THANKSGIVING WITH THE THREE SISTERS

            This is a lovely Native American legend for old and young alike, recorded from an Iroquois storyteller by Lois Thomas of Cornwall Island, Canada. Telling the story this Thanksgiving may inspire even the youngest child to try a few bites of Succotash, a traditional dish the settlers learned from the Native Americans. It usually consists of the staples of maize (or corn, as we call it) squash (whose family includes the pumpkin) and beans, which might be lima beans or any other variety of green bean or pea. Try it with Edamame, or green soybeans. Below this tale is a recipe for zingy SOUTHWESTERN SUCCOTASH.

THE THREE SISTERS* LEGEND

            "Three sisters lived together in a field. One sister, dressed in green, was so young she could only crawl. The second sister wore a bright yellow frock. The third sister was the oldest. She wore a pale green shawl and had yellow hair that blew in the wind. She stood straight and tall above the others and protected them.

            One day, the sisters chanced upon a young Indian boy as fearless as the eagle that circles the sky. Each of them was curious about his home and the way he lived. They watched him fit his arrow into his bow; saw him carve a bowl with his stone knife, and wondered where he went at night. First, the youngest sister followed him home. Then the second sister dressed in yellow followed her younger sister. The eldest sister grew sad because she could not live alone. Finally, she too followed the boy. The three sisters were so happy to be reunited and felt so welcome in the boy's home that they decided to stay.

            Everyone knows these three sisters and needs them just as much as the little boy did: for the little sister in green is the BEAN; her older sister in yellow is the SQUASH; and the eldest sister with the green shawl and yellow hair is the MAIZE or CORN."

   

              *The CORN, which is planted first, gives the bean vines support as they begin to grow; the SQUASH is planted next and helps to suffocate intruding weeds, thus protecting the young beans as they grow; the BEANS are planted last, and as they mature, produce nitrogen to feed the soil and fertilize the corn. Thus, the Three Sisters live in a symbiotic relationship, helping each other to thrive.

SOUTHWESTERN SUCCOTASH

            I found this easy recipe in a magazine, created by Sam Arnold, owner of The Fort, a restaurant near Denver, Colorado that is a full-size adobe replica of the first permanent trading post in Colorado. I like to make it with the superfood green soybean, also known as Edamame. It is a wonderfully zingy new way to incorporate the "three sisters" of corn, beans and squash into your Thanksgiving holiday.

INGREDIENTS:

2 packages frozen Edamame (shelled soy beans) OR baby Lima beans

1 package frozen corn

2 zucchini and 2 yellow squash*, steamed

1/2 c. roasted salted sunflower seeds

4 oz. pimento OR 1 red bell pepper, minced

1-2 fresh jalapeno peppers, minced**

2 T. olive oil

Cumin, chipotle powder and sea salt to taste

Cilantro for garnish    

DIRECTIONS:

            1. Steam the corn and lima beans together just until tender.

            2. Steam the zucchini and yellow squash together just until tender.

            3. Sauté the jalapeno peppers and red bells together in olive oil for several

                minutes.

            4. Add to the steamed veggies, along with the sunflower seeds and seasonings,

                mixing well and  adjusting any seasonings.

            5. Garnish with the fresh cilantro and serve.

*You could also use pumpkin, acorn squash or another type of winter squash.

**Wear latex gloves when handling hot peppers.

May you feel Especially Blessed on this special day of the year for Giving Thanks.

QUINOA TABBOULEH (Continued from Sept. blog)

            October is traditionally a month of change. In Florida, the long hot summer is finally winding down, and with the children now back in school, it’s time to think about serving heartier meals, full of extra protein and nutrition to help power their brains and bodies. In the South, however, the hot weather may continue for at least another month, so that we continue to crave cooling foods.

            This year I discovered a recipe on the back of a package of Bob’s Red Mill Organic Quinoa that led me to ask myself: “Why didn’t I think of this before?” It combines the wonderfully healthy elements of Tabbouleh (“Taboule”, “Tabouli”), a traditional Middle-Eastern grain salad that is created with bulghur, a type of steamed whole wheat. The difference in this recipe is that the bulghur is now replaced with the highly nutritive QUINOA. (See my Sept. blog for details on its nutritive properties).

