Diabetics Eating Acorns… Might Be a Good Idea   Leave a comment

A friend sent me a link the other day. She saw a story about acorns and knew I had to read it. I’m glad she did because it verified a couple of issues. One, when people ask me what acorns taste like, the only thing I can think of is that they remind me a little bit like an olive. As it turns out, acorns have similarities with olives and I encourage you to follow the link to the story to find out what those similarities are. The story also verifies what a Hopi dietician told me, she wanted to give my book to her American Indian clients who had diabetes, because she believed acorns would be beneficial to them. Don’t forget to leave plenty of acorns for the wildlife. Here is the link to the article: http://primaldocs.com/opinion/olives-and-acorns/ And here’s the link to my book: Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973

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Tasty Salad Greens, Vinegar, Olive Oil, Ancient Romans… What’s Not to Love?   Leave a comment

Today we think we ‘re hot stuff with our ‘spring salad mixes’ and unusual flavors of vinegar, not to mention the latest gourmet salt craze. But… I suspect the ancient Roman salad would surpass ours when it comes to taste. Imagine… ancient olive oil. Long ago, these Mediterranean people were tossing their salad greens with olive oil and vinegar and by the 1300′s, salads had become so trendy, English cooks had over fifty varieties of greens to choose from, including crispy, sweet, bitter and butter lettuces. English housewives were very creative with their salads, sprinkling them with herbs and spices and tossing violets into them. Mouth-wateringly good… what’s for dinner?

Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973

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Russian Draft Dodgers Made History…   Leave a comment

Spaniards brought wheat to the New World in 1520 and during the 1600′s, English Colonists grew it, or tried to, but it didn’t work out. Thanks to the Mennonites who settled in Pennsylvania, we have a history of wheat being successfully grown in America. Not that other pockets of Colonists didn’t succeed with their wheat fields but unstable weather, storms and pestilence ravaged crops everywhere, including Pennsylvania. But in the 1870′s when Russian immigrants came in great numbers to the Midwest and Oklahoma and Texas, bringing wheat strains from Turkey and the Crimea, we experienced the birth of American wheat. These wheat strains worked well in these states because the climate was similar to that in Turkey and the Crimea. What’s that got to do with draft dodgers? Besides seeking religious freedom, many of these Russians immigrated to avoid joining the military. Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973

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1950′s Advice For Women   Leave a comment

When I was a teenager, growing up in the 1960′s, my mother gave me this advice: “When you get married make sure you comb your hair right away when you wake up in the morning, so you’ll look nice for your husband.” Good advice for anyone, male or female. But here’s a good one I ran across while reading an old essay about homemaking. “Look pretty, even when you are sweeping the floor. You will feel less tired at the end of the day than if you wear drab garments.” Oh… don’t we wish!

Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:

http://www.amazon.com/Poor-Jonnys-Cookbook-Suellen-Ocean/dp/0965114031

eBook or computer download through Smashwords:

https://www.smashwords.com/books/view/260122

eBook through Barnes & Noble:

http://www.barnesandnoble.com/w/poor-jonnys-cookbook-suellen-ocean/1102338251?ean=2940016618609

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The Canary in the Coal Mine? No. The Passenger Pigeon   Leave a comment

If you’ve never seen a picture of a passenger pigeon, look it up. They were very beautiful. They key word here is were. They’re all gone now, every single one, because they were not appreciated. I guess they made good eating and were sometimes a nuisance, and when shooting guns became all the rage, there were insensitive people who shot the poor birds just for sport. We take it for granted, these beautiful earthly gifts, when they’re in abundance. When Europeans, Africans and Middle Easterners came to the New World, they were dazzled by the diversity of our feathered friends. Passenger pigeons, now extinct, were so numerous along the Mississippi, they were known to block the sunlight for hours.  Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973

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Leaching Acorns… Ratio Of Water To Acorns   Leave a comment

When leaching acorns, the ratio of water to acorns is important. Acorns are rather starchy and when they’re dry, they soak up a lot of water. I probably use more water than is necessary but I usually say 3 parts water to one part acorns. For example, if you have one cup of acorns, I recommend using at least three cups of water when you put them into the blender to leach them. That’s probably enough. It’s fine if you use more water than that. If you have several cups of acorns, only grind one cup at a time. And don’t forget to take the shells off first!  Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973

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Preparing Acorns… How Long Do They Need To Leach?   Leave a comment

How long you leach acorns depends on the type of oak tree the acorns came from and where they came from. Tanoak acorns from along the California coast may only take a week to leach the tannic acid enough to be edible. Valley oaks in the Sierra Nevada may take two weeks or more while Valley Oak acorns closer to California’s coast may only take a week to remove the tannic acid. It’s a good idea to become familiar with the acorns you have access to. There’s so much tannic acid in acorns, it takes awhile for them to go bad, especially when you change the water regularly, so there’s no fear of leaving them leaching in the refrigerator for two weeks so that enough tannic acid is leached and they won’t give you digestive upset. Once you remove most of the tannic acid, they are great to cook with. You haven’t lived until you try acorn chocolate cake.  Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973

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