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Kiwi Fruit

Now, here is a good source of vitamin C in a neat little package!

Green kiwis are most popular as they are sold year-round in grocery stores. Usually, the cost is very low as well. If they’re hard, don’t worry. They will soften on the countertop in a few days. But don’t wait too long or they will turn a little boozy. But if they’re not soft enough, it’ll be tart.

They’re ready to eat when you squeeze them and they give just a little.

Golden kiwi’s are more rare. They’re not available year round like the green ones.

The flavor of golden kiwi’s are sweet and the texture is smooth. The seeds are also smaller than the green ones.

Golden kiwi’s are also smaller in size and the outside is less fuzzy.

Perhaps every kiwi I’ve encountered is from New Zealand. That’s a long travel and it’s okay with me. My only hope is that no natural habitats are destroyed for their production.

CLUB EASY β˜€οΈ



Hello my dear readers! I’d like to invite you to join Club Easy!

The official name is Club Easy to Understand Health Information.

The goal of Club Easy is to provide accurate knowledge on health topics and create a network to support each other.

If you like to learn new things and like to talk about fruits and vegetables, Club Easy is definitely the place for you! Join today πŸ™‚

http://www.patreon.com/EasyLightSources

Thanks!

Sage Is Healthy – Inside and Out

Sage is an herb that is known for several different things. It can help out nutritionally, physically, spiritually, and other ways too. This article is a good list: 12 health benefits and uses of sage.

Sage is very well-known as a tool that is used to clean the air / atmosphere. Any stuffy places will be refreshed by burning sage. The smoke actually disinfects too – it kills bacteria in the air. More specifically, it’s the essential oils that become airborne that do the cleansing. We can thank the powerful sage essential oil for that.

Of course, a dry bundle of whole sage leaves is not the only form it’s found in. As an herb, rubbed and/or ground sage is found in many spice cabinets. The savory flavor goes well with comforting foods.

Fresh sage is really interesting – the leaves are soft like plant-based velvet. If you need to smudge your house in a emergency and you don’t have any sage bundles, you can boil fresh sage leaves and use the steam to do what you need to do.

Consuming sage in the form of a tea is great to fight inflammation in the body’s digestive system. The cleansing effects that sage brings to an environment also extends to the environment of your body. Be consistent with your sage consumption and your immune system will thank you. It comes in capsules to make it easier to eat a lot of. Remember, gaining benefits from herbs comes down to

1. Eating them consistently,

2. Over a respectable period of time.

Sage also smells wonderful and will cover up almost any other smell, for example burnt food or tobacco smoke.

Don’t leave hot sage unattended because sometimes it’s still smouldering when it should have gone out a while ago.

Rome Apples

Homemade apple pie.

There are levels to the homemade-ness.

Fully homemade pie will have the crust made from scratch, the apples will be fresh and… I guess those are the main parts.

Over the Thanksgiving holiday weekend, I made a ~homemade apple pie. But the crust was Betty Crocker mix just-add-cold-water.

Warning: there is no final picture. Honestly, it was ugly and I didn’t think about taking a picture. It didn’t taste that great either; it was a bit dry.

Interestingly enough, the weekend prior I had also made an apple pie and that pie, made the same way, was perfect in every way. Amazing.

But this one, was not. Idk why. We certainly can’t blame the apples, THEY were perfect.

🍎🍎🍎

About 7 Rome apples were washed and chopped as seen above.

Rome apples are really crisp and sweet and juicy!

Then I cooked them on the stove. Not fully cooked. They still had some bite but they were not raw any longer.

What they were was very fragrant and flavorful. The addition of cinnamon and nutmeg helped with that πŸ™‚ also added cane sugar and water and a pinch sea salt. Also stirred in some flour after they were removed from the heat.

Something really interesting was the color of the pie afterward. I think the red pigment in the peels seeped into the filling because it was red inside. So red that people asked me, “What is it?”

It did look odd and so I wasn’t too offended… And then everyone ate the pie so maybe I’m the only one who thought it to be sub-par.

Rome apples, though, are great. I’d class them with HoneyCrisp apples, perfect for eating when you want something healthy.