            The other raw or minimally-processed ingredients that turn it into a salad (tomatoes, cucumber, garlic, green onions, fresh parsley, basil, mint, lemon juice and extra-virgin olive oil) are here in this new version of Tabbouleh. Feel free to add even more of the fresh herbs and veggies to turn it into an even greener type of salad. As the cooler Florida weather sets in, this Tabbouleh may also be gently heated and served as a delightful side dish to accompany an entrée. As in many other dishes containing garlic and pungent herbs, QUINOA TABBOULEH becomes even more flavorful if served the next day.

QUINOA TABBOULEH

           

INGREDIENTS FOR PREPARING THE QUINOA:

The easy directions for washing and cooking quinoa, and then transforming it into QUINOA TABBOULEH are listed below.

1 c. natural quinoa, washed* (see WASHING DIRECTIONS below)

1 ½ c water

1 medium-small heavy saucepan, such as a rice pan

*WASHING DIRECTIONS (takes an extra minute):

1.      Pour 1 cup of quinoa into a medium-sized bowl. Add enough water to cover the quinoa.

2.  Using the palms of your hands, gather handfuls of the quinoa in your

     palms and lightly scrub to wash off the outer coating.

     3.   Using a fine-holed strainer, pour the quinoa from the bowl into

           the strainer, rinsing well under running water until the water runs clear.

4.      Repeat steps #1 through #3.

5.      Your quinoa is now ready for cooking.

COOKING DIRECTIONS:

1.  Pour the washed quinoa into the saucepan.

2.  Add 1½ cups water, and bring to a boil, just as you would brown rice.

3.  Reduce the heat to a simmer, cover with a lid, and simmer for 20 minutes,

     until the water is absorbed and the coverings on the quinoa seeds unfurl

     into little curlicues.

4.  Cooling the quinoa in the pan allows it to become fluffier.

5.  While the quinoa is cooling, prepare the rest of the ingredients to make the

     QUINOA  TABBOULEH.

QUINOA TABBOULEH INGREDIENTS:

Pan of cooked and cooled quinoa (see above)

6 green onions, finely sliced

1 c. tomatoes (1 large tomato or 2 medium), minced

1 cucumber, peeled and grated

2 T. lemon juice (about ½ lemon)

3 (or more) T. extra virgin olive oil

¾ c. fresh Italian parsley, minced

¼ c. fresh mint, minced

2 T. fresh basil, minced (optional but delicious)

3-4 large cloves garlic, crushed

Cayenne or black pepper to taste

Sea salt to taste

QUINOA TABBOULEH DIRECTIONS:

1. In a medium-large bowl, combine all of the ingredients, stirring until well-

    mixed.

2. Taste and adjust seasonings, adding more if necessary.

3. Store in the fridge in a covered container.

4. This is an excellent side dish* when served chilled as a grain salad OR

    heated gently and served hot.

*You can also serve this as a main dish by adding 1 can chickpeas, 1 c. frozen peas or edamame, or 1 c. firm marinated tofu or tempeh to give it even more protein and substance. ENJOY!

SPECIAL POST: MIYOKO SCHINNER’S VEGAN ARTISAN CHEESES

             How fortunate we all are that Miyoko Schinner is a vegan genius who has delighted in spending countless hours in the kitchen learning how to duplicate dairy-based gourmet cheeses. Obviously her endeavors have met with success, and her new book, ARTISAN VEGAN CHEESE, is her testimony. The latest “VegNews” magazine issue (Sept. /Oct. 2012) features a gorgeous photo of Ms. Schinner’s “Fresh Buffalo Mozzarella” vegan cheese on the cover, and beginning on page 64, you will find a six-page spread featuring photos and recipes of six of the luscious cheese recipes from her book.

