Friday, September 16, 2016
Haven't you ever wondered what all of those ingredients in antiperspirants are doing to your body? Have you ever thought about what it means to your body to "clog up your sweat glands?"
Well, there is a more natural way to deal with sweat. The website wellnessmama.com has a number of natural deodorant recipes. You can check them out here:
Here is the recipe of hers that I like. It is very basic, very simple, and very effective.
3T Coconut Oil
2T Baking Soda
2T Corn Starch
If the coconut oil is too solid, soften it up in a microwave. Put the softened oil into a small bowl.
Add the baking soda and corn starch to a strainer. Sift it into the coconut oil while stirring.
Put the resulting mixture in a jar with a screw lid. When you are ready to use, dab your finger in the mixture, give it a stir to keep the baking soda and cornstarch in suspension,and put a small amount under your arms and rub it in. You don't need much, so start with a small amount and use more if needed.
Photo: magone / 123RF Stock Photo
Posted by Roger Sessions at 7:23 AM
Wednesday, June 15, 2016
Okay, truth be told, tempeh is moldy soybeans. But what a mold! It is a completely vegan protein source made from minimally cooked soybeans that are delicious and highly digestible. The health benefits of tempeh are far beyond what I can list here. A good overview of tempeh from a health perspective is given in The World's Healthiest Foods. You can buy tempeh in any well stocked health food store for six dollars a pound or more. But you can make it yourself for less than one dollar a pound. Tempeh is a staple food in Indonesia.
- 2 lbs dry uncooked organic non GMO soybeans
- 1 tablespoon rice vinegar
- 2 teaspoons Tempeh Starter (my source is tempehstarter.com)
- Water as needed
Things You Will Need
- A large soup pot
- Large colander
- Cup measure
- Sandwich baggies
- Qt Freezer bags (gallon would be even better)
- Small bowl
- Teaspoon measure.
- Two clean bath towels
- Digital thermometer
- An incubator arrangement (I use a folding bread proofer from brodandtaylor.com). The incubator must hold a constant temperature of 85-90 degrees F.
- Counter space large enough to lie a bath towel on.
To make tempeh, we do a highly controlled molding of soybeans using a specific type of mold that is indigenous to Indonesia. The mold we use is a combination of two strains, Rhizopus oryzae and Rhizopus oligosporus. If you buy the tempeh starter from my source (tempehstarter.com), you will be getting mold spores of these two strains.
There are three stages to tempeh production:
- Preparation of the Soybeans
- Inoculation of the Soybeans
- Incubation of the Soybeans
Stage One: Preparation of the SoybeansAdd dry uncooked soybeans to soup pot. Add plenty of water to pot, at least 3X the amount of soybeans.
Bring to a boil. Turn off heat and leave covered for 10-14 hours. If the soybeans start sticking their heads above the water, add more water.
Dehull the soybeans. The soybeans are covered with a hull that must be removed to allow the mold spores to penetrate the beans. To dehull the soybeans, take hand fulls of soybeans and squeeze them in your hands. Drop the beans back in the pot and pick up two more hand fulls. You will notice the hulls floating at the top of the water in the pot (not to mention sticking to your hands). Every once in a while, pour off the hulls and replace the water. It will take you about 5 minutes of squeezing to dehull two pounds of soybeans. When you are finished, pour off as many of the hulls as you can, but don't worry if you miss some.
Add rice vinegar and enough water to cover the soybeans by at least two inches. Bring to a slow boil and boil covered for 30 minutes. More hulls will now float to the surface. When the soybeans are finished boiling, you can pour them off. If a few are left with the soybeans, don't worry about it.
Drain the cooked soybeans into a colander. Pour all of the beans and water out of the soup pot. Leave any remaining soybean pieces in the pot but pour all of the liquid out. Let the colander thoroughly drain. Put the drained soup pot aside to cool off.
Pour the soybeans from the colander onto the first towel. It is important to dry the soybeans as much as possible, since wet soybeans encourage undesirable mold growth. Move the soybeans around on the towel with a wooden spoon or rubber spatula and rub the soybeans with the towel.
|Cooked Soybeans Drying on Towel|
Let the soybeans completely cool. This is important, because if the tempeh starter comes in contact with hot soybeans, the starter will die.
Stage 2: Inoculation of the Soybeans
Now we are going to introduce the soybeans to the mold. Add tempeh starter to small bowl.
|Tempeh Starter in Small Bowl|
Sprinkle 1/5th of the starter at a time over the soybeans in the soup pot, stirring well after each addition. You want to thoroughly mix the starter into the soybeans.
