The GoGreenfields Show!: Recent Episodes
River and Terran Greenfield
A podcast for your palate, brought to you by River and Terran Greenfield, twin brothers and sons of podcaster Ben Greenfield. Discover restaurant reviews, new recipes, cooking tips, plant foraging adventures, kitchen tools and much more! https://GoGreenfields.com
Remembering some of our favorite past episodes
In this episode of GoGreenfields, River and Terran get nostalgic! The boys take a look back at some of their favorite past episodes about a popular topic; food!
Bread and oil
First we recall our time trying recipes of various breads of the world. The french toast we made with the challah bread was a standout!
https://gogreenfields.com/breads_of_the_world_pan_de_barra/
Along with the bread we remembered that we also made some different fresh-pressed olive oils with our friend T.J. Robinson; and used sourdough bread to taste them. Delicious!
https://gogreenfields.com/tj-robinson-the-olive-oil-hunter/
Gradma Annie and the Iron Chef
Next we looked back on talking to our Grandma Annie. Her cinnamon rolls are the best you can find, even the next day!
https://gogreenfields.com/making-cinnamon-rolls-with-grandma-annie/
We also remembered our Iron Chef competition; no matter the winner or loser, it was fun to challenge ourselves and put our creations in the hands of the judges!
https://gogreenfields.com/gogreenfields_iron_chef_at_home/
State foods
Next up, was the fun we had in a series of episodes exploring different unique foods-by-state. Different states tend to have different specialties, but a few things really stood out. Foremost on our minds were the cotton candy burrito, ice cream potato, python stir-fry, and scorpion lollipops!
https://gogreenfields.com/foods_by_state_1/
Our top picks
So many fun episodes and experiences to look back on, but we did settle on a couple of favorites. The first was making hand-tossed pizzas. We tossed and rolled the dough, and added our toppings including pineapple; a controversial move!
https://gogreenfields.com/pizza-tossing-2/
Next up was our fondue party episode. We had a great time enjoying a chocolate fondue fountain with friends!
https://gogreenfields.com/fondue_party/
We really enjoyed taking a look back on some of our favorite moments and episodes, and we look forward to more to come! Tell us what your favorite past episodes are and don’t forget to let us know your position on pineapple on pizza!
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- TikTok: GoGreenfieldsTwins
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran get competitive… AGAIN! Terran has challenged River to make caramel candies. Caramel is a notoriously tricky recipe because of the attention that it requires to avoid burning. River has challenged Terran to construct a cheese souffle dish - a complicated recipe and difficult to execute perfectly!
Caramel Candies River makes this phenomenal treat from scratch! There are initial troubles with the consistency of the caramel liquid while he is stirring it within the pan. A candy thermometer is essential in this step so that the candy doesn’t burn! Believe it or not, if River changes the candy liquid temperature slightly, then it could result in a caramel syrup rather than a candy. SCIENCE!
Cheese Souffle Terran creates the tastiest, savory batch of cheese souffle that we have ever tasted. He delicately shreds parmesan cheese as he layers it into each one of the ramekins. This created a bit of texture in an otherwise fluffy & savory treat. We highly recommend this challenge for anyone who is trying to step up their cooking game!
Want to challenge us to more difficult recipes? Give us a shout at: * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products: https://gogreenfields.com/mustard
https://gogreenfields.com/candythermometer
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Egg Roulette & Blown Egg Ornaments
In this episode of GoGreenfields, River and Terran get messy! Things are getting egg-y in the Greenfield household, and while some of this footage was actually shot during a different holiday, it just feels right to bring out the eggs in time for Easter. Check out this info on egg roulette and blown egg ornaments, and then watch and laugh with us!
Blown Egg Ornaments
There is some disagreement about the blown egg ornament tradition, and the Greenfield Twins are taking sides. Some believe that it was started as a pre-Easter tradition, which involved kids and parents blowing and drying eggs before spending time together painting and creating beautiful, spring-inspired showpieces. Others argue that it was a German Christmas tradition. So, we are showing this episode pre-Easter, but River and Terran hung their eggs on their Christmas tree.
There is actual evidence that this is among the oldest known crafts, with the discovery of etched eggshells dating back more than 60,000 years according to Scientific American!
The History of Egg Roulette
It’s a short, but hilarious history for this piece of the egg-y episode. We’ve seen this trend take over the internet in the recent past, and the twins just had to test their luck - with varying success.
Want to try it for yourself? Hard boil 4 eggs and cool completely, leaving the shells intact. Add the hard boiled eggs to eight uncooked eggs in a traditional egg carton. Shuffle the 12 eggs until everyone is unsure where the hardboiled eggs are positioned. Take turns cracking eggs on your head. The loser is the biggest mess at the end of the competition, but he wins the longest shower!
Got some more egg-y ideas? Send them our way:
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- TikTok: GoGreenfieldsTwins
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran are party planning, but it’s not really warm enough to host an outdoor party, so why not bring the outdoors in? They planned a camping party that could be enjoyed by teenage guys who are craving the adventures of the outdoors, but don’t really want to venture out in the cold Washington temperatures. This would also be a great idea for kids’ birthday parties too!
Indoor Camping Party Step #1: Campfire S’mores
River and Terran started the planning by figuring out how they could achieve the ultimate camping snack inside. While some people will make their smores in the microwave, the results are not the same. So, the co-hosts started a fire in their indoor fireplace and roasted some marshmallows at the fireside.
After shooting, they discovered these awesome smokeless Tabletop campfires that could achieve the same results and be set up in the middle of a circle of tents or forts, so friends wouldn’t be required to change location in order to roast marshmallows.
Indoor Camping Party Step #2: Invitations
The second step was to design the party invitations. A camping theme, of course, but River and Terran like to create their own invitations instead of buying from the store. This is a great craft for kids and teens of all ages, and a great way to save a little money in the party planning process. You can pick up thirty blank cards with envelopes for about six bucks on Amazon.
Indoor Camping Party Step #3: Balloons
River and Terran opted for solid green balloons that suited their personality, matched the theme, and worked better for the intended age range of the guests. However, for kids, they highly recommended these great camping-themed balloons.
You could blow up the balloons ahead of time, or make it part of the experience. The co-hosts had a bit of fun with the balloons, competing to see who could blow up the balloons fastest, who could get the biggest balloon without popping it, and playing keep away while carrying balloons in their mouth.
Indoor Camping Party Step #4: Tent Space
When River and Terran were shooting this episode, they were still trying to figure out how to layout and decorate the space. They built forts and started to decorate the space, but decided that they needed to do a bit more research. Ultimately, they found these Small Tents for Indoor Camping Experience on Amazon that would fit in the space. Each tent accommodated two people in sleeping bags. They invited friends to bring their own sleeping bags and pillows. Ladders were brought in and the rest of the streamers were hung. The tents were set up in a circle so the guys could visit long into the night.
Indoor Camping Party Step #5: Camp Games
The last thing that was planned were the games that would be played. Cards and board games were available as well, but River and Terran found that they could set up their cornhole boards in the hallway for a real camping game experience. They bought the boards and refinished them with their own artwork. If you want to design your own cornhole boards, you can buy these unfinished cornhole boards (with bags and carrying case). Be sure to put a couple coats of white paint down first so your artwork really pops.
This party was a big hit, but we definitely want to hear your ideas! So, send them our way:
Share your party ideas with us here: * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products:
- Small Tents for Indoor Camping Experience
- Tabletop campfire
- camping-themed balloons
- unfinished cornhole boards
- Thrive Market Chocolate
GoGreenfields is an Amazon affiliate and does receive a small percentage of sales made as a result of these recommendations.
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran pick gorgeous Shiso leaves from their LettuceGrow garden. The fantastic indoor growing system allowed the co-hosts to grow a large amount of shiso just for this episode.
About Shiso
Shiso, which is also called “perilla leaf” or “Japanese basil” is native to Japan. It is a relative of the mint plant commonly grown in many American gardens. Like mint, Shiso is considered to have medicinal value. It has antibacterial properties, which led to it becoming a favorite tool of Sushi chefs in its homeland. The Shiso leaves can actually preserve food by preventing spoilage, so it is often wrapped around the raw fish used in sushi. It is also, obviously, edible, and is said to pair well with Salmon, Tuna, and Yellowtail fish. But, it is also making an appearance in beverages, jellies, and desserts.
Terran’s Shiso Recipe: Shiso Gelee Topping
Ingredients
- 6 tablespoons water
- 1 teaspoon gelatin
- 2 tablespoons salted shiso dried
- 1 tablespoon sugar
- 2 teaspoons lemon juice
Directions
- Put the water in a small saucepan, sprinkle it with gelatin and allow it to hydrate for one to two minutes.
- Add the shiso, place over medium heat, and bring to a slow boil.
- Lower temperature, add sugar and lemon juice.
- Pass the mixture through a tea strainer into a glass or ceramic dish or ramekin.
- Cool in the fridge until set.
- Cut with cookie cutters or knife and serve.
River’s Shiso Recipe: Valentines Day Shiso Soda
Ingredients
- 125 grams Shiso leaves
- 1 cup water
- ½ cup sugar
- 1 tablespoon apple cider vinegar
Directions
- Rinse Shiso
- De-stem Shiso
- Add water to medium sauce pan and bring to slow boil
- Add shiso leaves and allow to steep (2-4 minutes)
- Strain and press into glass bowl
- Pour juice into smaller sauce pan, add sugar
- After sugar dissolves, add vinegar.
- Allow syrup to cool, then pour over soda water and enjoy
Other Episode Mentioned
- Naturally Dyed Easter Eggs
Share your reactions to these recipes! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products
- LettuceGrow
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Hey there, all you Iowans and Vermonters! Today is your day. The Foods by State wheel landed on you!!
In this episode of GoGreenfields, River and Terran once again test their luck and let the fates decide which state they will represent in this most recent edition of Foods by State. In these episodes, of course, the co-hosts are showcasing some of the savory, salty, sugary, or downright silly recipes that have attached themselves to particular states or regions of the United States. In previous episodes, the twins have worked with snake meat, the geoduck clam, and turned ice cream into a potato.
This time, they had a little more luck with their spins!
River’s Food by State: Vermont’s Sugar on Snow
To recreate this recipe, you will need:
- Maple sugar
- Snow
Yes. It really is that simple. Warm the sugar to 235 degrees, then pour it over a bowl of snow.
Terran’s Food by State: Iowa’s Walking Taco
To recreate this recipe, you will need:
- A bag of chips (Terran went LARGE with his bag, but you can use smaller, individual sized chip bags)
- Ground meat of your choice
- Taco seasoning
- Shredded lettuce
- Chopped tomato
- Shredded cheese
- Sour cream
- Other toppings of your choosing
Season the meat, cook until browned. Roll down the bag of chips to make it easier to get your hand inside. Pour in a helping of cooked meat, and your other toppings. Walk, eat, enjoy!
Share your reactions to these recipes! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products
- Candy Thermometer
- Thrive Market
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
WARNING: The contents of this video are intensely sweet. Should you attempt to recreate this, you may be subjected to intense feelings of giddiness and holiday cheer!
In this episode of GoGreenfields, the challenge was simple - create a holiday favorite sweet treat that takes ten minutes or less to prepare. For the sake of full transparency, we did not time River’s decorating, but considering this is the season of giving, we accepted his entry with the understanding that we all got to taste test it.
Quick Sweet Treat - Terran’s Approach
The holiday tradition of bacon wrapped dates continues in the Greenfield household. With some speedy assembly, the prep was done in less than ten minutes and the treats were a big hit (on camera and off!). Serve with a cup of rich, creamy, and sweet cocoa!
Quick Sweet Treat - River’s Approach
River was not going to be adding any savory into what was a SWEET competition. Your sweet tooth is sure to be indulge by his ten minute brownies (give or take fifteen minutes of decoration!) Layer your sweetness by serving with a cup of cocoa!
Bacon Wrapped Dates
Ingredients
- 20 pitted dates
- 20 shelled pecans
- 10 strips of bacon, cut in half
Directions
- Preheat the oven to 425 degrees
- Stuff each date with a pecan, wrap with a half-strip of bacon, and secure with a toothpick
- Place in preheated oven for 15-18 minutes (turning dates halfway through), or until bacon is browned and crispy
Share your reactions to these recipes! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products
- YumEarth Candy Canes
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, the game of food sculpture is simple - prepare a plate of food like any plate anyone has ever seen. Shape it, stack it, sculpt it… whatever you do, be sure that you have created something that smells, tastes, and LOOKS amazing! River and Terran were certainly up to the challenge.
Food Sculpture - Terran’s Approach
Did you know that food has been used as art for over one thousand years. Many people credit Filippo Tommaso Marinetti as the first food artist. His cookbook was (is) really much more than a cookbook, which is obvious pretty quickly when you find recipes such as “ice cream on the moon”. Terran made it a goal to fool the taste tester with his food sculpture. You might do a double take when you realize that the “turkey” set before you is much more than a roast bird.
Food Sculpture - River’s Approach
Over the years, food has found its way into art in many different forms. There have been restaurants devoted to food art, served food sculptures at parties and galleries, displayed giant butter sculptures at fairs, and even disguised food in highly realistic showpieces. River was channeling that inspiration as he plated his “corn”. Be prepared, this corn will hit your sweet spot in a way the field grown variety can’t.
Corn on the Cob Sculpture
Ingredients
- 1 stick butter, softened
- 1/2 c. granulated stevia
- 1 tsp. vanilla
- 1 c. almond flour
- Dash kosher salt
- 2 bags candy corn
Directions
- Beat butter and sugar together,
- Add vanilla
- Add almond flour and salt and beat until fully combined.
- Create four logs from the dough, wrap and refrigerate for two hours.
- Pull dough logs from the fridge and push candy corn into it, forming neat rows.
- Refrigerate at least 1 hour
- Serve and enjoy!
Thanksgiving Roll Trick-and-Treat
Ingredients
- 4 cups flour
- 1T yeast
- 1T sugar
- 2 tsp salt
- 1/4 cup avocado oil
- 1¼ cups water
- 10 oz ground beef
- 1 large onion
- 3T olive oil
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp thyme
- 1/2 tsp cumin
- 1/4 cup pine nuts
- 1 egg
Directions - Dough:
- In a mixing bowl combine flour, yeast and sugar.
- Add salt, water and oil, and continue mixing until the dough ball begins to form.
- Remove from the bowl and knead the dough for 7 or 8 minutes
- Transfer the dough to a greased bowl and let rise for 1 hour.
Directions - Filling:
- Over medium heat, sauté chopped onion until it becomes slightly translucent
- Add crushed garlic and sauté for an additional two minutes.
- Add ground beef, salt, pepper, thyme, cumin and pine nuts, and continue to cook for 3-5 minutes, until meat is thoroughly cooked.
- Allow to cool.
Directions - Assembling and Sculpting
- Divide ⅔ of the dough into 10 equal pieces and shape each piece into ball
- Roll the balls into four inch circles
- Place a small dollop of filling in the center of each
- Pinch the dough closed and round into a ball
- Remove small pieces from the remaining dough to be shaped into turkey legs
- Dampening dough where connecting the turkey leg. Gently pinch the pieces together, so the “legs” are securely attached
- Repeat for each roll
- Place all the “turkeys” in a baking try, cover and let rest 20 minutes
- Preheat the oven to 355F
- Brush the “turkeys” with egg wash
- Bake 20 minutes
- Serve, laugh, and enjoy!