            I KNOW that they are indeed luscious because I have just spent this week making all six recipes to take to a local vegan Wine & Cheese party. I am so excited about how they turned out that I am creating a special post highlighting my own experiences as I worked my way through the six recipes. Although of course I cannot reprint the recipes themselves (they rightfully belong to Ms. Schinner, who worked so hard on their creation) I do hope that this blog and my experiences help to spur you on to buy her book to have on hand whenever you wish to have homemade gourmet cheeses for that vegan Wine-and-Cheese-tasting party or just to gift to your favorite vegan friend. You might even want to start by buying the current newsstand edition of “VegNews”- (“The Cheese Issue” -Sept. / Oct. 2012) and trying out her recipes. After creating these six recipes you may be inspired to purchase the book!

 

            The first recipe I tried was FRESH BUFFALO MOZZARELLA. It used cashews and soy yogurt (“soygurt”) as the two main ingredients. I had not yet made the Rejuvelac, or sprout-soaking water that is used in three of the recipes. (Five recipes use either soy yogurt or Rejuvelac as the culturing medium and the Swiss cheese uses both). Also, all of the recipes use soaked, drained and blended cashews except for the Swiss cheese, which uses blanched and soaked almonds for the base. If you can purchase your raw cashews and almonds in bulk, they will be fresher and so much less expensive. When I saw the picture of the stacks of fresh Buffalo Mozzarella, tomato and fresh basil on the cover, I said “Mamma Mia. This has to be the first cheese to try!”

            This is the only recipe of the six which calls for DRAINING a 24-oz. container of soygurt for at least 24 hours, until it leaves about a cup of thickened soygurt behind. I was fortunate the second time I made it because the soygurt was a little thicker and left behind almost TWO cups of soygurt, yielding almost DOUBLE the amount of this ambrosial cheese! This is a most fun cheese to work with, because the last step is to scoop up the hot cheese into balls with an ice cream scoop (with a releasing mechanism if you have one) and to plunge it into a bowl of ice water. Thus you end up with fresh Mozzarella balls immersed in water-filled tubs like the ones you see in delis and gourmet counters of grocery stores.

           

While I was soaking the seeds to make the Rejuvelac, I tried my hand at CREAM CHEESE, which also did not use Rejuvelac. This proved to be quite easy, though I should warn the reader to be careful about not letting it age too long. The first time I made it, the air conditioner was on, and a month later when I made my second batch, the windows were open in response to the slightly cooler September weather. I should have made the adjustment and aged it for a shorter time, as it turned out to be a little “bitey” for cream cheese. However, all was not lost as I simply turned it into three tasty cream cheese spreads to serve with toasted bagles: Chipotle, Tuscan Pesto/Olive and Cream Cheese with Dates.

           

Next I made FROMAGE de BRIE, a buttery soft French cheese that is good served warm heated in a baguette. The last stage to this recipe requires air-drying and aging on a wire rack for a couple of days. Now I was really starting to feel like a “fromagier” (if there is such a word) with cheeses aging on racks in cottages as I imagine they might in the French countryside. This is one of the two cheeses (the other is Cheddar) that can be frozen with good results.

            Now my Rejuvelac was ready and I proceeded with the rest of my cheese-making.

My SHARP CHEDDAR did not turn out as yellow as the one in the magazine photo, perhaps because I used the lighter Shiro miso, which I prefer, to the darker brown, saltier miso. However, the taste was superb and I simply renamed it SHARP WHITE CHEDDAR, reflecting its color. It is excellent served with autumn red and green apples and grapes. 

            The SWISS CHEESE looked nothing like the Swiss cheese I had eaten as a child, but the taste was familiar. I thought about making little holes in it to remind me of that other dairy cheese, but when I saw the photo of it on page 67 in VegNews, I realized that theirs didn’t resemble the holey cheese either! It is good made into sandwiches with Tofurky, mustard and Veganaise on rye. Next time I will try it on Seitan Reubens as well.

