Sometimes It’s Not About What You Eat – It’s About What You Don’t Eat   Leave a comment

Originally posted on suellenocean:

You want to stay healthy and keep your weight down, right? Rule number one – steer clear of restaurants. You’re in denial if you don’t believe there is a lot of extra calories in restaurant food. Eating out is fun but in moderation. Restaurant chefs add a lot of butter and oil. It’s what makes it tasty. Cooking at home may not be as delicious as what you’ll find in restaurants but you do what it takes to stay healthy. Sometimes it’s not what you eat but what you DON’T eat that keeps you healthy.

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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Posted November 20, 2014 by Suellen Ocean in Misc

Stock Up… Just In Case… But Stock Up On What?   Leave a comment

Originally posted on suellenocean:

Stock up on wholegrains like brown rice, wheat berries and corn. Both the wheat berries and the corn can be sprouted, increasing their nutrition and they are likely to stay uneaten in your pantry because, well, how many of us eat whole-wheat berries or whole kernel corn? If the time arises and you need your survival food, the wheat berries and kernel corn can be soaked and sprouted for a few days before steaming and eating. Brown rice definitely instead of white rice, do some research about the nutrition of white rice compared to brown and you will agree. Whole-wheat flour and cornmeal are also good foods for stashing away; flat chapatti-style breads can be made with these flours by adding water and cooking on a cast iron griddle. Sprout seeds are wonderful to have as you can make a nice meal with a chapatti covered in sprouts. Buy a…

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Posted November 19, 2014 by Suellen Ocean in Misc

Have Native American Ancestry But Can’t Find It?   Leave a comment

Join the list of people who know they have Native American ancestry but can’t find it. It’s hard! Why is that? One reason is because Indians who were passing as Caucasians didn’t want to be found out. They were carving a new life for themselves at a time when Indians were being “removed” to reservations. If it meant they could stay somewhere and build a family farm, they told people they were Black German or Black Dutch. Another reason was because there weren’t many records kept on the Indians until a later date. Sure, the Calvary kept lists for various reasons, and there are some partial early lists kept by the government but American Indians weren’t on census records until later. And of course they had Indian names that we have almost no chance of ever knowing. But there are places you can look. It takes time and patience, probably years. But while you are looking for your Native ancestors, you’ll come in contact with their colorful history and culture.

Suellen Ocean is the author of Secret Genealogy IV – Native Americans Hidden in Our Family Trees. Available here:

http://www.amazon.com/Secret-Genealogy-IV-Native-Americans/dp/1500756105

eBook or computer download through Smashwords:

https://www.smashwords.com/profile/view/ocean

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Cheesecake With a Little Acorn Meal… Blueberries On Top… And a Hot Cup of Coffee   Leave a comment

The thought of it gives me chills. Acorn cheesecake is that good. And it’s easy to make. Something about acorns, whether it’s the texture or the traces of tannic acid, makes everything more favorable. But there is nothing I’m looking forward to more for Thanksgiving than that acorn cheesecake. Luckily I’ll have relatives to share it with otherwise within a few days I will have consumed the whole cheesecake myself. There is nothing better to wake up to than a slice of acorn cheesecake and a hot cup of coffee or tea. You’ve just enough time to gather some acorns and leach them. If you need a little attention at Thanksgiving, anything with acorns in it will do the trick.  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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Acorn Crackers… It’s About Time!   Leave a comment

Those of you who’ve known me for decades, know that I’m the lady who wanders into the forest gathering acorns and shows up at potlucks with a bowl of acorn dip. Back in the late 1970’s I truly believed that I could live off the land and eating acorns was an obvious choice. I knew the Indians leached them but I wasn’t sure how they did that. I went to the library and could find nothing but a few pictures and the fact that they leached them. I received more than my fair share of stomach aches trying to figure out how many days were necessary to leach acorns. Eventually I did and as the years progressed I got pretty fancy with acorns and wrote directions for leaching acorns and all the recipes I created and put them into a how-to cookbook and field guide. One of those recipes I came up with was “Acorn Crunchies.” If you do it just right, acorns can be made into a crunchie treat. Well guess what? Someone has finally brought to market an acorn cracker and though I haven’t tasted it yet the pictures look delicious. The folks who are bringing this to market have asked me if I would share their news. Here is the link to their website where you can see their beautiful, tasty-looking crackers. www.mightywild.com Good luck folks!

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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What Do Acorns And Fine Wine Have in Common?   Leave a comment

What do acorns and fine wine have in common? The acorns come from the oak tree and fine wine is aged in an oak barrel. But there is another aspect shared between wine and acorns and it isn’t just the tannic acid. It’s the way acid can be removed that’s interesting. I was listening to a wine expert on the radio and he said there were some tests done to remove acid from wine. The procedure that brought the best flavor was the one where wine was poured “twelve times” back and forth between two decanters. It turns out that oxygen breaks down tannic acid. A red light went off in my head because for decades I’ve been leaching acorns and I hadn’t realized the important role oxygen played in removing acid from the acorns. Doubt if I’ll be pouring my acorns back and forth twelve times but I’ll let them spend more time exposed to the air. It might help sweeten them.

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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Eating Acorns: Is It OK If They Are Dry?   Leave a comment

It seems a silly question, whether or not you can eat dried acorns but those who are unfamiliar with the ancient art of leaching acorns have many questions. I often dry my acorns first, I like to put them by the woodstove or out in the sun in a basket for awhile, it kinda helps dry any worms out. They’re fine dry. Sometimes they may look discolored (really dark) but that’s just the tannic acid. If they get really dry, they may be harder on your blender blades (and your teeth) if they don’t get ground up well. Is it a very good acorn year for you? Another bad year in the Sierra Foothills for acorns with the exception of the Valley Oak. I found a park where there were a lot of huge acorns. I’m leaching them now.  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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