Showing posts with label Organic. Show all posts

A Witch's View - GreenChef - A Review - Unstuffed Enmoladas

This week I'm reviewing GreenChef's Unstuffed Enmoladas.  This is by far one of the best dishes I have had with any of the delivery services.  It was really good.  I omitted the onions in mine because I just don't like them.  But this is what is how we did it.

The produce was really fresh.  I did however find that the tortillas were a bit crumbly.  A couple of them tore as I was trying to prepare them.

Photo Credit - Renee Sosanna Olson

The Salsa was really good.  I made the mistake of substituting the coconut oil for olive oil.  You don't want to do that.  Because coconut oil solidifies as a lower temperature my salsa seized up. I had to set it in a bowl of warm water, like you would a double boiler to make where I could stir it again. Over all it was really tasty.

Photo Credit - Renee Sosanna Olson
 I added my avocado to the salsa after taking hubby's portion out. He's allergic.


Photo Credit - Renee Sosanna Olson
 Next we had to cook the tortillas for 30 seconds on each side.  I found them to be a little oily. But over all while I was working on the mole sauce they dried nicely.  You then just put them in the mole to coat them and serve.
Photo Credit - Renee Sosanna Olson
This was my finished dish. It turned out to look pretty attractive. Mine doesn't have the onions on top but otherwise picture perfect.  As I said, this was my favorite dish so far.  I highly recommend checking out GreenChef.  For the price it is a great way to get restaurant quality dishes to your home, completely vegan and completely organic.  I love it.


Photo Credit - Renee Sosanna Olson

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A Witch's View - GreenChef - A Review - Portobello Tagine

For the last three weeks I've shared the meals I had from Blue Apron.  This week I'm going to start with GreenChef.  The first complaint I hear about these deliveries is the packaging.  Both Blue Apron and GreenChef (and probably all of them) offer a recycling program.  The main reason I switched to GreenChef was because they offered Vegan options.


Here's how my GreenChef Arrived.

Photo Credit - Renee Sosanna Olson

Photo Credit - Renee Sosanna Olson

Photo Credit - Renee Sosanna Olson

There was a layer of ice over the top and bottom and even though the big storm delayed my delivery by one day everything was still ice cold inside.


So here we go with the dish. Portobello Tagine with Roasted Root Veggies and Almond Couscous.

So first, I love the way the recipe ingredients are color coded.  You know what everything goes with at a glance.


Photo Credit - Renee Sosanna Olson
We cleaned the mushrooms.  I was a little disappointed at the size of the mushrooms.  They could have been bigger.


Photo Credit - Renee Sosanna Olson
They get rolled in the sauce and placed on a foil baking sheet.  Saving he extra sauce for the root veg.

Photo Credit - Renee Sosanna Olson
Mix the root veg around in the same bowl with salt and pepper.

Photo Credit - Renee Sosanna Olson
Put on the same pan as the mushroom and put in the oven.

Photo Credit - Renee Sosanna Olson
 Start the couscous.  It only takes about 5 minutes to cook.

Photo Credit - Renee Sosanna Olson
 Toast the almonds.

Photo Credit - Renee Sosanna Olson
 After the onions and garlic cook a bit you'll add the chickpea sauce and the kale.  (I still can't believe I ate kale and I liked it.)

Photo Credit - Renee Sosanna Olson
 The finished dish.  It turned out really good.  I liked it.


Photo Credit - Renee Sosanna Olson

Be sure to come back for our next recipe review!


If you think you'd like to try GreenChef here's a link.

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For the Love of Juice


Yes, today it’s a double post kinda day.  Today was the posting of my Pagan Blog Project post.  I did O is for Offerings.  Then I wanted to do another post.  Last week hubby and I made a huge score at the thrift store.  We found a Champion Juicer for 14.00.  Champion retails for 269.00. 




We were thrilled.  We got it home and noticed the plunger didn't fit all the way in the machine.  I went online and ordered a new one.  $12.


Photo Credit - Renee Olson


Today was the second day we attempted to use it.  I have to say. It’s flapping amazing.  The website offers recipes that you can use to select different things to make.  There’s a mill attachment for making your own flours, and even ice cream with this thing.  It’s quite amazing.
So today we made two types of juice.  Both were amazing. 

Cocktail Delicious
2 apples cored
3 carrots
1 stalk of Celery


1.       Core the apples
2.       Add apples, carrots & celery in that order
3.       Drink


Photo Credit - Renee Olson

Photo Credit - Renee Olson

Photo Credit  - Renee Olson

Photo Credit - Renee Olson

Photo Credit - Renee Olson




Hubby didn't care for this one.  I thought it was good.  He felt the celery was too strong.  We used organics for each and it was really good.

Cocktail Springtime
2 oranges peeled
½ lemon peeled
2 carrots
½ cup dandelion leaves

1.       Peel the oranges
2.       Peel the lemons
3.       Juice in that order – oranges, lemons, carrots, greens
4.       Wash the greens
5.       Juice in that order
6.       Drink

We didn't have any dandelion leaves so we just leave those out.  

Photo Credit - Renee Olson

Photo Credit - Renee Olson


Photo Credit - Renee Olson

Photo Credit - Renee Olson

Photo Credit - Renee Olson

Photo Credit - Renee Olson

Photo Credit - Renee Olson





This one was really tasty.  Hubby liked it so much that we doubled the recipe for a second round of juice so I could have a glass as well.  I could see adding a bit of ginger to this to give it a little zip.

