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Wholesome Chef Mici
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Nori Bandage

7/17/2015

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Black band-aids are the best! They stop the bleeding and the pain in seconds. Full of minerals and the power to shrink wrap bacteria out, they are perfect to keep in any kitchen or first aid kit. No need for adhesive. Read below...

Disclaimer: Do I really need one, folks? Go to the hospital if you are really cut. This is for a minor issue. Even though I've really cut deep, through my nail and this worked like a charm, please use your discretion to decide when a cut needs medical attention. 



Nori sheet, cut into strips

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Cut your nori, or if you're in a hurry, just tear off a piece large enough to cover the effected area. This is best suited for fingers as the nori can completely wrap around. Do not use salted or oiled nori snacks. Just plain old toasted or raw nori for making sushi.

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Take effected finger and wrap all around with a strip of the nori. Then place in your mouth to moisten or gently rub some water on it to start the shrinking process.

Have you ever noticed how tight sushi is wrapped? When nori paper gets wet it contracts slightly making the sheet more durable and strong. Perfect to shrink wrap your finger to stop bleeding or just to hold the skin together so it can heal.
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Watch the shrinking happen before your eyes. The pain should subside and even completely go a way quickly. The minerals in the nori help with that.

Now, don't get it wet. It will fall apart and you'll have to re-apply.  I know nori is irresistible, but don't eat it either. It should hold up for a few hours to calm the situation down.

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You may be amazed at the results. This is my finger the next day. I had cut all the way through the nail. It never split or peeled off. It was almost like it fused back together.

For long term bandaging use a band-aid.

This technique is obviously not for open wounds.
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10min. Grain Free Pasta

2/8/2014

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Pasta is good... But how good is it really without the sauce? Its a textural vehicle for the butter, marinara, pesto or Alfredo you smother it in. For a grain free version all you need is a spiralizer! One of my favorite and fun kitchen gadgets. Inexpensive and priceless at the same time. Check out my aStore for the one I use.

What an easy way to get in your veggies...
Buon Appetito!

Zucchini, summer squash, beets, thick carrots... You choosa-youra-pasta!
Favorite Pasta Sauce of choice

Spiralizer

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Choose which style of pasta you would like. This spiralizer comes with 3 blades. Thin, thick, and flat pasta. Take your vegetable and place it in as directions state. Push and twist at the same time.

One squash yields quite a bit of pasta. I would say one healthy serving.

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Add your favorite sauce and saute in a skillet for 5-10 min. A lot of liquid will come out of zucchini and summer squash, so plan accordingly. Beets and carrots might need a little longer time depending on how el dente you like your pasta.

This picture shows fresh yellow pear tomatoes and basil over yellow summer squash (also from the garden). I seasoned it with Ume vinegar and olive oil.

Sauce recipes to come...

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Beets are sweet and hold shape well. Nice paired with a cashew Alfredo or walnut pesto.

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Marinara sauce.

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 Meat sauce.


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Peel Garlic

11/16/2013

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This is a quick and easy way to get that pesky paper skin off your fresh garlic. I offer this one out there because I've had so many students remark at how they didn't know this method. Maybe its an Italian secret, but even most garlic presses have a flat side to apply this technique.

Doing things efficiently is my passion!
Smash away...


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Place individual cloves on cutting board.
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Using a large knife on it's side, give it a quick pound like a hammer.

This photo shows before...
And after.
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The garlic becomes flat, and the skin pops right off. Ready for action!

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Paleo Quality Flours

10/12/2013

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After making any kind of nut milk, you have a lot of quality pulp left over like this. I love to make macadamia nut milk and flour as it has really satisfying fats in it and tastes sweeter than almond. But I often make Almond milk for one of my clients, so I always have both around. You can purchase organic almond flour at nuts.com

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Veggie Flour:

This process can also be applied to left over pulp from juicing. I call it veggie flour. Try to stick with sweeter veggies and not alot of bitter greens in it. If you wan to add greens, I suggest HFN "Greener Grasses". Its a pure way to get a dry greens powder into a dish.

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Place on a rack lined with parchment paper into the dehydrator. Dehydrate until dry. (about 5-6hours at 130 degrees. Or longer at 105 if you want it to be officially raw.)

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Then grind in a coffee grinder until its a flour. Be mindful not to go too long for macadamia nuts, as they will turn into butter quickly.

For veggie flour, grind till fine and sift if needed and blend larger particles again. Store in an air-tight container. Ready to add to recipes

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    Author

    Mici is the owner of Wholesome Goodness.

    These recipes are focused on wholesome ingredients from the garden or farm with very little sweet if any. They are gluten or grain free and organic, grass-fed or pasture raised.

    She menu plans, shops, cooks, cleans and fills the fridge with healthy Gluten-Free meals and naturally sweet desserts!

    She also teaches and does personal menu planning for those with restricted diets.

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"I have been richly blessed by Mici’s healing presence in my life.  As a facilitator of personal transformation, her passion and dedication to serving others is evident.  I have grown tremendously from her gifted use of emotional healing work, nutritional counseling, culinary artistry and organizational skills.  She unfailingly demonstrates the highest efficiency and effectiveness, true strength of character, wisdom reaching well beyond her years and a generous heart of gold."    

~Gabriella B.


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