Show us how your food sculpture turns out! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products
- Filippo Tommaso Marinetti CookBook
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, Boba and bounce! Don’t leave! River & Terran have combined three ball-shaped activities to keep you fully entertained. First, they create their very own DIY bouncy balls, complete with bounce testing. Then, they review the popular boba tea from Spokane’s Poke Express. Finally, they take their own approach to tea and pearls with Homemade Boba Tea!
Boba Tea: Did you Know?
Although the tweens and teens (like us!) are claiming this tea as something of our own generation, it was really something that some of our parents could have enjoyed. Of course, they wouldn’t have had the huge selection of boba sellers that we have today (there are five in Spokane, that we know of). Still, this tea was something that was created in the 1980s, and a trip to East Asia at the time likely would have resulted in taste testing the tapioca pearls. Although we approve of boba tea as it is today, there were some varieties - like those containing red beans and grass jelly - that we believe weren’t meant to survive.
Bouncy Balls
Why make bouncy balls? It felt like the perfect thing to pair with boba tea. Don’t you agree. DIY bouncy balls are an easy, and satisfying craft that you can make at home with very few ingredients - Borax soap, white glue, water, and cornstarch! Here’s a recipe.
Homemade Boba Tea
Ingredients
- 4T tap water
- 1 cup of muscovado sugar (which is light brown sugar)
- Boba pearls (we made our own, but you can get some here)
- black tea
- 1 and ½ cup of oat milk
- ice
Directions
- Combine water and brown sugar
- Place over low heat and add boba pearls
- Use the brown sugar syrup mixture to line the glass and fill the bottom
- Add a few ice cubes, gently
- Pour tea and milk over ice
- Enjoy!
Show us how your boba tea turns out! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products
-
https://gogreenfields.com/boba
-
https://gogreenfields.com/Boba_Straws
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, Boba and bounce! Don’t leave! River & Terran have combined three ball-shaped activities to keep you fully entertained. First, they create their very own DIY bouncy balls, complete with bounce testing. Then, they review the popular boba tea from Spokane’s Poke Express. Finally, they take their own approach to tea and pearls with Homemade Boba Tea!
Boba Tea: Did you Know?
Although the tweens and teens (like us!) are claiming this tea as something of our own generation, it was really something that some of our parents could have enjoyed. Of course, they wouldn’t have had the huge selection of boba sellers that we have today (there are five in Spokane, that we know of). Still, this tea was something that was created in the 1980s, and a trip to East Asia at the time likely would have resulted in taste testing the tapioca pearls. Although we approve of boba tea as it is today, there were some varieties - like those containing red beans and grass jelly - that we believe weren’t meant to survive.
Bouncy Balls
Why make bouncy balls? It felt like the perfect thing to pair with boba tea. Don’t you agree. DIY bouncy balls are an easy, and satisfying craft that you can make at home with very few ingredients - Borax soap, white glue, water, and cornstarch! Here’s a recipe.
Homemade Boba Tea
Ingredients
- 4T tap water
- 1 cup of muscovado sugar (which is light brown sugar)
- Boba pearls (we made our own, but you can get some here)
- black tea
- 1 and ½ cup of oat milk
- ice
Directions
- Combine water and brown sugar
- Place over low heat and add boba pearls
- Use the brown sugar syrup mixture to line the glass and fill the bottom
- Add a few ice cubes, gently
- Pour tea and milk over ice
- Enjoy!
Show us how your boba tea turns out! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products
-
https://gogreenfields.com/boba
-
https://gogreenfields.com/Boba_Straws
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran show off their pizza tossing skills while making homemade pizzas. Pizza Tossing: Did you Know? Although many think that it is just the visual appeal of watching pizza tossing prior to biting into that perfect sauce covered creation, there is a skill to and reason for the act. Over time, a pizza maker can perfect the art of pizza throwing, which results in consistency of shape and texture. Pizza tossing uses centrifugal and gravitational forces to create a thinner, circular dough. It also helps form the crust of the pizza, as the middle of the thrown pizza will naturally be thinner than the outer edges. You can overthrow or underthrow a pizza. You can also drop it – A LOT! No one perfects the act the first time. It is a learned skill that comes with a lot of practice. We, of course, show that we are masters in this episode (HA!) Best Toppings for Pizza Tossing– This is where the debate begins. “Pineapple. Need I say anymore?” – River
In this episode of GoGreenfields, River and Terran show off their pizza tossing skills while making homemade pizzas. Pizza Tossing: Did you Know? Although many think that it is just the visual appeal of watching pizza tossing prior to biting into that perfect sauce covered creation, there is a skill to and reason for the act. Over time, a pizza maker can perfect the art of pizza throwing, which results in consistency of shape and texture. Pizza tossing uses centrifugal and gravitational forces to create a thinner, circular dough. It also helps form the crust of the pizza, as the middle of the thrown pizza will naturally be thinner than the outer edges. You can overthrow or underthrow a pizza. You can also drop it – A LOT! No one perfects the act the first time. It is a learned skill that comes with a lot of practice. We, of course, show that we are masters in this episode (HA!) Best Toppings for Pizza Tossing– This is where the debate begins. “Pineapple. Need I say anymore?” – River
In this episode of GoGreenfields, River and Terran concoct and create in the kitchen, aiming for some mouthwatering mocktails. They also try their hands at making music with wine glasses.
Wine Glass Music: Did you Know?
Fall is here and that means that we’re coming to that part of the year when families gather and big dinners are served. That also means that there will likely be wine glasses on the table. These also double as musical instruments. In the 18th century, a musical instrument made of glasses was introduced. It allowed the musician to create songs simply by rubbing a finger gently along the rim of the glasses. You can do the same thing with the wine glasses on the Thanksgiving table. The friction caused by your wet finger sliding along the rim causes the sides of the glass to quiver just enough to cause a vibration to be transmitted to the air. That results in a sound much like a musical note. The amount of water in the glass determines the degree of vibration and therefore impacts the pitch of the note.
Music-Worthy Mocktails
When they aren’t exploding in our faces, mocktails are pretty magnificent. Whether you’re serving them to friends or just enjoying them on your own, you can create some pretty fantastic (and some not-so-tasty) concoctions by combining your favorite liquids and spices. For this episode, River made a Moscow Mule Mocktail, while Terran got super creative and made what we are calling a Sweet & Spiced Pineapple Mocktini.
Moscow Mule Mocktail
Ingredients
- 3 second squirt of lime juice
- 1 TBS agave syrup
- 1/4 cup club soda
- 3-4 mint leaves (torn, optional)
- 3/4 cup Ginger Beer (make sure it’s non alcoholic)
- crushed ice
Directions
- In the bottom of the cup squirt lime juice, then add agave syrup and club soda.
- Add 2-4 mint leaves and fill the cup halfway with ice
- Pour ginger beer over the concoction, until just below the rim.
- DO NOT SHAKE IN SHAKER - it will explode on you, like it did on River!
- Garnish with more mint and a lime wedge
- Enjoy!
Sweet & Spiced Pineapple Mocktini
Ingredients
- ½ C crushed pineapple
- 6-8 large ice cubes
- 1 squirt of lime juice
- 2 tsp honey
- 1/4C seltzer
Directions
- Place crushed pineapple, honey, and lime juice and ice in a blender
- Blend until smooth
- Add seltzer. Ensure the blender is properly sealed and pulse 3 times.
- Pour into martini glass and garnish
- Enjoy!
We want to know all of your favorite mocktail recipes. Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products
https://gogreenfields.com/bulletblender
https://gogreenfields.com/Wineglasses
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran concoct and create in the kitchen, aiming for some mouthwatering mocktails. They also try their hands at making music with wine glasses.
Wine Glass Music: Did you Know?
Fall is here and that means that we’re coming to that part of the year when families gather and big dinners are served. That also means that there will likely be wine glasses on the table. These also double as musical instruments. In the 18th century, a musical instrument made of glasses was introduced. It allowed the musician to create songs simply by rubbing a finger gently along the rim of the glasses. You can do the same thing with the wine glasses on the Thanksgiving table. The friction caused by your wet finger sliding along the rim causes the sides of the glass to quiver just enough to cause a vibration to be transmitted to the air. That results in a sound much like a musical note. The amount of water in the glass determines the degree of vibration and therefore impacts the pitch of the note.
Music-Worthy Mocktails
When they aren’t exploding in our faces, mocktails are pretty magnificent. Whether you’re serving them to friends or just enjoying them on your own, you can create some pretty fantastic (and some not-so-tasty) concoctions by combining your favorite liquids and spices. For this episode, River made a Moscow Mule Mocktail, while Terran got super creative and made what we are calling a Sweet & Spiced Pineapple Mocktini.
Moscow Mule Mocktail
Ingredients
- 3 second squirt of lime juice
- 1 TBS agave syrup
- 1/4 cup club soda
- 3-4 mint leaves (torn, optional)
- 3/4 cup Ginger Beer (make sure it’s non alcoholic)
- crushed ice
Directions
- In the bottom of the cup squirt lime juice, then add agave syrup and club soda.
- Add 2-4 mint leaves and fill the cup halfway with ice
- Pour ginger beer over the concoction, until just below the rim.
- DO NOT SHAKE IN SHAKER - it will explode on you, like it did on River!
- Garnish with more mint and a lime wedge
- Enjoy!
Sweet & Spiced Pineapple Mocktini
Ingredients
- ½ C crushed pineapple
- 6-8 large ice cubes
- 1 squirt of lime juice
- 2 tsp honey
- 1/4C seltzer
Directions
- Place crushed pineapple, honey, and lime juice and ice in a blender
- Blend until smooth
- Add seltzer. Ensure the blender is properly sealed and pulse 3 times.
- Pour into martini glass and garnish
- Enjoy!
We want to know all of your favorite mocktail recipes. Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * TikTok: GoGreenfieldsTwins
Recommended Products
https://gogreenfields.com/bulletblender
https://gogreenfields.com/Wineglasses
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran talk indoor gardening with an expert on the subject.
Gardening: Did you Know?
Did you know that more than 50% of the food grown in this country goes to waste? It feeds the bottom of trash cans, instead of feeding the millions of Americans that rarely get to taste freshly grown foods.
LettuceGrow saw the problem and set out to help the average American - even city dwellers - start their own mini farms. It is all done simply, conveniently, and takes up very little space, thanks to the Farmstand.
Meeting an Indoor Gardening Guru
For this episode, River and Terran met with LettuceGrow’s co-founder, Jacob Pechenik, so we can learn more about LettuceGrow’s take on sustainable food.
Jacob is a graduate of Massachusetts Institute of Technology and a longtime farming and gardening enthusiast. He’s founded or co-founded multiple brands devoted to solving problems related to food, addressing issues such as logistics, waste, chemical use, and more.
After growing all of these fantastic veggies, we had to prepare something for the family. The following is the recipe we used. Check out our social media accounts for bonus footage of us prepping the lettuce wraps.
Feed the Family: Garden Fresh Lettuce Wraps
Ingredients
- 2lbs ground chicken
- 2T avocado oil
- 1 small onion, minced
- 2 cups bell pepper
- 1 can water chestnuts, minced
- 4-6T soy sauce
- 6T hoisin sauce
- 2T sesame oil
- 2T rice vinegar
- 2T peanut butter
- 2T honey
- 2 cloves garlic, minced
- ¼ tsp ginger
Directions
- In a small bowl, combine soy sauce, hoisin sauce, sesame oil, rice vinegar, peanut butter, honey, garlic, and ginger. Set aside.
- In a frying pan, heat the avocado oil and add ground chicken. Cook until browned.
- Add onion to the pan and stir over medium heat until onions are translucent.
- Add peppers and minced water chestnuts and cook until peppers soften.
- Reduce heat to low, and add sauce mixture. Stir for 2 minutes, then remove from heat.
- Serve on bib lettuce.
Have you tried the LettuceGrow? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
You can also share your recipes with LettuceGrow * Facebook: @lettucegrow
- Instagram: @lettucegrow
Recommended Products
- LettuceGrow
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran accept the SEED Smoothie Challenge! If you haven’t heard of SEED yet, you’ll definitely want to check them out here. This is a company that genuinely cares about health - health of people, health of all animal species, and the health of our planet. We love SEED!
The SEED Smoothie Challenge Rules
- Use the The Periodic Table of Microbiome-Friendly Foods to create a #ScienceSmoothie or #ScienceSnack.
- Develop a recipe using 5 ingredients or less
- Create a recipe that costs $5 or less per serving
- No “superfood” powders allowed
- Create and share!
The Ingredients Selected for Our SEED Superfood Smoothie
- Bananas
- Blueberries
- Honey
- Coconut Milk
- Strawberries
Disclaimer: We did cheat slightly by using a squeeze or two of fresh lemon, pushing our recipe count over the allowed five. Shh! Don’t tell!
Got a Superfood Smoothie Recipe? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
You can also share your recipe with SEED! * Facebook: @seedmicrobiome
- Instagram: @seed
Recommended Products
- SEED
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Andy Hnilo of Alitura joined River and Terran on this episode of GoGreenfields to discuss what it takes to keep teenagers’ skin healthy. River and Terran have been taught all their lives that a good, healthy diet will have a positive impact on all aspects of the body and mind. That includes skin health.
A diet full of processed, fatty, unhealthy foods has been proven to be a leading cause of acne, eczema, psoriasis and other such skin conditions. It is no surprise, then, that skin care experts encourage healthy, whole foods. However, even the best diet can’t fully defend against the impacts of hormones. Even the healthiest teens can find themselves combatting oil, dryness, and even some acne, which is why the co-hosts were happy to be working with Andy to create a real routine for better skin.
The Alitura Clay Mask, Where it All Started
The Alitura clay mask was devised, not with the teenager in mind, but by the owner seeking a way to heal his skin after a horrible accident left him in need of intense scans, surgeries, and medications. In order to purify his skin, he developed a clay mask full of the best possible ingredients. The intent may not have been to care for teenage skin, but the result was a clay mask ideal for the oil imbalances so commonly experienced before, during, and in the aftermath of puberty.
Meet Andy Hnilo
Andy Hnilo is an athlete, model and actor, who has always embraced a very healthy lifestyle. When a horrible accident left him in need of serious plastic surgery and hefty medications, he even more eagerly sought healthy solutions. He is quoted as saying, “Out of desperation to repair my own facial scarring, I began making my own natural skincare products at home.” So, he studied skincare and all natural products that could be used to replace brand name, synthetic face washes and creams. The result was a line of product that can benefit us all.
Do you think Alitura is as amazing as we do? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
You can also share your skincare journey with Andy Hnilo and his team! * Facebook: @AlituraNaturals
- Instagram: @alituranaturals
Recommended Products
- Alitura Skin Care
This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
We’re so excited to be returning to our Foods by State series! These are always some of our favorites and this fourth installment was no exception. River was fighting back laughter when he discovered the main ingredient in Terran’s Food by State spin. What do you think? Are you up for a little (or not so little!) Geoduck?
A Foods by State Reminder
This episode is the fourth in a series called Foods by State. This is based on a list of crazy, unusual, or historic foods that have become associated with the states of our nation. Each state on the wheel comes with an assigned food that must be recreated by the spinner. River was the first to take the wheel and was awarded Wyoming’s Chuckwagon Breakfast. Terran spun next to discover that he would be working with his very own state’s unusual ingredient – Geoduck.
