Easy Appetizer: Southwestern Eggrolls

   I love a quick appetizer for dinner when I'm not hungry enough nor have the stamina to cook a full meal. I'm also a sucker for super simple recipes with few ingredients that come out tasting fantastic! These Southwestern Eggrolls are exactly that! Easy, filling, and so delicious! The best part is, you can mix up the ingredients to your liking and they will still come out perfectly delectable.

   I used to love the Southwestern Eggrolls at chain restaurants like Chili's and Applebee's. When I became a vegetarian I had to give them up, however, because at the restaurant they contain shredded chicken. This recipe excludes any type of meat product, but feel free to add chicken, ground beef or turkey, crumbled seitan or tempeh, or anything else you desire. The recipe also calls for black beans but I'm sure it would be great with pinto or even red kidney beans. Veggies and cheeses are also adaptable to your palate's liking. Not a fan of cheddar or Mexican Chihuahua cheese? Try it with Monterrey Jack, Havarti, or Muenster. The options really are limitless here! I just can't believe it took me 6 years to figure out I could make these on my own sans the meat..! :)

   Here's what you'll need:

• Ready made eggroll wrappers (you can usually find them near the tofu in the produce section)
• 1 can black beans, rinsed and drained
• 1/4 cup chopped green onions
• 1 can mixed tomatoes and chiles (like Rotel), drained
• 1 cup shredded Chihuahua/cheddar cheeses
•  3/4 cup frozen corn
• cumin, chili powder, paprika, salt, cayenne pepper, garlic powder
• grapeseed oil for frying (or whatever you have on hand) 
• mixing bowl, frying pan, metal tongs or spatula, and a spoon
• glass with water and a pastry brush if you have one (if not you can use your fingers)

   *Side note: I love onions, so I normally add some chopped red onion in addition to the green. If you have any avocados on hand, including a few slices will make these heavenly. Trust me. I also find this dish an excellent way to sneak greens like collards and kale (finely shredded) into a "green-haters" belly. No complaints so far. ;)

   What to do:

• First mix all ingredients (minus oil and wrapper) in a large bowl.
• Lay out your eggroll wrapper so that it looks like a diamond facing towards you.
• Spoon about 1-2 tablespoons of the mixture onto the wrapper and wet the top two sides of the diamond with either your fingers or pastry brush dipped in water.
• Fold the bottom up, wrap a little ways, tuck the sides in, and then finish rolling. (There will be directions on the back of the package on how to fold the wrappers as well.)
• Continue until you run out of the bean/veggie mixture. (or just make a few and save the rest!)
• In a preheated frying pan with oil, place the eggrolls and fry until lightly brown and cripsy on all sides. If you have a deep fryer, feel free to bust it out! They will be worth it! 
• Once they are cooked, drain the oil by placing them on a few paper towels or a wire rack. 
• Allow to cool, serve with hot sauce or buttermilk dressing, and ENJOY! 

   This is one of my current favorite recipes and I hope you try it out soon! Until next time, stay clean Azuma readers! :) 

Easy Pickled Okra!

   Pickling is a process of preserving foods by utilizing anaerobic fermentation. The product is placed in a brine which is usually a mixture of salt, water, and vinegar. Marinating in the brine, over time the food will become pickled resulting in a typically sour or salty taste.
  Pickling can preserve foods for up to a year, so learning to make and can these creations is a basic life skill that will no doubt benefit you in the long run. Not to mention, by making your own pickles and pickled products you can save tons of money per year! Pickling is also one of the safer canning techniques because the acidity of the brine plus the fermentation help to keep harmful microorganism at bay. This process is virtually fool-proof and perfect for beginners!
  I did a lot of research from various websites before beginning my pickled endeavor. I decided upon pickled okra because it was a childhood favorite of mine. People literally would give me jars of the stuff for my birthday and Christmases growing up! I used this website for the base of my project, however, in my typical fashion I added my own twist and variations. Here's how you can make your own! :)

You will need:

1. 1 pound okra, trimmed (or not, I am lazy and skipped this part)
2. 4 small dried red chiles (I used fresh jalapeno, sweet peppers, and red pepper flakes)
3. 2 bay leaves
4. 2 garlic cloves, halved (or more depending on your taste!)
5. 1 teaspoon dill seeds
6. 1 teaspoon coriander seeds
7. 1 teaspoon black peppercorns
8. 1 1/2 cups water
9. 1 1/2 cups cider vinegar
10. 1 1/2 tablespoons kosher salt 
11. 2 pint sized Mason or other canning jars 
12. Large pot, kitchen towel, tongs, and a funnel

   This recipe calls for only one teaspoon of the spices between two jars. I ended up adding a whole teaspoon PER jar because I like things on the spicier, more potent side! You can do whatever you feel would best suit your flavor needs. You can also add things like onion, paprika, cayenne, curry, or ginger... Any spice you like! 

   To start the process, first add the spices, garlic, bay leaves, and peppers to the clean jars. Then, evenly distribute the okra between the jars. Now you will heat the water, vinegar, and salt together just until it reaches a boil. Then use a funnel or very carefully pour the hot mixture over the okra, up to about 1/4 inch below the top of the jar. Screw the lids on both jars tightly. 

   The next step is processing the canned pickles. This was my first experience doing the hot water bath, but it was not as intimidating as you might think. You don't even need any fancy canning equipment! I just used a regular VERY large pot, filled with boiling water. Put a clean dishtowel into the pot and use tongs to place the jars into the water, making sure both are on the towel and not on the bottom of the pot. This could take some special maneuvering on your part! Patience is the key! Once they are set, let them boil for 10 minutes. When you remove them, carefully, from the pot of hot water the lids should be sealed! How easy is that? 

