their veggies, fruits, legumes and grains? Because it is possible to preserve our foods in a "living & raw" state. The typical preserved or "canned" food you get at the store or make at home are not really considered "living & raw" food because they are normally exposed to heat.

I used black beans this time around and this stuff is great for any Latin American meal. It is great with breakfast burritos, chips and salsa, beef tacos and salads. My favorite is corn tortillas, sunny-side up eggs, bean paste, chopped tomatoes, cilantro and lime juice. ¡Delicioso!

This recipe is from Nourishing Traditions. If you don't have that book, order it today!

Fermented Bean Paste

• 3 or more cups basic beans, cooked and drained
• 1 onion (I prefer red)
• 3-6 garlic cloves, crushed and peeled
• 1 Tbsp sea salt
• 4 Tbsp whey

Put onion and garlic in food processor or blender and give it a whirl till well chopped. Add remaining ingredients and process until smooth. Place in quart-size, wide-mouth mason jar, leaving 1 inch of space at the top (important!). Cover tightly and leave at room temperature for about 3 days before transferring to the fridge.

I always add more beans than what the recipe calls for, but I don't change anything else. If you want you can decrease the amount of salt to 2 tsp. for one quart. We LOVE the salty flavor, but some might find it overpowering.

NOTE: It is important that you watch the beans... if the lid starts to pop out from the pressure. Open slightly, let some out the air and close it tightly again. The first bite always has a fizzy feel in the mouth, but don't worry! It is still good... trust me, you'll know when it is bad because you won't even want to smell it.

Let me know what you think!

Read More

Sweet Wholesome Wednesday: Honey Almond Dream w/ Blackberry Sauce

I am very excited to share this delicious (and by far, our favorite) ice cream dish for my first "Sweet Wholesome Wednesday" post. The honey-sweetened almond ice cream combines perfectly with the sweet tartness of the blackberry sauce. I actually came up with this while trying to fall asleep one night. I was very restless and kept thinking about a lot of things, but then I suddenly had a dream about almonds and blackberries... I knew instantly what I was going to make the next day and was able to fall asleep quickly.

So, of course, the next day I made my dream come true! It is so dreamy delicious! Like I said earlier... it is our favorite ice cream I've made so far (and I've made several flavors!). You can't enjoy this ice cream fully without the sauce. If you don't have blackberries... try raspberries or strawberries! Blueberries would be great, but won't have that tartness that we fell in love with. Try it this weekend and let me know what you think!

Honey Almond Dream w/ Blackberry Sauce

By Marillyn Beard

• 3 egg yolks
• 1/4-1/2 cup raw honey
• 1 Tbsp. almond extract
• 1 Tbsp. arrowroot
• 3 cups whole milk or cream
• 1/2 cup whole almonds

Ice cream (about 1 quart):

Blend everything in a blender till mixed. Pour into a ice cream maker and process according to instructions.

No ice cream maker? No worries, simply pour into a plastic container and put in freezer. When fully frozen, take it out and let it thaw a little. Put it back in your blender and blend till creamy.

• 1 12 oz package frozen blackberries
• 1/2 cup raw honey
• 1-2 cups water

Blackberry sauce (about 4 cups):

If you have fresh berries... simple freeze them before making the sauce. It is important because the frozen berries keep the sauce thick.

Place partially thawed blackberries in food processor with raw honey and process till a thick paste forms. Gradually add water until desired consistency is obtained. I only used 1 cup because I liked the thick and "creamy-like" texture it gave me.

Read More

Sweet Wholesome Wednesday

What is Wholesome?

Real food. Natural. Pure. Nourishing. Healthful. Uncontaminated. Nutritious. Health-giving. Organic. Clean…

• Whole and unrefined
• Processed as little as possible
• Free of additives and preservatives
• Free of fake ingredients
• Nutrient-dense
• Non-GMO
• Made with love

In other words… if God didn’t make it, don’t eat it.


Here at Just Making Noise I make it my goal to share nourishing recipes that are simple, filling & delicious. In the midst of all that I enjoy sharing sound bites on health, food, family, nutrition & daily life. It has been my goal since I first started on the road of nourishing foods to learn as much as I can and share with others along the way. It is my desire to show people that healthy, nourishing food do make a big difference in our way of living.

Of course, I’m not saying I am perfect or expect perfection. My goal is to do the best I can in the circumstances I’m in. This gives me room to be creative and open to trying different things. Of course, anything I won’t eat… I will not keep in the kitchen. I keep out processed foods as much as possible from the house to keep temptation away from my family, but one thing that is hard to keep away if I don’t do anything is a sweet tooth.

The “sweet tooth” runs pretty strong in my family, but it is a delight to bake & create wholesome, guilt-free, sweet treats for all of us on a weekly basis. I have so many to share with all of you, but can’t seem to keep up… thus Sweet Wholesome Wednesday was born.

