Along with the sprouts, bulbs, and buds of Spring, our event schedule at Fire Brew is blooming this weekend!
As you may have read in a post from earlier this month, we will be at Ag Fest this Saturday and Sunday, April 29th and 30th. It is going to be a wildly fun time, focused on helping families understand where their food comes from and how Oregon benefits from such a rich agricultural bounty! For more info and tickets check out their website!
Also on Saturday, April 29th, you can catch us at both the Hollywood Farmers Market and Bumble Spring Emporium and Plant Sale. The Market is always a blast, absolutely spoiling us all with the freshest produce direct from the farmers! Bumble Spring Emporium, presented by Go Forth Culture, brings out the latest and greatest talent on the garden, wellness, creative, and food scenes of Portland – come experience something new!
On Sunday, April 30th, join us at the PDX Flea + Food! Hosted on the corner of SE 6th and Salmon, this happening flea market always dazzles on the last Sunday of the month. Come celebrate Spring, shop for rare and creative goods, and obviously have a Fire Brew shot with us!
We’ll be busy this weekend serving up the Brew for any and all, and we hope to see your smiling face!
One of the oldest cultivated plants in the world, Garlic belongs to a family of flora distinguished by its pungent aroma and taste.
Though its role in the battle against vampires is still open to interpretation, Garlic has been used as a remedy of sorts for over 5000 years (per ancient Sanskrit documentation). During World War I it was even applied to wounds in order to cleanse, treat, and heal – earning Garlic the nickname ‘Russian penicillin’ because of its antibacterial properties.
Garlic is a bountiful source of Vitamins C and B6, and also minerals including phosphorous, calcium, potassium, iron and copper. It helps improve heart health, lower cholesterol and blood pressure, support blood flow as an anti-coagulant, and even reduce the risks of cancer.
Garlic is a prolific member of our Fire Brew recipes, and for good reasons. This daily dose of raw, fresh Garlic nourishes even more than you may have originally thought. Last but certainly not least, it is a key player in creating the unique and explosive flavor you can expect from a shot of your favorite Fire Brew!
On Tuesday night we had a group of us that made Fire Cider, at the Herb Shoppe on Mississippi Ave, amongst other Apple Cider Vinegar based tonics. We sliced. We diced. We chopped. We grated. We basically bathed in Apple Cider Vinegar for 2 hours. The benefits of Apple Cider Vinegar are many — from lowering cholesterol to strengthening our immune systems to relieving joint pain stiffness. Add in some amazing, healing whole foods with it and you take all the benefits to a whole new level. Here are some pictures from the class below.
Our next class is Tuesday, May 19th from 7-9. We’ll be making all sorts of gut healing fermented drinks.
We have a 1961 Dillabaugh boat that we use a lot during the summer to cruise down the Willamette River and any other bodies of water we can find. The weather’s been so nice in Portland this winter that my husband and son drove out to Tillamook Bay yesterday and picked up some fresh crabs for us by using traps. Yes! It’s true. All you do is put a monster-sized turkey leg or a whole chicken in the trap, leave it in the water for about 30-45 minutes (and have fun tooling around in the interim), pull the trap out of the water and viola! Sometimes it doesn’t always work out so smoothly but this time it did.
Some health benefits of crab:
Good for diabetics: Crabs are rich in chromium, which helps insulin to metabolize sugar, and thereby lowers the blood glucose levels in the body.
Anti-cancer properties: All shellfish and crab too, have plentiful amounts of selenium. Selenium is an anti-oxidant, and cancels out the carcinogenic effects of cadmium, mercury and arsenic, which can cause tumors. Higher levels of selenium in the blood lead to lower rates of cancer.
Helps with cholesterol: While crab meat crab meat is low in saturated fat, the presence of chromium helps to increase the level of HDL (good cholesterol) in the body, and thus reduces the risk of strokes and coronary and circulatory heart disease.
Omega-3 fatty acids: Crabs, like all shellfish, are also rich in omega-3 fatty acids, which it gets from phytoplanktons and algae. Omega-3 fatty acids, help in reducing the stickiness of blood platelets, thus making red blood cells more flexible and ensuring smoother flow. Omega-3 helps to reduce the level of tri-glycerides and LDL (low-density lipo-proteins), which clog up artery walls as deposits.
