beauty that moves

Homemade Granola

Over time, some recipes are tweaked and adjusted to suit our changing palettes or to simply improve and perfect an existing recipe. Doesn't this happen in your kitchen too? It's partly why I never even bother to write down recipes, I'm more of a "jot down an idea rather than a recipe" kind of girl - always tweaking the idea each time I make a dish. Baking, of course, is a little different. We need to pay more attention there and consider the science of it all. There is definitely a success/fail outcome to consider, and so we pay attention and write careful notes.

One of the first posts I shared on this blog was a recipe for our homemade granola, I realized recently that I've been making our granola nearly the same way for at least seven years now. I no longer use powdered milk and I'm using coconut oil these days. As far as my granola preferences go, it's a perfect recipe. And oh so simple, just as I think granola should be. 

There are countless ways to make good granola - the nut, seed, and dried fruit mix-in combinations are endless. But I always come back to one tried and true list of ingredients. It happens to be one without a lot of extras. 

As I begin the task of organizing categories on this blog, as well as building a recipe page to better index those that are shared here, I'm trying to make better sense of a few things. I realized our granola recipe gets searched out a lot by googlers and it sure could stand a better post with prettier (bigger) photos, with a printable recipe option to boot. 

(This is also another sample recipe from my Whole Food Kitchen workshop, in class I demonstrate through a cooking video just how simple this is to make.) 

My recipe calls for maple syrup as the sweetener, but I live in an area where it's an abundant harvest. I know it can be quite cost prohibitive in other areas so feel free to substitute honey in equal amounts. If you avoid gluten you can use your favorite flour substitute in place of the whole wheat. I haven't tried coconut flour but I imagine that would be good.  

 

Homemade Granola

Ingredients:

• 6 cups uncooked oats
• 1/2 cup shredded coconut
• 1/2 cup whole wheat flour
• 1/2 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil
• 2/3 cup maple syrup
• 2 teaspoons vanilla

 

Directions: 

preheat oven to 300°F

1. In a large bowl combine oats, coconut, flour, spices, salt, mix well. 
2. In a saucepan heat the coconut oil, maple syrup, and vanilla until warm. Pour this over the oat mixture and mix well.
3. Spread evenly on 1 or 2 cookie sheets, press into pan with back of spoon (this will help create “clumps” - the more you press together, the clumpier it is). Bake at 300°F for 40 minutes, carefully stirring half way through. 
4. Remove from the oven and allow to cool in pan(s). As it cools it becomes harder, more granola like. Store in airtight glass container. I use a gallon or half gallon jar, depending on the size batch I make. 

 

Print Recipe -  Homemade Granola

 

After you've made a batch of granola, the options are endless as to what can be done with it. Yogurt parfait, green salad topping (trust me, it's good), by the handful snacking, morning cereal with fresh homemade almond milk, sprinkled over vanilla ice cream... and my new favorite, mixed with warm applesauce. Oh my, I'm loving it this way right now.

And you? What's your favorite way to enjoy granola? 

a walk in the woods

There was a mention that it would be lovely to have a trail through the woods. A place for short walks with cup of tea in hand. A place to walk with the puppy, or each other. A place to clear the cobwebs when we need to step away from work. A place to start the day and a place to end it. Just a little walk in the woods, a trail of our own. 

And so he made one. 

The more we enjoy it, work it, love it... the more defined it will become. Just like us. 

pulling it all together

This blog has been with me for a loooong time. Aside from my marriage and parenting, blogging is the longest standing 'thing' I've ever done. Seriously! I'm an idea person and have always been willing to change my life to meet new interests, both personally and professionally. Life is short - I like to take chances, try new things, and grow, grow, grow... so long as all of that fits nicely into my low key, homebody sensibility. ;)

But something about coming here, sharing photos and thoughts, capturing handmades (there needs to be a lot more of that again), and generally telling the tale of our days - it fills me and holds my attention quite nicely. Lately I've been thinking of it as a hobby. I'm not really sure why it's never occurred to me (before) that writing a blog could be considered a hobby, but it is. A craft in and of itself, something to be developed and improved upon over time. Both the writing and photography of nearly any blog improves remarkably as the years pass. 