            Last but not least I attempted the most intriguing-looking cheese of all: AGED CHEVRE WITH HERBES de PROVENCE. Although you can buy pre-made dried mixtures of Herbes de Provence, I decided to make my own. Different references list different herbs grown in the Provence region of Northern France, such as summer savory, tarragon, fennel seeds, lavender flowers, oregano, basil, rosemary and thyme. The recipe called for 2 T. of the dried mixture. I settled for the following six herbs, so that I would use 1 t. of each to create 2 T. of the mix: rosemary, thyme, oregano, basil, fennel seeds and lavender flowers. The lavender was the most unusual ingredient to me and I knew of a local natural foods store that carried it in bulk. After the initial aging step, the Chevre is rolled in the herbs and sea salt and allowed to air dry on a wire rack for 2 to 4 days. The end result is absolutely gorgeous, and can be served with fruit for an exotic dessert.

FURTHER NOTES ON CHEESE INGREDIENTS:

            Rejuvelac was commonly made and drunk in the 1970’s, after the recipe appeared in Victor Kulvinskas’s book, SURVIVAL INTO THE 21^ST CENTURY. It contains healthy enzymes and non-dairy probiotics. The same can be said for Soy yogurt (“soygurt”).

            “Telephone”-brand is one of the best forms of Agar powder on the market and is available in Asian stores. It is made without additives and comes in little packets. It is usually the least expensive way to purchase it.

            Tapioca starch, Miso and Umeboshi Paste can also be found inexpensively in Asian stores.

            Nutritional yeast is found in natural foods stores and co-ops, usually in bulk.

            I hope that this blog inspires you to reach for new vegan heights, perhaps inspiring vegetarian friends to give up dairy after tasting these artisan vegan cheeses.

Here’s a link to the VegNews website:   http://vegnews.com/pages/page.do?pageId=3

And here’s a link to Miyoko Schinner’s website: http://www.amazon.com/gp/product/1570672830/ref=cm_sw_r_fa_alp_Wj5xqb1YRDXDZ

And here’s a link to my website:

www.earthangelkitchen.com

QUINOA—THE MOTHER OF GRAINS

“The bounty shines in autumn unconfined and spreads a common feast for all that live.”   --James Thompson

 

            The name Quinoa (“Chenopodium quinoa”) literally means “the Mother of Grains” for good reason. Quinoa, a member of the goosefoot family, is not a true grain but is used like one. It easily replaces rice, millet or couscous in any recipe. For example, quinoa can be used like brown rice in rice pudding, made into a hot cereal on winter days, or even turned into a delightful “fried rice” to serve with Stir-fry. According to the UN World Health Organization, it is highest in usable protein of all the grains (16 %) with the entire spectrum of essential amino acids. It is also a good source of iron, B-vitamins, vitamin E and phosphorus. It actually contains MORE calcium than cow’s milk, and is high in lysine (an amino acid that is scarce in the plant kingdom).     

            The ancient Incans valued Quinoa, the “mother grain”, for its strength-giving characteristics. It cooks up to become a light and fluffy side dish in only twenty minutes. There is a simple double-step process (similar to the method used by the Incans who grew the ancient grain in the mountains of Peru), of washing away the naturally-occurring outer coating, known as saponin (which has a bitter taste) from the quinoa seeds before cooking.

            If you are fortunate enough to buy it in bulk from your local co-op or natural foods stores, you will enjoy the lower price. You can purchase the pre-washed variety in packages, but the harsher commercial process used to pre-wash the quinoa does strip away more of its outer layers of nutrients than the simple hand washing method used at home.

            Quinoa was first sold in the United States around 1984, and this rediscovered ancient grain has grown in popularity since then. It is naturally gluten-free and easy to prepare. Because of its easy digestibility, it makes a good first grain to serve to your toddler.

            This blog entry was meant as an introduction to the enchanting world of QUINOA. Be sure to return to this blog next month for my recipe for QUINOA TABBOULEH SALAD, my very favorite way to serve this versatile super food!

The Vegan Manifesto: Getting Cheesy

The Vegan Manifesto: Getting Cheesy

Check this out!!!!!