Washington’s Geoduck Chowder
Ingredients
- 4 pieces bacon, par-cooked and diced (keep the rendered fat)
- 1 cup clam juice
- ½ cup poached leeks – whites and greens
- 2 tablespoons minced shallots
- 4 cups + 2 cups cream
- ½ cup sour cream (optional)
- 1/2 cup sour cream
- One geoduck clam, cleaned and diced (see video for instructions)
- ½ cup potatoes diced and cooked
- ¼ cup chives, minced
- Salt and pepper to taste·
Directions
- Preheat your broiler
- In a large pot, heat the bacon fat and use it to sauté the shallots.
- Add the bacon and clam juice, cook until it is reduced by half
- Add in 4 cups of cream, while continually stirring. Continue to cook until reduced by half again.
- Add in chopped geoduck clam, potatoes, leeks, chives, and 2 cups cream. We also opted to add sour cream. Add salt and pepper, to taste.
- Continue stirring while bringing the chowder to a boil.
- Place chowder under the broiler until golden brown.
Washington’s Geoduck Chowder
Ingredients
- Sausage of your choosing (approximately one pound)
- 1 pound hashbrowns
- 6 eggs, scrambled
- ½ to 1½ cups shredded cheese
Directions
- Lightly oil frying pan and place on medium-high heat. Add sausage and cook until browned
- Add hashbrowns and cook, stirring consistently, until well browned
- Lower heat to medium and add scrambled eggs, stirring over heat until eggs are fluffy and cooked through.
- Add cheese and stir until cheese is melted.
- Serve and enjoy!
Are you going to try one of these recipes? Does your state have an interesting food? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
This episode is brought to you by: Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
On this episode of GoGreenfields, River and Terran made the trek to pick up their very own honey bee colony. They purchased their nuk from Tate’s Honey Farm. Tate’s is located in Spokane, WA. It is a family-owned operation that was started in 1971.
What You’ll Find at Tate’s Honey Farm
In addition to nuks, honeybee packages, and queens, Tate’s sells a wide variety of products derived from the wax and honey produced by their own bee colonies. There are small gifts, candles, soaps, and of course lots of honey!
While at the honey farm, River and Terran picked up a couple bottles of freshly extracted, raw honey so they could start getting creative with an ingredient they hope to be using much more in the near future.
First, though, they had to take some time to move the frames from the nuk to their waiting hive box. They were fortunate to have the guidance of beekeeper Donna Mills. She guided them through the process, and you get a front row seat to the whole thing.
Honey Oats Granola
Ingredients
- ½ C coconut oil - melted down
- Add ½ C Tate’s Honey Farm Honey
- 3C oats
- 1 ½ c pecan
- 1 c coconut
- 1tsp cinnamon
- 1 tsp vanilla
Directions
- Preheat oven to 350 degrees
- Heat coconut oil over low-medium heat until thoroughly melted.
- Lower heat and add honey to the pot. Be very careful not to cook the honey. Remove from heat after one minute.
- In a separate, large mixing bowl, combine oats, pecans, coconut, cinnamon, and vanilla.
- Pour honey mixture over oats and mix thoroughly.
- Line a cookie sheet with parchment paper.
- Spread oats out on a cookie sheet.
- Bake in the oven for 15-20 minutes, stirring at ten minute intervals.
- Allow to cool
- Add apricots, dates, raisins, or any dried fruit of your choosing.
- Enjoy!
Do you raise bees? Do you have a great raw honey recipe? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
You can share with Tate’s Honey Farm, too!
- Facebook: @Tate’s Honey Farm
This episode is brought to you by: Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
You might have noticed, when scrolling around the GoGreenfields’ website recently, a lot of mention about something called “Bubbles”. Bubbles is a collection of artworks created by River as a result of his year-long mural project. Both River and Terran spent a huge amount of time drawing on their bedroom walls, creating what is truly a spectacle for the eyes.
The original artwork was created with watercolor markers. River decided, after some encouragement from his dad, Ben, to turn the drawings into digital artworks that could then be sold as NFTs.
According to Forbes.com, An NFT is a digital asset that represents real-world objects like art, music, in-game items and videos. They are bought and sold online, frequently with cryptocurrency. That’s a lot of words that may not be easy to understand. River and Terran spent several months, prior to launching Bubbles, learning about NFTs and cryptocurrency, which helped immensely when River decided to take on this project.
Most of this episode, as you might imagine, will be focused on River, but for a little extra bonus, Terran created a special mini class, in which he demonstrates how he drew a piece of his mural.
If you love to draw, paint, or create, then this is the episode for you. Before you watch or listen, be sure that you.
NOTE: Much of the footage seen in this video episode was captured during an exclusive Zoom mural-painting instructional class, offered to anyone who purchased a piece of River’s NFT collection prior to March 19th.
Did you try creating your own mural, or a drawing based on the instructions offered in this episode? Show us! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- River’s Bubbles Collection
- Paint Markers
This episode is brought to you by: Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Meet our accomplices for this Homemade Dog Treat Recipes episode of GoGreenfields—the taste testers!
First, Dasher (aka. Dash) - the forever hungry attention seeker. We have no doubt that Dasher will love whatever dog treat recipe we throw at him.
Second, Comet - the slightly camera-shy, kinda stubborn guy with a particular palate. Comet may be a little harder to please with dog treat recipes.
Both of the pups have appeared on GoGreenfields in the past - usually in their preferred “begging pose” (we’re fairly certain that is or should be a yoga pose). This time, though, they get to serve in the role of “special guest”. In order to tempt these dog treat connoisseurs, River and Terran devised two different treats: oats and apple, and pumpkin peanut butter.
For those who are wondering, our dogs are named after Santa’s reindeer!
River’s Oats and Apple Dog Treat Recipe
¾ Rolled oats
2 cups oat flour (or pulverized rolled oats)
1 cup apple sauce
1 beaten egg (minus one Tablespoon)
Preheat the oven or toaster oven to 350 degrees.
Consistency of cookie dough
Place in dog treat molds
Carefully remove from molds and placed on cookie sheet lined with parchment paper or silicone baking sheet
Brush on remaining egg with silicone brush
Bake for 30 minutes
Terran’s Pumpkin Peanut Butter Dog Treat Recipe
3 tablespoons peanut butter
15oz can pumpkin puree
3 eggs
½ cups oats
3 cups whole wheat flour
Preheat the oven or toaster oven to 350 degrees.
Mix peanut butter, pumpkin, and eggs in medium mixing bowl
Add oats and continue mixing until well blended
Stir in flour a little at a time. Once it is too thick too stir, work the dough by hand until fully combined.
Roll to ½” thick
Cut with cookie cutters and place on cookie sheet lined with parchment paper or silicone baking sheet
Bake for 30 minutes
Did you try making your own dog treats? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- dog treat molds
- silicone baking sheet
- silicone brush
- can pumpkin puree
- whole wheat flour
This episode is brought to you by: Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
What is the Microbiome? Before we can really talk about how amazing SEED is, we have to understand where it all began… where we all begin. From the moment our mothers birth us, they provide a special gift - a personalized microbiome. A microbiome, very generally speaking, is the community of microorganisms that live in a specified place. That place could be within the cellular structure of a tiny piece of coral reef. It could also be within your gut. Within all of us is a microscopic universe made up of 38 trillion bacteria. The bacteria are both good and bad - but, thankfully, mostly good. The very beginnings of our individualized universes are handed to us, at birth, by our mothers.
Ara Katz was a new mom, sharing that singular gift with her own child when she started on a path that was much longer, and more winding than she could have possibly realized. She sought a superior supplemental formula to those on the market, but she found much more - a team as eager to learn, explore, and engage; a team that wanted to make life better for people and the planet.
Getting to Know Ara Katz
Ara Katz is a Co-founder and CEO of SEED. She defines herself as “ a storyteller, designer, entrepreneur, question-asker, activist, and dot connector”.She is also author of A Kids Book About Your Microbiome and she admits that she is always eager to learn something new. For this interview, though, it was our turn to learn from her, all about the microbiome.
Getting to Know PDS-08 Pediatric Daily Synbiotic
The new kid-formula of SEED’s hugely successful synbiotic has just launched. It is a 2-in-1 powder supplement that can be added to water. It’s formulated for kids and teens 3-17 years old. Unlike other probiotics, this is formulated to have all of the prebiotics needed to ensure that the probiotics can do their job. But, to really understand how it works, let’s turn to the pro…
So, let’s dive into a universe largely unknown and explore how caring for our microbiome can mean a healthier life and a healthier planet.
Do you think SEED is as amazing as we do? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
You can also share your SEED journey with Ara Katz and her team! * Facebook: @seedmicrobiome
- Instagram: @seed
Recommended Products
- Seed University
- A Kids Book About Your Microbiome
- PDS-08 Pediatric Daily Synbiotic or DS-01 Daily Synbiotic for Adults
This episode is brought to you by: Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
River and Terran were super excited to see a package from Doc Parsley with their name on it. They grabbed their camera, so they could share the unboxing experience with you. Inside the box, they discovered some of Doc Parsley’s Sleep Remedy. They were familiar with the packaging that is so similar to the sleep remedy that their dad had been taking for quite some time, but these boxes were labeled “for kids”, and with heads full of questions, River and Terran set up Zoom for a meeting with the Doc himself!
Meet the Doc
Before jumping into the science of the sleep remedy, let’s take a moment to properly meet the founder. Doc Parsley, also known as Kirk Parsley, M.D. is a retired Navy SEAL. He joined the Navy upon graduation from highschool, at just seventeen years old. It was here that he first learned an appreciation for living in peak form. He had to be physically strong, of course, but he also had to be in a superior mental state in order to endure training and service as a SEAL. He realized that there was more to learn about getting the body to that peak state, and that new interest led him to medical school.
After graduating, Doc Parsley continued his studies in a different way - as an Undersea Medical Officer at Naval Special Warfare Group One. Suddenly, he was looking at the military experience from a different standpoint, and really coming to realize the impact too little sleep, and too much stress had on the body. His calling was clear, and work began on the development of a sleep remedy that would provide a natural, healthy sleep each and every night.
The Sleep Remedy
More recently, Doc Parsley has shifted his focus to include a group that has notoriously struggled with sleep - kids. Especially in the pre-teen and teenage years, sleep can be a challenge. In this video, Doc explains the reason for that phenomenon in this video.
The sleep remedy is something that RIver and Terran’s dad, Ben Greenfield, had been using for a while. With the development of a kids’ remedy, it made perfect since for the twins to give it a try. It’s loaded with all of the ingredients needed for a natural, easy sleep that doesn’t leave you groggy the next day:
- Melatonin
- L-Tryptophan
- 5-HTP
- Magnesium
- Vitamin D3
- GABA
- L-Theanine
- Phosphatidylserine
Did you try Doc Parsley’s Sleep Remedy? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
You can also share it with Doc Parsley:
- Facebook: @docParsley, @DocParsleySleepRemedy
- Instagram: @kirkparsley, @sleepremedy
Recommended Products
- Doc Parsley Sleep Remedy
- Blue Light Glasses
This episode is brought to you by: SEED — Broad spectrum 24-strain probiotic + prebiotic formulated for systemic health. Don’t just eat healthier, be healthier!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Can you believe that it’s already Easter?! We were surprised how fast time is moving, too, but that didn’t mean we forgot to prep for fantastic healthier Easter treats. River decided on a carrot cake with Karrot Krispie toppers and Terran opted for traditional Easter treats—glazed hot cross buns
Healthier Easter Treats:
Karrot Krispies with Vegan Marshmallows & All Natural Food Color
Ingredients
- 8T butter
- 5 ounces vegan marshmallows
- Approximately 3-5 cups of krispie cereal
- Food color (optional)
- Fennel greens or other leafy herb to act as carrot tops
Directions
- Melt the butter over low-medium heat
- Add marshmallows (use vegan marshmallows for healthier Easter treats) to the butter, reduce heat to low and stir consistently until marshmallows are fully melted.
- Remove from heat, and begin adding krispies, a little at a time, while folding them into the marshmallow mixture.
- Add a few drops of food color at a time and combine until you reach the desired color. This step is optional.
- Once krispie mixture is cool enough to handle, form small amounts into carrot shapes around pieces of fennel (or herb of your choosing)
We opted to use these as cake toppers, but you could just serve as individual snacks!
Healthier Easter Treats:
Carrot Cake with Almond Flour, Ceylon Cinnamon, and Organic Pecans
Cake Ingredients:
- 2 Cups almond flour
- 2 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ceylon cinnamon
- 1 ¼ C melted coconut oil, cooled slightly
- 1 tsp vanilla extract
- 1 C pure brown sugar
- 1 C sugar
- 4 large eggs
- ½ C raisins
- 1 C pecans, coarsely chopped (or mortared)
- 3 ½ cups shredded carrots
Cake Directions:
- Preheat the oven to 350 degrees.
- Coat two round baking pans with oil and flour
- Stir together the flour, baking soda, salt, and cinnamon (we used almond flour and ceylon cinnamon for healthier Easter treats) with a fork until fully combined
- In a separate bowl, combine coconut oil, brown sugar, sugar, and eggs.
- Slowly add ⅓ of the dry ingredients to the sugar mixture and stir until smooth, repeat with the second third, and then the remaining dry ingredients. Adding in stages prevents lumps.
- Add in raisins, pecans, and carrots and stir until spread evenly throughout the dough.
- Pour dough into cake pans, so it is evenly split between the two.
- Bake at 350 degrees for 35 - 45 minutes.
Frosting Ingredients:
- 8 ounces cream cheese
- 1 ¼ C powdered sugar
-
⅓ C whipping cream
-
Place cream cheese into a tall mixing bowl and use hand mixer to blend until smooth
- Add sugar slowly and continue blending
- Add whipping cream and whip for another 1-2 minutes
- Cover the bowl and place in the fridge
- When cakes are cooked and cooled, gently apply small amounts until the top of the first cake is covered. Place the second cake atop the first, and gently frost the top of it
- Decorate as you choose
- Serve and enjoy!
Healthier Easter Treats:
Glazed Hot Cross Buns
Ingredients:
- 4 ½ tsp yeast
- 2 C room-temperature milk
- 2 eggs
- ¼ allspice (or make your own*)
- ⅓ C butter, softened
- ¼ C sugar
- 1 ½ tsp salt
- 1 tsp ceylon cinnamon
- 3 cups + 3 cups flour, separated
- 1 cup raisins (or dried currants)
- 1 egg yolk
- 2 T water
*to make allspice, combine 1 part cloves and 1 part nutmeg to two parts cinnamon (i.e. ¼ tsp cloves, ¼ tsp nutmeg, ½ tsp cinnamon). Be sure to mark your jar, so you can enjoy your allspice in other recipes!
Glaze Ingredients:
- 1 ½ C powdered sugar
- 4-6 T milk
Directions
- Preheat the oven to 350 degrees
- Combine yeast and milk, gently, with a fork and allow to sit for two minutes
- Add two eggs, butter, sugar, salt, cinnamon and allspice to the bowl and whisk thoroughly
- Place flour into the bowl of a stand mixer with bread hook, and slowly add liquid ingredients
- Mix until fully combined
- Add in raisins and mix until spread evenly throughout
- Slowly add the additional flour until you’ve reached a consistency that is kneadable but still sticky
- Remove from mixer onto a floured surface. Knead for 6 to 8 minutes.
- Place in a floured bowl, cover with a towel, and allow to rise for one hour.