I know many of you try to keep sweets at the minimum or cut it out all together (especially during the holidays), but there are other ways to enjoy sweets without the usual consequences. I have had people ask me, “How can I stop eating sugar?!” and my advise is always the same… replace the processed sugar using alternative sweeteners such as raw honey, coconut sugar, maple syrup or eat fresh, organic fruits because they are nourishing foods that satisfy the sweet tooth and benefit our health!

We all were born with sweet tasting buds and need that sweet satisfaction once in a while. I am here to show you the delicious ways you can satisfy your sweet tooth and gain health at the same time. Even those who claim to not have a sweet tooth will find many delicious recipes that are too good to past up!

I am now inviting “Special Guests” to share a sweet post once or twice a month on SWW. It is open to anybody who has a blog/site and regularly shares recipes. If you are interested in participating, please contact me directly and I will review your request! Each special guest is encouraged to try the following simple steps along with using the above list as a guideline when making their sweet treat for SWW:

• Use only wholesome ingredients (stuff that your great, great, great grandmother would recognize).
• Share allergic-free alternatives if possible.
• Try Nourishing Traditions methods (soaking grains, etc…).
• Vegan-style sweets are welcomed!
• Experiment with unique ingredients.
• Please avoid using white/processed sugar & flour.
• Keep it simple.
• Be creative and HAVE FUN!

The post must be sent to me on the Monday prior and I will send you a Special Guest badge that you can post along with a paragraph letting your readers know you are a special guest on my Noisy blog!

Now, let the sweet noise begin!

Read More

Chicken Chimichangas

I am so glad I learned to make these. These tasty folded chicken pancakes are common in street stalls along the Mexican border of Texas. They are so tasty and fun to eat. My whole family loves them and they are GREAT for breakfast, lunch, dinner or even as a snack! If you have filling leftover… makes great quick meals.

The green tomato sauce is sweeter and most common, but I also created a spicy red tomato sauce. You can choose which one you want to use and/or according to what’s in season. Buen Provecho!

Chimichangas

By Marillyn Beard

• 2 skinless, boneless chicken breasts
• 2 garlic cloves1 hot pepper (optional)
• 2 1/2 cups pinto beans or other
• Whole wheat flour tortillas
• Coconut oil (for frying)
• Salt and black pepper

- green tomato sauce -

• olive oil or coconut oil
• 2 onions, chopped
• 4-6 garlic cloves, crushed and chopped
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 2-3 cups Mexican green tomatoes, chopped

- red tomato sauce -

• olive oil or coconut oil
• 2 red onions, chopped
• 4-6 garlic cloves, crushed and chopped
• 2 tsp. ground oregeno
• 2 tsp. ground cumin
• 1-3 tsp. chile powder (hot or mild)
• 2-3 cups red tomatoes, chopped

Put the chicken breasts in a large pan, pour in water to cover, add garlic and hot pepper. Bring to a boil, lower the heat and simmer for 10 minutes or until the chicken is cooked through. Remove the garlic and hot pepper, chopped them finely. Lift chicken breasts out of the pan and put them on a plate. Let cool slightly, then shred with two forks.

Heat the oil in a skillet. Cook the onions until golden, then add garlic and spices. Cook about 3 minutes more. Add tomatoes and beans. Cook over medium heat for about 5 minutes, stirring constantly to break up the tomatoes and some of the beans. Simmer for 5 minutes more and add the chicken. Season with salt and pepper to taste.

Warm the tortillas, if needed, to make them soft (so they won’t break or rip). If your kitchen is warm enough, just leave them out for a couple hours or warm them in a pan over very low heat.

Spoon about 1/4 – 1/3 cup of filling into the center of the tortilla, fold in all four sides to form a neat packet. Secure with two wooden toothpicks. Make packets till filling is gone or till you have enough for everyone.

Heat the oil in a large skillet and cook the chimichangas in batches, turning once, until crisp. Remove them from the oil with tongs or slotted spoon and drain on paper towel

Serve hot and garnish with avocado, cilantro, lime juice, sour cream, cheese and Latin American kraut.

Read More

6 Years of Love, Laughter and Life

This past Sunday, July 21st, marked the 6 years of marriage to my fabulous hubby. Every day, week and month I am amazed how God crafted us together so perfectly. We have been through many good times, but we also had our trials and hardships that have only made us stronger now. Looking back, I would not change a thing! God used the past 6 years to make us who we are now. He is so faithful to provide our needs spiritually, emotionally, physically and mentally as married couple and individually. What can I say? God is awesome and is our Jehovah Jireh!

Let me share what the past 6 years of our life looked like, we have:

• Lived in USA, Baja California and currently live in Costa Rica
• Moved 8 times (5 times the first year living in Costa Rica)
• Created two amazing girls and both birthed on Labor Day (two years apart)
• Changed our diets radically to organic, nourishing and wholesome food
• Grown to love, appreciate and adore each other more now than 6 years ago!