Lately I've felt a little scattered in my online world. I've wondered how to pull together all that I am today, without leaving behind who I've always been along the way (because I am still that girl too). Right now, this very moment reflects an evolved version of who I was at the beginning of this blog, as this moment always should reflect.

Since I first hit publish all those years ago, I've gone back to school, moved to a new home, began parenting a teenager, became a homeschooling family, started a wellness practice, and began to think of the craft of writing as something I like to do, or rather I need to do. Because these things have been captured here in some shape or form, it's easy to stand back and observe how this hobby has grown leaps and bounds. Blogging as a hobby, I do love it.

But then there is the reality that this playful activity of blogging has opened doors and helps provide the means for food to land on our table and hot water to stream through our shower. I find that astounding, really. How is that possible? It's not something I could have imagined in my wildest (hardworking) dreams way back when. I do love this circle of women and men who have dug in their heels and are finding a way to both work and live from the comfort of home, offer most of what they do free of charge, and somehow manage to pay a few bills at the same time.

My work (it is so hard to call it that) has grown beyond handcrafts, art, and yoga. It still involves those things, there's just new things too. I find myself wondering how to best capture and offer all of this in a way that feels clear, organized, inspiring, and natural. 

I'm sure some of you ponder whether or not your blog title still suits who you are and what your blog is about, over time. Years go by and we grow in our lives, wouldn't it makes sense that our web presence reflect that? But do we need to really change things, or can they just all flow from one original place? Do I have to get really formal and be something like heatherbruggeman.com? I don't want to do that, I like this space and what the title of it means for different people, and for me. I like the open-endedness of something called beauty that moves.

I like for things to flow organically and for visitors to be comforted by their time here. I do offer workshops, but it's the day to day living that I share most of the time.

A few months back I had the idea to provide different rooms here on the web for this and that, a way to sort of separate my work from play. I started writing in a new space, and then there was an accompanying facebook page (all the while still maintaining my regular facebook page), it felt complicated very quickly. Some of you who know me well probably saw that coming. I don't do well with too many irons in the fire. 

To be fair to myself, at the time I started Nourish the Whole Self, my writing here was done in a very simple daybook style. I wasn't sharing recipes or projects and craved a place to do so as a way to tie in with my work. But then one day I returned to writing more typical blog posts in this space, and it felt like I couldn't decide what should publish here and what should publish there. 

After much quiet thought, I've decided to keep everything in one easy to find space, right here where I've always been. How's that for a grand idea!?

Keep it simple. 

So, I'm collecting myself and all that I do and bringing it back here. This week I'll be merging the few posts from Nourish the Whole Self into this blog, and I've got some facebook housekeeping to do. I don't know about facebook, what an odd and potentially wonderful little place. I think it would be best to have a very small personal space for family and close friends, and one for the blog. Which is how I should have done it in the first place but didn't really know the ropes in the beginning. 

I've been tinkering with my blog design over the weekend. Nothing major, new colors and a pretty banner. My big project is to filter through the over 1,000 posts here and better categorize them. There really is no need for the number of categories that appear on the sidebar - and I don't think I've even categorized any new post in months. So disorganized, my apologies. Oh! And I need to create a recipe page, that is a must for the new year. 

I can't say for sure that I won't have the idea to venture off and create a new space again, but at this time I do feel like keeping all that I do in one cozy place on the web. Perhaps that doesn't make me look as polished as some of the amazing folks who work through their blogs, but down to earth is who I am so simple, humble, and a little rough around the edges it is. 

This is such a housekeeping sort of post, autumn is good for that. Let's just say I'm sweeping out the corners, warming cider on the stove, and feeling so very inspired by the change in the air.

