Tag Archives: fruit

Chutney, Chutney, Bang, Bang

I’m in love.  With chutney’s that is.  These are marvels of Indian cuisine.  Indian chutney;s vary widely from region to region.  Chutney is a combination of sugar (sweetness) and vinegar (acidity) and is the hallmark of preserved chutneys.  This week I made Asian Pear and Dried Cherry Chutney.  We have 20 Asian pear trees on our farm.  We chose these fruit trees as they are the one fruit tree that you can grow without chemical sprays; and this is largely true if you can get past the slight imperfections on the surface of the skin.  We certainly can, as well as many of our customers.

We have two varieties of Asian pears, Shinsui and Shinseiki.  I used Shinsui for this chutney.  It is medium in size, firm even when cooked, and both juicy and aromatic.  I love this chutney so much I was drinking the juice.  Wow.  Think chicken, duck or pork.  It is easily preserved in a water bath canning system and makes a great holiday gift.

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ASIAN PEAR AND DRIED CHERRY CHUTNEY

INGREDIENTS:

  • 4 heaping cups Asian pears, peeled, cored and coarsely chopped
  • 1 1/2 cup packed light brown sugar
  • 1 cup apple cider vinegar (I use Braggs)
  • 2 tablespoons minced fresh gingerroot
  • 1 teaspoon hot ground curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

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DIRECTIONS:

  1. In a large saucepan, combine all ingredients.  Bring to a boil.  Reduce heat; simmer, uncover, 40-45 minutes or until slightly thickened and pears are tender, stirring occasionally.

2.  Fill sterilized 4 oz or 8 oz canning jars, leaving 1/2 inch head space.  Process in                    water bath for 15 minutes.

Yield: 8-4 oz or 4 8 oz mason jars

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“Autumn shows us how beautiful it is to let things go.”  –unknown

Change Happens

I initially started my blog Twisted Basics in response to a health crisis I experienced in 2014.  I thought I was a healthy person; after all, we run a 5.5 acre organic vegetable farm.  Yet I was facing serious gastro-intestinal issues resulting in a blood transfusion, upper GI, colonoscopy and small bowel endoscopy. All these tests proved negative. I also began dextrose iron infusions for chronic anemia.  Since then, I’ve continued to experience fatigue so extreme that I couldn’t live my normal life.  I chose to become gluten-free even though it was determined I was not celiac or wheat sensitive. This choice improved my mental fog, but did nothing for my energy level.

My iron infusions were lasting 60-90 days, where normally they were expected to last 6 months.  Clearly I was still bleeding somewhere.  Several weeks ago I had another upper GI where it was discovered that I had Cameron Lesions on my hiatal hernia.  These lesions are ulcerated tissue and linked to anemia and bleeding.  I was placed on Prilosec and referred to a surgeon.  I could not tolerate the Prilosec due to several side effects.  I became concerned whether or not I would ever get my quality of life back.

After meeting with the surgeon, I have decided to have my hiatal hernia surgically corrected.  There are many approaches for handling gut-health and anemia. With my continued blood loss, diet alone was not enough. Using a combination of traditional and alternative approaches, seems to be the right course for me at this time.  So continues my journey of healing;  which was never simply my physical being, but also my emotional and spiritual self.  Although I have always believed we are what we eat, it is equally important to feed all things that make Kim, Kim.  After surgery I will be on a liquid diet, phasing into a soft diet.  Some dietary changes will be permanent, like portion size and small mouthfuls.  I also realized it was time to face the fear that I can make permanent dietary changes and still be creative and satisfied.  I feel fortunate to love all things fruit and vegetable.  I’m the sort of personality that hates hearing the word: “No!”  I can certainly live with this if I can get my energy and the quality my life back.

We have purchased a juicer and already have a Vita-mix.  That’s when Val and I decided there was no time like the present and have started to juice, smooth and soup our way to health.  Hang in there with me, this particular change is temporary.  Having said that, you will be seeing recipes for all things liquid or smooth.  I did ask the surgeon if Irish whiskey was a viable liquid!

So let’s start this journey with a delicious smoothie shall we?  What I can’t stand is boring food!!  So to that end I will do my best to create interest in all things healthy.  Wish me luck!!

Delicious anytime!

Delicious anytime!

My Go To Smoothie:

  • 1 1/2 cups filtered water, coconut water or almond milk
  • 1 handful spinach or romaine
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen strawberries
  • 1/2 lemon, juiced
  • 10-12 fresh mint leaves
  • 3 Medjool dates

Blend all ingredients in order listed in a high-speed blender.  Yield: Approximately 12 ounces

“Life is change.  Growth is optional.”

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