Kaniwa Salad with Roasted Hokkaido and Fig

Wednesday, September 21, 2016
















Kaniwa is, like quinoa, an ancient grain that grows in Peru and Bolivia. It is about half the size of quinoa but otherwise quite similar. It’s an excellent source of protein and amino acids, and exceptionally high in fiber, iron, and calcium and is also gluten-free like quinoa. Enjoy it in salads, soups or as the stuffing. However, one major difference between the two is that kaniwa doesn’t have saponins that gives quinoa a soapy, slightly bitter flavour if not rinsed properly.



  • 150 g Kaniwa
  • 300 ml Water
  • 2 Ripe yet firm figs
  • 300 g Hokkaido pumpkin, diced and roasted
  • Handful of red basil leaves, chopped
  • A bunch of chives, chopped
  • 4 Spring onions, white part only, chopped
  • 1 tbsp Truffle oil
  • 2 tbsp Olive oil
  • 3 tbsp White balsamic vinegar
  • Salt and freshly ground pepper to taste


  1. Combine the kaniwa with water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for about 15 minutes, until the water is absorbed.
  2. Transfer to a bowl and allow them to cool to room temperature. Add the remaining ingredients and toss together. Place them over cabbage leaves or greens and serve immediately.





















Grandma's Country White Bread

Saturday, September 17, 2016




INGREDIENTS
3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9" pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375 degrees for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves AND bread dough freeze well. 




The best home cleaning method for removing stains from the mattress




250 ml of 3% hydrogen (you can buy it in all pharmacies)
 3 tbs. of baking soda
 A drop of liquid soap or a detergent

Note: you should use this mixture immediately after you make it, because then it’s most effective.

Directions:

First, you need to mix the hydrogen and the baking soda. When the baking soda is dissolve, you need to add 1 or 2 drops of liquid soap or detergent. Mix again. Pour the liquid in empty spray bottle.

How to use it:

Shake the bottle before use and spray with the mixture on the dirty parts of the mattress. Leave the foam to works its magic. You can wait until the part is dry, or you can use a fan and use it to dry it faster. When it’s dry, use a dry brush or a vacuum cleaner to remove the remaining of the soda.

You will notice that all the stains are gone and your mattress is just like brand new. You will be amazed by the results. Thanks for reading and don’t forget to share with your friends and family. 



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