S’MORES & S’MORE SUMMER

          I believe the main reason I have always been a “Foodie” has to do with my lifelong habit of emotionally associating certain “comfort” foods with happy memories from my childhood. Case in point: “S’MORES”, a rich, sugary, gooey treat that was a nightly ritual at Girl Scout Camp. The S’mores were as much a part of the camp experience as was the singing of songs and telling of ghost stories around the campfire, or the fun trying to identify the constellations as we gazed at the stars.       

          My mom was one of the leaders, and she soon discovered a way to recreate some of the magic by making this special summertime dessert at home. Using the burner on her gas stove to toast the marshmallows, she would then quickly place two molten marshmallows upon a milk chocolate bar atop a graham cracker on each plate. We would quickly top the sweet “sandwich” with another graham cracker, and then go outside to gobble up our treasure on the back steps, equipped with wet paper towels for easy clean-up.

          These homemade S’mores were a special occasion treat, usually reserved for our summertime Backyard Campouts that had become a neighborhood tradition.   It was the 1950’s, and fortunately, parents still believed children were perfectly capable of creating their own fun, not having it pre-packaged for them.

           Therefore, my cousins, friends and I would prepare for our Great Camping Adventure with the same attention to details that grownups might reserve for a trip to another continent!          It became our delightful responsibility to scout our house for the necessary supplies, which we then gathered up with great enthusiasm: old blankets and pillows and a worn-out plastic tablecloth that served as a ground sheet (we had no sleeping bags), flashlights and extra batteries for reading aloud to each other from our favorite comic books plus my mom’s dog-eared copy of LEGENDS OF SOUTH JERSEY (which included the scary chapter about the “Jersey Devil” who, as legend has it, dwells deep within the bogs of the Pine Barrens in S. Jersey). We usually brought several decks of “almost-52” cards, which we could piece together to make one “good” deck, and, last but definitely not least, the chart we had torn out of an old Astronomy book showing the major constellations to look for in the sky as the night wore on.

          Our trusty old dog, aptly named Major, came along to protect us from lions, tigers and bears, and to help us eat up the food. Since we were planning to stay up all night, we needed plenty of refreshment. We made lots of Peanut Butter and Jelly sandwiches out of two loaves of “Wonder” bread (the wonder is that we even survived this white bread generation!) and we mixed up our own Kool-aid in jars which we had labeled with our names, to carry with us when we got thirsty. (Imagine parents entrusting children back then with glass mayonnaise jars instead of plastic bottles of water!)

          Times have changed, and I have updated that old S’mores recipe with healthy, tasty Vegan Alternatives to replace the marshmallows (which had tons of sugar and animal gelatin) and the milk chocolate bar (which had dairy, hydrogenated fat and sugar).

          Here is the new recipe, excerpted from my vegan cookbook, EARTH ANGEL KITCHEN, hopefully just in time for “s’more” summer. Since school will soon be starting up again, signaling the official end of summer, you can whip up some EASY S’MORES on your stovetop as a surprise for your family by serving them at that last outdoor after-dinner get-together or perhaps your children’s final Backyard Camp-out!       

EASY S’MORES

(Gelatin & dairy-free, low in sugar)

            It is easy to make vegan S’MORES at home that evoke memories of campouts with a scout troop or family. In this recipe, we reverse the melted ingredient. Rather than use roasted marshmallows to melt a chocolate bar, we melt the chocolate and ladle it on top of the Ricemellow crème for the same wonderfully gooey effect. You only need three ingredients to make this happen. Try it for a summertime surprise.

INGREDIENTS:

2 honey*-free graham crackers for each person

2-3 T. Suzanne’s Ricemellow Crème** for each person

2-3 T. Ghirardelli semi-sweet chocolate chips for each person

*Honey is an animal product and is not considered to be vegan.

