In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peak into the sometimes comical life of Meredith Steele in her sock monkey slippers.
With school well under way, it’s a daily task to keep my daughter’s lunches healthy while being exciting and delicious enough for her to want to eat. When I was contacted by City Of Hope to write a healthy back to school recipe for their Superfoods Initiative I immediately thought of a simple, colorful, nutritious blueberry and pomegranate smoothie. Smoothies are very enticing for kids and the best part about packing a smoothie for your children’s school lunch is that you can make it the night before, store it in a freezable container, pack it the next day, and once it’s time to eat lunch the smoothie has thawed into a cold delicious treat.
City of Hope is a leading research and treatment center for cancer, diabetes, and other life-threatening diseases. Everyday they pursue new and better ways to improve the lives of millions around the world and one way they are accomplishing that is through spreading the word about healthy eating. Researchers at City of Hope have found five foods that fight cancer: pomegranates, mushrooms, blueberries, grapes, and cinnamon. Join City Of Hope’s Superfoods Innititave on Facebook to learn more and find many healthy recipes each week.
Blueberry & Pomegranate Smoothiemakes 1 cup
1/2 cup fresh or frozen blueberries
1/2 cup fat-free or 2% Greek yogurt
1/4 cup pomegranate juice
1 tsp honey
1.Place all ingredients in a blender and blend on medium until mixed and smooth. If serving immediately, pour into a cup and serve.
2.If packing the smoothie for a school lunch: Pour into a freezable cup with a lid. A BPA free cup is preferred.
3. Place in the freezer and freeze overnight.
4. Place the frozen smoothie in a lunch box and by the time your child is ready for lunch the smoothie will be thawed and perfectly cold and delicious.
cooks notes: If planing to serve right away, use frozen blueberries for a thicker colder smoothie.
* For this recipe I used organic fresh blueberries and 2% Greek Yogurt. Pictured above is a stainless, airtight, BPA free travel cup by Innobaby
Blueberry & Pomegranate Smoothiemakes 1 cup
1/2 cup fresh or frozen blueberries
1/2 cup fat-free or 2% Greek yogurt
1/4 cup pomegranate juice
1 tsp honey
Place all ingredients in a blender and blend on medium until mixed and smooth. Pour into a cup and serve. If serving immediately, pour into a cup and serve.
If packing the smoothie for a school lunch: Pour into a freezable cup with a lid. A BPA free cup is preferred.
Place in the freezer and freeze overnight.
Place the frozen smoothie in a lunch box and by the time your child is ready for lunch the smoothie will be thawed and perfectly cold and delicious.
cooks notes: If planing to serve right away, use frozen blueberries for a thicker colder smoothie.
As a proper Texas girl, I have been in love with tortillas since birth. Everything is better when wrapped in a tortilla. But as a mom I have become increasingly aware of the excess and unnecessary ingredients in packaged tortillas. For the major packaged tortilla brands this includes a long list of preservatives, MSG (seriously why?!), hydrogenated oils, corn syrup (again why?) and other things that if we simply made them at home would never ever be in a tortilla recipe.
But who has the time to make tortillas on a daily basis? Not I said the fly. That’s why I was thrilled to give Tortilla Land flour tortillas a try. With five simple ingredients; wheat flour, water, canola oil, salt, and sugar, Tortilla Land Flour Tortillas are all natural, no cholesterol, no saturated fat, and 0 trans fat. A massive burrito size tortilla is the same amount of calories and less fat than most major brand taco sized tortillas I found.
Because Tortilla Land Tortillas are made without preservatives and all-natural ingredients they are packaged uncooked. Simply place on a medium high skillet and wait about 30 to 45 seconds until bubbles start to rise. Flip the tortilla and cook for an additional 30 seconds until golden. In 60 seconds you have a fresh practically homemade tortilla.
The verdict: Amazing! These tortillas reminded me of the fresh tortillas that my nanny’s mom would make and I would devour when I was younger. Thin, flavorful, and remarkably fresh, Tortilla Land Flour Tortillas are perfect for quesadillas, tacos, wraps and more. Trust me I tired them on everything. Two slippers up!