Over all a really good product and some awesome juice.  For $26 I have a top of the line juicer, recommend by Gerson’s Institute.   SCORE!!!

I love love love my juicer.

Namaste & Blessed Be
Sosanna

)O(
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Detox Day 4


 Now called - My New Life - Day 1

So yesterday I had planned to do yard work but I was rained out.  Instead hubby and I did some stuff around the house and took a trip to Smithfield to find some hair dye.  I ended up finding what I needed and now am sporting some nice raven locks.  I’m looking very witchy indeed.




We rode around a bit and ended up stomping at a Mexican place that “said” fresh ingredients and traditional Mexican cuisine.  The only thing traditional in that joint was the piñata when we walked in.  The food was awful tasted canned and was just gross.  – Note to self, don’t eat out.

We came home and for dinner I made some shoe string French friends with a Cajun spice combo I read about online.  Not so good.  Way too cayenne pepper.  I quickly tossed that and tried just dipping some in some Apple Cider Vinegar (ACV).  They were fantastic!  I really enjoyed it. 
This morning I’m feeling bright eyed and bushy tailed.  I love how I feel today.  In fact I don’t think I’ve ever felt better.  Hubby is making skillet for breakfast.  I’m going to have my ACV just before I eat. My Green smoothie will be later in the day, maybe for afternoon snack.  I’m going to switch to 1 tablespoon of my ACV before breakfast and dinner. 


For those interested that edema I had in my legs … 100% completely gone. 

Namaste & Blessed Be
Sosanna
)O(
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Meatless Monday - Cheesy Au Gratin Potatoes

One thing that I've missed so much since giving up heavily processed food is Au Gratin Potatoes.  I’ve never been a patient person and making the cheese sauce required for this type of dish and other dishes like Mac & Cheese were a struggle for me.  I’d always end up separating the sauce somehow.  It was so frustrating and after two or three tries I gave up.


I decided to give it one more try and it was sooooo worth it.   The amazing recipe is below.  Enjoy!




Photo Credit - Renee Olson


Ingredients
4-6 large russet potatoes, cut in ¼ inch slices
1 small onion finely diced
3 tbsp Butter
3 tbsp flour
2 cups of milk
2 – 2 ½ cups of shredded cheddar cheese
Salt
Pepper



The Potatoes
Preheat the oven to 400 degrees

Photo Credit - Renee Olson


Wash your potatoes
Butter a 1 – 1 ½ quart casserole dish

Photo Credit - Renee Olson


Slice potatoes to about ¼ inch thick

Photo Credit - Renee Olson


Layer the potatoes in the pan

Photo Credit - Renee Olson


Finely dice the onion

Photo Credit - Renee Olson


Alternate the potatoes with the diced onion

Photo Credit - Renee Olson

Season with salt and pepper

The Sauce

Melt the butter over medium heat in a medium sauce pan

Photo Credit - Renee Olson


Mix in the flour and salt and whisk for one minute



Stir in the milk and whisk

Cook and stir until the sauce has thickened

Photo Credit - Renee Olson


Grate 2 - 2 1/2 cups of cheese
Photo Credit - Renee Olson

Add the cheese and stir until the cheese is melted

Photo Credit - Renee Olson


Pour over the potatoes and cover with foil

Bake for 1 ½ hours

Photo Credit - Renee Olson



Serve

Photo Credit - Renee Olson






This dish can easily be modified to include meats such as sausage or diced ham or perhaps adding a meat substitute.   Next time I’m going to try switching up the cheeses.  Maybe try a Gorgonzola mixture with sharp white cheddar.

Love to hear what you think of this one!

Namaste & Blessed Be
Sosanna
)O(
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Meatless Monday – It’s Breakfast for Dinner!



 Lots of time I use breakfast for dinner as a way to keep my diet “meat” free.  This particular recipe has eggs, so again, not strictly vegetarian but still not really meat.  I don’t use commercial eggs.  I have a hen house in the back yard with 3 hens. 

Photo Credit - Renee Olson



We pay about 15.00 a month on feed.  Now you can say, heck I can buy a lot of eggs at the store for 15.00 a month.  Yeah, you can.  However the way commercial hens are treated is horrible.  


As chicks the hens have their beaks burnt off.  This stops them from pecking each other in the close quartered cages.  They never have their feet touch the ground. They are kept in tight little cages their entire life.  The words ‘free range’ and ‘cage-free’ are all the rage right now, however I urge you to do your homework.  Those words do not mean what you think it means.

Now on to the recipe.

Photo Credit - Renee Olson


Organic French Toast
Ingredients
Organic Syrup
Organic Bread
2 tbs Cinnamon
1 tbs Vanilla
4-5 Eggs
Butter



Process
Take the eggs and crack them into a pan.  I use a glass bread pan.
Beat the eggs, cinnamon and vanilla together


Heat your pan to medium high and add a little butter
After the butter melts dredge your bread (which I cut in half) into the egg mixture

Photo Credit - Renee Olson
Place the bread in the hot pan
Grill on both sides

Photo Credit - Renee Olson



Serve



Photo Credit - Renee Olson

If you don't have room to raise your own chickens, or you live in an area that wouldn't take kindly to early morning clucking check your local paper, farmer's market or Craig's List to find someone that raises them in your area.  There is nothing better that fresh eggs.  They taste better and are actually the correct size and color.  It's really the only way to go.

Hope you enjoy!

Namaste and Blessed Be
Sosanna
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