Morningstar Grillers Chili and a Yogurt, Honey, Nutmeg Mask

Two recipes today! I'm sorry, no photos right now because I'm lame like that. While I read tons of food blogs with gorgeous, mouth-watering pictures of their recipes, I am absolutely terrible (and lazy) at construction the perfect photographic set-up for the meals that I make. However, I will be making the chili again so I'll try to remember to take a picture and update this post with it.

Anywhoo. The recipes are for a really simple but pretty freaking yummy chili using Morningstar Grillers and a riff on the nutmeg and milk microdermabrasion I wrote about in my previous post. While I really liked the results of the microdermabrasion, it bothered me how runny it was. I would have to do it in the shower and it made such a huge mess. You ain't lived until you've nearly slipped and died on milk and nutmeg all over the bottom of your bathtub. Besides, picking nutmeg out of your hairline gets annoying after a while. 

So the solution was to create a more mask-like concoction. I came up with this when I went to go wash my face with honey one night and thought, "What would happen if I mixed yogurt, honey, and nutmeg together?" The answer? Magic. Yes, magic happens. I'm not lying. It turned into a face cleanser/scrub/mask that creates magically clear, smooth, soft skin. 

The thing is, most people don't realize that dry, flaky skin can benefit from a good hearty scrub rather than a super-moisturizing mask. When my forehead was going all, "I hate you, I hate life, zits, zits, zits," this mask calmed it right down. "Hey there boy, relax a bit."

So here's the recipe for the magical, and apparently talking, mask.

Yogurt, Honey, and Nutmeg Mask

1 tbsp yogurt

1/2 tbsp honey

1/2 tbsp ground nutmeg

Add to bowl and mix together very well. Apply to a dry, makeup-free face using gentle circular motions. Leave on for 5 minutes or more. Rinse off with warm water. Apply moisturizer if necessary. (I use olive oil.)

And onto the recipe of the edible kind...

Grillers and Red Bean Chili

makes 4 - 6 servings.

1 onion, diced

1 tbsp tomato paste

3 cloves garlic, minced (more or less to your preference)

32 oz. can fire-roasted diced tomatoes (I use Muir Glen)

15.5 oz. can fire-roasted crushed tomatoes (Muir Glen also)

2 tbsp chili powder

1/2 tsp cumin

pinch cayenne powder

Salt to taste

1 bag Morningstar Grillers

1 big can red kidney beans

Optional garnishes: chives, cilantro, parsley, chopped avocados

In a dutch oven or heavy pot, saute the onions in olive oil until soft and translucent. Add the tomato paste and garlic and cook for about 30 seconds more. Then, pour in the two cans of tomatoes and bring to a boil. Lower to a simmer and season with chili powder, cumin, cayenne powder, and salt to your taste. Simmer partially covered for about 20 minutes or longer if desired. Add the Grillers and beans (as much beans as you like) and cook until warmed through. Garnish and serve!

I served it with elbow macaroni which was what Guitar Boy requested. It's called chili mac? Eh. It's not really my thing. I've only ever really eaten it by itself with a hunk of crusty bread. But you can serve it however you like. A note on Morningstar Grillers: I try not to use faux meat a lot but when Guitar Boy gets those pleading sad puppy eyes, I can't say no. However, it's my philosophy that when I gave up meat, there's no reason why I should try to revisit it in faux form, you know?

Can you believe Christmas is almost here? My Christmas spirit has not yet shown its spangly red and green head, but I think it's because we completely slacked on getting a tree. Holiday fail, I know. There are certain people in my life who will be aghast to find this out... In any case, Happy Merry Christmahanukwanzicah! 

Vegetable Scrap Stock

I'm baaaaack. I know it's been a couple of weeks since my last post and that is my own fault. There'sbeen a variety of things going on including a period of time where I did not have my laptop, a move, and a period of time where I've failed to have internet connection. Can I just tell you that having no internet connection is really one of the hardest things to experience? Don't get me wrong; on vacation, not having internet is one of the best things to happen, but when you need to, erm, work, it gets frustrating fast. 

So as my apology and olive branch to those of you who might've been getting annoyed that I haven't been updating, I shall offer up my method for making vegetable stock. It's simple to do and perfect to make for these rainy, cold days we've been experiencing in the good old Cleveland-Akron area. Obviously most of you can't make this immediately because this depends on using vegetable scraps from all those days of making dinner, but it's a great recipe to have on hand once you do decide to start saving all this ends of zucchini and skins of onions.