Pros:
all natural
fresh
no preservatives
5 ingredients
no cholesterol
great taste and texture
Cons:
The packaging is excessive. I found it big and bulky and took up space in my packed refiderator.
Tortilla land also has a line of wheat and corn tortillas (that I did not get to try but can imagine they are just as good). You can find them in most major cities in the refrigerated section of your store. To find a store near you visit http://www.tortillaland.com/where-to-buy/
I enjoyed testing and trying these tortillas. Here’s a fun recipe for the entire family to join in on. Makes a good back to school breakfast treat. Check back tomorrow for a more adult friendly brunch version that we love.
Fresh Tortilla Breakfast Cups makes however many you want
Tortilla Land Flour Tortillas 1 to 2 per person
eggs, 1 per tortilla
cheese, cheddar or monteray jack
variety of vegetables such as: red and green bell pepper, spinach, corn, green onion, mushrooms, tomato, or onion
variety of cooked breakfast meats such as: bacon or breakfast sausage
Preheat oven to 350°F. Chop your vegetable and meat choices in small pieces.
In an ungreased muffin tin, place the tortillas in a muffin cup, pressing to form into the cup.
In a bowl, scramble the egg and combine your choice of vegetables and/or breakfast meats. Beat gently. You can do this in one large bowl and evenly divide into the tortilla cups or get the family involved by giving everyone a bowl with a beaten egg and allow them to create their own breakfast up by choosing their own ingredients. Fill the tortilla cups to the rim of the muffin tin with the egg mixture.
Sprinkle with a pinch of salt and pepper and top with a tablespoon of cheese. Place in the oven for 15 to 20 minutes until the tortilla is golden and the egg is fully cooked.
A fun crispy little breakfast package. My favorite combo: red bell pepper, corn, spinach, cheese, topped with hot sauce.
The husband and Mia’s favorite was spinach, mushrooms, tomatoes, breakfast sausage and cheese.
Fresh Tortilla Breakfast Cups makes however many you want
Tortilla Land Flour Tortillas 1 to 2 per person
eggs, 1 per tortilla
cheese, cheddar or monteray jack
variety of vegetables such as: red and green bell pepper, spinach, corn, green onion, mushrooms, tomato, or onion
variety of cooked breakfast meats such as: bacon or breakfast sausage
1.Preheat oven to 350°F.
2.Chop your vegetable and meat choices in small pieces.
3.In an ungreased muffin tin, place the tortillas in a muffin cup, pressing to form into the cup.
4.In a bowl, scramble the egg and combine your choice of vegetables and/or breakfast meats. Beat gently. You can do this in one large bowl and evenly divide into the tortilla cups or get the family involved by giving everyone a bowl with a beaten egg and allow them to create their own breakfast up by choosing their own ingredients. Fill the tortilla cups to the rim of the muffin tin with the egg mixture.
5.Sprinkle with a pinch of salt and pepper and top with a tablespoon of cheese. Place in the oven for 15 to 20 minutes until the tortilla is golden and the egg is fully cooked.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Tortilla Land. I was not required to write a positive review. The opinions I have expressed are my own.FTC 16 CFR, Part 255
I’ve never been much of a soda fan (unless it’s mixed with something a little stronger, just telling you the truth here) but water is sometimes a little boring. I’ve never been a fan of artificial sweeteners or chemically altered flavors to make water drinkable. It just doesn’t make since to me and I would never give my daughter such things either. That’s why I was excited to try out Flavrz all natural liquid drink mix to give our water a little boost.
Flavrz is a line of liquid, all-natural, low sugar, drink mixes that are surprisingly naturally low in calories. They come in 6 flavors: Cherry Berry, Lemon Lime, Tropical, Superfruit Sport, Fruit Punch Energy, and Citrus Hibiscus Immunity. Packaged in an easy to use pouch, each one flavors 12 to 20 ounces of water or sparkling water. Flavrz uses all organic fresh fruits and ingredients in all of their products making these water enhancers practically good for you.
