Category Archives: Raw with cooked

Pancakes with frozen bananas, butter, and lemon

Posted by sydneyschrader on

This pancake mix is pretty good! It definitely tastes grainy… healthy.. but I like it.

I didn’t have milk for the batter, so I used a tbsp. of half and half and almond milk. I have a friend who has made lots and lots of pancakes 😉 and he told me to mix up the batter, then let it sit awhile. It makes them fluffier. How cool. It really works. My batter got so thick I had to add a bunch more almond milk before I cooked them.

I wanted to heat up some frozen blueberries and eat these with that but I was all out. I didn’t have any fresh fruit either. All I had were frozen bananas so…. I sliced half of one pretty thinly, which is easy to do when they are frozen as you’re half scraping half cutting kind of.

They defrosted a little on the plate, but were still kind of frozen and cold. I love temperature variation in food. I have thought about this for a long time, and how I wish more restaurants would play around with it. This is definitely related to the ‘raw with cooked’ category I have, but it is not altogether the same. I may have to modify the category.

also, lots of butter, and lemon squeezed on top. The lemon was an unusual move I know. It was really good. Fresh lemon on a baked good. Okay, not baked, but you know what i mean.

These two things: frozen banana as a “condiment” of sorts, and lemon on a pastry type thing are worth repeating. You could also put the lemon on the banana instead of the pancake which makes it seem a lot more familiar (like tossing a fruit salad in lemon or using lemon in a compote kind of sauce).

Ta ta!


    

  

         

One extra pancake at the end with lots of lemon 👹

Also, an opportunity to say something about whole grains. I recently had to reduce sugar in my diet for a medical reason and I learned some about wheat and grains generally. Sugar is really bad for you. It is a major culprit in a whole bunch of common diseases. For a few reasons, the main one being that it causes inflammation. Inflamation of all your organs, other things.. This is likewise one of the  primary reasons eating lots of meat and particularly lots of red meat is bad; it also causes inflammation.

When it comes to grains and sugar, you are looking for “whole grain wheat” or “whole grain” other grains. “whole wheat”, without the grain part, means you likely might as well be eating pastry flour. The finer and whiter the flour, the higher on the glycemic scale it is. Your body processes refined flour and white rice identically to sugar. It is maybe even worse for you.

Aside from the sugar there are more nutrients and protein and fiber etc. This brand, Arrowhead Mills, has lots of whole grain flours and the like

Carrot butter sandwich

Posted by sydneyschrader on

I always return to this. Pickled carrots on buttered toast.

There are many recipes for quick pickled carrots online. I first made this one, i think. From “Smitten Kitchen.”I next made one without sugar and with tons of coriander and it was not as good. But if you are avoiding sugar, just leave it out — they still do the trick!

Pickled Carrot Sticks
Adapted from Gourmet Magazine

1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider or plain vinegar (the former makes a sweeter, milder brine)
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds*
1 1/2 tablespoons salt

Place carrots in a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

Carrots keep, chilled in an airtight container, 1 month.

Babaganoush… A word no one likes to say. Or write

Posted by sydneyschrader on

It has such a mild flavor. I don’t think I’ve figured it out yet, but I like it. Here it is on two sandwiches and then tried as a sort of “dressing” on a tiny frisee salad. The dressing has potential. The others were good too, but the babaganoush mostly just added a buttery taste. And nutrition! Eggplant is good for you. Unless you are macrobiotic but that aspect of macrobiotics is weird.

Recipe: frisee with babaganoush

1.gather your frisee, however much you’d like. I can eat a lot at one time. Though that is not pictured below, because this was the last of what I had.

2. drizzle a little olive oil, or another kind of mild oil (actually maybe sesame oil would be really good! it is not a mild oil though, so whatever, any kind of oil). Add some apple cider vinegar. You are not trying to create a normal salad dressing. You want it tipped in the vinegar direction. just a tiny bit of oil, more vinegar, more acidic.

3. because then you put spoon some babaganoush on top, which is buttery and oily…

4. mix it up, or eat it with the babaganoush as a topping.

*don’t shy from mixing it with your hands at any stage

      

Carrot, Sauer kraut & butter salad

Posted by sydneyschrader on

Recipe:

  1. Carrots, maybe 1lb. – cut them. How do you want to cut yours? I like mine like this. I think this cut could be described as rustic. It makes me think of carrots you’d get steamed at a steak restaurant as a side dish. I try to cut them at angles somewhat. You, maybe you want coins, or chopped up smaller?
  2. Steam carrots. I have a steamer like this, not this brand, but same design. It is definitely one of my most used kitchen things! Don’t steam them til they’re soft. You just want the fork to go through.
  3. Put them in a bowl, add two or so tbsp. of ghee and stir it around while it melts in the hot carrots.
  4. salt. the more you cook the more you just know how much salt to add. You can also smell salt. You can’t smell sugar but you can salt.
  5. when it’s cooled a little, maybe 7-10-15 minutes, add a bunch of sauerkraut. Use good raw sauerkraut with active cultures, if you can, because it is so good for you. You can use a whole jar. or less if you like. Don’t just pour it all in there tho. You don’t want the juice. Do this near a sink: put a handful of sauerkraut in your hand and squeeze the juice out, then add to the carrots. Squeeze the juice out for all the sauerkraut.
  6. mix it up! see if you need more salt. or even ghee if it’s still warm. it’s cool because the carrots absorb liquid as they cool, so you end up with a flavorful salad, buttery and salty and acidic and sweet, but it is also dry. it is a rich dryness.