I screwed up all of my attempts to make jelly this weekend so I improvised with chia seeds for a thickening agent. In the end my recipe most closely followed this but I used 4 # of strawberries, 6 cups of sugar (which can totally be reduced but since i was attempting "real" jam first this is the point when I ran out of sugar) and added a cup of chia seeds after the simmer, let the "goo" cool on the stove and than put it in the fridge. Tastes delicious, lots of fiber, protein and yumminess!
$3.10 saved by buying regular cubed tofu for 1.99 / # versus prepackaged tofu crumbles for $5.09/12oz
If you have ever used store bought tofu crumbles you are spending about $3.00 more for you dish. Tofu crumbles are easy
to make. Buy tofu in whole packaged form put it in your freezer. Defrost when ready, squeeze out excess water, crumble into a frying pan and season appropriate for your dish. Tofu is like a sponge, frozen and defrosted tofu even more so and will soak up the flavors of your dish quite nicely.
For many tofu crumble recipes visit Yummly.
I wanted to paste the pictures because they all look amazing but couldn't figure out how to do it! Sad face.
I think celery needs another chance. It is time to reconsider this veggie as more than a boring low-nutrient accompaniment to the relish tray.
Celery is low in calories but it is high in Vitamin K, Vitamin C, Vitamin A and Folate. It is an anti-inflammatory protecting the digestive track against inflammation and it helps protect us against unwanted oxygen damage to our cells, blood vessels, and organ systems.(WHfoods.com)
Fry up some celery and carrots in olive oil and garlic.... yum.
Celery and peanut butter is always a winner
The leaves are not waste!! Lots of nutrients are left in leaves and they are a great addition to salads or as a burger topping instead of lettuce.
Recipe and photo from 101cookbooks.com
Parmesan Celery Salad Recipe Set aside any celery leaves you might come across while prepping this salad. I always try to buy bunches of celery that are leaf-heavy on top. That said, don't despair if no leaves are visible when you're choosing cellar, there are usually some hiding out atop stalks deeper in the bundle. And for a salad hinged on so few ingredients, my recommendation would be to cook your own beans. Not essential, but well worth the effort.
8 large celery stalks, stripped of strings
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
4 tablespoons freshly grated Parmesan, plus more for topping
1 1/2 cups / 10 oz / 285 cooked cannellini or garbanzo beans, heated
3 tablespoons currants (or golden raisins)
1/2 cup / 1 1/2 oz / 40 g sliced almonds, deeply toasted
sea salt or homemade celery salt
freshly chopped herbs (or herb flowers), or reserved celery leaves
Slice the celery stalks quite thinly - 1/8-inch or so. Then, in a small bowl, make a paste with the olive oil, lemon juice, and Parmesan. Set aside. In a large bowl toss the heated beans with the olive-Parmesan mixture. When well combined, add the celery, currants, and most of the almonds. Toss once more. Taste and add a bit of salt if needed. Serve in a bowl or platter topped with herb flowers and/or celery leaves.
I have been craving sauerkraut lately... weird, right? Anyway, found an awesome website and YouTube video on how to make your own. Sauerkraut is a great way to get your probiotics and it's way cheaper and produces less waste to make it at home. Haven't tried the recipe yet so I can't comment on length of process or other details but this woman knows what she's talking about.