After the family and I tried out all six Flavrz our conclusion was this: Pros:
Mix to according to your own taste
Very low in calories
Natural and Organic
Each flavor was enjoyable
When mixed with sparkling water you felt like you were having a soda
Since it is low in sugar, I don’t have to worry about giving it to my daughter as I would with juice or soda
Cons:
The packaging is not really portable. Once you open it you can not close it for future use if you choose not to use the entire package in one drink.
Flavrz also has a line of Liquid Soda Mix which my ultra-marathon running husband of mine really enjoyed. They have 3 flavors of soda mix; Root Beer, Cola and Ginger Ale. It is the same concept as the Flavrz pouches. Just mix a small amount of Flavrz Liquid Soda Mix (according to your tastes) to sparkling water and you have an instant all natural, low calorie, low sugar soda that really taste like a real soda from the can. We tried the Ginger Ale and enjoyed it. An entire 16 ounce bottle made us around 12 servings.
The verdict: we enjoyed it and would use it again. Two slippers up.
To find out more information about Flavrz or to find a store near you visit www.flavrzdrinkmix.com .
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Flavrz. I was not required to write a positive review. The opinions I have expressed are my own. FTC 16 CFR, Part 255
Staying away from the fried chips and over salted processed snacks is hard when you have a family that is always on the run and constantly snacking. We run a rotation of pretzels, cheese, fruit and nuts in our house and trust me it can get boring. You can imagine my excitement to try something new that fit into our family’s snack regimen that was not only tasty but healthy.
The Good Bean is the first branded all natural roasted chickpea snack and truly they are delicious! They come in four flavors – Sea Salt, Cracked Pepper, Smoky Chili & Lime, and Sweet Cinnamon. With one serving providing as much fiber as 2 cups of broccoli, as much protein as one egg, and as much folate as 3 cups of spinach, these tasty little treats are the perfect healthy snack for everyone.
The family and I sat down and dove into the entire Good Bean line to give the little roasted chickpeas a true test. The verdict… amazing! The roasted chickpeas are about the size of a pea and the texture is a little crunchy and unexpectedly soft in a good way. I was impressed at the natural ingredient list that I could pronounce and the packaging is perfect to throw in my purse or lunch box. The flavors were well balanced but one stood out as our absolute favorite, the Sweet Cinnamon. We absolutely loved this one, especially the ultra-marathon husband runner of mine who found it to be just the right amount of cinnamon and sugar paired with the chickpea flavor. The slightly spicy Cracked Pepper was my favorite with the Sea Salt coming in third. Unfortunately, we were not pleased with the Chili & Lime flavor. Even though we are chili and lime fans here, there was something just a little off with this combination that didn’t favor well with us but that’s just our opinion.
The Good Bean is definately on the favorite list of our family now. I’ll use them as a snack, accompiment to salads and soups and especially as a treat in Mia’s lunch box. These affordable (retails around $2.50), gluten-free, delicious, roasted chickpeas are worth the try. You can find more info and a store location near you at www.thegoodbean.com.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from The Good Bean. I was not required to write a positive review. The opinions I have expressed are my own. In accordance with the FTC’s 16 CFR, Part 255
Love or hate summer, you can’t deny that it produces some of the best fruit of the year. We go through melons like monkeys eat bananas around here and when given the chance to try out Fontera Rocky Ford Cantaloupes, I jumped at it. I had actually never had a Rocky Ford before but had heard of their supreme sweetness. At first bite we were all astounded by the candy like melon. They had the exact same flavor, color and texture as you average cantaloupe but the flavor and sweetness is intensified making this the best cantaloupe I’ve ever had. Seriously, although in a good year a Texas cantaloupe comes pretty close.