- Punch down the dough, and then fold out onto floured surface
- Split dough until there are 14 - 16 evenly sized pieces
- One bun at a time, pinch the edges and fold them over the center until the bun is smooth and round
- Place on a lightly-greased cookie sheet, cover with a towel and allow them to rise for 35 - 40 minutes
- Use a butter knife to score each bun vertically and horizontally to create a cross
- Combine egg yolk and water to create egg wash and lightly brush it on each bun
- Place in the oven for 15- 20 minutes, until tops are golden brown
- In a small mixing bowl blend powdered sugar and milk (adding milk slowly to achieve the desired glaze consistency)
- Once buns are cooked and cooled, carefully spoon glaze into the crosses on each
- Serve and enjoy your slightly healthier Easter treats!
Did you try these recipes? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- Vegan Marshmallows
- krispie cereal
- almond flour
- ceylon cinnamon
This episode is brought to you by: SEED — Broad spectrum 24-strain probiotic + prebiotic formulated for systemic health. Don’t just eat healthier, be healthier!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
You may recall that on the last episode of GoGreenfields, we featured the first ever GoGreenfields’ Iron Chef at Home Competition, with the amazing US Wellness Meats providing our secret ingredient - pork butt. That was such an amazing episode, and we enjoyed filming it so much that we simply couldn’t resist reaching out to someone with a great deal more experience with the heat of battle in the kitchen.
Meet the Real Iron Chef
Beau MacMillan was certainly able to tell us a thing or two about what it means to win an Iron Chef competition. This real life Iron Chef received his crown in 2006, he took down none other than Bobby Flay in a Kobe Beef showdown. Chef Beau, commonly referred to as BeauMac, is nearly as familiar with television sets as he is with kitchen utensils. While his first love was always the craft of cuisine, he found fame on the small screen, appearing on shows such as Guy’s Grocery Games, Worst Cooks in America (fortunately not competing for the title, but rather as a coach and advisor), and Beat the Chefs.
The Iron Chef in His Own Kitchen
Chef MacMillan has won multiple awards for his menus. He was co-founder of Elements, a restaurant in Sanctuary Camelback Mountain Resort in Arizona, where he now serves as Culinary Advisor. He is also the acting Culinary Director for Cala in the Senna House.
Needless to say, we were very impressed with his resume and even more thrilled with his decision to sit down for an interview with us, here on GoGreenfields.
Cooking Like an Iron Chef
This is a recipe from Chef Beau's Cookbook, The Alzheimer's Prevention Cookbook: 100 Recipes to Boost Brain Health. We gave it a try ourselves and the outcome was delicious!
Cannellini Bean Dip with Roasted Red Peppers
This spread fits right in with the Mediterranean diet. Cannellini beans, a staple of Tuscany, Italy, are a great legume. Their benefit is further enhanced by the polyphenol-rich peppers and onions as well as the Brain-Boosting Broth. Try this dip on a piece of grilled artisan bread, with a little drizzle of extra-virgin olive oil.
MAKES ABOUT 2 CUPS
Ingredients
- 2 bacon slices, diced
- 2 tablespoons diced celery
- 2 tablespoons diced yellow onion
- 2 tablespoons peeled, diced parsnip
- 1 tablespoon chopped garlic
- 2 cups dried cannellini beans, soaked overnight and drained
- 5 cups Bone Broth (he had his own broth recipe in the cookbook, so this is a substitution)
- 1 tablespoon chopped fresh thyme leaves Salt and freshly ground black pepper
- 2 red bell peppers
Directions
- In a large saucepan over medium heat, cook the bacon until the fat has rendered and the bacon is crisp, 4 to 6 minutes.
- Add the celery, onion, parsnip, and garlic and cook, stirring occasionally, until the vegetables begin to brown, about 2 minutes.
- Add the beans, broth, and thyme.
- Bring to a gentle simmer and cook, covered, until the beans are tender, 1 to 1½ hours.
- With an immersion blender and using a pulsing action, puree the bean mixture in the pan, stopping when the dip has a nice, chunky texture.
- Season to taste with salt and pepper.
- Transfer to a serving bowl and let cool.
- Roast the red bell peppers in the oven at 375°F on a baking sheet, on the grill, or held over a flame on a gas oven with tongs.
- Char the skin, rotating it for even charring, for 5 to 8 minutes.
- Once the skin starts cracking, place the peppers in a small bowl and cover the bowl with plastic wrap for 5 minutes.
- The skin will steep and separate from the peppers so that you can peel it off easily. Once the peppers are cool, peel and seed them, then cut into thin strips.
- Arrange the red pepper strips on the dip and serve
Share your attempt of this recipe with Chef Beau:
- Instagram: @chefbeaumac
Who is your favorite Iron Chef? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- Elements Restaurant
- Cala at Senna House
- The Alzheimer's Prevention Cookbook: 100 Recipes to Boost Brain Health
- US Wellness Meats
This episode is brought to you by: Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
When Ben Greenfield shows up in the kitchen, and there is a table of three judges staring back at you, you know that things are about to get crazy! River and Terran were challenged with a head-to-head competition in the first ever GoGreenfields’ Iron Chef at Home. THE RULES:
- One mystery ingredient to be revealed just seconds before the clock starts ticking
- Three hours to prepare, cook, and plate THREE dishes
- Meal to include: one appetizer, one entree, and one dessert
- All kitchen tools and utensils are at the disposal of the chefs
- Transportation to and from the grocery store is available (each chef has been assigned a driver)
- Grocery shopping is included in the three hour timeline. Time spent in the store means less time in the kitchen
- Three judges will be present to judge each dish in five categories
- Dishes will be judged for:
- Creativity & Inventiveness
- Taste
- Texture
- Smell & Aroma
-
Appearance & Plating
-
Dishes will be judged in each category on a 1-5 scale
- The winner receives a $100 gift card to the restaurant of his choice in either Spokane, Washington or Coeur d'Alene, Idaho.
This episode was sponsored by US Wellness Meats. US Wellness Meats specializes in all-natural, whole foods raised the way nature intended, on sustainable family farms. You can get your own flavorful, grass-fed meat at gogreenfields.com/uswellnessmeats.
Let’s meet the brilliant minds behind the first GoGreenfields’ Iron Chef at Home:
- Your host, Ben Greefield - He needs no introduction, but for those who are new to the Greenfield name, Ben is a human performance consultant, speaker, and New York Times bestselling author of 17 books. He is an advisor, investor, and board member of multiple corporations in the health and fitness industry, and is also the founder of KION. Ben hosts the highly popular fitness, nutrition, and wellness website BenGreenfieldFitness.com, a site with over a million monthly visitors. He has contributed to- or been featured in Forbes, Men’s Health, WebMD, Prevention magazine, Shape magazine, Men’s Health, Men’s Fitness, NBC, Fox, CBS Sports, and more.
- Your judges:
- Adriano Eva - Recreation supervisor focused on wellness, enrichment, and youth sports for the City of Spokane, Adriano has 25 years of supervisory and training experience and has worked cross-culturally in 35 countries. To the table, Adriano brings a commitment to balanced meals, as well as a well-versed Latino palate!
- Uncle Zach Greenfield - Zach is the Director of Operations at Greenfield Water Solutions, and former firefighter and flight paramedic. He has a strong foundation in business development and sales. He’ll expect a good pitch for the meals as they are presented, and would prefer not to reenact his paramedic days. Good luck!
-
Grandpa Gary Greenfield - A science and nature enthusiast, and winner of the original Greenfield Family Iron Chef Competition, Gary founded Greenfield Naturals in 2009 where he aims to aid agriculturists with water delivery systems that abide by the principle: “comprehend nature and copy it”. He brings to the table ultimate impartiality - after all, he is judging two young men he adores in equal measure!
-
Your videographers and transportation specialists:
- Steve Van Zeveren - Former Owner and Executive Chef at the trendy Uva Italian, Chef Steve has appeared on GoGreenfields in the past to showcase his skill with the Italian-American favorite, pizza! He has 20+ years of experience in the restaurant industry.
- Jessa Greenfield - Also known as “mom”, Jessa has been on GoGreenfields many times, demonstrating her many skills related to food preparation and sustainable living. Among other things, Jessa is an athlete, an artist, a gardener, and the inspiration behind River & Terran’s love of cooking.
Who would you have picked as the winner of this competition? Let us know! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- US Wellness Meats
- Grassland Beef
This episode is brought to you by: Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
River and Terran have a wonderful surprise for their viewers in this episode of GoGreenfields. Let’s tour the barn and make some goat cheese! River and Terran begin with their goat, Toffee, who is kind enough to supply the goat milk for the Greenfield family, since the birth of her baby goats – Lancelot and Brulee.
Making Goat Cheese
After milking Toffee, the twins head to the kitchen to demonstrate how goat cheese is made. For this process, you will need: Goat Milk Mesophilic Culture. It is ideal for making a variety of hard cheeses such as Monterey, Cheddar, Jack, Edam, and Gouda. Mesophilic is also the most common of two cultures, as it is used to produce the majority of cheeses that cannot be heated up to high temperatures. You must use a non-metallic bowl (we prefer ceramic). Animal Rennet. This is an enzyme used to form curds in the milk. Muslin Cheese Cloth Wooden Spoon 2 teaspoons salt Plastic wrap We hope that you’ll listen or watch, and make some goat cheese with us. Be sure to share your outcome with us on social media!
Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields
Pancake Art with GoGreenfields
Who says you can’t play with your food? We weren’t having any part of that myth! Instead, on this episode of GoGreenfields, River and Terran use their food in a really fun way - PANCAKE ART! Pancake art challenges the brain to work fast and in a different way. The colors, essentially, have to be added in layers, because the colors poured or squirted first will cook very quickly. The twins were not going to be intimidated, and within a few quick tries, they had developed a rhythm that led to some pretty cool pancake drawings - which also happened to be very tasty! Gluten Free Pancake Batter Ingredients * 2 T sugar * 2 T olive oil or avocado oil * 1 egg * 1 tsp vanilla * 1 C gluten-free flour * ¼ teaspoon xanthan gum (some GF flour mixes already contain this, in which case you won’t need to add it) * 1 T baking powder * ¾ C milk (you may need slightly more or less in order to achieve a good consistency for your pancake art) * Food dye
Directions 1. In a large bowl mix the egg, granulated sugar, vanilla, and the oil together. 2. In a separate bowl stir together the gluten-free flour, xanthan gum, baking powder, and salt. 3. Slowly add the dry ingredients to your egg mixture and beat until thoroughly combined. 4. Stir in milk one or two tablespoons at a time until the mixture reaches a consistency that can be easily squeezed through a condiment squeeze bottle. 5. Use a small funnel to pour your pancake batter into the squeeze bottles. 6. Add food dye to each to create the various colors you’ll require for your pancake art. 7. Shake bottles vigorously to ensure that the color is evenly mixed. 8. You will need to preheat and lightly oil your griddle before starting your drawings.
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- condiment squeeze bottles
- All natural Food dye
- Fresh Pressed olive oil
- gluten-free flour
- xanthan gum
This episode is brought to you by: Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10)
LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required!
Grassland Beef — It’s a real simple recipe: Know your food. Know your farmer!
US Wellness Meats — all-natural, whole foods raised the way nature intended
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran are armed with skewers and ready to pop balloons to reveal surprise, random ingredients to be used in the creation of their very own winter-themed recipes! The Rules:
- Pop a balloon to reveal four mystery ingredients
- Use at least two of the ingredients to craft a winter-themed cookie and beverage combo
In his first balloon, River revealed sweet potato and pecans. In River’s second balloon, he found cinnamon and organic chocolate.
In Terran’s first balloon, he revealed goat milk and peppermint. In his second, he received nutmeg and molasses.
Get River’s CutieGoods here
Random Ingredient Cookies River’s Snickerdoodles Ingredients * 1 cup butter (room temperature) * 1 1/2 cups + ¼ cup sugar or Swerve * 2 eggs * 2 tsp vanilla extract * 2 3/4 cup flour * 1 1/2 teaspoon cream of tartar * 1/2 teaspoon baking soda * 1 teaspoon Kosher salt * 2 Tablespoons cinnamon
Directions 1. Preheat the oven to 350 degrees Fahrenheit 2. Cream butter and 1 ½ cups sugar for 4-5 minutes, or until evenly combined and smooth 3. Add the eggs and vanilla and run the mixer for two more minutes 4. In a separate bowl, stir flour, cream of tartar, baking soda, and salt 5. Slowly add flour mixture to wet ingredients, until fully combined 6. Refrigerate the dough for at least twenty minutes 7. While you wait, in a small bowl, stir ¼ cup sugar with the cinnamon 8. Remove dough from the fridge and roll into small balls approximately 1” - 1 ¼” in diameter. 9. Coat each ball with the cinnamon-sugar mixture, and place on a parchment lined baking sheet. 10. Bake for approximately 10 minutes, or until they bounce back when lightly pressed.
Terran’s Peppermint Gingersnaps Ingredients * 2 1/4 cups flour * 2 tsp baking soda * 1/2 tsp salt * 1 T ground ginger * 2 tsp cinnamon * ½ tsp ground nutmeg * ½ tsp ground cloves * 3 tsp vanilla extract * 1C butter (room temperature) * ½C sugar or Swerve * ½C brown sugar or Swerve Brown * 1 egg * ½C molasses * 12oz. bag white chocolate chips * 1C crushed candy canes
Directions 1. In a stand mixer, beat butter and both types of sugar until fluffy 2. Add egg, vanilla, molasses and beat until thoroughly combined 3. In a separate bowl, combine flour, baking soda, salt and spices 4. Add egg, vanilla and molasses to the butter mixture and beat until combined 5. Slowly, add the flour mixture and beat at low speed 6. Split dough in half. Wrap both in plastic wrap and refrigerate for at least two hours. 7. Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone baking sheet 8. Roll dough into balls approximately 1 inch in diameter and place on prepared baking sheet. 9. Bake for 12 minutes. Cookies are done when the edges are slightly crispy. 10. While cookies cool, place the white chocolate in a microwave-safe bowl and heat in 30 second intervals, stirring after each, until fully melted. This will generally take a total of 2 minutes. 11. Dip fully cooled cookies in the chocolate and then sprinkle with crushed candy canes.
Random Ingredient Beverages Terran’s ‘Tis The Season Eggnog Ingredients * 2 C milk or goat milk * 6 large egg yolks * 1/2 C sugar or Swerve * 1 C heavy cream * 1/4 teaspoon vanilla extract * 1/2 tsp ground nutmeg * Pinch of salt
Directions 1. In a small saucepan, slowly warm 2 cups milk 2. In a separate small bowl, whisk 6 large egg yolks 3. Turn off the heat, once boil is achieved, and slowly add eggs, whisking continuously until smooth, warm, and evenly combined 4. Return heat to medium and add 1/2C sugar, whisking until all of the sugar has dissolved into the liquid 5. Add the heavy cream, vanilla, nutmeg and salt 6. Continue to whisk continuously until the mixture is well combined and beginning to thicken (it will thicken more as it cools) 7. Remove from heat and pour into pitcher, cover and refrigerate until fully cooled 8. You can drink it as it is, or serve it with whipped cream, and top with cinnamon or crushed candy cane.
