TOTAL TIME: 30 MIN
In Seville, chickpeas and spinach (garbanzos con espinacas) is a popular dish served in both fine restaurants and tapas bars. It's simple but incredibly tasty, with plenty of flavor from tomato, raisins and saffron.
1 cup water
10 ounces baby spinach
2 large garlic cloves, crushed
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid (you may use frozen chickpeas or soak dried ones and cook for longer till soft )
4 Tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
1/4 cup golden raisins
Crusty brown bread, for serving
Serve With Crusty bread.
Notes Swap/Add mushrooms for some great additional flavor!
Also, with regards to the tomatoes, white and kidney beans, mentioned in the recipe you can use fresh tomatoes or frozen fresh white and kidney beans to avoid using canned foods. Some health food shops sell BPA Free cans or foods in glass jars.
Pumpkin Chili Author: Laura Machell
Capture the essence of the summer sun and the natural goodness it brings in this invigorating beverage. I like to combine fresh honey my neighbor gives me with fresh-squeezed lemon juice and a twist of ginger to add a unique kick to this old-time favorite summer refresher.
1 cup freshly squeezed lemon juice
1/2 cup honey or use other sweeteners like maple syrup, date syrup, stevia
1/4 cup peeled fresh ginger slices
7 sprigs fresh mint
2 cups purified water
4 cups ice cubes
Babies or children under a year old can become seriously ill from honey, so please don't give them a glass of this lemonade, if made with honey. However, you can use local honey to help battle against seasonal allergies for older children and adults. Honey’s thick coating with the vitamin C in lemons combine perfectly to soothe a sore throat and help treat a cold.
Compliements: Dr. Andrew Weil -
Which Apples Make the Best Raw Apple Cider Vinegar? A mixture of apples produces the best tasting and most healthful raw apple cider vinegar.
If you are new to the process, try these approximate ratios for your first batch or two and then change it up from there to your own personal liking:
How to Make Raw Apple Cider Vinegar Makes approximately 1 gallon
5 large apples of choice or the scraps of 10 apples
1 cup raw, local honey or organic cane sugar
1 wide mouth gallon glass jar
Cheesecloth or floursack cloth
Large rubber band
Before you can make your raw apple cider vinegar, you must first make hard apple cider. The alcohol in the hard cider is what transforms via fermentation into acetic acid, which is the beneficial organic compound that gives apple cider vinegar its sour taste.
Wash the apples and coarsely chop into pieces no smaller than 1 inch. Cores, stems and seeds may be included.
Put the chopped apples into a 1 gallon, clean, wide mouth, glass jar. The chopped apples should at least fill half the container and maybe a bit more. If at least half the container is not filled, add additional apple scraps until you achieve this level as a minimum.
Pour in room temperature filtered water until the chopped apples are completely covered and the container is just about full leaving a couple of inches at the top.
Stir in the raw honey or cane sugar until fully dissolved.
Cover the top of the glass jar with cheesecloth, a thin white dishtowel or floursack cloth and secure with a large rubber band.
Leave on the counter for about 1 week, gently mixing once or twice a day. Bubbles will begin to form as the sugar ferments into alcohol. You will smell this happening.
When the apple scraps no longer float and sink to the bottom of the jar after approximately one week, the hard apple cider is ready.
Strain out the apple scraps and pour the hard apple cider into a fresh 1 gallon glass jar or smaller sized mason jars of your choosing.
Cover with a fresh piece of cheesecloth and secure with an elastic band.
Leave on the counter in an out of the way spot for an additional 3-4 weeks to allow the alcohol to transform into acetic acid by the action of acetic acid bacteria (these are the good guys!). A small amount of sentiment on the bottom is normal. In addition, a mother culture will form on top.
Taste your raw apple cider vinegar to determine if it is ready starting after 3 weeks. If it has the right level of vinegar taste for you, strain it one more time and store in clean, glass mason jars or jugs. If after 4 weeks, the taste still isn’t quite strong enough, leave it for another week and try again. If you accidentally leave it too long and the taste is too strong, just strain and dilute with some water to a level of acidity that pleases you.
Use as desired and store in the pantry out of direct sunlight.
Raw apple cider vinegar doesn’t go bad, but if you leave it for a long time, another mother culture will likely form on top. This is fine, just strain it again if desired and dilute with a bit of water if the taste has become too strong.
Sarah, The Healthy Home Economist
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