Cazoshay’s Current (Mostly Food-Related) Projects 03/16/19
I’ve decided to do things a little differently with the blog. As you may have seen me mention in the past on my Instagram or Facebook page, I am working on a few different ideas for cookbooks. I’ve figured out that posting all of my recipes here kind of defeats that purpose. But, I still want to let you guys know about all the cool things I’m working on, and give you an insider’s view of my processes. So I’m going to be sharing updates here on the blog about what I’m creating as my ongoing conditions from the accident allow. This will also be a good way to keep you in the know since my conditions don’t allow me to create recipe and blog posts as often as I’d like. One of the primary reasons I’ve been able to keep it going is that I had dozens of posts prepared before the accident, plus I have help from my family. By the way, check out my amazing brother, Eugene the Author, and my awesome Wellness Mama, Wisteria of Needful Things Natural.
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I’ll still be posting on the Recipes portion of the site as I am able to, so if you see something here on the Blog that you want to know more about, leave me a comment on the post and I’ll see about making a separate post for whatever it is.
So…check out some of the dope things I’ve been working on below!
Happy Pi Day! For 3/14 I decided to make a carrot pie from some rescued produce that I had. This is actually often an alternative to sweet potato or pumpkin pie. It’s really good, even with me substituting one of the ingredients based on what I had on hand. I’m not happy with how the (store bought, pre-made) crust turned out, therefore I’m going to be working on some different options for that. I have a few creative ideas, so I’m excited to work on it again in the future.
Purple Cabbage Kimchi! While watching The Mind of a Chef on Netflix (my family will tell you, I love that show, it’s literally what I fall asleep to at night sometimes like it’s my bedtime story. But anyhoo…) chef Edward Lee, located in Kentucky and coming from a Korean heritage, said that basically kimchi is like pickling; you can pretty much pickle anything, and you can pretty much “kimchi” anything. As you’ve probably seen, I love experimenting with fermentation, and kimchi is one of my favorite ways to do it. This experiment of doing it with purple cabbage, which keeps an awesome crunch when “kimchied,” and subbing the traditional Korean chili flakes for two other ingredients created a really delicious end product! And yes, I totally did just make up the word “kimchied”. You’re welcome.
The other cool thing is that because I’ve found an ingredient to use instead of the fish or shrimp paste in traditional recipes, my kimchis are totally vegan but don’t miss out on that yummy (still undetectably water-sourced) umami flavor that really brings everything together for maximum deliciousness. But more on that later…probably in the cookbook!
Speaking of fermentation, I revisited my wild yeast sourdough starter method. I switched up a few things and found that it made for a better rise and end result when baking the bread. I’ve also been researching other recipes that the sourdough starter can be used for and they are numerous! I’m definitely looking forward to creating some cool new sourdough-sourced recipes in the near future.
Using my most recent starter, I tried making sourdough sandwich bread rather than the traditional loaf. It turned out delicious, but still with an outer crust that’s harder than what I would generally want for sandwich bread. I’m pretty sure I know what adjustments need to be made for next time, but for now, this delicious bread served warm with a little butter is an experience that has to be pretty darn close to true nirvana. I’m just sayin’.
Edible weeds! Y’all know I am all about that sustainable, (as close as possible to) zero-waste lifestyle. Many of the plants we see as a nuisance are actually a really healthy source of food and could in fact play a vital role in solving food insecurity in communities here in America. Edible weeds are rich in nutrients and can be used in a variety of ways for food. Last week I made some ridiculously delicious chickweed pesto that’s frozen into ice cubes chillin’ in my freezer until I’m ready to use them on some pasta. And I love pasta, so that will probably be pretty soon…
So before you go to reach for the Raid, do a little research about what weeds in your own yard are edible and can be used for food. Bonus: they’re free! I actually have a few patches of weeds I’m intentionally letting grow to use in our meals. Just make good and sure you can identify the plant so you don’t ingest something poisonous. But most edible weeds are pretty easy to recognize and there are lots of books, classes, forums and internet sites to help you on your edible weeds journey.
P.S. Don’t ever use Raid, white cleaning strength vinegar is a much more environmentally and people friendly method of removing weeds, even if it takes a little more time and effort. Hey, it’s the only planet/home we’ve got, we are responsible for keeping it livable! (The vinegar tip came from my Wellness Mama too.)
Thanks for checking out what I’ve got going on! As previously mentioned, if there’s something you want to know more about, just leave me a comment and I’ll do my best to respond. Love and blessings to you all!
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D.I.D. with Cazoshay and its materials are not intended to treat, diagnose, cure or prevent any disease. All material on this blog is provided for educational purposes only. Always seek the advice of your physician or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health related program.