So I haven’t been a very good blogger lately. I have been very busy and accomplished a lot cooking wise, gardening wise, decorating wise and life wise. I have documented everything but yes I have failed to blog about it.
I have become a regular yogurt maker. I have perfected my method by incubating the yogurt in my oven. Low and behold the oven I curse most days is able to keep a low temp of 110. It has redeemed itself.
So I have experimented with all sorts of Yogurt dishes. Helaina and I have yogurt for breakfast most mornings. To keep it fresh, I have been trying some different ideas. Like strawberries with cracked pepper and balsamic glaze. It was tasty but not very attractive. I only had frozen strawberries, so they were mushy. I think this idea will be more successful when strawberries are in season.
I have yogurt dishes that are my morning go to recipes. Bircher Muesli and Fruit and Granola parfaits. Parfaits are great with frozen berries. I prefer fresh fruit but when berries are out of season having last years harvest frozen in your freezer creates all sorts of possibilities.I have to say though raspberries are my go to favourite.
Rhubarb is in season right now so we have been eating our yogurt with Stewed Rhubarb and Helaina loves it.
Here is how I stew my rhubarb:
3 cups diced rhubarb
Juice of one orange
zest from one orange
4 tablespoons agave nectar
Put all the ingredients in a medium saucepan on medium low heat and cook till rhubarb breaks down (about 20 minutes). Adjust agave nectar to the sweetness you prefer. I don’t like mine overly sweet so I cut it down to 2 tablespoons sometimes.
Finally then I found this lovely recipe on Nourishing days for Raw Carrot Cake Breakfast Bowl.
We got on such a yogurt kick that I ran out of yogurt and I made two large batches. So I made porridge one morning. I had forgotten how much I loved porridge and it helped with Helaina learning to chew. She has graduated to textured food. She loves porridge and so does Brendan.
A couple notes about making porridge. I always use old fashioned oats not instant. I love steel cut oats but Helaina isn’t ready for that texture yet.
I also always add a up to a tablespoon of Virgin Coconut Oil. I have hypothyroidism and through months and years of research found that Virgin Coconut oil has a positive effect on the thyroid. To have any benefits though you must ingest a few tablespoons a day. Porridge was a great way of incorporating it into my diet and it makes it very creamy.
Cherry, Pecan and Vanilla porridge3/4 cups old fashioned oats
1 tablespoon virgin coconut oil
1/2 cup milk
3/4 cups water
2 tablespoons dried cherries
2 tablespoons finely chopped pecans
1/2 teaspoon fresh ground cinnamon
pinch of salt
seeds from 1/2 a vanilla bean
Mix all ingredients in a medium sauce pan on low to medium heat. Stir frequently. I have to admit I eye my ingriedients, I don’t measure often. So if it seems to thick add a little more liquid. If it seems to runny add a little more oats. I find it needs to cook for 10 to 15 minutes.
Remove from heat. I sever my porridge with a little milk and maple syrup.