Grown only in Colorado, Rocky Ford Cantaloupes are sweet and juicy thanks to the perfect formula of hot days, cool nights and high elevation. And Frontera Produce is the only grower to provide the original “Valley Gold” variety of this summertime melon, which is one of the sweetest. Rocky Fords are picked and shipped on the same day from Holly, Colorado, meaning these beauties arrive to you fresher than ever.
I enjoyed Rocky Fords because not only was it super fresh but it’s sweetness didn’t call for adding sugar or honey when using it in recipes. Mia probably ate an entire one herself leaving one for me to use in something extraordinary and I mean extraordinary. When you have something as sweet as these cantaloupes it calls for a salty pairing like these cantaloupe capicola bites with basil and balsamic reduction. In the last 4 days I have made this 3 times and everyone keeps asking for more.
Before we get to the recipe, Frontera Produce and ISMS is giving you a chance to win a case of these amazingly delicious Rocky Ford Cantaloupes (retail $3 a cantaloupe) shipped directly from the farm to you. To enter, leave a comment telling us what you plan to do with these tasty summer cantaloupes if you win. One winner will be chosen Monday, September 5, 2011. The winner will be notified by e-mail and announced on Facebook. Good luck! The giveaway is now closed and the winner is Kristi! Thanks everyone for playing.
Rocky Ford Cantaloupe & Capicola Bites with Basil & Balsamic Reduction makes 24
Preheat oven to 400°F. Place capicola slices in a mini muffin tin. Press in firmly to form a cup. Place in the oven and bake for 8 to 10 minutes until slightly crispy.
While the capicola is baking, bring the balsamic vinegar to a boil in a saucepan. Lower the heat to medium-low and simmer for about 8 minutes until the vinegar has reduced by half creating a sweet and tangy syrup.
Next, halve a cantaloupe and deseed. Cut the half in quarters, cut the rind away and dice the cantaloupe in small cubes.
Chiffonade the basil by stacking the leaves on top of each other and rolling into a cigar shape. Then cut the leaves into thin slices.
Once the capicola is cooked into little bowls and the balsamic has reduced, assemble the cantaloupe and capicola bites. Place the capicola on a serving plate and fill the capicola bowls with 3 to 5 cubes of cantaloupe. Next drizzle the balsamic reduction over the capicola cantaloupe bowls with a spoon. Finish by garnishing each piece with basil. The perfect combination of sweet and salty that will amazing for any appetizer or a delightful snack. Enjoy.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Frontera Produce. I was not required to write a positive review. The opinions I have expressed are my own. In accordance to FTC 16 CFR, Part 255
Rocky Ford Cantaloupe & Capicola Bites with Basil & Balsamic Reduction makes 24
1. Preheat oven to 400°F. Place capicola slices in a mini muffin tin. Press in firmly to form a cup. Place in the oven and bake for 8 to 10 minutes until slightly crispy.
2. While the capicola is baking, bring the balsamic vinegar to a boil in a saucepan. Lower the heat to medium-low and simmer for about 8 minutes until the vinegar has reduced by half creating a sweet and tangy syrup.
3. Next, halve a cantaloupe and deseed. Cut the half in quarters, cut the rind away and dice the cantaloupe in small cubes.
4. Chiffonade the basil by stacking the leaves on top of each other and rolling into a cigar shape. Then cut the leaves into thin slices.
5. Once the capicola is cooked into little bowls and the balsamic has reduced, assemble the cantaloupe and capicola bites. Place the capicola on a serving plate and fill the capicola bowls with 3 to 5 cubes of cantaloupe. Next drizzle the balsamic reduction over the capicola cantaloupe bowls with a spoon. Finish by garnishing each piece with basil. Enjoy.
A little while ago, a pretty little white box arrived at my doorstep filled with Donsuemor Madeleines and no, it wasn’t a dream. I was so excited because the only place you can find a madeleine in this town short of making them yourself is at the local chain coffee shop and trust me that comes no where close to a traditional one. Of course I ripped the box open, with dignity and grace mind you, and tasted my first Donsuemor Madeleine. It was perfectly moist, slightly sweet, and just the right amount of crispness to bite into. Just like the ones I remember having growing up (my best friends mother was a French teacher and always gave us madeleines and other treats).