Vegetable Stock Made From Scraps
The yield varies with the amount of scraps you have.

What you need:

• Washed vegetable scraps that you've kept in a bag in the freezer. They can be corn cobs, green onion ends and tops, onion skins, carrot peelings, tomato seeds and juice, parsley or other herb stalks/stems, any ends or peelings from tomatoes, zucchini, yellow squash, peppers, celery, asparagus, green beans, kohlrabi, swiss chard or other greens stems, and other produce that's still okay but you're not thrilled about eating it in it's whole.
• Do not use anything from: beets, eggplants, cabbages, mushrooms*, or anything with a strong, undesirable flavor or color. Note: onions will turn the stock dark so eliminate if you want a clear stock. Also, do not use any produce that is rotten. If you won't eat it in its original state, don't eat it any way else. 
• Salt, pepper, and various herbs such as parsley or oregano. I've heard rosemary can make it bitter but haven't experienced that myself.

*Do save the mushroom scraps in a separate bag because they make a delicious mushroom stock.

To make the Vegetable Stock:

• In a large stock pot, pour in the still-frozen vegetable scraps. Fill with enough water to cover.
• Bring to a rolling boil and season with salt, pepper, and a bit of herbs either dried or fresh. Just throw the fresh in whole since it will be strained. Use a light hand since this is your base for whatever you make it with be it soup, stew, risotto, or whatever else.
• Lower it to a simmer and let it simmer for about an hour and a half. Longer won't really do much so don't waste your time. Then, let it cool.
• Cover a colander or a strainer with some cheesecloth or even a double layer of paper towels just in case you weren't able to get all the dirt out when you originally washed the vegetables you got the scraps from. Then, place it over a large bowl and pour the soup through it. You may need more than one bowl, you may not.
• Squeeze as much water out the vegetable scraps as you can. Either compost or toss them when you're done.
• Divide and pour the stock into cups, pints, and/or quarts either in ziplock bags or bottles or whatever, and freeze. (Or be like me and pour most of it into a gallon sized ziplock and guesstimate whenever you cook with it.)
• To use: either let it defrost in the fridge or in a bowl of or under warm water until melted. Use as normal stock.

I filled up an average-sized soup pot to make my first batch of stock. It yielded enough for two soups and a batch of risotto. I was kind of wary about it because I had added green bean ends and they have a very strong flavor. However, it disappeared and all I had was this very fresh-tasting stock that added a depth of flavor to the dishes I made with it. You may taste your stock and think the flavoring is subtle. I certainly did; but when I used it, I realized that homemade stock really was the way to go. Plus, I save a ton of money since I didn't even need to go buy new vegetables for the stock. 

I keep all my scraps in a large ziplock bag in the freezer. Whenever I'm prepping for dinner, I bring the bag out and throw my scraps in it as I go. When I'm done, I put the bag back in the freezer. Easy!

So start saving your scraps and the next time you get a blah type of day, it's the perfect time to start simmering your own easy homemade stock.

Oil Cleansing Method: Washing Your Face with Oil, Really!

Okay, you know I greatly enjoy watching people's reaction when I tell them I wash my face with honey, but seeing their reaction when I tell them I occasionally wash my face with oil is even better. It's kind of the same as when you tell them the shirt they just gushed over was bought at Walmart. (I don't condone Walmart so my face would be one of sheer horror.)

I have to say, for as strange and totally-against-all-valid-reason as it is spreading sticky oil across your face, the outcome is amazing. It melts off all your makeup and makes your skin glow. You can literally see the difference in just one day. No, really. Don't believe me? Then, you have to try for yourself.

Again, I discovered this through Crunchy Betty's fabulous website. She's pretty much my go-to for any crunchy procedures or questions I might have. But I wanted to give you my experiences and my own tips on how to wash your face with oil. (image source)

Oil Cleansing Method, otherwise known as OCM:

First, you need three things- castor oil, a carrier oil, and a washcloth.

1) Castor oil is the most important part. It's the oil that does the cleansing. I randomly bought this oil through an Etsy seller called CountrySoapShack when I was trying to make my own shampoo so it was kind of like fate that I had this oil on hand. Otherwise, I've heard that they're pretty easily found in Target and the like in the... wait for it... laxative aisle. Don't run away screaming just yet. The whole point is that we should put things on our skin that's pure enough to ingest right? Right? Just try to get past this and get your precious skin-loving oil. 

