Holistic Instincts

It is no secret that I think a pressure cooker is an important part of our busy lives.  It has definitely saved us from eating out more than once when dinner prep got away from me and I needed to put something on the table fast. With a pressure cooker, food that normally cooker for hours in a slow-cooker or braised in an oven is ready in a fraction of the time.  I had a standard stove-top one for years and once I got over my fear of using one, I used it at least twice a month and only for a few dishes:  my risotto (ready seven minutes), spaghetti sauce (ready in 30 minutes) and Lemon Chicken with Turmeric (ready 15 minutes) and home-cooked beans (ready in 45 minutes!).  And when the weather turned cool, arroz con leche (Mexican rice pudding) was made in the pot, too. I made the switch to an electric pressure cooker last year thinking that I would return after test-driving it, since I didn't see the benefits of an electric pot.  The brand I purchased had a nonstick interior

Now that the weather has been warming up here in the desert, all I can think about is making fun drinks so that all of us stay well hydrated.  And this drink does the trick, besides making me want to be back at the lake - like yesterday! As is, this is great for the family, providing they can stand a little heat - however, I suggest starting off with 1/2 a jalapeno pepper when serving to sensitive palates and then maybe adding more sliced peppers another time, if needed. This recipe calls for honey but a different sweetener may be used, with some change in flavor and tartness.  I tend to like my beverages on the tart side, so taste the mixture before refrigerating to make sure the lemonade is as sweet (or tart) as you like it - adding extra sweetener if needed. And I think it goes without saying that this drink would be absolutely delicious with the addition of a little bourbon or vodka, if you are so inclined! Fresh and Spicy Lemonade 6 1/2 cups water, divided 1/2 cup h

Everyone should have at least one salad dressing recipe up their sleeve.  Salads are great because they can be satisfying and delicious and just the perfect thing to have on a hot summer day.  But when you add bottled dressing to a beautiful salad where care was taken with each yummy ingredient?  Might as well not bother, in my opinion! I had played around with the idea of a creamy dressing that did not use mayo, eggs or dairy for a while now.  Many creamy vegan recipes use blended presoaked cashews when a cream-type sauce is needed.  Soaking cashews ensures a dreamy blended final product that is also much more easily digested than when using unsoaked cashews  And though you can count on cashew-cream recipes having a nearly perfect velvety texture, there were times I thought the flavor of the cashew came through a little strongly in the dish, even when using presoaked nuts. The day I finally got around to putting my idea to the test, of course all of my cashews were gone so it

Recently, my daughter's school participated in her school's Take Our Daughter and Son to Work program.  According to the Daughters and Sons to Work website : 'Designed to be more than a career day, the Take Our Daughters And Sons To Work program goes beyond the average practice of “shadowing” an adult. Exposing girls and boys to what a parent or mentor in their lives does during the work day is important, but showing them the value of their education, helping them discover the power and possibilities associated with a balanced work and family life, providing them an opportunity to share how they envision the future, and allowing them to begin steps toward their end goals in a hands-on and interactive environment is key to their achieving success.' MX asked if she could stay home from school and experience my work day.  I work from home so I knew this would be a great opportunity to show her what goes on during the day while she is at school and I knew it would p

This recipe has it all: it is quick, it is easy, it is flavorful and it is made in the slow cooker so that a fresh meal is always within arm's reach. I used my homemade pickled jalapeno recipe  for this but feel free to use store-bought jalapenos.  The fun thing about pickled jalapenos is that you never know if they will spicy or not - it is always a surprise party in your mouth.  If you are feeling adventurous, add as many additional peppers as you would like.  I have two kids but only my son likes spicy food - my daughter would rather hide under the table than give a chile a try so I keep things somewhat mild (though I have been making foods spicier and spicier without letting her know.  No complaints yet!). Slow Cooker Jalapeno Shredded Pork 1 onion, peeled and sliced 3.5 boneless pork shoulder 3 cloves garlic, peeled and sliced into rings 1/2 cup broth (or water) Himalayan pink salt, to taste 1/2 cup pickled jalapeno peppers , stemmed and sliced 1/4 cup picklin