Ohhhh... Fudge... My Mouth Is Watering!

    

 The first time I made fudge, I was, oh.... say 17 years old or so.  I melted the butter with the sugar over a low heat... then the chocolate chips... stirring and stirring, so it wouldn't burn you know.  I had little to worry about in terms of sugar diabeties, excess fat, blood pressure and the sort because I was, well, I was 17!  Those were the days I could slam down an entire pizza by myself without gaining a pound or even worrying about the health stuff.  These days are different!  It's been over a decade since those "eat anything, when ever and where ever" days and my outlook on nutrition differs greatly.  It took some extremism (eating disorders, no fat, calorie counting, you name it, I went there!) to finally arrive at the conclusion that I want a fully nutritional diet, the way God, the Creator and Savior of the world, intended.  That includes unaltered full fat, unaltered cholesterol, preferably organic, grass fed (never grain fed, not even at the end of their lives), no processed sugars of any kind, soaking grains, nuts and seeds, make everything in your own kitchen; Picking up what I'm putting down?!  That's right!  I've put down the boxes of manufactured foods in order to pick up raw foods that I make and enjoy (enjoy the awesome flavors as well as the nutritional benefits!)  All that aside, being that it's the Christmas season (yes, I am a Christian and celebrate Christmas), we needed some fudge around here so I went on the hunt!

Here's What I found!  Got your pen and paper handy?!  Enjoy this simple delicious recipe that is full of health benefits and nothing fake!

Ingredients: Five Total

• 1C Coconut Oil
• 3/4 C Carob Powder (you may use Cocoa Powder but Carob is a bit healthier and hardly different in taste plus, carob is naturally a bit sweet where cocoa isn't!)
• 1/4 C Honey
• 1/4 C Almond Butter (Try making it yourself.  I'll follow up with a post on "how to" within a day or so)
• 1 Tbsp Vanilla Extract

Add it all to a bowl, preferably stainless steel.  Get a pot of water (approximately 2/3 of an inch of water will do) nice and hot.  When it starts to boil, put the bowl of ingredients on the pot, making sure the bottom of the pot is not touching the bottom of the bowl, we want indirect heat here.  Stir constantly until all the ingredients are mixed well and totally melted and dissolved (approx 5-10 minutes).  Next, line a baking dish with parchment paper and pour the mixed and melted ingredients into the dish. 

When it is totally solid, slice into cute shapes of your choice ; ) and enjoy!  Keep these babies cold as coconut oil melts at around 70 degrees.  Try putting nuts in it next time!

The original recipe came from a compilation of YouTube videos which you can find here.  The nice lady in the video series says the credit for the original recipe goes to Dr. Jordan Rubin.  Dr. Jordan Rubin is the author of "The Maker's Diet" which I plan on following come New Years when the food madness of this beautiful season is passed.  I will keep you posted and am planning on blogging about the details!  Looking forward to it!

As usual, I would love to hear your feedback!  Tell me if you made them and what you thought of them!  I personally think this is my new recipe for the rest of my life! 

Ahhh Peanut Butter...

Why is Peanut Butter so addicting?!  I love it on dried fruit, fresh fruit, bread, tortillas, mixed with honey, maple syrup, and I could probably go on for an hour, but I'll spare you.  It's almost like my body wants peanut butter, not necessarily my taste buds.  And, I usually want it, lots of it, during the time when my body flips it's hormone production from estrogen to progesterone (aka PMS).

I did a little homework.  I actually googled why peanut butter is so addicting and I found out that it contains copper (mostly found in red meats), tryptophan and niacin (mostly found in chicken and fish),  protein, manganese, and folate.

Copper is important because it helps with arthritis, proper growth, connective tissues, brain stimulation, and so much more.   

Tryptophan is an amino acid that helps you sleep better and enhances moods.  Tryptophan is at work when larger amino acids tend to muscles when one exercises - hence the fact that working out makes people feel good.

Niacin is important for so many functions including but not at all limited to, blood circulation, digestion, helps in natural detox,  and can even slow the progression of HIV!

Protein, as so many know, is an essential nutrient in building bones, muscles, cartilage, skin and blood.

Manganese is a mineral that is an absolute for bone health as well as regulating blood sugar, healthy thyroid function, absorption of calcium, and much more!

Folate is vital in cell maintenance and repair,  DNA synthesis, formation of red and white blood cells,  inhibits colon cancer, and on and on.

So, craving peanut butter (all natural though - you don't want all that processing and sugar that comes with the other stuff) could be a way that your body is sweetly asking to replenish some of its much needed nutrients!  And as long as you are taking care of that vessel of yours, go ahead and have another spoon full (I am not a doctor though so if peanut butter does not do you well then by all means discontinue use)!

Tomato Paste and Ketchup

Homemade tomato paste seems daunting.  It sounds like hours in the kitchen bent over a stick beating tomatoes until they form a paste that is uniform in texture and dryness.  Good news:  that's not the case!  Peeling and seeding might be the toughest parts but blanching the tomatoes causes the skins to peel right off, and seeds are handled in no time at all thereafter.  With modern appliances like food processors and blenders, making a puree of tomatoes is hardly work at all. 

For tomato paste to be thick and rich, add a seeded red bell pepper into the mix and some salt.

Basic Ingredients include:

• 5 pounds of end of season overripe tomatoes, peeled and seeded
• 1 sweet red bell pepper, seeded
• 1-2 tablespoons of sea salt

 Now that you have all of your ingredients, put everything into your choice of processing appliance, and process until smooth.  Then transfer to a pot and bring to a boil for approximately 2-3 minutes.  Place this in a piece of cheese cloth over a strainer and strain out the liquid.  Leave it to drain over a bowl in the refrigerator for 12 hours or so to remove all excess liquid.  After you have waited out the 12 hours, transfer into a baking dish and stir in salt. Let it sit until it comes to room temperature then pop it into a 200*F-210*F oven for 12 to 20 minutes.  The result: delicious homemade tomato paste!  Well done you!