River’s Italian Hot Chocolate Ingredients * ¼ C + ½ C milk (keep separate) * 1 tsp cornstarch * 2T Swerve or sugar * 2.5T cocoa powder * 3.5 ounce bar organic dark chocolate
Directions 1. In a small bowl, combine 1/4 C milk with 1 tsp cornstarch to form a slurry. 2. In a separate small bowl, combine 2.5T cocoa powder and 2T sugar (or Swerve). 3. Break dark chocolate into small pieces and set aside 4. In a small or medium saucepan, heat 1/2C milk over medium heat. 5. Add cornstarch slurry and cocoa powder mixture and whisk vigorously until combined. 6. Reduce heat to low, add the dark chocolate and continue to stir until fully melted 7. Serve immediately in mugs.
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- silicone baking sheet
- cocoa powder
- Thrive Market
This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran, once again, tackle some of the craziest recipes from around the United States. In this third episode of the Foods by State series, they take on South Dakota’s Chislic and Idaho’s Ice Cream Potato. The first question that had to be answered was “what is Chislic?” If you, like the co-hosts, aren’t from the Dakotas, then you’ll probably be asking the same thing. Chislic, classically, is deep-fried cubes of mutton or lamb. It is believed to have originated in Germany and to have come to the New World with early immigrants. Today, Chislic is made with a variety of red meats, including venison and beef steak. For this episode, steak sirloin bits were used. What goes better with meat than potatoes? Perhaps Idaho’s famous ice cream potato! Ok, it’s not exactly the starch that you would imagine being plated beside a helping of Chislic, but it could be a perfect dessert course. Get River’s CutieGoods here
Foods by State: Chislic Ingredients * 3 pounds organic sirloin steak, cut into 1/2-inch cubes* * ¼ cup brown sugar * ¾ cup Worcestershire sauce * 1 teaspoon onion salt * 2 Tablespoons chili powder * 1 Tablespoon ancho chile powder * 1 ½ teaspoons liquid smoke flavoring * 2 Tablespoons Traeger Saskatchewan Rub * black pepper to taste * 2 cups olive oil for frying
*We asked our butcher to pre-cut the meat for us!
Directions 1. Place pre-cut meat into a large mixing bowl and add sugar and Worcestershire sauce. Stir until coated. 2. Add all of the dry ingredients and stir again to ensure an even coating on the meat. 3. Cover the bowl with a towel and move to the refrigerator for at least one hour. 4. Prepare a plate by laying two or three layers of paper towel over it. 5. Heat olive oil in a frying pan over medium heat and carefully add meat. Cook this in batches to ensure that all cubes have contact with the bottom of the frying pan. 6. Remove from the oil after 3 minutes and place on the prepared plate. 7. Allow the cooked meat to sit for at least two minutes before serving.
Foods by State: Dairy-Free, Gluten-Free Ice Cream Potato Ingredients * 2 pints Oatly Non-Dairy Ice Cream * 3/4 cups organic cacao powder * 1/2 cup Shredded Coconut * Turmeric solution* * Coconut whipped cream * Lemon starbursts * Organic licorice * Finely chopped mint leaves
This all natural food dye is created by combining 1/2 cup water and 1 teaspoon turmeric over medium heat. Bring to a boil and then reduce to a simmer, until the solution is reduced to half its original volume. Directions* 1. The first step is to form a potato shape with your ice cream. The easiest way to do this is to scoop about 1/2C - 3/4C ice cream onto a piece of plastic wrap. Wrap the ice cream and gently, but firmly use your hands to form an oval shape. Once these are formed. We found it best to temporarily unwrap them so we could smooth the shape slightly, and then rewrap before placing them in the freezer. 2. Freeze for a minimum of two hours. 3. Roll the frozen ‘potatoes’ in a bowl of cacao powder until fully coated. Then, return to the freezer 4. To create your toppings, begin by pouring the shredded coconut in a small bowl. Add the turmeric solution a few drops at a time, gently combining by hand, until you’ve achieved a cheddar-like color. 5. The soft yellow candies can be unwrapped and will be used to mimic slabs of butter. 6. The organic licorice must be finely cut to resemble bacon bits. 7. Chop your mint leaves finely, to create the look of chives. 8. Remove the potatoes from the freezer and cut a small slit in each. Top with whipped cream to give the look of sour cream and your other toppings. 9. Serve and enjoy!
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- Traeger Saskatchewan Rub
- Liquid Smoke
- Oatly Non-Dairy Ice Cream
- Shredded Coconut
- Organic licorice
- Organic cacao powder
This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran challenge each other to a head-to-head cook off, with a twist. A game of Rock-Paper-Scissors decides which of the twins will be allowed to use meat in his recipe. Faced with the task of creating a delicious, filling meal without meat, River chose to make homemade potato gnocchi in a pesto sauce. This is a recipe that the family will be making again.
Much more comfortable with his task, Terran stepped up the pasta game and crafted a multi-layer meat lasagna with sausage and ground beef. He opted for meat from grass-fed, organic sources to create this family favorite.
Vegan Pesto Gnocchi Ingredients * 2 large russet potatoes * 1 tsp salt * 2 tbsp olive oil * 2 1/2 cups all purpose flour, more as needed
Pesto Ingredients * 2 cups fresh basil * 2 tbsp pine nuts * ½ cup olive oil * 1-2 cloves of garlic
Directions 1. Preheat oven to 425 degrees. 2. Prick potatoes with fork and bake for 45-60 minutes, or until tender when poked with fork. 3. Allow potatoes to cool, peel, and mash thoroughly (or use a potato ricer, like we did) 4. Combine mashed potato, salt, olive oil, and flour in a large mixing bowl. It is recommended that you use your hands to ensure that the ingredients are fully combined. 5. Form the mixture into a ball, using small amounts of flour as necessary to alleviate any overly sticky texture. 6. Take a small section of dough, and leave the rest in a covered bowl. Form small balls of dough of equal size. slide the balls on upside-down fork with your thumb to create the traditional grooved gnocchi shape. 7. Bring a large pot of salted water to a boil. Cook half the gnocchi until they’ve floated for one minute (approximately five minutes). Remove from the water. 8. Repeat with the second half of the gnocchi. 9. Combine pesto ingredients in food processor 10. Warm pesto and pour over cooked gnocchi. 11. Enjoy!
Beef & Sausage Lasagna Ingredients for Sauce * 1 pound organic Italian sausage * One pound grass fed ground beef * 1 large white onion diced * 5 cloves garlic minced * 28 ounces crushed tomatoes * 12 ounces tomato paste * 15 ounces tomato sauce * 1/2 cup white wine * 2 tablespoons Stevia * 1/2 cup chopped fresh basil (we grow our herbs in our indoor garden by LettuceGrow) * 1 teaspoon fennel seeds * 1 teaspoon ground oregano * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 1/4 cup chopped fresh parsley * 1 pound gluten free lasagna noodles
Directions for Sauce 1. Cook meat, onion, and garlic over medium heat until sausage and ground beef is browned and crumbled. 2. Stir in sugar, basil, fennel, oregano, salt, pepper, and parsley. 3. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine and continually stir as it comes to a light boil. 4. Reduce heat to low and simmer for approximately one hour, stirring occasionally. 5. While the sauce is cooking, soak the lasagna noodles in hot water. 6. Preheat oven to 375 degrees Fahrenheit and use avocado oil to lightly grease the bottom of a lasagna pan.
Ingredients for Filling * 30 ounces ricotta cheese * 2 tablespoons chopped fresh parsley * 1 large egg * 1/2 teaspoon salt * 1/8 teaspoon nutmeg * One pound mozzarella cheese, sliced * 1 cup Parmesan cheese
Directions for Filling 1. In a separate bowl, combine the ricotta with egg, parsley, salt, and nutmeg. 1. One cup meat sauce 2. 4 noodles 3. ⅓ of the ricotta mixture 4. ¼ of sliced mozzarella 5. Repeat twice 2. Assemble in the following manner in the prepared lasagna pan: 3. Top with remaining mozzarella and Parmesan cheese, and cover with foil. 4. Bake for 25 minutes, then remove foil and bake for an additional 25-35 minutes.
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
-
Lasagna pan
-
avocado oil
- potato ricer
- food processor
This episode is brought to you by: LettuceGrow — Indoor gardens - regardless of space, time, income, or experience!
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!
In this episode of GoGreenfields, River and Terran use one of their favorite fall harvest ingredients—pumpkin—in two different ways. The Greenfield family was very happy to have two delicious desserts awaiting them after dinner this evening. While Terran took on the classic pumpkin pie, River tried something new, creating a no-bake pumpkin-cheesecake for his harvest dessert of choice. As an added bonus, the co-hosts take their viewers on a tour of Greenfields’ mini orchard in honor of the fall harvest season.
*Many fall pie recipes call for Crisco or shortening. However, River and Terran do not bake with shortening, which has been shown to promote inflammation in the body, to be connected with fatty liver disease, to promote fat gain, and to be linked to type II diabetes.
Fall Harvest Pumpkin Pie Crust Ingredients * 2 ½ C flour * 22T butter*
Filling Ingredients * 1 can pumpkin puree * 1 can condensed milk * 2 eggs * ½ tsp ginger * 1-2 tsp cinnamon * ½ tsp nutmeg * ½ tsp salt
Directions 1. Preheat oven to 425 degrees fahrenheit 2. Combine flour and butter fully and form into a large ball 3. Remove crust from bowl onto floured surface 4. Roll into a circle (approximately ⅛” thick) large enough to fill the pie plate. 5. Lay crust into pie plate and pinch edges, set aside 6. In a separate bowl beat eggs with a fork 7. Add pumpkin, condensed milk, and spices, and mix well 8. Pour filling into pie shell and place in preheated oven 9. Bake at 425 for 15 minutes 10. Reduce heat to 350 and bake for an additional 40-50 minutes. 11. Check the pie by sticking a knife or toothpick into the filling, one inch from the side of the plate. If it comes out clean, the pie can be removed from the oven. 12. Let sit until cool before serving. For even better results, refrigerate overnight and serve with whipped cream.
*Many fall pie recipes call for Crisco or shortening. However, River and Terran do not bake with shortening, which has been shown to promote inflammation in the body, to be connected with fatty liver disease, to promote fat gain, and to be linked to type II diabetes.
No- Bake Pumpkin Cheesecake Crust Ingredients * 5T butter * 1T sugar * ½ cup crumbled gluten free ginger snaps
Filling Ingredients * 1 c. heavy cream * 2 blocks cream cheese (room temperature) * 1 can pumpkin puree * 1 c. powdered Swerve * 1 tsp. pure vanilla extract * 1 tsp. cinnamon * 1/2 tsp. ground nutmeg * 1/4 tsp. kosher salt
Directions 1. Combine crust ingredients in a food processor. Pulse until mixture can be easily rolled into a ball. 2. Press the crust mixture into the bottom of a springform pan, so it is fully and evenly covered. 3. Pour heavy cream into a separate bowl and whip with electric beaters until peaks are achieved. 4. In another bowl, soften cream cheese further with an electric mixer. 5. Add one can of pureed pumpkin to the softened cream cheese and mix thoroughly, until the mixture is free of lumps. 6. Add Swerve, cinnamon, nutmeg, salt, and vanilla to the pumpkin mixture. Beat thoroughly, ensuring a smooth consistency. 7. Fold in the whipped cream. 8. Pour mixture over crust, and refrigerate overnight, or several hours, until set.
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- Gluten free ginger snaps
- Swerve powdered sugar
- food processor
- springform pan
- pie plate
This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!
Instead of your regularly scheduled episode of GoGreenfields, River and Terran wanted to share another recent project with you. The Greenfield family was very happy to sit down together for a Q&A session, during which they answered some of their viewers’ most frequently asked questions. On Bengreenfieldfitness.com, this is described as “The Official Greenfield Family Q&A Podcast: Parenting, Cooking, Traditions, Legacy-Building, Family Game Nights & More!” There are certainly a lot of questions answered, and if you’ve ever been curious about what happens behind the scenes at the Greenfields’ household, then this is the episode that you have been waiting for.
For instance, did you know that River and Terran’s mom, Jessa was the jock, while they consider their dad, Ben, to have been the nerd? The pair were married when they were just twenty-one years old, though, and have built a great family life and a professional empire together since then. Learn even more fun facts in this family Q&A!
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
You can also share your thoughts with Ben Greenfield! * Facebook: @bengreenfieldfitness * Twitter: @BenGreenfield * Instagram: @bengreenfieldfitness
Recommended Products
- Zevia zero calorie soda
- The Book of Virtues by William J. Bennett
- Magic Spoon
- Kamana Wilderness Awareness School
- Kion Aminos
This episode is brought to you by: Ben Greenfield Fitness — a unique blend of modern mouthwatering food chemistry, traditional culinary tactics, and nutritional biohacking.
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!
In this episode of GoGreenfields, River and Terran visited Strawberry Hill Nutrition farm with their mom, Jessa Greenfield. They all had the opportunity to sit down with Owner and Operator, Verne Fallstrom, to discuss what makes a nutrition farm different from organic farms. Strawberry Hill Nutrition Farm is really founded on the idea that healthy soil will ensure a healthy crop. It was really incredible to learn more about what it takes to ensure a balanced base for the foods that we grow in Washington. Verne has worked the right kind of magic, and has found that he can grow reliable produce with no pesticides or fertilizers at all. So, the great tasting food is truly feeding our bodies in the best way.
Verne Fallstrom
Verne isn’t your ordinary farmer. He has spent years studying the sciences of horticulture and cultivation. In fact, he has nearly five decades of experience in geology, geophysics and geochemistry. He earned his certification of Master Gardener and Master Composter, which is obvious to those who have seen Strawberry Hill Nutrition Farm. Verne grew it from nothing and the outcome is amazing, and definitely worth a visit!
Beet & Cocoa Cake Ingredients for Dough * 1 3/4 cups gluten free flour * 1/2 teaspoon salt * 1/2 teaspoon baking soda * 1 1/2 cups organic cane sugar * 3 large eggs * 1 cup coconut oil * 1 1/2 cups cooked and pureed fresh beets (we got ours at Strawberry Hill Nutrition Farm) * 1 cup semisweet chocolate chips * 1 teaspoon vanilla extract * Sifted powdered sugar for sprinkling
Directions 1. Preheat the oven to 350°F. Spray a 9 by 13-inch cake pan with avocado oil to prevent sticking. 2. Combine flour, salt, and baking soda and set aside. 3. In your mixer, blend the sugar, eggs, and oil at a medium speed for approximately two minutes. 4. Slow the mixer speed to gently fold in the beets, melted chocolate, and vanilla. 5. Add the dry ingredients slowly, beating consistently. 6. Pour the mixture into the prepared pan and place in the oven for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean. 7. Let the cake sit overnight for a more intense flavor. 8. Just before serving, sprinkle the cake with confectioners sugar.
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
You can also share with Verne and his team!
- Facebook: @SHNFarm
Recommended Products
- avocado oil
- Rubber spatula
This episode is brought to you by: Strawberry Hill Nutrition Farm — The best flavors achieved through world acclaimed nutrition-dense farming.
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!
In this episode of GoGreenfields, River and Terran, once again, tackle some of the craziest recipes from around the United States. In this second episode of the Foods by State series, they take on Kansas’ Bierock. There is some discrepancy over where this recipe originated. Some sources suggest it is a German recipe brought to America with the Mennonite immigrants. Others report that it was first made in Russia. What is not argued is the fact that this savory, meat filled bread is delicious (and a lot of fun to make)!
After the hearty meal of bierock, some will be looking for a light, sweet dessert. What could be better than Nevada’s cotton candy burrito. As the name implies, the spun sugar is used as a wrap, but instead of traditional burrito filling, in this tasty treat, you’ll find ice cream and candy. In this case, River and Terran opted for oat-milk ice cream and gummy bears.