2) As for carrier oils, it's what it says, but it also adds extra benefits your skin needs. I currently use extra virgin cold pressed olive oil. Cold pressed is generally the purest type of oil since heat pretty much kills a lot of the beneficial properties. (Remember what I wrote about raw honey? Heat is yo' enemy!) You can also use other oils such as this list I've excerpted from Crunchy Betty below:

• Jojoba (all skin types, but very desirable for acne-prone skin)
• Sweet almond (all skin types, especially oily)
• Grapeseed (all skin types, especially oily)
• Avocado (dry and aging skin)
  
• Sunflower Seed (all skin types)
  
• Olive (all skin types)
  
• Apricot Kernel (dry, aging, and normal skin)
  
• Argan (all skin types, especially aging skin … very pricey)
• Tamanu (all skin types … very pricey)

Now, I've heard rumors that some people may not have the greatest results with olive oil. Jojoba and grapeseed tend to have the best reputations among OCM fans. Luckily, grapeseed oil can be found next to the olive oil in good grocery stores and jojoba, well, there is the magic of the internet. 

3) Washcloth. That's self-explanatory. Get yourself a nice and clean one.

Next is to figure out the ratio best for you. Think in thirds and halves. For normal skin, use equal parts castor and carrier oil. For dry skin, use 1/3 castor oil to 2/3 carrier oil. For oily skin, use 2/3 castor oil to 1/3 carrier oil.

I have have normal skin with the exception of a dry T-zone; so I use about 1/2 and 1/2 using slightly less castor oil. You can experiment and figure out the best ratio for yourself.

Now that all that preliminary information is out of the way, onto the actual method:

1. With a dry face, makeup and all, mix together the castor and carrier oil in your hands. Massage gently onto your face getting every last bit including eyes and jawline and wherever else you have problem areas. Be sure to take at least a minute to massage it all in.
2. Hang out for 5 minutes. Here, I'll brush and floss and dilly dally around.
3. Turn on the faucet to the hottest water you can handle. (I know I said heat is your enemy, but here, it's necessary to help remove the oil.) Wet your washcloth well then wring it out so it doesn't drip. Place it over your face and keep it on until it begins to cool.
4. Optional: repeat two more times.
5. Using the wet washcloth, gently scrub the oil and makeup off your face, rinsing and rewetting as needed.
6. Voila. You have a clean and make-up free face!
7. Moisturizing is generally not necessary but if you feel tight, use some of the carrier oil if you like.

I like doing the washcloth process three times just because... I don't know, it feels right. Holding the hot washcloth over your face opens up your pores so the oil can get in there and clean out the gunk stuck in there. It's really quite exciting because your blackheads all but disappear when you do this. I do moisturize my T-zone still but I think it's because I've gotten lazy and haven't been as vigilant with my ratios and ended up using more castor oil than I should. I just mix a few drops right in my hand each time I do the OCM. 

Now, do you have to do the OCM every day? Some people do. I don't. I use the honey wash every day and maybe once or twice a week, I'll do the OCM. Usually when I know I have to wash my hair the next day because then I can just be sloppy and get the oil as close to my hairline as possible. I'm pretty positive if I committed to the OCM every day, I would have the skin most people would kill for. In between that and the honey wash though, I think it works out for me. 

Also, when you do the OCM, your skin is going to look so good in the morning, you'll feel just dandy not washing it in the a.m. I think it's better that way too: Less washing, more skin health! (image source)

My bathroom is turning into a kitchen pantry right now and I'm loving it. How about you?

The Vegetarian Protein Myth Plus Naan "Pizza" Recipe

I'd like to delve into what I consider one of the most commonly misinformed myths about vegetarianism and veganism. That is protein intake. It wasn't until I was watching the esteemed Dr. Caldwell Esselstyn of the Cleveland Clinic and Dr. Colin T. Campbell in Forks over Knives when I discovered the truth about protein.

Typically the most effort I would make in consciously adding protein is throwing in some beans while cooking and daily slices of peanut butter toast. Since I rarely indulge in dairy items, I do not consider them a reliable source of protein for myself. So just by looking at the big picture, it seems like I'm not getting protein regularly at all. So how the heck am I getting up in the morning and having enough energy to do anything at all? I'll be honest, I had worried a bit about it before, believing I needed to double up my efforts and really pay attention to my nutrition intake. Due to, well, laziness, I never really made any measures to do so. Beans can only go into so many dishes until you decide, "Enough!" (image source)

I had heard someone on Forks over Knives, (can't remember who but suspect I was listening to Rip Esselstyn, Dr. Esselstyn's knowledgable son,) explain that as long as we were consuming the proper amount of calories per day, we were covered on the protein front. Meaning, every whole foods- vegetables and grains- contained protein in varying levels. If I simply ate a good variety of whole foods, I was getting enough protein. Fruits, however, does not have a great amount of protein so rely on them for other nutritional benefits. Especially now in the summer when most of them are at their peak deliciousness.