Let me share the things I adore about my hubby:

I love, appreciate and ADORE…

• how he loves Jesus.
• his gift of music and worship.
• listening to him play his djembe and guitar.
• his interaction with his girls.
• that he is my personal secretary (making phone calls, etc)
• how he loves to play soccer with Naomi (in the house!).
• how he leads our family with confidence.
• that he enjoys eating nourishing foods (kraut, kefir, etc).
• how he treats Naomi like a person.
• how he cares about being a good Daddy.
• that he is a nature-loving outdoors man.
• his love of music
• how he keeps me accountable as a wife and mommy.
• that he enjoys finding deals and going thrift shopping with me.
• feeling his warm body next me when we fall asleep.
• how he is so tender and sweet.
• that he is so handsome!
• his goofiness and how he enjoys being silly.
• that he is mine!

Above all that I cherish the fact that he LOVES ME! Thank you, Jon, for being the God-fearing, loving and patience husband I need… I look forward to spending at least 50 more years with you! LOL!

Below are panoramics and pictures of us relaxing, swimming and hiking for our 6th anniversary in La Fortuna, Costa Rica. The town is famous for its very active volcano and night lava show, Volcano Arenal. Jon surprised me and I couldn’t thank him enough for bringing me there for a romancing get-away. We stayed at this wonderful place called “Hotel el Silencio del Campo” and they had a beautiful hot spring pool. I can’t even begin to describe how good it felt to soak in it. We did hot and cold therapy a few times... we would go under the waterfall (very hot!), get out, take a COLD shower and then go back into the hot spring. It felt so great and rejuvenating! The next day we soaked some more in the hot spring, went to the National Park where the volcano sits and hiked as close as we were allowed. It is rainy season right now and the top was constantly covered with clouds, but God opened it up like a curtain for us and we were able to get some great shots! The volcano looks so powerful and mysterious. Jon could hear the volcano rumbling and moving… pretty amazing. Enjoy our photos and click on the panoramic pictures to see in bigger size!

Read More

Homemade Whey & Cream Cheese

Whey is an excellent starter culture for lacto-fermented veggies and fruits, for soaking grains and as a starter for beverages. The cream cheese, a by-product, is much healthier than the commercial variety, which is produced by putting milk under high pressure and not by the natural beneficial action of lactic-acid-producing bacteria.

sound bite:

Whey is such a good helper in your kitchen. It has a lot of minerals. One tablespoon of whey in a little water will help digestion. It is a remedy that will keep your muscles young. It will keep your joints movable and ligaments elastic. When age wants to bend your back, take whey... With stomach ailments, take one tablespoon whey three times daily, this will feed the stomach glands and they will work well again. -Hanna Kroeger / Ageless Remedies from Mother's Kitchen

Homemade cultured whey can be made from various types of cultured milk, good quality yoghurt or even fresh raw milk. I usually make whey and cream cheese when the milk is starting to turn. It will sour and separate naturally when left at room temperature for several days. Cream cheese and cottage cheese are traditionally made by letting the fermentation process continue for several days until the white curds or casein-containing portion of the milk separates from the whey.

sound bite:

When this cream cheese is weighted down or inoculated with further cultures, it undergoes as additional fermentation process resulting in many different types of cheese. Modern cheese makers consider whey a waste product, but in earlier times it was used to produce a variety of other fermented foods and beverages. -Nourishing Traditions

I love making the cream cheese as it is a great snack for my family and a good addition to many recipes. Our favorite snack with this is Homemade Whole Grain Crackers topped with cream cheese and dried cranberries. We also like to throw in salmon, cream cheese, garlic and lots of spices in the food processor and make a creamy spread for sandwiches or crackers. The whey is a great bonus as I use it a lot for making my kraut and soaking my grains.

The first time I made it I left it out too long and it had a strong blue cheese flavor (which I don't like, but my hubby and mom loved it). So the second time around I was more careful about the time and was much happier with the taste. Below is a recipe from Nourishing Traditions. Very easy and straight-forward.

Homemade Whey & Cream Cheese

Makes about 5 cups whey and 2 cups cream cheese

• 2 quarts piima milk, whole-milk buttermilk, yoghurt or raw milk

If you are using piima milk or whole-milk buttermilk, let it stand at room temperature 1-2 days until the milk visibly separates into white curds and yellowish whey. If you are using yoghurt, no advance preparation is required. You may use homemade yoghurt or good quality commercial plain yoghurt. If you are using raw milk, place the milk in a clean glass container and allow it to stand (covered with a lid) at room temperature 1-4 days until it seperates.

Line a large strainer over a bowl with a clean cotton dish towel. Pour in the yoghurt or separated milk, cover and let stand at room temperature for several hours (longer for yoghurt). The whey will run into the bowl and the milk solids will stay in the strainer. *Tie up the towel with the milk solids inside, being careful not to squeeze. Tie this little sack to a wooden spoon placed across the top of a container so that more whey can drip out. When the bag stops dripping, the cheese is ready. Store whey in a mason jar and cream cheese in a covered glass container. Refrigerated, the cream cheese keeps for about 1 month and the whey for about 6 months.

*NOTE: I found that I did not need to do this, but you might need to. Just simply pull up the towel like a bag and see if any more whey drips out.

Staying Cultured,

Read More