This week on my desk is Whole Food Kitchen final details. I can't believe the autumn session begins in one week! Very excited to be with a new (and returning) group of people. Have you seen my little ad on Soulemama's sidebar? You will find a special code there to receive a $10 discount for the workshop. There's one more week to register!

I love having other contributors to my workshops, their voices and experiences enhance what I offer so beautifully. This session of Whole Food Kitchen we'll be joined by Renee Tougas of Fimby, Lisa Moussalli of Frog Bottom Farm, Amanda Soule of Soulemama, Emily Croft of Abide with Me, Christina Davis of From Scratch Club, and Marisa McClellan of Food in Jars. 

What a great group! Participants really enjoyed this element to the workshop last time and I think they will again. 

For today, after I clear my desk of email responding, and new registration processing, I plan to turn off the computer, strain and can the last batch of applesauce that is currently simmering on the stove, and pull out my sewing machine to work on the lap quilt for my new cozy chair.

Pulling it all together, these facets of me, right here in one little place. 

{this moment}

Joining Amanda today. 

Have a wonderful weekend, friends! xo

there will be tomato sauce this year! (plus a tutorial)

It feels like November outside. Oh, I know there are still too many leaves on the trees to be November, and most of them are green still - but the wind, grey skies, cool but not frigid temperatures - that all feels so very November. One of my favorite months. 

But not quite yet.

Even as we wash windows, do fall garden clean up, and unpack sweaters and mittens, the summer harvest still rolls in. Writing that reminds me that I haven't checked on the beans in the garden for a few days and I know there are plenty more to pick, blanch, and freeze. The beans got away from me this year. Beans are like that though. So bossy.

Having lost all of our plum tomatoes to late blight before they ripened, I knew I'd be on the look out for a good supply at a farmstand. I really wanted to make sauce for the winter, even if it meant buying tomatoes and not saving very many pennies compared to buying sauce from the store. But you know, it's nice to be certain of ingredients and such. You can feel best about that sort of thing when you make your own. 

Last week I picked up 25 pounds of plum tomatoes from a nearby farm and had a chance to process them over the weekend. Originally I had planned to pressure can the sauce but in the end wound up freezing it in jars. I prefer frozen to canned anyway, but I am trying to keep more canned goods on hand for emergencies and convenience. 

If you are looking to can tomato sauce, Marisa McClellan of Food in Jars wrote about the safety of doing so - interesting thoughts on that post and in the comments. I don't think I've mentioned it yet, but Marisa is one of my contributors for the upcoming session of Whole Food Kitchen! I have some details and thoughts about a variety of things to share on Friday (hopefully Friday), so I'll fill you in a bit more about that, and other contributors as well. 

The secret to good tomato sauce is time. That is it, you can add any seasoning you'd like, but if you don't add time, you won't have great sauce. Well, if you like thick, rich sauce that is. Though I'm told true Italian sauce is on the watery side.

I don't have a recipe to share, I think that might be impossible when it comes to sauce, but I can offer a guide of sorts. If you were here in the kitchen with me, this is how we'd make tomato sauce. I don't measure when I cook, but this is generally how it would look if I did.

 

Tomato Sauce Tutorial

 

You will need:

• 25 pounds of plum tomatoes
• 2-3 large onions and 2 green peppers if you'd like, 4-6 cups combined (I prefer more onion than pepper)
• several glugs of extra virgin olive oil
• 1-2 heads of garlic (yep, whole heads - garlic is good)
• 3-4 teaspoons garlic powder (more garlic!)
• 1-3 tablespoons Italian Seasoning blend
• sea salt and black pepper to taste (for that amount of tomatoes, it may take a tablespoon or so of salt, don't be alarmed, it's a large batch)
• honey or sugar to cut acidity if needed - a few tablespoons or more
• 4 ounces tomato paste, optional - no need to think of it as cheating, it will really pull your sauce together nicely. 
• 1 cup of freshly chopped basil to finish it off
• any other seasoning you'd like, such as chili flakes
• heavy-bottomed pot large enough to hold the tomatoes
• blender (high powered, even better)
• food mill
• plenty of pint or quart sized jars - the number will depend on how reduced you like your sauce, my 25 pounds of tomatoes yielded 16 pints of sauce. 

