Wine bottles are wonderful things.

They’re generally glass (box wine is an atrocity), have a beautiful shape, sometimes interesting color.

And they come filled with wine.

However, after the wine has been liberated (and presumably yourself as well) the bottles are still lovely and still have a life to live.

I like to make juices, and so I keep a few glass bottles around to store and share my creations. But recently I began craving iced tea, a new phenomenon in our house, and decided to use a few glass bottles to brew sun tea.  You don’t need the fancy pitcher or any special tea. And it’s using the cleanest form of cooking fuel: the sun!

Sun Tea

1. Thoroughly wash and dry a wine bottle (or other glass bottle that still has the top/cork.) Be patient, a good washing can take some time to get all the soap out of the bottle, but the taste will be well worth it if you persevere!
2. Using a small funnel or superhuman dexterity, spoon ~5-7 tablespoons of loose tea into the bottle. Conversely, you can use ~4-5 bags of tea. 
3. I really enjoy lightly flavored tea, so I sliced half a lemon and added to the bottle. I would also recommend trying lemon, orange, mint, honey and ginger.
4. Fill the bottle (leaving about 1 inch of space at the top) with hot water (not boiling, you may crack the bottle and hurt yourself if you use boiling!)
5. Turn the bottle upside down a few times to get the tea leaves brewing and mix the additives.
6. Set the bottle on a porch in direct sunlight or in a very sunny window for at least 4-6 hours. The longer you let the bottle sit, the stronger the tea becomes. It’s important the bottle gets and remains hot to brew the tea, so trying this in winter isn’t recommended unless you live in very tropical climates.
7. Once the tea is a dark red/black color, place the bottle in the fridge for a few hours to cool (or serve immediately over ice.)
8. Strain and Enjoy!

I’ve been blessed with a form of anemia called Thalassemia, which while quite mild, does cause me to bruise like a peach and crave beef tenderloin. However, in the interest of living a sustainable life (for the environment and my wallet) I don’t often eat meat and so I’ve taken to pursuing iron-rich, yummy meals that replenish my body. 

I’ve never been averse to eating outside the box, but cooking outside the box can be intimidating and expensive if done without a little inspiration and guidance. After asking a few trusted sources (and generally every person I’ve talked to in the last 4 days), I decided to try my hand at kale.

What a hand.

This meal was savory, filling, and incredibly simple to make. Plus, both the red beans and kale have crazy iron (the tomatoes are doing their part as well). If you’re like me and keep a stash of onion, garlic, and tomato paste in the kitchen, then it’s also incredibly affordable.

I know what you’re thinking; less text, more cooking. Leggo!

(oh, and P.S. It’s another vegan meal!)

Red Beans and Boiled Kale

Suggested Ingredients:

• Handful of fresh, green kale (remove the curly leaves from the stalk and give it a rough chop)
• Pinch of salt
• 16 oz red beans (I used canned, but I’m a huge dry bean proponent)
• 1/2 small, white onion
• 2 cloves garlic, minced
• 1 tbs tomato paste
• 1 tbs red pepper paste
• 1 tbs fresh oregano
• 1 tsp dried oregano
• 1 small, heirloom tomato, diced or wedged 

Suggested Assemblage:

1. Dice the onion and sauté in a small pot with olive oil and garlic for ~4 minutes (until the onion starts to become translucent.)
2. Add the tomato and red pepper paste to the onion and garlic, stirring until all ingredients are incorporated.
3. Wash and drain the red beans and add to the pot. I like to add about a 1/4 cup of water at this point, because I like my beans a little saucy (like my men), but this can be skipped if you like a more sautéd nuance. 
4. Add the fresh and dry oregano and the wedged tomato. Cover with a lid and simmer on medium-low heat for about 10 minutes (the tomatoes will break down and the beans will start to ‘pop’.)
5. In a separate pot, boil enough water to completely submerge the kale with plenty of room to spare (as with pasta, you can never use too much water when cooking kale. Use a bigger pot than you think you need if you’re new.) I add a pinch of salt because I think it helps make the kale less bitter, but if you’re watching your sodium intake, this can be skipped.
6. Once the water is at a rolling boil, add the kale and gently stir. Let boil, stirring occasionally, for ~4 minutes. The longer you cook the kale, the softer and more frozen-scary spinach-esque it will get. I like to keep some form in my greens, so I go for less time. Again, it’s your tongue, treat it how you may.
7. Drain the kale into a colander. Do not rinse! Fluffy lightly with a fork and serve on a plate with what should now be some delicious red beans.
8. EAT EVERYTHING.

I’m working on my second plate now and I can assure you, it only gets better with time. Message me with your favorite iron-rich meal options and we’ll be food buddies for life!

amongflora-and-fauna:

darkbeachgoldenapples:

Start a 1-Acre, Self-Sufficient Homestead:
Your homestead can be divided into land for raising livestock and a garden for raising fruits, vegetables, plus some grain and forage crops.

Nothing more, except someone to share with.

Life goals.

lacigreen:

always relevant.

lacigreen:

fuckyeahbiomedicina:

Steps of Scientific Method - Meme version

To love is to find perfection in imperfection itself.