Hello there!!!! Today I’ve done sauerkraut! I still don’t know how it turned out, since you’re supposed to wait al least 3 days before trying it out! Anyway, I am currently dealing with a cabbage and zucchini home invasion! Summer: everything grows like weeds! Don’t get me wrong: I love it! It’s all good stuff that you cannot buy anywhere! It’s a shame that you cannot eat it all…but you really can’t! It is all so much, that you must find solutions to deal with these blessings! So you’ve got to be creative – and sauerkraurt is a perfect way to deal with cabbage invasions! It is a very straight forward process, that requires very little equipment, and the results are amazing! Basically, all you need to do is cut some cabbage, massage with some salt, and pack it in a container! This is what you’ll need: 1 cabbage (1.5 kg/ 3 pounds) 1 TBSP salt Caraway seeds (optional – I love it!!!!) Now, after washing your cabbage carefully, shredded into pieces and massage it thoroughly with the salt. This process should take about 5 to 10 minutes, and the cabbage should start to release some water. If you like, add the caraway seeds now! Pack the cabbage into jars, and tamp it down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. The cabbage should, as time goes by, be completely submerged. To help the process, weight the cabbage down using a glass or another jar with water! Finally, cover the jar with a cloth and secure it with a rubber band. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar. Over the next 24 hours, press down on the cabbage every so often. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage. As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 18º to 24ºC (65°F to 75°F). Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.
Where did this week go? It just vanished!!!!! Still, I was able to do some stuff, namely:
- I’ve done a workout every single day of the week – I am feeling so much stronger since I’ve regularly started doing Fitness Blender on a daily basis. I’ve tried several online workout routines, but they were always too easy or too hard! These are just perfect for me!
- I’ve prepared and tried out 2 yoga classes – I’ll start teaching Tuesday ☺
- I’ve had a lunch with a girlfriend in this cute juice bar (with vegan options – I had a beet and carrot juice and a hummus and cucumber sandwich)
- I’ve gave my dog a bath – isn’t she fluffy?
- I’ve made this vegetable rice with tomato….it was to die for!
- I’ve had chestnuts for the first time this year….it smells like autumn already!
What about you? How was your week?
I’ve been working in a several new recipes, mainly raw recipes! I guess
summer fall makes me want to eat more healthy food…so, I’ve ordered several books which I am really looking forward to read…I will talk about them in due time, but expect amazing stuff!!!!
For now, my personal favourite green smoothie. You can share it, since the ingredients will make two large glasses.
So, put in the blender:
1 banana (very ripe)
1 cup of spinach
1 stalk of celery
some almond milk (how much depends on how thick you want it)
ginger (to taste)
I don’t know about you, but here, where I live, eating out is a challenge! Don’t get me wrong: Portugal is known by is food: gluttons from all over the world come to visit us, just to try out our food! Except, of course, if you’re vegan!!!! To my knowledge, here, there is not one single restaurant that is vegan! There used to be one (which was amazing), but unfortunely they’ve closed doors! There are some vegetarian and some almost-vegetarian options in many restaurants…but vegan – that’s a whole different talk!
But, let’s talk about the vegetarian and the almost-vegetarian! To me, I find it harder to eat in a vegetarian restaurant that in a regular one!!! It seems like no vegetarian can cook without cheese!!!! The almost vegetarian options refer to the bean rice, which is cooked with meat that is removed by the cook prior to being served, or the mushrooms stuffed with little pieces of bacon (that are so litlle that in fact don’t count as meat); you also have the chicken or shrimp salad (everybody knowns that chickens and shrimps grow on trees)….
Anyway, things are slowly changing, and due to the many awards Porto has conquered in the last few years, there is an increasing number of vegetarian options and vegetarian restaurants in the city! Today, I went to DaTerra, a vegetarian restaurant that sometimes offer vegan options! I say sometimes because they have cheese and butter days, too! But not today! Check out my plate:
You’re drooling, right? And what about desert? No luck there: all had eggs, butter and/or milk! Not quite there yet, but in the right path, don’t you agree?
So, I am starting a new category describing the highlights of my week. I’ve got this idea from the fabulous Kimberly Wilson, from Tranquility du Jour. I´ve found, reading her posts, that writing all these down is a nice way to think about things in a more grateful way, you know? Like counting your blesses! Sure, you should do this daily! And I do: mentally! But writing stuff down gives it an added value! So here we go!!!!!
This week I’ve:
- Tried out an amazing new recipe from a cookbook some friends gave me!
- Kicked out my yoga classes project – and here’s one from the bucket list! I will be starting teaching on September 23rd!
- Had a lunch in this fabulous non-vegan restaurant with a girlfriend! In this restaurant there was not even one vegan dish! However, the attender said that the cook would do us something, for sure! We ate vegan sushi and drank lime lemonade: my city – you’ve got to love it!
- Donate blood! Feeling very happy and grateful to my body! It is the second time I donate! I feel I am taking really good care of me by being able to this again!
- Had dinner with my closet friends – so blessed for having such an amazing group of friends!
- Drank 3 green juices! My goal is 1 juice daily, but for now, 1 a week is pretty good!
- Took 4 yoga classes !!!
- Finishing reading “Brave New World”, by Aldous Huxley…still dazzled about this
But not any chocolate muffins: these are vegan and gluten-free chocolate muffins! They are very, very, very good – the chocolate, the cinnamon, the vanilla, the nutmeg…yummy! You’ve really got to give these guys a chance! And they are low fat and super easy to bake!!!!
½ cup agave
1 TBSP coconut oil
1 flax egg
1 tsp vanilla extract
1 cup almond milk + 1tsp apple cider vinegar
1 cup corn flour
½ cup corn starch
1 tsp goma guar
2 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg (powder)
A pinch of salt
½ cup dark chocolate (shredded into pieces)
Mix all ingredients in the displayed order and bake in paper liners, lined in a hole muffin tin, in a 200ºC/ 400Fº woven for 20 minutes. I baked 18 small muffins, but I guess you can make them bigger!!!!!
No picture – sorry, I was not fast enough!!!!!
Sometimes keeping it simple works really good! I’ve done a hamstrings focused practice and now afterwards I felt I deserved some love!!!!!
So, I blended 1 banana, 2 peaches, one cup broccoli leaves, some ginger and water!
This was the final result:
This baby had 257 calories of pure nutrition,providing the daily recommended doses of vitamin C and K, with 0 empty calories. Check it out:
Minerals and vitamins contents were determined using Supertracker at: http://www.supertracker.usda.gov/