 

Directions:

1. Gather and wash 25 pounds of plum tomatoes. Cut off stem ends and slice them into chunks. 

2. Place all the tomatoes in a heavy-bottomed pot, large enough to hold the whole batch. (I just add in batches as I chop.) Bring to a gentle boil over medium heat (or slightly higher). 

3. Stir and mash tomatoes with the back of your spoon. 

4. Once the tomatoes are tender and the skins begin to slip away from the fruit, puree the potful in the blender, a few cups at a time. Be mindful to not fill a blender too much with hot food, and always hold the lid on with one hand. I fill mine about 1/3 of the way each time.

5. After you blend each batch, press it through a food mill to remove skins and seeds (have a bowl underneath to catch the goods). Take your time doing this, you don't want to leave precious tomato flesh behind, only skins and seeds. (You can sort of see my set up in the photo above.)

6. From here transfer the skin and seed free tomato sauce to a huge bowl.

7. Now it's time to saute the vegetables if you're using them. I prefer to dice them very fine, some people like their veggies chunky. Cook slowly over medium low heat. Just give the big pot a quick rinse first to remove any remaining skin and seeds clinging to the sides. Add olive oil, peppers and onions to the pot and saute gently for 5-7 minutes, until tender. Add the minced garlic, garlic powder, Italian Seasoning, some of the sea salt, and black pepper. Saute for another minute or two.

8. Add the strained tomato pulp back to the pot and bring to a low simmer, uncovered. Continue simmering for several hours, I've been known to simmer sauce for twelve hours. Once you are close to being satisfied with the sauce thickness, you can add the tomato paste, if using. Stir to dissolve.

9. Now begin to check the sauce for flavor. This may take time. Sweeten with honey or a bit of sugar if it's too acidic. Does it need salt? More garlic powder? Perhaps a glug or two of olive oil? Once you are close to the end, add the fresh basil. Ahh... turn off the heat and let it sit for about 30 minutes. 

10. Fill clean canning jars, leaving an inch of space for expansion as it freezes. Leave the jars uncovered so they can cool for a little while. If you can, leave the jars in the refrigerator overnight to cool completely before freezing. 

 

Freezing in jars

Freezing in glass is wonderful and feels much healthier than plastic. But a failed (broken) jar is such a bummer.

 

A few tips to minimize breakage:

• Allow food to cool completely before freezing.
• Food containing liquid will expand about 10% once frozen. Leave an inch at the top of your jars to allow for this.
• Use good quality canning jars. This glass is thick and tempered, able to withstand more pressure and temperature changes.
• If possible, use straight sided jars such as these. As the liquid expands when freezing, it is often the pressure against the "shoulder" (the part that curves in toward the neck) of the jar that is the point of breakage. A straight sided jar eliminates this stress point.
• Do not screw lids firmly on the jars until after the food inside is completely frozen. This helps to reduce pressure and create subtle space needed for the food to expand. 

Using this method I have very little breakage when freezing in jars, at least 95% of the time there is zero breakage. All of the jars from this lovely batch remained nicely intact, leaving us lots of sauce to look forward to over the winter. 

Download and Print - Tomato Sauce Tutorial

I know this is a lot to take in, but if you were here in the kitchen with me it wouldn't seem that way. I'd slowly talk you through it as we sipped wine and stirred sauce throughout the day. It wouldn't seen so overwhelming then, I promise.

I tried to write this out as if I was just explaining it over the phone to a friend. Feel free to pass it along to another friend as well.

I think many of us still have those last bushels of tomatoes to process, and with the cooler temperatures a day in the kitchen feels rather nice. Next up on my list - a full bushel of apples waits for me on the screen porch, and another round of picking still to come.

Oh September, you mark the beginning of my favorite time of year.