[vc_row css=”.vc_custom_1546557739124{margin-right: 140px !important;margin-left: 140px !important;}”][vc_column][vc_column_text]Got to hydrate. Rache was puking her brains out last night, all night. I feel horrible for her. And when you are a spouse or parent who’s partner or child is that kind of sick, you feel a little helpless. Sometimes they just need time to heal so you try to help them as best you can. In this case, I worried that Rache was getting dehydrated or losing strength from lack of food. So I did some research and experimented a little and came up with a great and simple recipe for an electrolyte power boost drink. And because we are Ra’Co we try to go au naturel as often as possible.
Look at the label of a Gatorade bottle or a major competing sports drink brand. What do you get? Water, Sucrose i.e. Sugar (the refined crappy kind), Artificial Color (really, fluorescent purple?), Refined salt, extra calories….sports drinks are pretty much the equal to soda, just different enough to make them appear as you might need them. But you don’t. So stop drinking sports drinks and get with the Ra’Co program. Make things yourself from natural, organic if possible, local if possible, fresh ingredients. Do it yourself and you will have fun (at least the first few times), promise. And don’t worry, this drink tastes great.
The Ra’Co Life Natural Citrus Electrolyte Drink
Here is what you need for 2-4 servings:
– 1 or 2 oranges
– 1 or 2 lemons
– 1 lime
– 1T raw honey
– 2 pinches of Real Salt or good quality mineral-rich salt
– 2-3 cups of coconut water (naturally packed with electrolytes) or filtered water
Liquify the honey and salt in a small pitcher with a little hot water and let it cool while you juice the oranges, lemons, and limes. Add the citrus juice and cold filtered water or coconut water to the pitcher and mix well. Serve or bottle in repurposed wine bottles or Ball jars and keep in the fridge.
Fresh mandarines and limes from the market. Huge funky lemons from the tree behind our house.The final product, sugar free, frothy, delicious and full of electrolytes.
Note:
– Just a reminder to get some real salt like Himalayan or Celtic Sea Salt. The white table salt that is ubiquitous in mainstream groceries is processed to the point where it has lost most of the mineral content that is found in good unrefined salt. And the white table salt taste like crap. Try Real Salt fine sea salt. It’s pink and beautiful, super tasty and full of rich nutritious minerals. Get it here.
[vc_row center_row=”” margin_right=””][vc_column][vcex_image_grid columns=”2″ thumbnail_link=”none” img_width=”9999″ img_height=”9999″ image_ids=”2650,2643″][vc_column_text]We are non-conformists, so this is going to look a little different from normal recipes. I don’t have a ton of time, and I really hate having a dirty kitchen (since my husband and his German-self yells at me). Every part of the below process, except the bread, goes in 1 bowl, 1 pan or 1 dish.
This is certainly not a quick dish, but it is the kind of dish you can walk away from and let cook while you do something else. As with all soups, it is always better the next day, which makes a dinner party very easy on the day of if you can plan ahead.[/vc_column_text][vcex_spacing][vc_column_text]
(10) 10oz bowls of soup including garnishes & 10 slices of bread
Bread
Crunchy topping (Toss and sauté.)
1/4 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup raw sesame seeds
1/2 tsp olive oil
1 tsp salt
Base (Mix dry ingredients into wet ingredients, form into a frisbee, cover with a kitchen towl and set aside to let rise for 1 hour. Bake for 45 minutes at 350 degrees.)
3 cups of gluten free all purpose flour
1 tsp xantham gum
1 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tbsp olive oil
2 eggs (cold)
2 tsp yeast + 1/4 cup hot water
1 cup water
Soup
Base (Peel pumpkin and cut into 1″ chunks, bake with half of onion, 3 cloves of garlic and cubed potato for 30 minutes, then switch to broil for 10 minutes. Meanwhile chop and sauté all the remaining ingredients (except herbs) until the onions are clear and the rest is a nice golden brown. Add water to the middle of your large pot and put a lid on it until boil. Pull out everything from the oven and toss into the soup. Let cook for 30 minutes. Put in herbs and add additional salt or herbs as needed for flavor. Add more water as needed. When ready to serve, add in coconut milk and use an emersion blender to make a chunky substance. You can substitute using a blender, but only do up to 1/2 of the soup. Do not blend entirely.)
1 medium green, yellow or red pumpkin
1 large yellow onion
6 cloves of garlic
1 potato
4 small carrots without tops
3 stalks of celery
Olive oil
Salt & pepper
Handful of fresh thyme & oregano
1/2 cup coconut milk
Toasted pumpkin seeds (Toss and bake.)
Seeds from pumpkin leftovers
Olive oil
Salt & pepper
Carrots (Toss and sauté.)
20 peeled small carrots with partially cut tops
1 tbsp honey
Salt
Olive oil
Flat pancakes (Mix together and fry.)
2 cups gluten free all purpose flour
1 tsp xantham gum
1 tsp ground flax seed + 2 tbsp warm water (let this stand for 2 minutes)
1/4 cup coconut oil
1 can Aranciata San Pellagrino
1 tsp baking powder
2 tbsp maple syrup
1/4 tsp salt
2 tbsp olive oil
Water as needed for consistency
Crispy kale topping (Toss and bake.)
1 bunch of curly kale
Olive oil
Salt & pepper
Make sure that you are properly making your pumpkin nice and crispy by putting it first on bake around 300 degrees for about 45 minutes, and then broiling at 500 degrees for 10 minutes. You want it to be a dark, golden color. Make sure to rotate often.