Unfortunately, I had to reseal the box for a little while because my objective was not to see how many I could eat in one sitting but to create a unique recipe using Donsuemor Madeleines for their “Desert A Day” campaign beginning in October. Make sure to stay tuned to the Donsuemor’s Facebook Page for more details in October. I can only imagine what amazing goodies we will find there.
Now to the good part: If you are a crème brûlée purest look away now. After much brainstorming an idea came to me that I couldn’t pass up. A sweet silky smooth desert with layers of soft madeleine cake with a crackling topping reminiscent of opening a present. It could only be a Madeleine Crème Brûlée. A unique blend of a crème brûlée and a tiramisu of sorts combining to make an elegant and delightful desert.
Madeleine Crème Brûlée serves 4
1 1/4 heavy cream
1/2 cup whole milk
1 Tbs pure vanilla extract
4 egg yolks
1/2 cup sugar
3 Tbs vanilla liqueur
granulated sugar, about 4 tsp
4 Donsuemor Madeleines
Preheat the oven to 325°F. In a medium pot over medium heat, combine heavy cream, milk, and vanilla. Bring to a low boil and turn off heat. Set aside.
In a large mixing bowl, whisk egg yolk and 1/2 cup sugar for 1 to 2 minutes until the sugar is well incorporated into the eggs and the mixture is thick.
Add the liqueur to the heated milk and stir to combine.
Slowly, add 1 cup of the milk mixture to the egg mixture and stir. Repeat until all of the milk mixture is mixed into the egg and sugar.
Now here’s where you have options. Creme brulee is traditionally served in shallow creme brulee dish but I’m feeling far from traditional today and for this purpose using a variety of oven proof dishes, including espresso cups, for the fun of it. This recipe will allow for 4 servings of crème that measure 1/2 cup each.
If you are using a traditional shallow crème brûlée dish, slice 1 Donsuemor Madeleine in half and press hard into the bottom of the dish forming a crust. If you are using a ramekin or (pictured above) or any other oven safe dish, prop a Donsuemor Madeleine against the side of the ramekin. You may also slice it in half but I found it makes a nicer presentation if left whole.
Laddel the crème into the ramikins and fill till about 1/2 inch from the top.
Place the ramekins on an oven safe dish. I line mine with a tea towel to prevent the ramekins from slipping. Pour hot water into the dish until the water reaches halfway up the ramekins. Place in the oven and bake for 40 to 45 minutes until the crème is set. It will appear a little jiggly. Remove from the oven and place in the refrigerator for at least 3 hours. This can be done up to one day ahead of serving. Makes an easy dinner party desert!
Remove from the refrigerator and allow to set at room temperature for 30 minutes. Sprinkle about 1 to 1 1/2 teaspoons of sugar onto the top of the crème. With a kitchen torch gently caramelize the sugar until it browns and bubbles. Serve when the bubbles subside, about 1 to 2 minutes. If you don’t have a torch you can use your broiler. For broiler caramelization: preheat the broiler. Place the ramekins on a baking dish with ice. Place the dish under the broiler and stand guard. It might take minutes or seconds for the sugar to caramelize. Remove when the sugar has browned.
Serve and enjoy the crackle!
It’s like a bite of creamy vanilla custardy goodness with a decedent surprise.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Donsuemor. I was not required to write a positive review. The opinions I have expressed are my own.
Madeleine Crème Brûlée serves 4
1 1/4 heavy cream
1/2 cup whole milk
1 Tbs pure vanilla extract
4 egg yolks
1/2 cup sugar
3 Tbs vanilla liqueur
granulated sugar, about 4 tsp
4 Donsuemor Madeleines
1. Preheat the oven to 325°F. In a medium pot over medium heat, combine heavy cream, milk, and vanilla. Bring to a low boil and turn off heat. Set aside.
2. In a large mixing bowl, whisk egg yolk and 1/2 cup sugar for 1 to 2 minutes until the sugar is well incorporated into the eggs and the mixture is thick.