**Available in natural foods stores in 10-oz. tubs (See “Misc. Alternatives”)

DIRECTIONS:

1. Melt a 12-oz. bag of chocolate chips in the top of a double boiler over water brought to a boil and then lowered to simmer. Stir once in awhile until melted.
2. Lay out a graham cracker on a plate for each person.
3. Spread each graham cracker with Suzanne’s Ricemellow Crème.
4. Cover the Ricemellow Crème atop each graham cracker with 2-3 T. of the melted chocolate chips.
5. Place a second graham cracker on the top of each graham cracker, Ricemellow Cream and melted chocolate chips. This will make a gooey dessert “sandwich”. Serve with a bunch of wet paper towels for easy cleanup. Better still, take these S’MORES outside on a lovely evening and watch the stars and fireflies while eating them.

 

DR. BODO OTTO’S VINEGAR REVOLUTION & HOMEMADE FIRECRACKER HOT SAUCE

“Hot July brings cooling showers, apricots and gillyflowers*.”

                                                                    -Sara Coolidge (1802-1852)

*Gillyflowers are carnations or other flowers of the “Dianthus” family.

          HAPPY INDEPENDENCE DAY! Today I will relate the true story about my ancestor Dr. Bodo Otto and the American Revolution. You will soon see the connection between Dr. Otto’s own “Vinegar Revolution” and his part in revolutionizing medical practice in the New World!

          For added fun, I also give a recipe for EASY HOMEMADE FIRECRACKER HOT SAUCE with just three ingredients: vinegar, hot chili peppers, and sea salt. I first learned how to make this fiery condiment while living in Hawaii, our 50^th state.

          Most of you already know many recipes employing the fermented wonder food called VINEGAR: homemade vegan “buttermilk” for baking, pickled cucumbers or beets, salad dressings, barbecue sauce, etc., and may have heard of its healing qualities as well. Foods were first fermented in order to prolong their keeping qualities before the era of refrigeration. It was soon discovered, however, that some of these foods became more easily digested, and actually helped to digest other foods, while supplying added flavor to simple meals. It has since been discovered that, along with the increase in enzymes caused by the fermenting process, many of these foods contain antibacterial microbes and vitamin B12, making them invaluable to vegans.

          In my own family, vinegar and other fermented foods such as sauerkraut have been used for centuries. One of my ancestors, Dr. Bodo Otto, who had been born in Hanover, Germany in 1711, migrated to the United States, along with his family, in 1755, setting up his medical practice in Philadelphia. He went on to become the first Chief Surgeon at the Yellow Springs Military Hospital (near Valley Forge, Pa.) during the Revolutionary War, under General Washington’s command. When Dr. Otto first came to Yellow Springs, he saw the despondency of the soldiers, who knew that, because of the reputation of that hospital, chances were slim they would go back home alive.  

          Dr. Otto soon turned the hospital upside down with his “revolutionary” approach to health and hygiene: the bed linens were to be changed after each patient, and if a person were to die in the bed, the ticking was to be burned. Hands were to be scrubbed before each surgery. When the spring came, Dr. Otto had a medicinal herbal garden planted for his apothecary needs.  According to the biography by James E. Gibson, DR. BODO OTTO and the MEDICAL BACKGROUND OF THE AMERICAN REVOLUTION (1937, Coastal Printing) among his extensive hospital supply orders, he always included a hogshead of VINEGAR (a hogshead is a giant container holding anywhere from 63 to 140 gallons of liquid). Dr. Otto knew about the liberal use of vinegar for sanitizing equipment, deodorizing hospital rooms and neutralizing the smell of urine, all of which he had learned while apprenticing under a Master Surgeon at age 13 in his mother country.

           It is interesting to see that in this New Millenium, some hospitals are returning to the use of vinegar to replace the OVER-use of antibacterial soaps, germicides and disinfectants used to rid institutions of the germs prevalent whenever there are so many people present in one area (The “bugs” which survived actually grew into “superbugs”, which are so much more difficult to kill.). Old fashioned vinegar does not cause this problem. By destroying germs safely and effectively, there is not the backlash from the mutating, surviving germs to deal with.

