I Did It, I Finally Did It!! Yay!!
Today is one of THE most exciting days for me! Hitting the “enter” button a couple of minutes ago, I confirmed the order of MY FIRST COOKBOOK!! It is called
“Stella’s Whole-Food Plant-Based Family Cookbook” and will- hopefully- soon be available online. Hopefully, because I have experienced a lot of stressful and unexpected setbacks and unforeseen problems… well, everything that you are doing for the first time is a real challenge. I’ll let you know when to start looking for the book. Two years of hard work accompanied by a steep learning curve (how to take proper food pictures, how to work with the publishing software indesign, coming up with the right layout etc) and many late and sleepless nights. At this point, I would like to express my huge gratitude to all the bloggers out there who share their experiences about almost everything and go through the trouble of posting videos, tutorials and whatnot. I know how much work it is and how dedicated one has to be. So THANK YOU!! This whole process has shown me that today, you can teach yourself almost anything you want as long as you have internet access. What an amazing ticket to creativity and freedom!
The last couple of days I have started putting together my next post- probably THE most important one- about activating foods. At the same time, my kitchen was- once again- filled with nuts and seeds soaking in glass bowls before being thrown into my new dehydrator (don’t worry, the convenient gadget is not required for “waking up” the nuts and seeds).
And because I have been completely immersed in the whole soaking/activating process, I started to realize that there is no way around soaking and cooking my very own organic beans. You might already be doing it, but for me, the thought of planning ahead, soaking beans overnight and then cooking them for a long time, just did not seem feasible. I have now come to realize, because of reasons I will explain in detail in my upcoming post, soaking legume is THE most crucial step in one’s diet. Maybe even more important than an adherence to a plant-based diet itself. So I did two things: 1. bought organic white kidney beans, black beans and chickpeas, and 2. asked a friend to lend me her pressure cooker for a day. Eventually, I will get my own pressure cooker, but before I invest a lot of money right away (man, they are expensive!), I will test the outcome first.
The great thing about cooking your own beans is that you don’t have to go through the whole process every time you feel like eating beans. Cook a large batch of beans, remove them from the heat, uncover, and let them cool. Once cool, drain the cooking water. Label jars and scoop beans into jars. Fill with liquid, seal and transfer them to the fridge or freezer. Use them just like you would use a drained can of beans. EASY.
Now, I hate to leave you without a whole-food plant-based recipe and I am thinking of beans and legumes but the only thing that comes to my mind is peaches. Probably because my mind is completely distracted by the sweet peachy smell that fills the air. It comes from the pot in which my peach jam is cooking at the moment. Alright, then. Here it is, free from refined sugar or refined flour and absolutely delicious:
peach polenta cake
The cake was moist and extremely flavorful. I used yellow and white peaches but sadly, left out one ingredient that would have been the plant-based icing on the cake: fresh rosemary leaves sprinkled on top before baking. How come I haven’t thought of that before?? Anyway, give it try- here is the link to the recipe http://plantbasedhappy.com/?page_id=6171
Will go back now to work on the activation soaking post…