3. Add the liqueur to the heated milk and stir to combine.
4. Slowly, add 1 cup of the milk mixture to the egg mixture and stir. Repeat until all of the milk mixture is mixed into the egg and sugar.
5. Now here’s where you have options. Creme brulee is traditionally served in shallow creme brulee dish but I’m feeling far from traditional today and for this purpose using a variety of oven proof dishes, including espresso cups, for the fun of it. This recipe will allow for 4 servings of crème that measure 1/2 cup each.
If you are using a traditional shallow crème brûlée dish, slice 1 Donsuemor Madeleine in half and press hard into the bottom of the dish forming a crust. If you are using a ramekin or (pictured above) or any other oven safe dish, prop a Donsuemor Madeleine against the side of the ramekin. You may also slice it in half but I found it makes a nicer presentation if left whole.
6. Laddel the crème into the ramikins and fill till about 1/2 inch from the top.
7. Place the ramekins on an oven safe dish. I line mine with a tea towel to prevent the ramekins from slipping. Pour hot water into the dish until the water reaches halfway up the ramekins. Place in the oven and bake for 40 to 45 minutes until the crème is set. It will appear a little jiggly. Remove from the oven and place in the refrigerator for at least 3 hours. This can be done up to one day ahead of serving. Makes an easy dinner party desert!
8. Remove from the refrigerator and allow to set at room temperature for 30 minutes. Sprinkle about 1 to 1 1/2 teaspoons of sugar onto the top of the crème. With a kitchen torch gently caramelize the sugar until it browns and bubbles. Serve when the bubbles subside, about 1 to 2 minutes. If you don’t have a torch you can use your broiler. For broiler caramelization: preheat the broiler. Place the ramekins on a baking dish with ice. Place the dish under the broiler and stand guard. It might take minutes or seconds for the sugar to caramelize. Remove when the sugar has browned.
I have a thing for tea and flour sack towels. My linen closet is full and if you are a friend of mine you are probably getting a set for Christmas along with whatever I’m obsessed with cooking that season. You just can’t have enough tea or flour sack towels in my opinion and thanks to a fellow food blogger, Milisa Armstrong {aka Miss In The Kitchen}, I have yet another set. Thank you Milisa!
Not just any set mind you but good quality, 100% unbleached cotton, beautifully designed flour sack towels designed by none other than Miss In The Kitchen herself. I love the rustic farmhouse feel of these towels and I have a feeling that I will have to watch over them closely or they will end up at the ranch in my mother-in-law’s hands. Milisa has an entire line of flour sack towels available for purchase on her site Miss In The Kitchen Designs. If you are looking for a set of rustic, western, or wildlife themed flour sack towels to adorn your kitchen or for a gift I would recommend checking out her designs.
The giveaway is now closed and the winner, chosen by random.org, is Nicole Luther! Thank you everyone that participated. Thanks to Milisa, you can have a set of her fabulous flour sack towels too! To enter: visit her site, Miss In The Kitchen Designs, pick out your favorite towel set and leave a comment here telling me which set you would love to have. A winner will be randomly chosen Monday, August 22nd, at noon central time and will be notified by e-mail. Good luck!
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Miss In The Kitchen Designs. I was not required to write a positive review. The opinions I have expressed are my own.
favorite photo from the party by Providence Photography
If you follow ISMS religiously like I know all of you do {wink wink} then you noticed that I haven’t been around much lately. For that I apologize because I know going a day without a new ISMS post can just ruin your week. The reason I have been AWOL lately is that I was secretly planning a surprise party for my husband’s 40th birthday. After 6 months of planing, lying, and pulling my hair out, the party was a complete success and one of the best parties I’ve planned in a while. Here are a few things I did for the party and the companies that had to deal with my “it better get her quick” last minute ideas.
Loved these coasters from ForYourParty.com. They were affordable, easily created on-line, and got here super fast without any additional charges.
These photo booth props by Party Goodies made the night hilarious not to mention some great blackmail shots.
