This year we are doing a Hawaiian New Year. The menu consists of Kalua Pig and Cabbage with rice and Kings Hawaiian sweet rolls, guava mochi and various grown up libations plus sparkling cider for the keiki. It has been a few years since Matthew rang in the New Year so this should be fun.. Since we are in the south I’ve heard Southern tradiotion is to eat black eyed peas so we’ll be adding those as a small side, plus some form of noodles for long life. Yes, we are full of all sorts of random traditions. The recipe for the guava mochi is a pintrest find; here it is.. I used frozen thawed out guava pulp mixed with two ounces of water for a lower sugar alternative.
Prep Time: 5 min
Cooking Time: 60 min
1 1/2 cups sugar
2 cups (8.25 oz or 240 g) mochiko (glutinous rice flour)
2 cups guava juice or pulp (Goya frozen fruit pulp)
1 cup cornstarch
Preheat oven to 350°F. Grease a 9- x 9-inch baking pan. Combine the sugar, glutinous rice flour, and passion fruit juice and mix until smooth. Pour batter into the baking pan and bake for 1 hour. Remove from oven and let cool. Cut mochi into pieces and dust with cornstarch to prevent sticking.
So I’ve made butter mochi in the past but I came across this recipe and it was a bit more simplified than others, I’ve tried. There are only a few ingredients and not a ton of sugar. I doubled the original recipe so here it is. You may have to play around with the cooking times based on your oven. I’m still
figuring out mine ; )
Original recipe found at Fearless Dining via pintrest.
Auntie Ellen’s Bata Mochi Recipe
2 cups sweet white rice flour
1 can 13.5 oz coconut milk
1 cup of organic sugar
4 Tablespoons melted butter
2 teaspoon baking powder
Preheat oven to 325 degrees.
Mix together rice flour, baking powder, and sugar in a medium mixing bowl.
Add egg, coconut milk, and melted butter and mix well.
Pour into a greased 8×8 baking dish.
Bake at 325 for 35 minutes.
So the inevitable finally happened. After five years of successfully ignoring the pain and avoiding finding a dentist in Virginia, my upper left wisdom tooth cracked as I was leaving the gym last Wednesday. Yes it’s my fault, yes it should have been removed 4 years ago in Alaska. (My first wisdom tooth cracked when I was 38 weeks pregnant and that one had to be removed with just a local anesthetic.) I’m great at taking care of everyone else, just not myself. So I’m now on Day four of recovery from having the remaining three wisdom teeth removed and still in a lot of pain. Looks wise, I resemble a chipmunk who is hiding nuts in her cheeks. The first few days I stuck to clear broths, Popsicles, etc. This diet got old and began to make me feel bloated. The high sodium content was something my body wasn’t used to at all.
After playing on Pintrest today I decided I needed to help my body heal by consuming more anti inflammatory foods that worked from the inside out. I’m already noticing a difference just by adding this smoothie into my diet today. I then followed up with a fragrant green tea, ginger, turmeric tonic. Here’s to healing from the inside out! Hoping to get back to my half marathon training next week!
Check out this awesome fitness activity my sons school sent us, for a weekly activity.
Credit is given to the folks at http://www.edupressinc.com, the Parent Resource Center, and Elizabeth Berry, our RELEE’s former Title I Teacher who created the weekly activities.
PS: Remember to follow us on Twitter @releeprincipal. That would be a great way to share your progress on some of these Summer Sprarks Activities!
How Far Can You Go?
Social Studies: Map uses, understands distance and directions
Math: Tells Time, Uses Addition
This activity is a fun way to combine healthy exercise with developing a better sense of time and distance. Look at a map of your state with your child. Have him locate and mark your location with a colored pin. Have him name a few places on the map that are north of where you live. Repeat with east, west, and south. Tell him that the two of you will walk together for 20 to 30 minutes every day. He will track both the miles and minutes you walk. He will record the information daily in a notebook and by moving the pin the correct number of miles in one direction. Have him chose which direction he wants to go each day. Then, start walking. Either walk on a mileage-marked route or wear a pedometer. Before each walk, have him check the time. After each walk, have him record the minutes and miles. Each day, have him add the prior days’ miles to figure out the total number of miles you have walked. How many miles does he think he will get in a week? How about in a month or the whole summer? At the end of the summer, add the total number of miles you walked. Then, mark places on the map you could reach by going that number of miles in different directions. If possible, pick one of the places, and drive to the location. How long did it take to get there by car?
As the holiday season kicks in full force I’ve decided that I’d like to try and make myself some gluten free treats. I had an awesome Blondie recipe that my little cousin Jadey and I loved making so I decided to attempt to modify it to a gluten free treat. I found Namaste foods gluten free perfect flour blend which basically meant all I had to do was replace flour with this blend. I was very happy with the results. Looked great held the same great texture. Looks like I really get some use out of my new treadmill since I now have treats to indulge in :)
1 cup Namaste Foods perfect flour blend
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/3 cup butter & coconut oil mix
1 cup packed brown sugar
1 tablespoon vanilla extract
2/3 cup semisweet chocolate chips & Heath toffee pieces mix
Preheat oven to 350 degrees F (180 degrees C).
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
Melt 1/3 cup butter & coconut oil blend. Add 1 cup firmly packed brown sugar and mix well. Cool slightly.
Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes.
Discovering at age 32 that you have a gluten, pear & grape allergy has taken some adjustments. I fall off the wagon every now and then with a biscuit or a bite of pasta etc. It never works out though and I’m left with nothing but bloat & pain. I never learn. I’ve racked my brain and Pinterest to find ways that I can sub out some of gluten filled sides which make appearances on thanksgiving. Then I remembered this awesome recipe my best friend Ka’i in Hawai’i sent me; Pumpkin mochi. I’m so excited I’ll update with pictures on thanksgiving but here’s the awesome Gluten Free recipe, by no means is it healthy but it sure is yummy. I may try to sub some butter with coconut oil.
29oz solid pack pumpkin
14oz Sweetened condensed milk
2 blocks butter
1lb box Mochiko Flour
2 cups sugar
2 tsp Baking Powder
1 1/2 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
Bake @350 for 1hour, let cool for 2-3 hours before serving