          Within three years of taking over as Chief Surgeon, Dr. Otto saw a marked improvement in both patient and staff morale. The hospital became famous for its excellent quality, and soldiers were always relieved if they knew they were going there because of the hygiene and care demonstrated by his now enlightened staff.

          Like my ancestor before me, I have relied upon different forms of vinegar to help with my needs and to use in cooking. Below are a few of my favorite tricks that really work.

          WHITE VINEGAR is fine for the purpose of household cleaning and to neutralize and deodorize any unpleasant smells.  Although I don’t recommend its use in recipes because it is sometimes made cheaply as a by-product, it is fine to use in everyday household chores.

          A drop or two of vinegar added to dishwater along with dishwashing detergent (I like to use “Seventh Generation” natural brand) enhances the degreasing and antibacterial quality of the dishwashing liquid.

          I had an elderly friend whose doctor had her soak her feet every evening in white vinegar and water to soothe the soreness and keep the foot fungus she was experiencing at bay. White vinegar has natural antifungal

qualities.

          APPLE CIDER VINEGAR is wonderful to use for cosmetic purposes. Plain old supermarket cider vinegar is fine for these needs.

          I have baby-fine, flyaway hair, and I often use cider vinegar as a final rinse, because it gives my hair body, making it more manageable and lending it a lovely sheen.

          As a child, whenever I would suffer from severe sunburn after a day at the beach or out in my Dad’s boat, my dear and wise Granny Goose would bring out the cider vinegar to spread all over my burn. It almost immediately took away the sting and itching, and amazingly, within hours, the sunburn would change to tan!

          When I am camping in primitive conditions (no shower available) I find that a small squirt bottle with a little water, apple cider vinegar and a drop or two of lavender oil (optional but nice) is perfect for “washing up” with. There is no need to rinse, as the vinegar smell soon dissipates, leaving me feeling fresh and clean again.

           BRAGG RAW ORGANIC UNFILTERED APPLE CIDER VINEGAR is excellent to use in salad dressings and cooking. It looks cloudy because the mother culture is still in it and it is unpasteurized, which translates to it being a living fermented food, full of beneficial enzymes and minerals.

          

          Below is an easy recipe for HOMEMADE FIRECRACKER HOT SAUCE that resembles Tabasco sauce in color and flavor. BRAGG’S APPLE CIDER VINEGAR, fresh red chili peppers and sea salt are its only ingredients. Summer is a great time to grow your own red chili peppers or pick them up at your local Farmer’s Market or fresh produce market. Place this EASY HOMEMADE HOT SAUCE in a pretty bottle, label it, tie a ribbon around it, include the recipe on a card, and you have a uniquely personal gift to give to anybody who enjoys a little zip to their food.  

EASY HOMEMADE FIRECRACKER HOT SAUCE

INGREDIENTS:

1 ½ c. fresh red chili peppers*

2 T. Kosher or sea salt

Bragg’s Apple Cider Vinegar to cover

1 clean pint size jar with a lid

*Any red or green chili pepper works fine in this recipe. Try green Jalapeno peppers if you like a milder sauce. In the particular batch of hot sauce that you see pictured here, I used locally-grown (VERY hot!) “Ghost” red hot peppers. Assorted hot pepper plants that grow well in Florida are available right now in the local Farmer’s Markets.

DIRECTIONS:

1.     After putting on disposable gloves**, wash and de-stem the peppers. Remove some of the seeds if you prefer a less searing sauce.

2.     Place the peppers and salt in the jar and pour apple cider vinegar over them to the top of the jar, and then place the lid on it.

3.     Refrigerate the peppers for 5 to 6 days, after checking to make sure the vinegar is completely covering them.

4.     Remove the mixture from fridge and pour into a blender to blenderize it until smooth.

5.     Strain well using fine mesh or cheesecloth.

6.     Pour the sauce into a pretty bottle, adding a whole chili pepper or two for decoration. Label the jar and store in the fridge for future use.

**Please remember to always wear disposable gloves when handling fresh hot peppers to prevent burning up your hands or (if you inadvertently touch your eyes) your eyes also.

www.earthangelkitchen.com