Add about 2 cups of soybeans to a sandwich baggy. Squeeze out air, flatten soybeans, and zip lock the baggies. Final thickness of the soybeans in each baggy should be 1 to 1 1/2 inches. Repeat until all of the soybeans are in baggies. Final baggy may not take a full 2 cups, just add whatever you have left. Fold the last baggy as needed to make a thickness of 1 to 1 1/2 inch.
|Soybeans in Baggies|
Store freezer bags in freezer. They will last for months.
Take the towels outside to dry. Once dry, you can shake off the many particles of soybeans that will adhere to the towel which will make cleaning your kitchen much easier.
Stage Three: Incubation of the Soybeans
Remove one or two bags of inoculated soybeans from the freezer. Let them completely defrost and come to close to room temperature.
Wipe all of the moisture that has condensed on the baggies off with a towel. Get the baggies as dry as possible. Dry both sides of the baggies. We don't want any of the nasty moisture annoying our friendly mold.
Take your clean toothpick and puncture the baggy about 20 times on each side. About every inch of baggy should have a puncture. This will allow air into the baggies for the growing mold to breath.
Place your baggies in your incubator and set the temperature to 88 degrees F. The temperature can vary by +/- 2 degrees. If the temperature exceeds 95 degrees F, the mold will die and the tempeh batch will be lost.
Place your thermometer on top of one of the bags of soybeans. This will allow you to monitor the temperature of the beans. Adjust the temperature of the incubator as needed to maintain a bean temperature of about 88 degrees F.
|Beans at 0 Hours Incubation|
|Beans at 12 Hours of Incubation|
|Beans at 24 Hours of Incubation|
|Beans at 35 Hours of Incubation|
The baggies can be cut off of the beans and you will have a nice solid cake of beans that can be cooked according to any tempeh recipe.
Good tempeh is a solid white mass of mold holding the beans together. There may be some grey specks due to mold spores which are harmless and may even add to the taste. You can pick up the tempeh by an edge and it will hold together. It should smell pleasing, like fresh mushrooms. If the tempeh has large loose areas, crumbles when you pick it up, and smells unpleasant, then the tempeh went bad and should be discarded. It probably was too wet or got too hot.
Tempeh can be stored in the refrigerator for three days. If it will be stored longer, slice it and freeze the slices. It is best fresh which is why I like to prepare many baggies so that I can incubate frequently in small batches.
Store brought tempeh can be stored much longer in the refrigerator. This is because they steam treat the tempeh to kill the mold before packaging. This improves storage times and makes shipping easier but gives the tempeh a distinctly stale taste. Your tempeh will not keep as long, but will taste infinitely better. And it will cost about one fifth as much.
Posted by Roger Sessions at 9:12 PM
Thursday, June 2, 2016
IngredientsThis makes 4-5 burgers.
- 1 C TVP (Textured Vegetable Protein)
- 1/4 C rolled oats
- 2 T tamari
- 2 T sesame butter
- 1/4 onion chopped medium fine
- 4 cloves garlic, chopped
- 2 eggs, beaten
- 1/4 C red pepper, chopped pretty small
- 1/4 C zucchini, chopped pretty small
- 2 T olive oil +
- 3/4 C boiling water
- 1 T smoked paprika
- 1 T chili powder
- 1/4 C fermented pink sauerkraut, drained and chopped pretty small. (I make my own, stay tuned for future recipe.)
Put TVP, oats, paprika, and chili powder in a bowl and mix. Add boiling water and mix again. Let sit 15 minutes.
Add saute mix to TVP mixture in bowl, mix.
Add well drained pink fermented sauerkraut to bowl, mix.
Add tamari, sesame butter, and eggs to bowl, mix.
If I have forgotten anything, add that to the bowl and mix.
If it is too moist, add a few more oats. If it is too dry, add a bit of water. Don't worry too much about firmness, because they will firm up considerably once fried or baked.
|Ready to Form Into Patties|
Form into one inch thick patties and fry in olive oil.
You can cut down on the fat in this recipe by baking the burgers. Form the patties and put on a baking sheet lined with parchment paper. Bake at 350 for 20 minutes, then flip burgers and bake for another 15 minutes. These burgers will not have the seared look that they get when frying, but will be every bit as delicious. Once they have been baked, they are quite firm and I think would hold up nicely to a grill, although I haven't tried it. They heat nicely in a microwave.
You might as well double this recipe, because these burgers are awesome.
Posted by Roger Sessions at 12:26 PM