**Foods by State: Kansas Bierock** **Ingredients for Dough** * 1C milk
- ¼ C organic sugar
- 2 ¼ active dry yeast
- 4C bleached flour
- 2 Tbsp organic butter
- 1 egg
- ¾ tsp salt
- 1 Tbsp milk – for milk wash
Ingredients for Filling * ½ lb grass fed, ground beef * Half onion, diced * ¼ head of cabbage, shredded * Salt and pepper to taste
Directions 1. Mix milk and sugar, then sprinkle the package of yeast over the mixture, and set aside for 5-10 minutes, until foamy. 2. Use a whisk to add flour into the mixture—start with half of the flour, then add ¼ C at a time until the dough comes together into a kneadable texture. 3. Knead the ball of dough on a floured surface for 15 minutes, then form into a ball and place in a greased bowl (we used an avocado oil non-stick spray to prepare our bowl). Cover the bowl and allow the dough to rise for one hour. 4. While the dough is rising, brown meat over medium heat, then add onions and cook until onions are soft. 5. Add cabbage, maintaining medium heat, and cook for an additional 7-8 minutes, or until cabbage is soft. Then, season with salt and pepper to taste. 6. When the dough has risen, uncover and beat the dough down, then remove from the bowl. 7. Divide the dough into eight sections, and create flat, round discs from each (approximately ½” thick). 8. Spoon filling onto each disc and then fold dough up and around, sealing the dough completely. 9. Allow the filled dough to rise a second time, for approximately half an hour. 10. Preheat the oven to 375F, and brush bierocks with milk. 11. Bake 20-25 minutes or until golden brown.
Foods by State: Nevada’s Cotton Candy Burrito For this recipe, you will need a cotton candy maker or cotton candy.
Ingredients * Cotton candy * 1 pint ice cream or dairy free alternative * Ice cream toppings of your choice (we opted for Gummy bears)
Directions 1. Roll out cotton candy to flatten into burrito shell shape. 2. Top the cotton candy “shell” with 3-4 scoops of ice cream. 3. Add toppings to taste. 4. Roll the cotton candy around the filling to resemble a burrito. 5. Cut in half and enjoy!
We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
-
TikTok: GoGreenfields
Recommended Products * cotton candy * Gummy bears * Cotton candy maker * Silicone bowl covers * Avocado oil non-stick spray * Belcampo Ground Beef
What’s better than a hotdog cooked over an open flame? In this episode of GoGreenfields, River and Terran attempt to create the perfect campfire delicacy. Rather than using traditional dogs, the twins opted for grass-fed beef sausages to serve as blank slates for a variety of delicious toppings. Consider the following campfire hotdog toppers, try them for yourself, and then let us know which you preferred! The Campfire Reuben Frank
Ingredients
- Sauerkraut
- Swiss Cheese
- Sweet Pickle Relish
The Campfire Pineapple Relish Crowd-Pleaser
Ingredients
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1 jalapeño pepper, finely diced
- 1 cup diced fresh pineapple
- 1 tablespoon honey
- 1 teaspoon mustard seeds
- Zest and juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
The Campfire BBQ Boaster
Ingredients
- Dijon Mustard
- 1/4 small head savoy cabbage, shredded
- 1/4 head red cabbage, shredded
- 1/2 small red onion, thinly sliced
- 1/2 c. fresh cilantro, chopped
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- Sauerkraut
- Honey
- Dijon Mustard
This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran showcase some of their favorite summer fun activities that can be done in your own backyard. Creative by nature, both of these co-hosts enjoy crafting almost as much as they enjoy drawing, writing, and cooking. These backyard activities were specifically selected because they can be enjoyed by all ages. So, whether you are two or ninety-two, join River and Terran in engineering paper planes, testing the rules of science, and whipping up some frozen treats. Peaches & Cream Popsicles For this recipe, you will need popsicle molds and a good food processor.
Ingredients * Organic coconut milk * Organic frozen peaches
Directions 1. Place frozen peaches in the food processor and pulse several times. 2. Poke hole in the fatty cream at the top of the can of coconut milk to allow liquid to drip through. Add coconut milk liquid to peaches a tablespoon at a time until the mixture reaches the desired consistency. 3. Pour the mixture into the molds to approximately ⅔ full. 4. Remove the cream from the coconut milk can and stir in a separate bowl until smooth. 5. Place a dollop of the cream atop the peach mixture in each mold, until nearly full. (Frozen liquid does expand, so you don’t have to fill to the top.) 6. Freeze for 2-8 hours, until properly set. The freezer time will depend on the starting consistency of your popsicle mixture and the temperature of your freezer.
Berries & Cream Popsicles For this recipe, you will need popsicle molds and a good food processor.
Ingredients * Organic frozen berries * Organic coconut milk
Directions 1. Place frozen berries in the food processor and pulse several times. 2. Stir coconut milk in the can until fully combined and smooth. 3. Add coconut milk to the food processor a tablespoon at a time, pulsing each time until the mixture reaches the desired consistency. 4. Use a rubber spatula to move the mixture into the molds until nearly full. (Frozen liquid does expand, so you don’t have to fill to the top.) 5. Freeze for 2-8 hours, until properly set. The freezer time will depend on the starting consistency of your popsicle mixture and the temperature of your freezer.
Be sure to share your outcome with us on social media! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Recommended Products
- Popsicle molds
- Food color
- Craft paper
- Food processor
- Rubber spatula
This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran tackle some of the craziest recipes from around the United States. In this first episode in the Foods by State series, River tackles Arizona’s Scorpion Lollipops and Terran stir-frys snake meat in honor of Texas. Foods by State: Texas Snake Stir-fry Ingredients * 3 organic bell peppers * Fresh-Pressed Olive Oil * 1 onion * 4 eggs (beaten) * 1lb. Bacon * Cooked rice * Python meat
Directions 1. Marinate snake meat in Bragg's Aminos overnight. 2. Sear marinated meat in olive oil in a wok. Be sure the oil is hot before placing the meat in the pan. 3. Remove snake meat and set aside. In the same pan, cook the bacon. 4. Add the peppers and onions and cook through 5. Add beaten eggs, continually stirring. 6. Return snake meat to the pan and combine. 7. Pour mixture into a large bowl with cooked rice.
Foods by State: Arizona’s Scorpion Lollipops Ingredients * Cinnamon Oil * 1 C sugar * ½ C Organic syrup (we made our own with sugar, water, lemon, cream of tartar) * ¼ C Water * Scorpions
Directions 1. Prepare lollipop molds by spraying with olive oil and lay in sticks for easy pouring later. 2. Combine corn syrup, sugar and water in a small pot. 3. Add cinnamon oil a drop at a time (to taste) 4. Place pot over low heat until sugar dissolves, then turn heat to medium and bring to a light boil. 5. Continue to boil until the temperature reaches 300 degrees Fahrenheit. 6. Gently place scorpions in lollipop molds, and allow candy to cool until bubbling stops 7. Use a teaspoon to gently add liquid to lollipop molds. 8. Allow to harden, pop from molds and enjoy!
We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
This episode is brought to you by: Nicky USA — premier wholesale butcher & purveyor of high quality meats & specialty game
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran meet with the founder of Farmers Juice, Junaid Kalmadi to discuss how such simple, healthy juices can taste so amazingly delicious. The co-hosts also taste test some of the favorites from Farmers Juice.
Junaid Kalmadi, founder and CEO of Farmers Juice, is a values-driven serial entrepreneur motivated by love, service and positive impact. Prior to starting this brand, he founded Brain.fm, a music neuroscience company, which was funded by the US federal government to perform research on how music can be used to improve focus, relaxation and sleep.
Now, he and his team at Farmers Juice are furthering their devotion to health and wellness with each delivery of organic, cold-pressed juices and shots. The beverages are sent directly to people who want great flavor with a healthy boost. Each juice contains more than a pound of produce, including garden goodies like kale, cucumber, ginger, celery, mint, and basil. The green juice line also includes adaptogens, antioxidants, and mushrooms to pack a powerful punch for those looking for great focus, calm, and athletic prowess.
High-pressure processing (HPP) allows Farmers Juice to maintain the full nutrient value of their juices for up to thirty days, as compared to commercial brands that rely on chemicals and unhealthy preservatives to enhance shelf life.
Junaid has devoted his life to enhancing the health and wellness of others, but he lives his message as well. Residing in Los Angeles, Junaid enjoys meditation, prayer, beach swimming, volunteering, and nature adventures.
We strongly recommend that you try your own taste test, and be sure to tag us in your social media posts of the outcome.
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
Like and share with Farmers Juice on Social Media, too!
In this episode of GoGreenfields, River and Terran are super surprised to receive a wild mystery box. Contained within is one of the biggest challenges they’ve ever faced. The two venture off into the wilderness armed with only basic survival gear and the promise that they will happen upon guides along the way as they explore what bushcraft really means.
There are many skills that were further developed during this adventure. River and Terran learned more about navigating with the use of a compass in the wild. They were challenged to assist in the care of serious wounds while in the bush. The co-hosts experienced what it would take to find and secure their own food source, and were taught how to prepare the meat in multiple ways for preservation purposes.
Bonus Footage In the bonus footage, River and Terran walk through the process of making pemmican jerky from wild game. They used a fresh sheep that the boys learned how to properly honor, field dress, butcher and prepare themselves! Wild game like this makes for excellent jerky or pemmican if you use the right spices and preparation techniques. Pemmican is a great choice for wilderness adventures because dried protein and rendered fats are highly stable, so the food source is handy to carry in a backpack and will keep for a very long time.
If you have special bush skills (and the permission of a parent/guardian), share them and be sure to tag us in your social media posts:
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
Bonus Footage: Wild Pemmican Pemmican Ingredients * 1 1/2 lbs shoulder roast * Salt and pepper * Fresh or frozen wild blueberries * Beef fat, leaf fat, Belcampo beef suet, or tallow * Organifi Red Juice Powder * Paprika
Directions 1. Prior to dehydrating the wild blueberries and sheep meat, create a “rub” of Organifi Red Juice Powder*, sea salt, paprika, and black pepper. and let it soak into the meat for 12 hours. 2. Dehydrate the spiced meat and wild blueberries at 155F for 15 hours in a food dehydrator. 3. Pulverize the jerky in the food processor or blender until it becomes powder. 4. Render half a pound of fat in a cast iron pan by cooking it slowly over super-low heat until the fat stops bubbling. (River and Terran melted down Bel Campo beef suet to use as their fatty liquid). 5. Slowly add fat to the powder meat and berries. Pour just enough so that the fat soaks into the powder. 6. Once it firms, cut it into bars, form into bricks, or roll it into balls.
*this stuff caramelizes particularly well for making jerky or pemmican, or any meat dish, for that matter.
**Recommended Products** * Bel Campo Beef Suet
- Excalibur food dehydrator
- Organifi Red Juice Powder
In this episode of GoGreenfields, River and Terran learn along with their viewers when they welcome Chef Charmaine back to their home.
Welcome, Chef Charmaine!
Chef Charmaine is an authority on healthy living and gastronomy. She holds a PhD in Health Education with an emphasis in pediatric preventative health, and lives her work. On this episode of GoGreenfields, Chef Charmaine teaches River and Terran a bit about the science of Gastronomy. Merriam-Webster Dictionary defines Gastronomy as “the art or science of good eating”. The word is actually derived from two ancient greek words meaning “stomach” and “rule”.
What is Gastronomy?
Generally speaking, Gastronomy is the study of food, how it is influenced by- and how it influences culture. Furthermore, it is the art of preparing good food that appeals to the senses— It looks good, smells good, and tastes fantastic!
Raw Lemony Cheesecake Crust Ingredients * ¼ C packed soft pitted Medjool dates * 1 C dry shredded coconut * 1 C macadamia nuts
Crust Directions 1. Place dry coconut, macadamia nuts and salt in a food process outfitted with the “S” blade and process to a coarse meal. 2. Add dates and process again. Be careful not to over process. Take out a piece and pinch it between your fingers, if it sticks together it is finished. 3. Press into a springform pan or tartlet pan lined with parchment paper.
Filling Ingredients * 1 tsp agar agar powder * 1 C water * 1 ½ C agave, light * 1 can organic coconut milk * 2 C soaked cashews * 6 Tbsp Irish moss paste* * ¼ C coconut oil, liquefied * 1 tsp lemon zest * ½ tsp turmeric * Pinch of salt
Filling Directions 1. Simmer agar agar powder in 1 cup water and stir constantly. Mixture should be clear and transparent. 2. Remove from heat and allow the agar agar to cool for a few minutes while preparing the remaining ingredients for the filling. 3. Place the lemon juice, agave, cashews, and coconut milk in a blender and process until smooth. 4. Add Irish moss gel, cooked and cooled agar agar, coconut oil, lemon zest, turmeric, and salt, and blend again until smooth. 5. Pour over the crust and allow to set in the refrigerator for at least 4 hours. (Lift the pan and drop gently to diffuse bubbles).
Blackberry Syrup Ingredients * 3 C Blackberries * 1 Tbsp Irish moss paste * Honey (to taste)
Blackberry Syrup Directions * Place 3 cups of blackberries into your blender and blend well. Strain the mixture through your strainer to separate the tiny seeds. You might have to stir the mixture to move the seeds aside and help the liquid to pass through the strainer. Add just a little honey or liquid sweetener to taste and 1 T. Irish moss to thicken, process in a blender. Pour in a container and set aside.
NOTE:
*Irish Moss is a sea vegetable that can be used as a thickener without heating. To make Irish Moss gel or paste, soak Irish Moss for about 8 hours. Rinse it very well and soak again. Continue this procedure until Irish Moss is clean and nearly transparent. Once ready, place Irish Moss in blender and blend with just enough water to make a thick paste. Place about 2 Tbsp. of the paste into ice cube trays. Freeze and then place into an airtight container to store safely for several months. Be sure to label it!
If you don’t want to make your own Irish Moss Paste, you can buy some here.
We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too! * Facebook: @gogreenfieldspodcast * Twitter: @GoGreenfields * Instagram: @gogreenfieldsshow * Snapchat: GoGreenfields * TikTok: GoGreenfields
Like and share with Chef Charmaine on Social:
Eat More Rainbows – https://www.facebook.com/eatmorerainbows
Chef Charmaine on Instagram – https://www.instagram.com/charmainevierra/
For more great content from the GoGreenfields team, follow us! **This episode is brought to you by:** Chef Charmaine's Book — Eat More Rainbows!
Chef Charmaine — Certified Health Coach and Founder
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Recommended Products * Get your own copy of Eat More Rainbows here: https://gogreenfields.com/EatMoreRainbows * Get colorful spatulas like Chef Charmaine’s! Go here: https://gogreenfields.com/SpatulasOfTheRainbow * Do you want to make your own Irish Paste? Buy Pure Irish Moss here: https://gogreenfields.com/IrishMoss
In this episode of GoGreenfields, River and Terran learn along with their viewers when they welcome Chef Charmaine into the kitchen.
