Blog #130--Be Careful of Churn-style Cooking Blogs--

Recently I was on Dailyburn, and I was so happy to see all the cool recipes there, but honestly, a lot of the recipes are actually really bad and not tested (obviously). I tried a recipe and they told me to cook something for 10-20 minutes. After 15, stuff was overcooked (luckily, this will turn it into another recipe! ahaha) But I would avoid cooking sites where there are numerous people writing numerous articles just to get clicks. It's corporative and not worth the waste it's going to make when your recipe fail. I recommend small blogging cooking sites (mine's not a cooking site, don't think I'm bragging, but I do test my recipes and I am available to take questions and not making like money from this lol sadness) Anyway, just FYI and Peace out!

Blog #129--Because Nom: Farro Seed Bruschetta-style Salad--

Farro seeds are a new trend! You can get them in your organic bulk food stores. They are a delicious superfood grain with 7g of protein per serving! Try them out in this recipe!

3/4 cup Farro seeds
4 cups of water
1 diced tomato
2 chopped green onions
1-2 minced cloves of garlic
5-8 leaves of chopped/minced fresh basil (or dried basil if you don't have the real goodz)
1-2 TBSP of white wine vinegar (depends on how much you like)
2-3 TBSP of olive oil
1 TSP of ground mustard (mustard seeds are nice too!)
1 TBSP of lemon juice (optional)

Put farro seeds in water and bring to a boil. Reduce to med-high and  simmer for 30 minutes. Drain and set to cool. In a bowl, add diced tomato, and chop up the green onion. Mince garlic and basil. Mix white wine vinegar, oil, mustard and lemon juice in a small bowl. You can cool the farro with cold water and then add the tomato bowl and the vinaigrette. Enjoy!!

This is a very acidic recipe. It's delicious and healthy, for those acid-lovers! :P

Peace, and health!

Blog#128--All the Because Nomz!--

Hi! I decided to just give you a list of all the Because Nom recipes. A lot of them are Vegan because I used to be vegan for a little while, and then I tasted ham one day and I was like WHY did I stop eating meat? Huuu Anyway, I'm growing vegan again, lol. It's all good. Here they are!!

Rice Milk
Chocolate Chia Seed Pudding
Crockpot Gumbo
Vegan Chili
Vegan Pasta Sauce of Deliciousness
Easy Peasy Guacamole Spread
Avocado Toast a la Chloe
Poor-Person Pesto Recipe
Farro Seed Bruschetta-Style Salad
Garlicky Bok-Choi 
Healthiest Banana-Carrot Bread
Chicken Tortillaz
Steak Parmigiana

Enjoy plentily! I'm thinking about starting a cooking blog! I have lots more recipes! :)

Blog#127--Because Nom: Chia Seed Pudding!--

 
So, I made my own rice milk, see recipe here, it's so cheap but you can make chia seed pudding with any sort of milky product you like. Almond milk, rice milk, coconut milk, milk! Flavoured or not, sweetened or not. I'll post the most healthy versions of the recipe but feel free to make it more rich or more sweet as you like it!

1 cup of rice milk
1/4 cup of milk
1/4 cup of chia seeds
2-3 tablespoons of cocoa powder (or 1 tablespoon of vanilla extract if you want vanilla!)
maple syrup to sweeten (you can always add some after it's thickened if you didn't put enough)

Blend together in jar that you can close (mason jar or something of the likes). Close lid tightly and shake until fully blended. Refrigerate for minimum 4 hours, or more. Delicious! Feel free to add toppings and spices!

Peace!

Blog #126--Bullshitting my Medieval England Exam--

So, I had a final and it was Medieval England, and one of the essay questions was, no kidding, when (if ever) did England become England? I gaped. Really? You want to go there? This isn't a philosophy class? XD So I stop it down with a Kalashnikov and I reeled with a haze of rape-dominence (HA, take that you feminists!). No, but seriously, I took the approach of saying that:

England has always been England.
Countries are not less countries in their past as they are in the present. We just see them as different because they had different systems, also because our minds works in ways to categorize and compartmentalize slots of time, which is a human flaw and it creates a historical bias.
I said if ever England was more England it's not even now, it was when there were autochtonous peoples living there like when the homo sapiens was like, woa, too many people here, oh look at that I'm white now.
I argued that it's difficult to say what makes a country a country? It's governing body? It's systems? Or is it the blood that courses in the veins of its inhabitants, whose ancestors fled from the Black Death and then thrived in the opportunistic Renaissance of England, but who stayed as nothing but working-class labourers? If it's the blood than the PEOPLE ARE ENGLAND. The people are Canada. The people are! They are what makes a country a country because without them, why even call the land a country?

So it was fun, and I'm probably going to get zero on it, but at least I showed my prof I had intelligence. XD Yes, my final was fun, okay, mainly because I didn't care half as much as I should have. Anyway, peace out, yo's!

Blog #125--Amazing Sculpture!--

Eddy Roos, man. I invite you check these out. Amazing right? Talk about some recent and decent public art!

Blog #124--Because Nom: DIY Rice Milk: Very Cheap!!--

So I made this Rice Milk and it's amazing! I used it in an omelette, drank it like that, and put it in my hot chocolate and it was amazing! If you have cheese cloths, nut cloths, you're in business, I didn't have some at first and it was okay, I just didn't filter (in a tamis/sifter) the bottom of it all because it was just going to be really starchy and stuff.

Also, you if you keep the starchy stuff, I'm sure older kids would love playing with it, sculpting it, painting it, it's seriously a cool material and by-product! What a find!

Recipe

1/2 cup rice (brown and white as you like)
4 cups water

In a skillet/pan, warm rice at med-high until perfume of rice emerges. Place rice in large enough container to fit 4 cups (1 L is not enough because there is a cup of rice)! Place in fridge for entire day or at least 10 hours. Blend in blender for quite some time. Strain using cheesecloth or sifter. Avoid very starchy base if you only have a sifter. Refrigerate! Enjoy!! :D

You can add some cool stuff to it if you want to drink it, make it into a drink. Vanilla, chocolate syrup or powder if you are brave, sugars, be creative!