https://www.pinterest.com/pin/364017582354364776/
Best Mashed Potatoes
Easier and tastier.
If you have left over sweet potato (or squash, we like acorn and kombachu, or cauliflower) then add that when you mash them.
If not, then dice it up a sweet potato or two and put it in while you cut up the rest of the potatoes. (It takes longer for them to cook, and I don't bother waiting for the water to boil to put the sweet potato in.)
Leave the skins on!! why in the world people go to the bother of peeling them beats me! besides there is the nutrition there! (in the South they always left them on!)
I use yukon. I like them the best of the potatoes that I can "name", they are a "yellow" type. And as far as I know, only the russets were GMO-ed.
Add salt to the boiling water before they cook, that way they taste better - only the raw potato soaks up the salt.
Drain it out when fork pierces easily.
Put in a whole stick or two of butter OR more
AND a glug of milk OR water. (that's a real measurement) :)
mash it or beat it with a machine. ...with yukon, butter, milk, and the veggies, it doesn't take as much mashing for creamy goodness to develop.
add a bit of crushed parsley or kale etc from your bag you have in the freezer (wink) to help train your brain chemicals to like the greens!
And now you have a tasty, sweet, savory, creamy, yummyness that makes gravy only optional.
Gravy is fantastic from bone broth!! (remember don't boil the bone broth)
If you have left over sweet potato (or squash, we like acorn and kombachu, or cauliflower) then add that when you mash them.
If not, then dice it up a sweet potato or two and put it in while you cut up the rest of the potatoes. (It takes longer for them to cook, and I don't bother waiting for the water to boil to put the sweet potato in.)
Leave the skins on!! why in the world people go to the bother of peeling them beats me! besides there is the nutrition there! (in the South they always left them on!)
I use yukon. I like them the best of the potatoes that I can "name", they are a "yellow" type. And as far as I know, only the russets were GMO-ed.
Add salt to the boiling water before they cook, that way they taste better - only the raw potato soaks up the salt.
Drain it out when fork pierces easily.
Put in a whole stick or two of butter OR more
AND a glug of milk OR water. (that's a real measurement) :)
mash it or beat it with a machine. ...with yukon, butter, milk, and the veggies, it doesn't take as much mashing for creamy goodness to develop.
add a bit of crushed parsley or kale etc from your bag you have in the freezer (wink) to help train your brain chemicals to like the greens!
And now you have a tasty, sweet, savory, creamy, yummyness that makes gravy only optional.
Gravy is fantastic from bone broth!! (remember don't boil the bone broth)
Labels:
bone broth,
butter,
gluten-free,
grain-free,
Herbs
Awesome Home Made Fruit "Gello"
This is a great once-a-week batch for "already made" breakfasts and desserts for a few days or even a beautiful holiday dish :)
Once you've made this enough to see the ingredient adjustments you can just use any Juice Blox /Blocks recipe online or make your own! (priceless tidbit: 1 juice blox envelope = 2tsp gelatin)
https://www.knoxgelatine.com/basics.htm
The general outline is 1 bowl + 1 pot:
The general ratio for jiggler gel density:
1 pot of liquid about boiling temperature - enough that when you will pour into the 1st bowl it will be able to dissolve the gelatin (turns invisible instead of visible or rough)
One approach to
Once you've made this enough to see the ingredient adjustments you can just use any Juice Blox /Blocks recipe online or make your own! (priceless tidbit: 1 juice blox envelope = 2tsp gelatin)
https://www.knoxgelatine.com/basics.htm
The general outline is 1 bowl + 1 pot:
Fruit Juice KNOX® BLOX:
Sprinkle unflavoured gelatine over 1 cup (250 mL) cold liquid; let stand 1 minute.
Add 3 cups (750 mL) fruit juice, heated to boiling
and stir until gelatine is completely dissolved, about 5 minutes.
....adjust to taste, then chill and serve.
[?]
1 bowl of room temperature liquid in which you sprinkle the gelatin powder across to "soften" it gels up and goes clear instead of white. This bowl needs to be big enough for the final set.
1 pot of liquid about boiling temperature - enough that when you will pour into the 1st bowl it will be able to dissolve the gelatin (turns invisible instead of visible or rough)
In the 1 bowl:
- We start by using the pot to heat the water that will make the leaf juice.
(The tea "leaf juice" cannot be boiled which would denature (destroy) the nutrients.) - Turn the heat off and then add the plants of choice.
This is left to sit (steep) for long enough that it is cooled off to room temperature.
Strain. - Pour half of 4-6 cups of "leaf juice" into the bowl (and put the rest in a glass bottle).
- Sprinkle the powdered gelatin across the bowl of leaf juice.
In the 1 pot:
- The packaged juices, (water to partially reconstitute frozen concentrate), and the citrus juice needs to be brought to boil to "kill" the enzymes.
- Turn heat off, cool slightly.
- This hot fluid will then be poured into the bowl.
- Stir to dissolve and mix completely.
- Taste test and add as much of the leaf juice from the glass bottle as flavor allows.
