As fall deepens, my thoughts turn towards preparing for winter and what I'd like to accomplish in the coming year. What do you do to prepare for winter? Do you have favorite activities that you're better able to devote time to during the dark of the year? Are you affected by Seasonal Affective Disorder? SAD is a heavy hitter here in the Great Black Swamp. Do you have a strategy to keep it at bay?
I'll be making up a batch of Blues Beater Tea soon. Do you need any?
October 13, 2013
April 19, 2013
March 21, 2013
Blending worlds, and eating the Easter bunny
My worlds are blending together. It's not often that I am just a Medicine Woman, or just a Farmer. My homestead blog has been getting more of my attention lately, as I work to be more self-sufficient. My hands are in the dirt, loving on bunnies, or preparing nutrient dense deliciousness in the kitchen. I long for the soil to warm so I can plant my beloved herbs and heirloom veggies.
It snowed a little today, and the alternating warmer days and frigid cold with biting winds are turning me into a sissy. I want warmth and sunshine! It's all good, though. There's plenty to do inside and out, and the bunnies are a constant source of glee. Did you know I'm a rabbit farmer, too?
Nutrient density is always a focus of my cooking. Rabbits fit the bill nicely. They're quiet, don't take up much space, are a delightful hobby, and are a delicious, versatile and easily digestible source of clean protein. Raising rabbits for meat is a lesson in learning to love what nourishes me.
In honor of the turning wheel bringing us the Spring Equinox or Ostara, I am returning to the roots of my Easter bunny eating tradition. You can see the post and my Aunt's recipe for Hasenpfeffer here.
Ostara Blessings! May abundance, fertility and growth surround you and your endeavors!
It snowed a little today, and the alternating warmer days and frigid cold with biting winds are turning me into a sissy. I want warmth and sunshine! It's all good, though. There's plenty to do inside and out, and the bunnies are a constant source of glee. Did you know I'm a rabbit farmer, too?
Nutrient density is always a focus of my cooking. Rabbits fit the bill nicely. They're quiet, don't take up much space, are a delightful hobby, and are a delicious, versatile and easily digestible source of clean protein. Raising rabbits for meat is a lesson in learning to love what nourishes me.
In honor of the turning wheel bringing us the Spring Equinox or Ostara, I am returning to the roots of my Easter bunny eating tradition. You can see the post and my Aunt's recipe for Hasenpfeffer here.
Ostara Blessings! May abundance, fertility and growth surround you and your endeavors!
February 8, 2013
Chocolate Squash Pudding
Chocolate Squash Pudding (GF, vegan)
2 large acorn squash or similar quantity of any winter squash
1 C sugar or 3/4 C honey (more or less to taste)
1 T cocoa powder
1 tsp cinnamon
Splash vanilla
Pinch sea salt
Enough water for blending (less water = thicker pudding)
• Bake squash in a shallow dish of water at 350 for 45 minutes or until tender. Allow to cool enough to handle, then scoop meat into Vitamix pitcher.
• Add remaining ingredients to Vitamix.
• Begin blending on low, increase to high. Allow to blend until pureed to a mousse like consistency.
• Serve warm or chilled!
Optional ingredients and variations:
• 1/4 C sunflower seeds adds a bit of creaminess
• Use coconut milk instead of water
• Add a couple shakes of cayenne for a Mexican hot chocolate version (go easy)
• A Tablespoon or two of ground coffee beans for Mocha pudding
• 1 tsp orange extract
• Sub brown sugar for a richer flavor, or add molasses
• 1 tsp mint extract instead of cinnamon
If you make this, we'd love to hear how you tweaked the recipe to make it your own!
2 large acorn squash or similar quantity of any winter squash
1 C sugar or 3/4 C honey (more or less to taste)
1 T cocoa powder
1 tsp cinnamon
Splash vanilla
Pinch sea salt
Enough water for blending (less water = thicker pudding)
• Bake squash in a shallow dish of water at 350 for 45 minutes or until tender. Allow to cool enough to handle, then scoop meat into Vitamix pitcher.
• Add remaining ingredients to Vitamix.
• Begin blending on low, increase to high. Allow to blend until pureed to a mousse like consistency.
• Serve warm or chilled!
Optional ingredients and variations:
• 1/4 C sunflower seeds adds a bit of creaminess
• Use coconut milk instead of water
• Add a couple shakes of cayenne for a Mexican hot chocolate version (go easy)
• A Tablespoon or two of ground coffee beans for Mocha pudding
• 1 tsp orange extract
• Sub brown sugar for a richer flavor, or add molasses
• 1 tsp mint extract instead of cinnamon
If you make this, we'd love to hear how you tweaked the recipe to make it your own!
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