If you’re cooking your own crab, try not to overcook it as you don’t want to lose a lot of the vitamins, minerals, and nutrients.
It’s always so fun to see new produce in the markets that you just don’t quite expect to see when you go in. That’s how I felt when I eyed blood oranges in the store this week! I love blood oranges for so many reasons. Particularly for their striated skin and their sweet crimson flesh inside.
From a health standpoint, blood oranges levels of vitamin C are higher on these oranges compared to regular oranges. They also a great source of folic acid, calcium and Vitamin A, among other minerals and vitamins. What blood oranges contain that really no other citrus fruit does are anthocyanins, which are powerful flavonoid pigments that exist in red and purple fruits and vegetables. These flavonoid pigments protect the human body from many diseases and are very good for overall human health.
What can you do with blood oranges? First off, you can buy them while they’re in season. And then just use them they way you would with regular oranges. If I’m having people over, I’ll generally use them in a citrus salad because everyone always oooohs and ahhhhhs.
Here’s a simple citrus salad recipe below:
2 grapefruits (red grapefruits make for a particularly pretty salad)
3 blood oranges
2 teaspoons freshly squeezed lemon juice
4 fresh mint leaves
Peel and section the grapefruits and oranges. Combine sections and any juice in a medium bowl. Sprinkle with lemon juice. Cut mint leaves into ribbons and sprinkle them on top. Serve immediately
Last night we had such a great class! We made foods that are great for our gut health and keeps it all in balance so we don’t experience all the maladies that come when our systems are in a state of disharmony — like weight gain, headaches, SIBO, Leaky Gut, IBS, depression, etc. We started with a Fermented Red Pepper Sauce, then moved on to a Seaweed Kraut and ended with making Ginger Bugs for a Ginger Soda. Recipes are HERE. And a picture is below of the product, along with other great moments from the class!
Come to our next class – Sunday, March 15th at 3 pm. We’ll be making Natural Hangover Fixer Elixirs — just in time for St. Paddy’s Day! You can sign up here
In my Organics to you Box, I received a pumpkin, amongst many other vegetables. Full disclosure: I don’t really cook with pumpkin that much even though it’s a nutritional powerhouse. I generally will reach for a winter squash of some sort to work with if it calls for pumpkin. But this time, I was decided to make a pumpkin soup from scratch using beautifully rich bone broth that had been simmering in my crock put for the past 72 hours.
I should mention that I had been at my friend Rama’s house the day before and coincidentally she was making butternut squash soup that I ended trying and it was out of this world! I saw that she simply roasted her squash with some sliced onions, put some EVOO over the veggies and sprinkled it with sea salt, pepper and rosemary. Once the veggies were all caramelized to a soft, rich, buttery state, she simply blended them up with the bone broth. It was that simple!
I went home and decided to make my soup, with said pumpkin, the exact the same way. And guess what? It was that simple and was out of this world too!
Let’s review why pumpkin rocks!
It is one of the very low calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins.
Pumpkin is a powerhouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
It is extremely high in vitamin-Am which is powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for good visual sight.
The fruit is a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
It is also rich source of minerals like copper, calcium, potassium and phosphorus.
Pumpkin seeds indeed are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. In addition, the seeds are concentrated sources of protein, minerals and health-benefiting vitamins. . Further, the seeds are an excellent source of health promoting amino acid tryptophan. Tryptophan is converted to serotonin in the brain, which makes us happy. 🙂
RECIPE FOR EASY PUMPKIN SOUP
1 3 lb pumpkin
2 sweet onions
2 T of extra virgin olive oil
1 T of fresh rosemary
celtic sea salt
fresh black pepper
Preheat oven to 400 degrees.
Slice pumpkin up (you can keep the skin on for now) and rinse out all the seeds. Save them to roast later!
Slice the onions up into medium size pieces. Dice is not necessary.
Spread the veggies out on a baking pan and sprinkle with EVOO, salt, pepper and chopped rosemary.
After about 40 minutes, take the veggies out. Make sure they are nice and soft!
Let them cool.
Once cooled, peel the skin off the pumpkin. Put the pumpkin and onions in the blender.
Put some broth (homemade is the best but any low sodium, organic broth will do) or water in the blender. About 4 cups.
Blend and add broth or water to desired consistency. Add salt and pepper to taste.