Leaf juice:
amount is added to-taste in final bowl mix with excess left for drinking or another batch.
amount is added to-taste in final bowl mix with excess left for drinking or another batch.
Bring water to boil, turn heat off.
Add cut herbals before walking away so you don't forget. Since it is just barely not boiling, I follow this order:
a sprinkle of licorice root, then 2 spoonfuls of each: shavegrass, oatstraw, red raspberry leaf.
other add-ins could include nettle, oak bark, chamomile, passionfruit leaf, red clover,...
a sprinkle of licorice root, then 2 spoonfuls of each: shavegrass, oatstraw, red raspberry leaf.
other add-ins could include nettle, oak bark, chamomile, passionfruit leaf, red clover,...
- cut wood, barks, most roots needs a very hot, basically light simmer, for ~20 minutes
- leaves and powders just hot for 10 minutes
- flowers are most delicate and need either warm water or just time
- (sun tea and just soaking is appropriate for the most delicate product OR for raw properties).
Below is how I used to do it.
The above method is less error prone.
The above method is less error prone.
One approach to
How to make "LEAF JUICE"
Bring 1 Cup of water to a boil and turn off heat.
Stir maybe a 1/8 cup or more fluffed red raspberry leaves (plus an optional less than 1 Tbl or so of fluffy nettle leaves)
Cover to steep nutrients into the water for 10-15 minutes. Strain out leaves. (Can keep for herbal compress/healing pack.)
COLD WATER, GELATIN AND FRUIT JUICE:
In a bowl or container at least 8 cups in size put:
2 Cup of water (this is usually just whatever drinking water you use)
Shake in 8 tsp to 3 Tbl of 100% beef gelatin (or kosher): I order my beef gelatin from Azure Standard.To this, add a container of Frozen concentrate Purple 100% Grape Juice (next time could try your favorite 100% fruit combinations like apple and oranges or... link, or throw in some leftover cranberry sauce, yummm, or the whole can of pineapple or .... :)..) (rinse out cans with less than 1/2 Cup water.)
COMBINE:
Pour the cooled "leaf juice" into the big bowl and add the gelatin to "soften". When white powder has dissolved away, pour in the hot juice and any water.
Stir and taste.
The citrus juice (sour) 'covers' the bitterness of the leaves while the leaves make the flavor depth of all of this so yummy. Whichever sour juice is used needs it enzymes to be "killed" = boiled slightly to keep it from eating the gelatin. Citrus, kiwi, pineapple, etc all have enzymes that eat 'dead proteins.'
Dump in frozen fruit after it has cooled down. It will speed the set but, again, tropical enzymes or citrus will eat the gelatin if warm.
If you want a molded shape pour into that pan.
Chill.
(To Remove a molded shape, "melt" the layer closest to the pan by running it under hot-ish water (sideways with a plate on it so it doesn't fall in the sink!) for a few moments then put a tray on the bowl and flip.)
(Fruit will float unless you stir it after partially set up to suspend them throughout.)
Bring 1 Cup of water to a boil and turn off heat.
Stir maybe a 1/8 cup or more fluffed red raspberry leaves (plus an optional less than 1 Tbl or so of fluffy nettle leaves)
Cover to steep nutrients into the water for 10-15 minutes. Strain out leaves. (Can keep for herbal compress/healing pack.)
COLD WATER, GELATIN AND FRUIT JUICE:
In a bowl or container at least 8 cups in size put:
2 Cup of water (this is usually just whatever drinking water you use)
Shake in 8 tsp to 3 Tbl of 100% beef gelatin (or kosher): I order my beef gelatin from Azure Standard.To this, add a container of Frozen concentrate Purple 100% Grape Juice (next time could try your favorite 100% fruit combinations like apple and oranges or... link, or throw in some leftover cranberry sauce, yummm, or the whole can of pineapple or .... :)..) (rinse out cans with less than 1/2 Cup water.)
 | |
| This is the concord grape that we have most available to us |
COMBINE:
Pour the cooled "leaf juice" into the big bowl and add the gelatin to "soften". When white powder has dissolved away, pour in the hot juice and any water.
Stir and taste.
The citrus juice (sour) 'covers' the bitterness of the leaves while the leaves make the flavor depth of all of this so yummy. Whichever sour juice is used needs it enzymes to be "killed" = boiled slightly to keep it from eating the gelatin. Citrus, kiwi, pineapple, etc all have enzymes that eat 'dead proteins.'
Dump in frozen fruit after it has cooled down. It will speed the set but, again, tropical enzymes or citrus will eat the gelatin if warm.
If you want a molded shape pour into that pan.
Chill.
(To Remove a molded shape, "melt" the layer closest to the pan by running it under hot-ish water (sideways with a plate on it so it doesn't fall in the sink!) for a few moments then put a tray on the bowl and flip.)
(Fruit will float unless you stir it after partially set up to suspend them throughout.)
Labels:
dairy-free,
dessert,
grain-free,
Herbs,
holidays,
Medicinal,
SUPER foods,
whole sweetener
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