Getting to Know Chef Charmaine Chef Charmaine is a force to be reckoned with in the kitchen. She holds a PhD in Health Education with an emphasis in pediatric preventative health. Her passion in raw food led her to pursue hands-on training at Living Light Culinary Arts Institute, the world’s premier organic raw vegan chef training school. She graduated as an Associate Chef and Instructor. She has made it her mission to teach kids, like River and Terran, how to prepare healthy, colorful foods in a way that entices the taste buds and boosts immunity. She has conducted live food workshops all over the world in an effort to help educate, promote healthy living, and reduce the impacts of chronic disease on children. Her cookbook, entitled Eat More Rainbows brings these messages into the homes of kids. You can purchase your own copy here. You can also learn more about Chef Charmaine on her website.
Let’s Eat Cheesecake! Who knew that science could be so delicious? With the help of Chef Charmaine, River and Terran produce an absolutely decadent lemon cheesecake. If only you could taste it through the screen! The next best thing would be to give these recipes a try on your own.
Raw Lemony Cheesecake Crust Ingredients * ¼ C packed soft pitted Medjool dates * 1 C dry shredded coconut * 1 C macadamia nuts
Crust Directions 1. Place dry coconut, macadamia nuts and salt in a food process outfitted with the “S” blade and process to a coarse meal. 2. Add dates and process again. Be careful not to over process. Take out a piece and pinch it between your fingers, if it sticks together it is finished. 3. Press into a springform pan or tartlet pan lined with parchment paper.
Filling Ingredients * 1 tsp agar agar powder * 1 C water * 1 ½ C agave, light * 1 can organic coconut milk * 2 C soaked cashews * 6 Tbsp Irish moss paste* * ¼ C coconut oil, liquefied * 1 tsp lemon zest * ½ tsp turmeric * Pinch of salt
Filling Directions 1. Simmer agar agar powder in 1 cup water and stir constantly. Mixture should be clear and transparent. 2. Remove from heat and allow the agar agar to cool for a few minutes while preparing the remaining ingredients for the filling. 3. Place the lemon juice, agave, cashews, and coconut milk in a blender and process until smooth. 4. Add Irish moss gel, cooked and cooled agar agar, coconut oil, lemon zest, turmeric, and salt, and blend again until smooth. 5. Pour over the crust and allow to set in the refrigerator for at least 4 hours. (Lift the pan and drop gently to diffuse bubbles).
Blackberry Syrup Ingredients * 3 C Blackberries * 1 Tbsp Irish moss paste * Honey (to taste)
Blackberry Syrup Directions * Place 3 cups of blackberries into your blender and blend well. Strain the mixture through your strainer to separate the tiny seeds. You might have to stir the mixture to move the seeds aside and help the liquid to pass through the strainer. Add just a little honey or liquid sweetener to taste and 1 T. Irish moss to thicken, process in a blender. Pour in a container and set aside.
NOTE:
*Irish Moss is a sea vegetable that can be used as a thickener without heating. To make Irish Moss gel or paste, soak Irish Moss for about 8 hours. Rinse it very well and soak again. Continue this procedure until Irish Moss is clean and nearly transparent. Once ready, place Irish Moss in blender and blend with just enough water to make a thick paste. Place about 2 Tbsp. of the paste into ice cube trays. Freeze and then place into an airtight container to store safely for several months. Be sure to label it!
If you don’t want to make your own Irish Moss Paste, you can buy some here.
We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
Like and share with Chef Charmaine on Social:
Eat More Rainbows – https://www.facebook.com/eatmorerainbows
Chef Charmaine on Instagram – https://www.instagram.com/charmainevierra/
For more great content from the GoGreenfields team, follow us!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Recommended Products * Get your own copy of Eat More Rainbows here: https://gogreenfields.com/EatMoreRainbows * Get colorful spatulas like Chef Charmaine’s! Go here: https://gogreenfields.com/SpatulasOfTheRainbow * Do you want to make your own Irish Paste? Buy Pure Irish Moss here: https://gogreenfields.com/IrishMoss
In this episode of GoGreenfields, River and Terran have the absolute pleasure of meeting with the owners and staff of Humble Burger in Moscow, Idaho. This is a favorite of the co-hosts, and a great place to grab a burger with a cousin or grandparent.
Humble Burger was originally a simple booth at the Moscow Farmers’ Market. They made great burgers, developed relationships with the locals, and soon customers were returning week after week. In 2015, the burger stand became a burger joint, in its first permanent physical location. Despite the dressed up digs, the mantra remained the same — everyone deserves access to great food. Additionally, they promised to pay employees a truly fair wage, and to continue to love the community that had helped them from the start. They combined these beliefs and made magic happen, serving great food, celebrating local musicians & artists, keeping prices reasonable, and starting a pay-it-forward program to further ensure that their food could be accessible to all.
Visiting Humble Burger? Mastered your own brag-worth burger? Please share with us!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Like and share with Humble Burger on Social:
Facebook - https://www.facebook.com/humbleburger
Instagram - https://www.instagram.com/humble_burger/
This episode is brought to you by: Humble Burger — Delightfully decadent and delicious desserts!
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran put their palates to the test in a Magic Spoon cereal taste test. They had so much fun with the Magnificent Magic Spoon episode, they had to bring the breakfast food to the foreground again.
Magic Spoon is a cereal brand that boasts high protein levels (13-14g per serving), low carb counts (just 4g net per bowl), gluten free, and zero GMOs. The brand also claims that this is a “healthy cereal that tastes too good to be true”. River and Terran set out to test the claims of great taste. Six boxes of Magic Spoon were used in this episode, some of which are seasonal flavors. You can see which of these flavors are currently available on the Magic Spoon website. Use coupon code GOGREENFIELDS to save on your first order!
These are the flavors that River and Terran taste tested:
- Peanut Butter
- Fruity
- Blueberry
- Salted Caramel
- Pumpkin Chai
- Apple Cinnamon
They boy discovered that they prefer to use Camel Milk on their cereal. This is not a new discovery, and something that has become a breakfast ritual. You can try your own at Desert Farms.
We strongly recommend that you try your own taste test, and be sure to tag us in your social media posts of the outcome.
- Facebook: @gogreenfieldspodcast
- Twitter: @GoGreenfields
- Instagram: @gogreenfieldsshow
- Snapchat: GoGreenfields
- TikTok: GoGreenfields
Like and share with Magic Spoon on Social Media, too!
Facebook: https://www.facebook.com/magicspooncereal
Instagram - https://www.instagram.com/magicspooncereal/
This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran interview a mentor, Chef Paul Jensen, owner of the Dotted Lime in Columbia, Tennessee. They also work to prepare a recipe sent to them by Chef Paul. You can try making these biscuits at home as well. Check out the recipe below.
The Dotted Lime is relatively new to the Tennessee restaurant landscape, but it is founded on 25 years of professional culinary experience. Chef Paul and his wife, Chrissy were well prepared for running their own kitchen. Not only had he worked in many well-respected restaurants previously, he also feeds a small army every night - 13 children! His wife’s resume is equally impressive and she lends a great deal of knowledge, based on 18 years of experience in nutrition. She worked with the medical community to craft diet plans for individuals suffering from severe food sensitivities or illness.
Now, the family-run operation is taking Columbia, Tennessee by storm with deliciously prepared meals offered in-house, as take-out, or served at catered events.
Want to try some of the fantastic food for yourself? Visit The Dotted Lime online ordering and use code GOGREENFIELDS10!
Dotted Lime Biscuits
Ingredients
-
1 tablespoon baking powder
-
½ teaspoon salt
-
½ cup butter, cold
-
¾ cup milk
Directions
-
Preheat the oven to 450 degrees.
-
In a large mixing bowl sift together flour, baking powder and salt. with a fork or pastry blender until the mixture resembles coarse crumbs. Make sure you do it fast so the butter doesn’t heat up and the biscuits stay flaky.
-
Pour milk into flour mixture while stirring with a fork. Mix in milk until the dough is soft, moist and pulls away from the side of the bowl.
-
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat the rolling and cutting procedure.
-
Place biscuits on baking sheets and bake in a preheated oven until golden brown, about 10 minutes depending on your oven.
You can also show your support for the amazing Chef Paul by following him on social media or tagging him in the photos of your own delicious Dotted Lime meal!
For more great content from the GoGreenfields team, follow us!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Recommended Products * Get your own dough scraper * Get your own non-stick silcone baking sheets * Dress up your own dishes with fresh pressed olive oil!
This episode is brought to you by: The Dotted Lime — Bringing Farmers and Locals to the Same Table!
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran interview a mentor, Chef Paul Jensen, owner of the Dotted Lime in Columbia, Tennessee. They also work to prepare a recipe sent to them by Chef Paul. You can try making these biscuits at home as well. Check out the recipe below.
The Dotted Lime is relatively new to the Tennessee restaurant landscape, but it is founded on 25 years of professional culinary experience. Chef Paul and his wife, Chrissy were well prepared for running their own kitchen. Not only had he worked in many well-respected restaurants previously, he also feeds a small army every night - 13 children! His wife’s resume is equally impressive and she lends a great deal of knowledge, based on 18 years of experience in nutrition. She worked with the medical community to craft diet plans for individuals suffering from severe food sensitivities or illness.
Now, the family-run operation is taking Columbia, Tennessee by storm with deliciously prepared meals offered in-house, as take-out, or served at catered events.
Want to try some of the fantastic food for yourself? Visit The Dotted Lime online ordering and use code GOGREENFIELDS10!
Dotted Lime Biscuits
Ingredients
-
1 tablespoon baking powder
-
½ teaspoon salt
-
½ cup butter, cold
-
¾ cup milk
Directions
-
Preheat the oven to 450 degrees.
-
In a large mixing bowl sift together flour, baking powder and salt. with a fork or pastry blender until the mixture resembles coarse crumbs. Make sure you do it fast so the butter doesn’t heat up and the biscuits stay flaky.
-
Pour milk into flour mixture while stirring with a fork. Mix in milk until the dough is soft, moist and pulls away from the side of the bowl.
-
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat the rolling and cutting procedure.
-
Place biscuits on baking sheets and bake in a preheated oven until golden brown, about 10 minutes depending on your oven.
You can also show your support for the amazing Chef Paul by following him on social media or tagging him in the photos of your own delicious Dotted Lime meal!
For more great content from the GoGreenfields team, follow us!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Recommended Products * Get your own dough scraper * Get your own non-stick silcone baking sheets * Dress up your own dishes with fresh pressed olive oil!
This episode is brought to you by: The Dotted Lime — Bringing Farmers and Locals to the Same Table!
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
"...Bienvenido al show/podcast GoGreenfields
Conmigo, Terran
Y conmigo, River
Hoy, nosotros vamos a hacer pan de barra...
Vámonos..."
In this episode of GoGreenfields, River and Terran take a tour of Spain via their palates. In this third podcast of a three-part series, your co-hosts prepare another delicious, ethnically inspired bread. They also showcase some of their Spanish speaking skills, learned as part of their unschooling experience.
River and Terran want to say a huge thank you to their Spanish Teacher, Profesora Sulo Abeid for helping with translations. You can find her on LinkedIn!
We strongly recommend that you give this recipe a try and be sure to tag us in your social media posts of the outcome!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Pan de Barra bread is the third to be explored in a new GoGreenfield’s series called ‘Breads of the World’. After watching this episode on the delicious Spanish bread, be sure to check out the earlier episode on Challah Bread and Injera Bread.
Pan de Barra Bread
Starter Ingredients
- 3 3/4 ounces (about 3/4 cup) unbleached bread flour
- 1/12 teaspoon instant yeast (a large three-fingered pinch)
- 1/2 cup water, at room temperature
Dough Ingredients
- 16 ounces (about 3 1/3 cups) unbleached bread flour
- 1 ounce (about 1/4 cup) whole wheat flour
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 1 cup plus 2 tablespoons (9 ounces) water, at room temperature
Directions
- To make the starter, whisk all ingredients together. The mixture should have the consistency of thick pancake batter; add more water or flour as necessary to achieve the proper thickness. Cover loosely, and let stand at room temperature for 3 to 4 hours, or until bubbly. Cover tightly, and refrigerate for at least 8 hours or up to 3 days. When ready to continue, let stand at room temperature for 1 hour before proceeding.
- In the bowl of a stand mixer, whisk together the flours, salt, and yeast. Add the water and all of the starter. Using the dough hook, mix at low speed until all flour is moistened, and a rough dough forms.
- Increase the speed to medium-low, and knead until smooth and supple, about 6 minutes longer. Add extra flour as needed to adjust the consistency; the dough should be slack, but should not be soupy.
- Transfer the dough to a large, lightly-oiled bowl. Cover tightly with plastic wrap and let stand at room temperature for 2 hours, or until doubled in size.
- Uncover the dough and, using a nonstick spatula, fold the dough over itself in a tri-fold, as though you were folding a letter. Then, fold dough in half again, perpendicular to the first folds (like you’re folding the letter in half). Dough should end up being roughly a square. Cover again, and let rise an additional 2 hours.
- Lightly oil a large baking sheet, or line with parchment paper. Turn the dough out onto a well-floured surface, being careful to deflate it as little as possible. Using a bench scraper, cut the dough into three long pieces. With floured hands, shape each into a long baguette. Carefully transfer each to the prepared baking sheet, seam-side down. Cover loosely with lightly-oiled plastic wrap, and let sit at room temperature until doubled in size, about 50 to 60 minutes. Preheat the oven to 500º F.
- Using a sharp serrated knife, quickly and lightly slash the loaves 4 or 5 times each, on a diagonal. Spray or sprinkle the dough lightly with water, and transfer immediately to the oven. Bake at 500º F for 2 minutes, opening the door to spray the dough with water every 30 seconds. Reduce the temperature to 450º F, and bake for an additional 20 minutes or so, checking the bread after 15 minutes. The bread should be well-browned, and an instant-read thermometer should register around 205º F when inserted into the center. Remove to a wire rack to cool thoroughly before slicing.
This episode is brought to you by: Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran showcase their romantic sides, and prepare some mouth-wateringly good truffles. Whether you believe that there can never be enough chocolate, or you prefer your sweets to involve a bit of berry bounty, there is something for you in this episode. For these young bachelors, the truffles will be shared with mom and dad, but if you are looking to impress someone special, these recipes are sure to be a win!
We strongly recommend that you give both recipes a try and be sure to tag us in your social media posts of the outcome! If you have a share-worthy truffle recipe, please let us know.
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Chocolate Biscuit Truffles
Ingredients
- ⅔ cup heavy cream
- 6 ounces bittersweet chocolate, chopped
- 9 ounces plain biscuits (preferably homemade)
- Extra Chocolate for dipping
- Pink sprinkles
Directions
- In a small saucepan bring the heavy cream to boil, stirring occasionally.
- Add in the chopped bittersweet chocolate (make sure the milk isn’t TOO hot or the chocolate will melt), mix with a spoon until smooth.
- Let it cool until it reaches room temperature.
- Meanwhile, grind the biscuits in a food processor to make a biscuit flour.
- Transfer the biscuit flour into a large bowl and pour the melted chocolate mixture over it. Mix well with a spatula and chill for 20 minutes.
- Once chilled, wet your hands and form small balls, roll in pink sprinkles or nuts (The dough doesn’t hold well if you don’t wet your hands).
- Place them on a large plate in a single layer and chill in the freezer until hard.
- Melt chocolate in a double boiler and dip the truffles.
- Decorate with sprinkles, then enjoy!
White Chocolate Raspberry Truffles
Ingredients
- 1 ½ C gluten-free graham cracker crumbs
- 4 ounces cream cheese
- ⅓ C powdered sugar
- ⅓ C raspberries
- 10 ounces white chocolate
- Sprinkles (optional)
Directions
- Grind graham crackers in a food processor.