I created cardstock tents with quotes about turning 40 and getting older and placed them on the tables along with black and white candy from CandyWarehouse.com.
And of course, I can’t leave out some amazing photography by Providence Photography located in Austin, Texas.
All in all a good night in the Texas Hill Country and I’m sure The Husband didn’t mind getting on stage for a bit at his own party. We’ll now resume normal foodie and shenanigan postings.
I can’t tell you how excited I was when I received this product for a review! A simple, eco-friendly way to grow fresh mushrooms in my kitchen in just a matter of days was right up my alley and a fantastic project for Mia, my almost three year old, to get into.
After discovering they could grow gourmet mushrooms from recycled coffee grounds during their time at UC Berkeley, founders Nikhil Arora and Alejandro Velez transformed their future as investment bankers to full time urban mushroom farmers. Don’t you love a story like that? Recently, they launched the Easy-to-Grow Mushroom Garden, a mushroom kit that lets anyone grow up to 1lb of delicious oyster mushrooms at home in as little as 10 days – all on recycled coffee grounds! In 2011, Back to the Roots is on pace to collect, divert & reuse 1 million lbs of coffee grounds from Peet’s Coffee & Tea, thus reducing waste in our landfills. Arora and Velez’ commitment to bring sustainable fresh food to our table while still remaining eco-freindly is inspiring and a product to stand behind.
The Easy-to-Grow Mushroom Garden is simple to use and absolutely a no-hassle project that anyone can do! Once it arrived, Mia and I opened the box, created slits in the bag that contained the “soil” and soaked it in water overnight. We then placed it back in the cardboard box that it came in and then watched, spraying with water twice a day with the provided spray bottle. For the first couple of days we didn’t see anything and then one morning Mia screamed with delight when we saw the “baby” mushrooms start to grow. Soon after we had an outstanding crop of pearl oyster mushrooms! It was that simple and rewarding. The only problem I had was knowing when to harvest. If you wait too long the mushrooms will dry out; but not to worry, just place them in a bowl of water to rehydrate. Our favorite way to use them is to roast in a 400° oven with fingerling potatoes and a little olive oil and garlic.
I love this timelapse video that shows the growth cycle of the mushrooms.
Pros: healthy, easy, educational, environmentally friendly, and can be used for two harvests
Cons: (1) A little pricy compaired to what you pay for a pound of oyster mushrooms at the store but the experience is worth it. (2)Using good sense to know when to harvest! *note: sometimes good sense is absent in this house
Back To The Roots Easy-to-Grow Mushroom Garden is absolutely worth a try for chefs, home cooks, foodies and definitely children! Speaking of children, Back To The Roots has a wonderful Facebook campaign to support education for healthy and sustainable food. Whenever someone posts a picture of the kit they’ve grown on their facebook page, they’ll donate a free kit + sustainability curriculum to a school classroom of their choice! Love it!
I fully stand behind this and want you to give it a try. Thanks to Back To The Roots, use this code Mushrooms4me10 for a 10% discount. For more information or to purchase your own kit, visit http://www.bttrventures.com/.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Back To The Roots. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255
Today is the launch of a revolutionary food website called Gojee and I’m am very honored to be apart of it as one of their writers! This isn’t you’re run of the mill recipe website. Gojee is a personalized recipe index curated just around what you have in your kitchen. In their words, their putting “the cat’s bananas back in cooking.” Here you will find unique, fresh and tempting recipes not just from anyone but from Gojee’s hand picked food writers like Ashley Rodriguez (notwithoutsalt.com), Jaden Hair (steamykitchen.com), Bobbi Bowers (freshandfoodie.com), Rachel Hutchings (lafujimama.com), Helene Dujardin (tarteletteblog.com), Chrystal and Amir (duodishes.com), Josh Stokes (grillachef.com), Food52.com and yours truley to just name a few.
Go check it out, personalize it to your cravings or what you have on hand and give it a whirl. Trust me, you will want to jump into it right away.