As for the commonly known belief that vegans have to eat rice and beans in order to gain a "complete" protein, meaning consuming all nine essential amino acids found in the correct proportions so the body can build protein. Well, it's not true. Our bodies are pretty darn smart and they can figure out how to function once given the right tools. So if you consume a variety of foods creating a sort of "amino acid soup," your body will simply dip in, collect what it needs, and go about constructing the important building blocks for staying healthy. (source)

This leads me to our next revelation, meat-eaters as a whole are taking in too much protein. Our bodies weren't meant to eat meat in the large quantities we do today, consuming it multiple times a day at each meal and snack time. Grab a beef jerky once in a while? Chicken snack wraps? Bacon and sausage in the a.m.? Turkey sandwich for lunch? It's easy to forget just how much meat a person can eat in a day when it seems so common in everyday life. Too much animal protein, along with all its saturated fats and cholesterol, can wreak havoc on a human body. With whole plant foods, you're at least eliminating all the harmful components found in animals and reaping the benefits of plants, e.g. fiber, vitamins, minerals, antioxidants, etc.  

"Cleveland Clinic’s nutrition experts say that too much protein in your diet, which can be caused by low carb diets, can cause your body to go into a dangerous metabolic state called ketosis as your body burns fat instead of glucose for energy. During ketosis, the body forms substances known as ketones, which can cause organs to fail and result in gout, kidney stones, or kidney failure. Ketones can also dull a person’s appetite, cause nausea and bad breath. Ketosis is prevented by eating at least 100 grams of carbohydrates a day." It is a contributor to obesity and it has also been shown to increase risk of certain cancers. (source)

In short, your body knows what to do as long as you give it good, healthy, whole foods. If you're wondering, even though all whole plant foods have protein in varying levels, here are a few that are protein powerhouses.

• Pumpkin Seeds
• Asparagus
• Cauliflower
• Peanuts
• Mung Bean Sprouts
• Almonds
• Spinach
• Broccoli
• Quinoa

I believe in not telling people what to think and how to eat, but giving them the tools and sources with which they can educate themselves. The information above was found in these sources, as well as the documentary: Forks over Knives. If you are interested in learning more, please visit these links and decide for yourself what is the best lifestyle for you.

Sources:

• Alisa Rutherford-Fortunati: 10 Protein Packed Plants
• J. Morris Hicks: Protein
• Vic Shayne PhD: Too Much Protein is No Good

If you made it through all that, pat yourself on your back! I hope that it didn't come across as too preachy and allowed you to open yourself up to learning more about alternative diets. I just want to inform people and let them make the decisions for themselves. Anywhoo. Onto the recipe!

Tomato and Greens Naan "Pizza" 

I make this "pizza" a lot when I need to make a quick and hot side dish to a salad or any other meal. It's really simple to make and usually ends up being the most delicious thin on your plate. It serves two as a side dish or one as a lunch or light dinner.

Gather up:

• 1 piece of whole wheat naan (Found in grocery stores in the bread section.)
• Hummus (I used roasted red pepper but you can use your favorite.)
• 1 fresh, ripe tomato, sliced
• Several basil leaves, torn
• Salt and Pepper to taste
• Drizzle of olive oil
• Handful of mixed greens (Lettuce, kale, arugula are all good options.)
• 1 lemon for juice

To make:

• Preheat the oven to 425 degrees.
• Spread the naan edge to edge with a generous amount of hummus. Add slices of tomatoes in a single layer. You may not need the whole tomato because too many can make it watery.
• Sprinkle with torn basil leaves. Season with salt and pepper and drizzle with olive oil.
• Transfer to a pan and bake for about 10 - 15 minutes until edges are browned and tomatoes are warm and soft. Check often to prevent burning.
• While the naan is baking, mix together the salad greens with a hearty squeeze of lemon. Season with a sprinkle of salt and pepper.
• When the pizza is done, mound the salad greens on top of the pizza and cut into wedges.
• Serve immediately.

I got the idea of putting salad greens on top of the pizza from my trip to Italy. There, a popular dish is a large pizza simply made with tomatoes and basil and very little cheese, topped with fresh crisp arugula. Delicious and refreshing, perfect for a hot summer day!