   The pickled okra will be ready immediately after the hot water bath, though it may take a few hours for the jar to cool down enough for you to crack it open. The longer they sit in the brine, the better the flavor will become! These will also last a full year in the pantry, if you can keep them around that long!!! Have fun pickling and stay clean! :)

 

Reasons to Go Local!

   Today, I received my first delivery from an online farmer's market here in Austin called Greenling. Greenling is a small company that gathers fresh produce and other products from local farmers and businesses and delivers it directly to your doorstep! The local box is a selection of the best fruits and veggies from the farmer's harvest that week. This week's box included a huge watermelon, blueberries, squash (I got butternut but other varieties were given also), kale, Bibb lettuce, basil, pears, potatoes, and an ear of popcorn! Upon opening my green box full of goodies, I got to thinking just what is so special about buying locally grown and produced food.
   First off, local food looks and tastes better. Conventionally grown produce is picked way before the fruit or vegetable is fully ripe, that way it can be shipped to the stores and sold before going bad. Local food, however, is left to grow until fully ripe before harvesting. That way, your food matures properly and the flavor is at it's peak. Local food is also better nutritionally for you. The less time it takes to get from the farm to your table, the better the nutritional content. Conventionally grown produce is left to sit on trucks and in packing plants, losing vital life force as the days pass by.

   Buying locally also helps the economy in your community. You can put your dollars directly into independently owned businesses instead of the giant corporations. Supporting small, family run farms is so important now more than ever since these farms are slowly becoming extinct and replaced with large industrial agriculture.
   Local farmers are also less likely to use chemicals, pesticides, growth hormones, antibiotics, and genetically modified seeds. You can actually meet the farmer face to face and ask questions about your food too! You can buy your produce from a farmer's market, or if you're lucky, there might be something similar to Greenling in your area! I encourage everyone to support local businesses as much as they can! And as always, stay green and clean!!! :)

Grow Your Own: Sprouts!

   Sprouts are baby plants with a lot of impact. The health benefits for these tiny seedlings are abundant. Sprouts contain antioxidants that fight free radicals along with protein, chlorophyll, vitamins, minerals, and amino acids. The enzymes in sprouts allow for the plant to digest itself, giving your hard working body a break while still invigorating you thoroughly! It is recommended to eat large portions of sprouts as they contain all essential vitamins and minerals.
    Almost any grain, legume, or seed can be sprouted and consumed. Most common sprouts are mung bean, alfalfa, and lentil, however, you can sprout just about anything! They are a delicious addition to salads, sandwiches, stir-frys, and more! You can easily purchase pre-grown sprouts at your grocer or health food store. Sprouts are also super easy, fun, and rewarding to grow yourself!!!
   To grow sprouts you don't necessarily need any fancy equipment. I have a special three compartment sprouter made specifically for this purpose. You can you also just as easily use a jar to make your sprouts! To do this you want to:

• Soak seeds in water for 8-12 hours. Larger seeds may need longer.
• Drain the water using a sieve or cheesecloth. 
• Rinse seeds well and swish slightly to remove any hulls.
• Drain again and keep seeds in jar covered with cheesecloth.
• Rinse and drain every 12 hours.
• Harvest and enjoy!

   Depending on what you are sprouting, you will usually be able to harvest within a couple of days! You can keep sprouts fresh in the fridge and eat within 3 weeks. If they start to get slimy or smell funky, it's best to toss them!
   Sprouts are quick and delicious nutritional powerhouses that are easy to grow yourself. I encourage you to try this method and also increase your sprout intake! Until next time, stay healthy and have fun! :)

How To Have a Healthier Memorial Day

   Memorial Day is just around the corner, and like many of you I am looking forward to my extended weekend! Memorial Day is a time to reflect on the sacrifices of our brothers, sisters, and neighbors. It is also a time to gather family and friends near the most accessible body of water and have one heck of a cook out! For most Americans this means hamburgers and hotdogs, chips and ranch dip, and a whole lot of soda or beer! I am going to offer a few tips so you can toss these old standbys and have a more healthful Memorial Day! :)

Appetizers
Snacks are essential to any type of outdoor activity. Lots of people will stick with the old Fritos/bean dip, Lays/french onion dip, tortilla chip/queso route. Why not do something different for a change? Try a roasted red pepper hummus with some warm, soft pita bread. Toss some pico de gallo and a couple of avocados with a squirt of lime for a fresh homemade guacamole, served with veggie sticks! Still hankering for something salty? Try kale chips!

For the Grill
There are lots of options when it comes to grilling that don't always involve tubed meat. Try some veggie shish-kebabs or add a lean, organic protein if you prefer! Grilled corn, portabellos, and "baked" potatoes are always delicious and wholesome choices as well. Something I've been aching to try, grilled pizza!

Beverages
Most people flock to fizzy and sugary beverages to quench their thirst. The actual fact is that these drinks are not really satisfying that thirst and creating more dehydration. The only way to beat dehydration (which is very important when you are out in the sun all day!) is to drink water! Don't like water? Try adding lemon or lime, berries and other fruits, herbs, and various other goodies to spruce it up! Cucumber lime mint water sounds so much more appetizing than just water, don't you think?

   There are so many options when trying to cut back on the processed, fatty foods of our culture. Keep an open mind and eat things that have life force! I can guarantee you, you will enjoy that day at the lake so much more! Not to mention your swim suit will look better! ;)

Stay clean and have a safe, healthful holiday weekend!