Saturday, February 5, 2011
Ah The Sauce!
Picture of our traditional yearly sauce making. It is so easy to do and the sauce lasts for the entire year. This is the first year we used a pressure cooker to seal jars. We bought 2 bushels of roma tomatoes, tomato paste, and the industrial size bags of garlic and onions.
The tomatoes are put through the juicer to remove the skin and seeds. The onions are cooked slow until translucent and then the garlic added until they start to brown. Then the tomatoes and paste are added and cooked on a simmer for about 3 hours. Add a little salt, pepper, and red wine and you end up with sauce. We ended up cooking 5 batches over 2 weekends.
Once you you start making our own sauce you will never go back to jarred sauce again!
Saturday, January 15, 2011
Natto?
Have you tried Natto? Yes Natto, a traditional Japanese food made from soy beans fermented with bacillus subtillis. It's a popular breakfast rich in protein and good bacteria.
I found it local, sold in a Japanese market. It comes frozen in a styrofoam 3 pack. Through research I was weary of the smell and taste people were talking about. After a few servings this past week, I can say it actually tastes good and the fermented odor was not offensive at all. To eat Natto you open the styrofoam to find a small mustard package, soy sauce, and the Natto. You add the mustard and stir the Natto vigorously until it looks foamy. I ended up using my own shoyu in place of the supplied soy sauce. I added some chopped green onions and served it over rice.
Natto has pyrazine that has been shown to reduce blood clots, which may help to prevent heart attack, pulmonary embolism, and stroke.
Natto has nattokinase which has the ability to degrade amyloid fibrils, which suggest it may be a preventative treatment for Alzheimer's.
Natto contains large amounts of Vitamin K2 which is involved in the formation of calcium binding groups in protein, fighting against osteoporosis.
Tuesday, December 28, 2010
The Taiji slaughter continues
Have you ever swam with the dolphins? Have you been entertained by the amazing intelligence of a bottlenose dolphin at an aquarium show? These activities support the inhumane killing going on in Taiji, Japan.
Dolphins are chased into a cove by fishermen which is then netted off to prevent the dolphins from fleeing. Fisherman pick out "show quality" dolphins to sell to aquariums at up to $150,000 each. The dolphins that won't sell are herded deeper into the cove out of sight and slaughtered one after another turning the cove waters red with blood. The meat is sold for human consumption.
Ric O'Barry, Campaign Director for Save the Dolphins, has spent the last 38 years rallying agains this slaughter. Mr. O'Barry first recognized in the 1960s for capturing and training the five dolphins that were used in the well-known TV series Flipper. He made a radical transition from training dolphins in captivity to fighting against the captivity industry soon after Kathy, one of the Flipper dolphins, died. According to Mr. O'Barry, she died in his arms in what he believed was a suicide due to depression. Dolphins unlike humans have to consciously breath, she swam onto his arms and just sank, not trying to come up for air.
Mr. O'Barry was also involved in the full length documentary The Cove. This film released in 2009, centers on Taiji in Japan, bringing attention to the hunt of over 2,000 dolphins taking place there every year. Currently it is available for free on Netflix streaming.
Read more about Save the Dolphins and sign the petition. These intelligent marine mammals need your support.
Thursday, December 2, 2010
Thanksgiving
This was the first year of a truly vegan Thanksgiving. First we adopted a turkey "Daphne" from Farm Sacntuary and then we prepared a feast without any animal products.
Our new traditional meal consisted of:
- Tofurky Roast
- Vegan Mashed Potatoes
- Stuffing
- Brussels Sprouts w/ Caramelized Onions
- Cranberry Sauce
Recent studies show that for every year a person eats vegan, 58 animals live.
Saturday, November 20, 2010
Wednesday, November 17, 2010
Wednesday, November 10, 2010
Help save baby Riley
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