livingfoodlove

Ube Coconut Ice Cream

Ingredients needed
2 ¼ cup cashew milk, frozen
1 ½ cup cashews
½ cup water
½ cup blueberries
¼ cup coconut cream
2 tbsp ube powder (purple yam that has been grated and dehydrated into a powder) 
1 frozen banana 
1 tbsp coconut oil
1 tsp vanilla extract 
Borage flowers (to garnish)

Preparation
Add cashews and water in food processor and blend until smooth. Add banana and cashew milk and blend until smooth. I froze the cashew milk beforehand so that it would have a thicker texture. Add vanilla extract, coconut oil, ube powder, and blueberries. Blend until the mixture turns a light purple tint. Ready to serve. If you would like your ice cream to be more solid, store it in the freezer for several hours or as needed. I poured mine into a cake pop pan and left it in the freezer overnight. In the morning, I left it out for 10 minutes, scooped it out into a bowl, and garnished with borage. 

What is Ube? 
Ube is a root vegetable that is native to the Philippines. It is a bright purple color, and its relatives are taro and the Okinawa sweet potato. It is sometimes referred to as “purple yam.” In Filipino culture, ube is often used to make sweets and desserts. Ube has been around for many millennia and has been used throughout time as a laxative, treatment for fevers, hemorrhoids, gonorrhea, leprosy, and tumors, and a way to rid parasitic worms from the body.

LivingFoodLove

Echinacea as Medicine
☤ Parts that can be made into medicine: seeds, root, leaves, and flowers
☤ Anti-fungal
☤ Anti-inflammatory
☤ Antiviral
☤ Antiseptic
☤ Strengthens immune system by increasing white blood cell production
☤ Can be used internally to treat colds and the flu. If you have a cold or flu, take several drops of tincture or two pills every 1-2 hours to aid recovery.
☤ Can be used topically for reducing infections and healing bites, wounds, and boils

LivingFoodLove

Miso Soup with Bok Choy and Mushrooms

5 cups water

1 cup baby bella mushrooms, sliced

Leaves of 1 large stalk of bok choy

3 tbsp white miso paste

3 cloves of garlic, minced

Optional: 1 tsp to 1 tbsp red pepper flakes (depending on how spicy you’d like it)

Boil water in a large pot. Place mushrooms in boiling water then simmer for 5 minutes. This will create a mushroom broth. Place the white miso paste in a small bowl and add some of the broth into the bowl. Whisk the miso paste and broth together until smooth, then add to pot. Add bok choy and two cloves of minced garlic. Cook on low-medium heat for 5 minutes. Turn off heat. Pour into bowls, add remaining garlic, and sprinkle red pepper flakes on top if you would like it spicy. Enjoy! Makes 2-3 servings.

LivingFoodLove

Sprouted Sunflower Seeds 🌻🌱 We spread these seeds across a soil-filled baking sheet one week ago, and now look at these babies 👀 They’ve sprouted up so tall! 😱 I have so much gratitude for the lovely herbalist Brigitte Mars for showing me how to do this during my apprenticeship with her 🙏❤️ I am so excited to share this valuable information with you guys so we can all enjoy LivingFood that nourishes the body and feeds the soul 💗

How to Grow Sunflower 🌻Sprouts🌱 in Your Kitchen on a Baking Sheet:
1. Soak raw, shelled sunflower seeds in a bowl or jar of water for 8-12 hours, then strain and rinse seeds.
2. Fill a baking sheet with soil.
3. Spread soaked seeds across the soil-filled sheet.
4. Leave the seeds on top of the stove. When you are using the oven, the seeds will also enjoy the warmth radiating up to them and will help support their growth
5. Gently pour 1 cup of water on the seeds daily.
6. Watch them sprout!
7. Pick as many sprouts as you want as they start coming up. The seeds will keep sprouting 3-5 times after you pick one.

