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Archive | May 22nd, 2014

Herbal Sugars Add Rich Flavor to Toast, Tea and More

Herbal Sugars Add Rich Flavor to Toast, Tea and More

Herbal Sugars

This is a cinch and makes a wonderful gift. And it’s so darn versatile. Just pick your favorite herbs, or even your favorite fragrant flowers and you’re off. – See more at: http://georgiapellegrini.com/2012/03/21/recipes/herbal-sugars/#sthash.4comzw4X.dpuf
This is a cinch and makes a wonderful gift. And it’s so darn versatile. Just pick your favorite herbs, or even your favorite fragrant flowers and you’re off. – See more at: http://georgiapellegrini.com/2012/03/21/recipes/herbal-sugars/#sthash.4comzw4X.dpuf
Use mint in an herbal sugar.

Use mint in an herbal sugar.

This is a cinch and makes a wonderful gift,” says author Georgia Pellegrini, whose latest book is “Modern Pioneering: More than 150 Recipes, Projects, and Skills for a Self-Sufficient Life” (Clarkson Potter, $24). “And it’s so darn versatile. Just pick your favorite herbs, or even your favorite fragrant flowers and you’re off.”

1 cup white sugar
Fresh herbs like sage, thyme, lavender, scented geranium leaves, lemon verbena, bay leaf

Pick herbs at their peak, when most fragrant.

Trim of any debris or brown bits and give them a light rinse and pat dry.

Lay out on a wire rack or paper town overnight to let their oils concentrate.

In a half pint jar, place a layer of herbs at the bottom. You may want to tear them if the leaves are particularly long.

Pour over a 1/4-inch layer of sugar evenly. Repeat the layers of herbs and sugar until the jar is full. Finish the top with a layer of sugar. Seal the jar and store in a cool dark place for 2 weeks so that the sugar can absorb the flavor.

Store for up to one year, and use the sugar to sprinkle on buttered toast, scones, in tea, cakes, and cookies.Then you’ll sprinkle them with a layer of sugar, about 1/4-inch, until you can’t see them anymore.

From Georgia Pellegrini

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It’s Easy to Make Your Own Almond Milk

It’s Easy to Make Your Own Almond Milk

Almond Milk

Make your own almond milk.

Make your own almond milk.

“Almond milk is so easy to make, and so sweet,” says do-it-yourselfer Georgia Pellegrini on her website, GeorgiaPellgrini.com. “It’s a beautiful addition to cereal or your morning coffee.

“For this recipe, you need cheesecloth, a big pitcher, and a blender.”

1 cup almonds, unsalted (preferably without skin)
4 cups cold, filtered water
1 teaspoon vanilla
1 tablespoon honey

Soak the raw almonds covered in water for at least 6 hours, and then drain them.

Pour the almonds into a blender and add the cold filtered water.

Blend well. When you see a froth on the top, stop blending.

Add the vanilla and honey.

Blend again for another 20-30 seconds.

Take the cheesecloth, and fold to ensure it is at least 4 layers thick.

Put the cheesecloth on the top of the pitcher and secure it with a big elastic band. Use your fist to push some of the cheesecloth down into the pitcher so that it is not tight on top.

Pour the almond mix through the cheesecloth into the pitcher.

Use a big spoon to help push the milk through the mass of almond and into the pitcher.

And voila, you have Almond Milk!

Once you cinch the basic recipe, you’ll be eager to try the many possible variations:

  • For a chocolate fix, add 2 tablespoons unsweetened cocoa powder.
  • For sweeter milk, throw in a 1/2 cup of dates.
  • For cinnamon milk, add 1 teaspoon cinnamon and a dash of nutmeg.
  • For maple flavour, add 1 tablespoon pure maple syrup.
  • For a sugar-free option, eliminate the honey and add Stevia to taste.

From Georgia Pellegrini

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Hey, Do-It-Yourselfers, Georgia Pellegrini’s Got Some Easy Advice for You

Hey, Do-It-Yourselfers, Georgia Pellegrini’s Got Some Easy Advice for You

You know those dandelions you have growing in your yard? Those are edible.

Georgia Pellegrini

Georgia Pellegrini

That’s right. You can toss them in a salad and chow down. If you haven’t sprayed them with some sort of noxious weed killer, that is.

And the purslane spreading across the ground? No only does it taste great — reminiscent of spinach or watercress — it’s loaded with omega 3 fatty acids and other nutrients. Just use it the way you would spinach, in anything from a stir-fry to a smoothie.

These are just two examples of easy foraging that Georgia Pellegrini addresses in her new book, “Modern Pioneering: More than 150 Recipes, Projects and Skills for a Self-Sufficient Life” (Clarkson Potter, $24). The Austin-based author, whose earlier books “Girl Hunter” and “Food Heroes” have earned her a dedicated following, doesn’t believe in waste. That may seem anathema to a world in which too many things are made to disposed of, but she doesn’t want to play by someone else’s rules.

Instead of throwing out that empty lip balm tube you may have finished, why not make your own and refill it? Pellegrini teaches you how to do that and much more in her book and on her website, GeorgiaPellegrini.com.

“”I want people to get back to the land, even if the land is a patio,” she said in a recent telephone interview. So, the skills she offers are universal, regardless of your situation. You may not have a backyard in which to grow herbs, but you can create an herb garden easily using flower pots.

Every coffee lover ends up with leftover coffee grounds, for example. Don’t pitch them. Turned them into a body scrub, Pellegrini says.

modern pioneer_coverThese tips have not only sold books, but they have driven more than 2 million visits a month to her website. She’s also been featured on numerous TV programs, including “Iron Chef America,” “The Today Show” and “Jimmy Kimmel Live.”

“This is not a hard-core foraging book,” she said, adding that was more of a roadmap on how to change your life so that it’s simpler and yet more rewarding.

She describes “Modern Pioneer” as featuring a 50/50 breakdown of recipes for food and recipes for living. Often the items she calls for can be found in your pantry, she says.

“People seem to be really excited,” she said of the response the book is generating. “They like the variety — gardening, home cooking, do-it-yourself stuff. It’s all useful information.”

Here are two recipes of Pellegrini’s from her website:

 

 

 

 

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