Timing is everything. If you can get the bread mixed and rising while you get the pumpkin cut and in the oven, you will have enough time to lower the temperature of the oven and put in the bread before the soup is done. Juggling is what parents do best, so this shouldn’t be a challenge!
Your taste buds are different then mine, so I am going to leave the olive oil, salt and pepper quantities to you. Salt enough to bring out the flavor, but don’t overwhelm. Leave the option to your guests to add a second helping of salt if they desire.
Arrange the soup and its toppings however you think it will look best. Don’t feel shy to give it a go and try something a little outrageous with the presentation and don’t feel obliged to make it look like our version. You can even put a side plate with the pancakes and the carrots and bread if you choose.
What you will have at the end of your labor, is a hearty and tasty meal. It is more than just a soup, and it is perfect for parties where you just want to sit around the fire or the coffee table, without messing with a formal sit down meal. This is a great meal to have with friends because it is thoughtfully prepared, and in some ways labored over.[/vc_column_text][/vc_column][/vc_row][vc_row center_row=”” margin_right=””][vc_column][vcex_spacing][vc_column_text]
D O N ‘ T H A V E T I M E T O M A K E I T F R E S H ?
[/vc_column_text][vcex_spacing][vc_column_text]What fun! I had been staying with my friend Monica on a trip back to London, just having given up my apartment and have moved back to the States and I wanted to see all my friends. Monica let me host everyone at her house. For some reason many of the photos are lost, but the food ones remain and the two photos of my best friends, Surrinder and Monica. I loved being able to cook dinner for everyone and it was a great way to catch up on a sunny, but chilly weekend day.[/vc_column_text][vcex_spacing][vcex_image_carousel items_scroll=”page” item_width=”230px” min_slides=”4″ max_slides=”4″ img_width=”500″ img_height=”400″ image_ids=”2670,2654,2669,2653″][/vc_column][/vc_row][vc_row][vc_column][vcex_spacing][vc_column_text]
D E C O R A T E Y O U R
[/vc_column_text][vc_column_text]
Pumpkin
[/vc_column_text][vcex_spacing][vcex_feature_box style=”left-image-right-content” heading=”” content_width=”70%” media_width=”30%” img_width=”9999″ img_height=”9999″ image=”2656″]Celebrate the season with something unique on your table or at your seating area. Decorate for the fall with leaves, or even use mini pumpkins for the serving bowls. Found a few ideas through Blovely Events, too.
Sounds like this would be limited in flavor, taste and excitement, but it is a fabulous treat to have for breakfast. Kurt and I are partial to salad as a side, instead of fruit, when we have vegetable quiche and it is a perfect compliment to this simple recipe.
Thinly slice the onions and garlic and sautee in olive oil until a nice golden brown color. Set aside to cool.
Crack and whisk all 6 eggs, adding a little salt and pepper to taste. Add the almond milk and continue to whisk until a slight froth forms. Add the onions and garlic to the batter after they are cooled.
Chop the kale and basil into thin slivers and add to the batter. Switch to a spatula and gently fold into the batter. When complete pour into the silicone quiche holder (since these tend to be a little flimsy it is always best to put onto a baking tray first).
Put in the oven for 45 minutes to an hour depending on your preference. The top will not crust over (since you don’t have cheese) and the edges will only slightly brown so it is important to check frequently with a toothpick, etc.
Wait 5 minutes after taking out of the oven so it can continue to cook inside. Then slice and serve with a side of greens. We have a terrific 12 year aged white balsamic and olive oil we typically add to the salad.
Rache was feeling some serious pain in her neck this weekend and I wanted to make her a soothing natural Tiger Balm. Could be because my brother Karl is here. No! Big love goes out to little brother for being here in Lake Atitlan for the next couple of weeks, we’re gonna have a blast!
Rache could barely move because of her neck. Iza wants to be carried around by Mama 24/7 but Mama is pregnant and tired. And Iza weighs about 40 pounds. She needs good medicine!
Yesterday I decided to make Rache a massage ointment to hopefully curb some of that pain. Since we don’t have any Tiger Balm, and I am always looking for a DIY project, I made an all natural Tiger Balm like an icy/hot ointment from things we have in the pantry. What’s in it?[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″ css=”.vc_custom_1547990405833{padding-right: 30px !important;}”][vc_empty_space][vc_single_image image=”7176″ alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://amzn.to/2T2y12V”][vc_empty_space][vc_column_text]
Usually, we use this for digestion by adding 20-30 drops to a glass of water. But here the peppermint is used for the icy cooling effect and it works great. If we had eucalyptus I would have used that. Camphor would be even better.
This is a locally prepared mix of soothing herbs valerian, chamomile, verlain, and catnip and is normally taken orally. But it’s mild so I thought it couldn’t hurt. I’m sure you have a similar blend at your local health food store. Support your local herbalists!
Mix everything together and apply the all natural Tiger Balm (you can also buy a similar version with Tea Tree Oil ready to go here) to the sore areas a little at a time, slowly massaging deep into the skin and muscles. Smells good, feels good, and gives that relieving icy/cool sensation we all love.
After all that work, I needed a little medicine myself:[/vc_column_text][vc_empty_space][vc_single_image image=”7186″ alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://drizly.com/centinela-tequila-blanco/p6388″][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Good medicine…
Now it’s time to do the rub down for pregnant Rache. Sweet. Another great Ra’Co home remedy![/vc_column_text][/vc_column][/vc_row]
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