If you want to eat more fresh, local, organic LivingFood in the wintertime, then try growing sunflower sprouts in your kitchen! They go great on top of salads, rice bowls, in sandwiches, in and on too of smoothies, and on top of soup. I also like to pop a few in my mouth occasionally. I love the flavor of sunflower sprouts 😋 It is quite an adventure for my taste buds 👅

I harvested some more goodies in the garden and by the creek this morning and made a Living Salad with Red Russian kale, curly kale, collard greens, cherry tomatoes, borage flowers ✿, and malva neglecta leaves, flowers, and wheels. I’m eternally grateful for all the living beings and energies who came together to create this meal that nourishes and vitalizes us 🙏❤️

Vegan Filipino Garlic Rice

Growing up in a Filipino household, we would always make a rice cooker full of rice (or “kanin”) for meals to have with “ulam” (which means main dish in Tagalog). Then, after our meals we usually have extra rice leftover. Instead of letting this extra rice go to waste, we like to make garlic fried rice! For generations Filipinos have been making fried rice with leftover rice and whatever else is left over in the kitchen (i.e. veggies, ulam from previous meals, etc.). Use leftover rice that has been sitting in the fridge from two days to one week. Leftover rice works well for this dish because it will have dried up enough into the perfect texture to make fried rice. Use white rice within three days. Brown rice can be used between five to seven days after it has been cooked; brown rice is usually more soft, so it takes longer to lose some of its moisture. Traditionally, fried rice is eaten for breakfast in Filipino culture, but I find it to be delicious to eat as a meal anytime of the day. Lastly, we Filipinos sure do love garlic! You’ll find tons of garlic in this dish and many other Filipino dishes cooked in a variety of ways. I’ve veganized this traditional Filipino dish and added my own twist. Hope you enjoy!

Ingredients needed:

Leftover white or brown rice (Amount: however much you have leftover!)
1 shallot, diced
1 large heirloom tomato (or 2 medium sized tomatoes), cubed
1 sweet bell pepper, diced
¼ cup red onion, diced
15 cloves of garlic, minced
3 tbsp sesame oil
2 tbsp water
½ cup tempeh
⅙ cup Bragg’s liquid aminos or tamari
Juice of ¼ lemon
1 tsp ground black pepper
2-4 portobello mushrooms (1 per person)
Kernels of 1 ear of corn
1 avocado, sliced

Preparation and cooking:

Crunchy garlic
Put 8 cloves of garlic (that has been minced) into a small frying pan with 1 tbsp of sesame oil and turn heat to medium. Cook for 5 minutes or until golden brown, stirring occasionally. Strain oil. Set aside crunchy garlic.

Fried Rice
Add shallot, tomato, red onion, 2 cloves of garlic, and the rest of the sesame oil to a wok or saucepan. Turn to medium heat and cook for 15 minutes, stirring occasionally. Start cooking portobello mushrooms in a separate pan (see below how to cook the mushrooms). After 15 minutes, add rice, lemon, Bragg’s liquid aminos, and 2 cloves of garlic to vegetable mix, stirring frequently for 5 minutes. Add tempeh and mix well until cooked (about 5 minutes). Turn off heat. Let cool for several minutes, then add the remaining raw garlic, half of the crunchy garlic, and corn. With a measuring cup, small glass, or container, scoop 1 cup of fried rice onto each plate on top of portobello mushroom. Sprinkle on remaining crunchy garlic on top of each plate. Add sliced avocado on the side.

Mushrooms
While the veggies of the fried rice are cooking, add a whole portobello mushroom and 1 tbsp of water to another pan. If you notice that it is getting dry, squirt water into the pan as needed. Make sure that you can always see liquid in the pan or the mushroom will easily burn. Cover for 4 minutes. Then, flip mushroom and cover for another 4 minutes. Set aside on serving plate when finished cooking. Repeat for each serving. Serving size: 1 mushroom per plate

Living Food Love