However, they don’t keep well long l-term like other apples do. So, eat your apples! Or juice them. But eat them so you can get some fiber too!

I guess the next questions can include just how many varieties of apples are out there? Let me see how many I can name without searching:

  1. Rome apples
  2. Macintosh apples
  3. Granny Smith apples
  4. Red Delicious apples
  5. Pink lady apples
  6. Jazz apples
  7. HoneyCrisp apples
  8. Green apples
  9. Crab apples

9, not bad! #10 was Chinese apples but those are actually pomegranates and those are totally different!

It would be great to do a thing for pomegranates but I personally have questions about if the fruit is worth the effort. Conversation for another day.

But today, I’d like to thank you for reading πŸ™‚ Peace & love

Also side note: the above pictured apple is the only one that was tie-dyed like that inside. 🍎🍎🍎

Tomatillos!

These fruits (or are they vegetables?) were a first time buy for me. Like many, I often saw tomatillos in the produce section and passed by without a second thought. Well, today I gave it that second thought. They were on sale for $.99 cent a pound!

A stranger saw me randomly choosing some of these golf-ball shaped Earth foods and he had something to say.

“I’ve only seen 2 people buying these,” he said. “Me and you.”

I replied, “Well, that’s interesting because this is my first time!”

He was surprised and immediately began to give me cooking tips. Namely, he told me to roast them. Roast until the skins get “real black” then peel it off and add to chili.

I thanked him for the suggestion. Because I probably would have eaten it raw.

At the word raw, he made a scrunched-up face.

“Nah, dont do that,” he said. “They’re not very good that way.”

“One more thing, sir.” I thought I’d better ask an important question while in the midst of an experienced tomatillo eater. “How do you know when they’re ripe?”

His reply made us both laugh.

“They’re always ready.”

It was cool to meet that guy.

They smell like grass.

Of course, I ate some raw when I got home.

It tastes like sour citrus at first, then a grassy flavor comes through as well.

I like it. They’re a member of the nightshade family, which would explain the green tomato appearance.

I don’t make chili very often so I won’t be taking that guys suggestion. But this roasted tomatillo salsa looks tasty, yeah?

Thanks for reading.

Guacamole Salsa

Please know, I’m not claiming any originality on this one. Just keeping it real πŸ™‚

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This guacamole varies from others because of the avocado – to – tomato ratio. That’s reflective of my love of tomatoes and my lesser love of avocados…. other differences include : no fresh garlic and no cilantro.

A word about cilantro: some people love it. Some people hate it. I think it tastes like grass – freshly cut grass – in my mouth. I do not enjoy the flavor and for years I actively avoided it. However, nowadays, I’ll acknowledge the fact that it nearly ruins any dish it is added to. Knowing that fact, I’ll still eat some. So, either it doesn’t taste as bad as it did before or I just enjoy the flavor of freshly cut grass. :p

I made a video because videos are fun.

Perhaps I’ve gone a little heavy on the red onion, but what’s wrong with that? Emphasis on the RED onion, other onions are not a good substitute for eating raw,Β  in my opinion.

One thing that is NOT optional – lime juice. Sure, it prevents the avocado from oxidizing (turning brown) but more than that, it’s the fresh, bright flavor that citrus adds. I love it.

So, okay, this isn’t a recipe blog (partially because I do not measure when I cook) but for those who want to make this, here is what you need:

(Serves 2, double for more)

  • 1 ripe avocado
  • 2 tomatoes
  • 1/4 of a red onion
  • 1 lime
  • garlic powder
  • pink salt & cayenne pepper (optional)
  1. Chop the avocado into small cubes.
  2. Chop the tomato equally as small. Some people remove the tomato seeds but I like the seeds- they contain valuable nutrients and add to the flavor of the guacamole.
  3. Chop the red onion small – smaller than the avocado and tomatoes.
  4. Stir all of the above together. Add juice of half of the lime. Use the whole lime if you like it like that.
  5. Season to taste with the garlic, salt, and pepper.
  6. Enjoy with someone you love (OR EAT IT ALL WITH A SPOON ON YOUR OWN πŸ˜‰