- Mix graham cracker crumbs, cream cheese, and powdered sugar. Continue mixing until it forms a ball.
- Gentle fold in raspberries with a rubber spatula.
- Form into balls, and place on a parchment-lined baking sheet.
- Refrigerate for 30 minutes, then remove and smooth the balls to create more attractive ball shapes. Return to the refrigerator.
- Melt the chocolate in a double boiler.
- Dip truffles in chocolate and return to parchment paper, then decorate with sprinkles.
- Return to the refrigerator until ready to serve. Enjoy!
This episode is brought to you by: Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran are able to see one of their favorite restaurants from an entirely different vantage point — the kitchen! Chef Peter Froese showcases his skill with pasta, as he teaches your hosts how to create some of the most popular pastas at Gander and Ryegrass.
From their very first visit to Gander and Ryegrass with their parents, River and Terran were in love with the food and the flavor. So, they were very excited, in May, to hear that funding from the CARES Act made it possible for Chef Froese to open the doors again, after the first round of COVID-19 shutdowns. River and Terran couldn’t wait to schedule a time to visit the restaurant again. They weren’t alone. According to KREM-TV, “orders continued pouring in, as people ordered gift cards and takeout food in abundance, to support Chef Froese's efforts to keep his new restaurant from closing down for good.”*
From his heartfelt statement, “people working in this restaurant never go home hungry”, to the time and patience he had for our future chefs in training, it is abundantly clear that Chef Peter Forese invests entirely in his restaurant and in the people around him. Perhaps that is why Gander and Ryegrass became an immediate favorite among the locals, and why Chef Peter has managed to run a successful business despite the pandemic.
Want to try some of the fantastic food for yourself? Spokane locals can order Gander and Ryegrass online.
Now, we can share this experience with you, and perhaps you will also try your hand at making some of these classic pasta shapes at home!
Robinson, Joshua. Spokane's Gander and Ryegrass prepares to open their doors - a second time.* May 29, 2020
Have you successfully created homemade pasta? Please share with us!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
You can also show your support for the amazing Chef Peter Froese by following him on social media or tagging him in the photos of your own delicious Gander and Ryegrass meal!
Instagram: https://www.instagram.com/gander_and_ryegrass/
Facebook: https://www.facebook.com/Ganderandryegrass
Recommended Products * Get your own dough scraper * Get your own ravioli cutter * Get your own non-stick silcone baking sheets * Every Italian dish is better with fresh pressed olive oil!
This episode is brought to you by: Gander and Ryegrass — Spokane’s own contemporary Italian restaurant!
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran interview the inspirational and marvelous mentor, Chef Peter Froese. Chef Peter is owner of the very popular Gander and Ryegrass in Spokane.
It’s clear that Gander and Ryegrass’s owner is passionate about his craft, and loves to share his knowledge with other generations. He mentions receiving photos from his sister of her children cooking, and shares other stories from his own childhood. “My family didn’t grow up with wildly exciting food… My dad would go to Alaska and go fishing every year, so we always had Salmon around. So, that’s one of our staples for our family.”
The underlying message of combining drive with experience to build a career is one that will be appreciated by my young chefs in training. Gander and Ryegrass has become an immediate favorite among the locals, and Chef Peter is now a favorite of River and Terran. We’re sure you will agree. Listen in as Chef Peter discusses some of the favorite foods and drinks served as his contemporary Italian restaurant!
Want to try some of the fantastic food for yourself? Spokane locals can order Gander and Ryegrass online.
You can also show your support for the amazing Chef Peter Froese by following him on social media or tagging him in the photos of your own delicious Gander and Ryegrass meal!
Instagram: https://www.instagram.com/gander_and_ryegrass/
Facebook: https://www.facebook.com/Ganderandryegrass
For more great content from the GoGreenfields team, follow us!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Recommended Products * Get your own dough scraper * Get your own ravioli cutter * Get your own non-stick silcone baking sheets * Every Italian dish is better with fresh pressed olive oil!
This episode is brought to you by: Gander and Ryegrass — Spokane’s own contemporary Italian restaurant!
Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran begin a tradition with the friends that they’ve been missing during the pandemic. They’re putting their skills in the kitchen to good use to prepare platters of pretty pleasures - COOKIES! Frosted, fancy, and flavorful, they are sure to be a hit with the friends preparing for a Christmas cookie swap.
We strongly recommend that you give this recipe a try and be sure to tag us in your social media posts of the outcome! If you have a share-worthy cookie recipe, please let us know.
Sugar Cookies Cookie Ingredients * 1 Cup Unsalted Butter, softened * One Cup Sugar * 1 ½ tsp vanilla extract * One large egg * 2 ½ C all-purpose flour * ¾ tsp baking powder * ¾ tsp salt
Cookie Ingredients * 3 Cups powdered sugar * 3-4 T milk * 2 T honey * ½ tsp vanilla extract * Gel food coloring (optional) * Candies and sprinkles (optional)
Directions 1. Combine butter and sugar with a mixer and beat until creamy. 2. Add egg and vanilla to mixture. 3. In a separate bowl, whisk flour, baking powder, and salt. 4. With the mixer running on low to medium, slowly add dry ingredients until completely combined. 5. Split dough, and wrap both halves in plastic wrap. Do not attempt to handle more than necessary, as it will still be quite sticky. 6. Refrigerate for at least two hours. 7. Preheat the oven to 350°F. 8. Line cookie baking sheet with parchment or non-stick silicone sheet. 9. Dust the countertop with flour and pull one ball of dough from the fridge. Roll the dough to ⅛” thickness. Use cookie cutters to shape the dough and spatula to transfer to the baking sheet. 10. Bake at 350°F for 9-10 minutes, or until edges are slightly golden. 11. Repeat the process with the second dough ball. 12. While cookies cool, prepare the frosting. Combine sugar, milk, honey, and vanilla extract, stirring until smooth. If too thick, add milk a few drops at a time. If the mixture is not stiff enough, slowly add powdered sugar until the frosting is of piping consistency. 13. Divide frosting into small bowls to add gel coloring. 14. When cookies are cooled, frost with a piping bag and add candies as desired.
Have you come up with a new cookie recipe, mastered the art of icing, or created a cookie masterpiece? Please share with us!
This episode is brought to you by:
• Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
• Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
• Thrive Market — Better for People and for the Planet!
• Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
• Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
• Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
• Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran have the absolute pleasure of meeting with the owners and staff of Sister’s Cookies in Moscow, Idaho. They are shown around the kitchens, introduced to many of the most popular Sister’s Cookies varieties, and of course they have to taste test...COOKIES! Sister’s Cookies was originally a simple booth at the Moscow Farmers’ Market. They had a bit of magic in their recipes and soon customers were returning week after week. Companies were asking for large orders for parties, meetings, and gatherings. Coffee shops wanted to make Sister’s Cookies available to their patrons. The business grew and is now a landmark in Moscow, a place that you absolutely have to visit if in town. You can learn all about this fantastic company and check out their long list of delicious cookies at https://sisterscookiecompany.com/
Have you come up with a new cookie recipe, mastered the art of icing, or created a cookie masterpiece? Please share with us!
• Facebook: https://www.facebook.com/gogreenfieldspodcast
• Instagram: https://www.instagram.com/gogreenfieldsshow/
• Twitter: https://twitter.com/GoGreenfields
This episode is brought to you by:
• Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
• Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
• Thrive Market — Better for People and for the Planet!
• Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
• Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
• Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
• Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran return to their bread series and try their hands at a classic Ethiopian bread, Injera. The outcome is both beautiful and delicious!
It's not so much the bread itself that makes this dish good for you; it's the teff flour which contains a lot of potassium, calcium and other nutrients. It is the most nutritious part of the bread.
This recipe comes from Ethiopia and is a sponge-like flatbread. It is often used in rolls, tortillas and other meat and vegetable dishes. This recipe does require some patience. It takes three to five days to complete the recipe because of the fermentation process. We strongly recommend that you give this recipe a try anyway. It is absolutely worth it. Be sure to tag us in your social media posts of the outcome!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Injera bread is the second to be explored in a new GoGreenfield’s series called ‘Breads of the World’. After watching this episode on the delicious Ethiopian bread, be sure to check out the earlier episode on Challah Bread and tune in again to explore Spanish bread with your hosts!
Watch this earlier episode of GoGreenfields to learn more about Ethiopian restaurant, Queen of Sheba: https://gogreenfields.com/river-and-terran-go-to-queen-of-sheba/
Want to work with GoGreenfields? If you are a social media rockstar, experienced with Instagram, SnapChat, and TikTok, we welcome you to submit your information here.
Injera Bread
Ingredients
- 2 cups Angelica Mills Tartary buckwheat flour
- 2 cup all-purpose flour
- 1/2 teaspoon salt
- 5 cups lukewarm water
Directions
- Gather the ingredients.
- In a large mixing bowl, combine the flours and salt until well mixed.
- Add the water, stirring until combined.
- Cover loosely with a paper towel and let stand, undisturbed, overnight.
- Gently agitate the mixture with a wooden spoon in the morning (there should be bubbles already forming on the surface, and the fermenting water should have risen to the top).
- Cover again and let stand at room temperature, undisturbed, overnight. Repeat the process of agitating the mixture the following morning, and then one more round of overnight resting.
- After 3 to 4 days, your injera should smell sour and be very bubbly, which means that it's ready! Stir the mixture until combined.
- Heat a large, lightly-oiled heavy-bottomed skillet over medium-high heat. Add about 1/3 cup of the batter to the skillet, forming a thin layer of batter over the pan. Cook until bubbles form on the entire surface of the flatbread (do not flip; only cook one side like a crepe).
- Using a metal spatula, remove the injera and transfer to a plate.
- Repeat until all of the batter is used, adding oil to the skillet as necessary.
- Serve with spicy vegetables, lentils, or meat dishes of your choice.
Angelica Mills Tartary buckwheat flour
- Use code GREENFIELD20 to receive 20% off your Big Bold Health purchase.
This episode is brought to you by: Farmer’s Juice — Stop Buying Overpriced Juice. Organic is better!
Doc Parsley’s Sleep Remedy — Get the Best Sleep of Your Life!
Thrive Market — Better for People and for the Planet!
Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran create a beautiful and delicious bread that is considered a classic staple within the Jewish culture. Challah bread has withstood the test of time, and remains a favorite of many people around the world due to its very attractive, braided appearance and fluffy texture. It makes the perfect addition to any holiday meal. We strongly recommend that you give this recipe a try and be sure to tag us in your social media posts of the outcome!
Facebook: https://www.facebook.com/gogreenfieldspodcast
Instagram: https://www.instagram.com/gogreenfieldsshow/
Twitter: https://twitter.com/GoGreenfields
Challah bread is the first to be explored in a new GoGreenfield’s series called ‘Breads of the World’. After watching this episode on the delicious Jewish bread, be sure to tune in again as the co-hosts tackle breads from areas like Spain and Ethiopia.
Challah Bread
Ingredients
- 1 cup lukewarm water
- 2 teaspoons active dry– or instant yeast
- 4 to 4 1/2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons salt
- 2 large eggs
- 1 large egg yolk (reserve the whites for the egg wash)
- ¼ cup avocado oil or olive oil
Directions
- Dissolve the yeast. Place the water in a small bowl, sprinkle with the yeast and a healthy pinch of sugar. Stir to combine. Let stand until you see a thin frothy layer across the top, 5 to 10 minutes. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won't dissolve, it has likely expired, and you'll need to purchase new yeast.)
- Mix the dry ingredients. Place 4 cups of the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine (Alternatively, use a large bowl and knead by hand.)
- Add the eggs, yolk, and oil. Make a well in the center of the flour and add the eggs, egg yolk, and oil.
- Whisk to form a slurry, pulling in a little flour from the sides of the bowl. Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a wooden spoon or rubber spatula until a shaggy dough that is difficult to mix forms.
- Knead the dough for 6 to 8 minutes. Fit the mixer with the hook attachment and knead on low speed for 6 to 8 minutes (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour, one teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape. Let the dough rise until doubled.
- Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk (1 ½ to 2 hours).
- Divide the dough into 3 or 6 equal pieces, depending on the type of braid you'd like create. Roll each piece of dough into a long rope about 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again. Braid the dough. Gather the ropes and squeeze them together at the very top.
- Line a baking sheet with parchment paper. Place the braided loaf on top and sprinkle with a little flour. Cover with a clean kitchen towel. Let rise in a warm place away from drafts until puffed and pillowy, about 1 hour.
- Brush the challah with egg white. About 20 minutes before baking, arrange a rack in the middle of the oven and heat to 350°F. When ready to bake, whisk the reserved egg white with 1 tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.
- Bake the challah, rotating the baking sheet halfway through until the challah is deeply browned and registers 190°F in the very middle with an instant-read thermometer (30 to 35 minutes).
- Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat.
This episode is brought to you by: * Thrive Market — Better for People and for the Planet! * Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste * Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 * Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) * Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran continue their investigation of the superfoods found in Washington State. They also answer some questions from viewers in a Q&A session, and face off for another round of “Which Brother?” Follow them on a journey along the Columbia and Cascade Rivers, exploring the nutritious delicacies to be found there. Then, head back to the homestead to get answers to some of the most pressing on the Q&A file. Finally, get first hand opinions of which brother tells the best jokes, which has the craziest habits, and which is more easily scared (just in time for Halloween tricks and treats!)
This episode is brought to you by: * Thrive Market — Better for People and for the Planet! * Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste * Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 * Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) * Wake Up Foods — Good Food for a Good Morning!
In this episode of GoGreenfields, River and Terran head to the backyard garden alongside their mother, to begin an investigation of the vitamin- and nutrient-rich growing there. Though there currently are no regulations or legal definitions as to what can and cannot hold the label ‘superfood’ in the United States, superfoods are generally considered to contain a wide variety of essential nutrients while packing large doses of antioxidants, polyphenols, vitamins, and minerals. The earliest recorded example may have taken place in the early 20th century around World War I, used as part of a food marketing strategy. In 2007, the European Union passed legislation banning the term superfood on packaging unless the claim could be backed by scientific evidence.
Having researched such information, River and Terran consider which of their homegrown foods could be considered superfoods. Then, with the help of Thrive Market, they head to the kitchen to create some delicious superfood snacks.
For those who want to get the biggest nutritional bang for their bite, here are some of the most common superfoods:
- Kale is jam-packed with vitamins. Eating one cup of chopped kale gets you over 200% of your daily value of vitamin A, 134% of your daily value for vitamin C, and almost 700% of your daily value for vitamin K! Also, kale contains important minerals like manganese, potassium, and copper.
- Dates are packed with nutrition and have a lot of health benefits.
- Figs (fresh or dried) provide 6% of the daily value for calcium and iron and 7% of the daily value for potassium.
- Apricot seeds help fight cancer.
- Walnuts reduce inflammation and help slow down the risk of heart disease.
Much of the information shared in this episode and these shownotes was found in the following sources: Perlmutter, A. (2014, Aug. 14). 4 Reasons Why Kale is a True Superfood. Retrieved from https://www.drperlmutter.com/4-reasons-kale-true-superfood/#:~:text=Kale%20is%20jam%2Dpacked%20with,like%20manganese%2C%20potassium%20and%20copper
Phadnis, V. (2019, May 28). Recipe: Here’s why you should consume superfood dates. Retrieved from https://www.deccanherald.com/specials/recipe-here-s-why-you-should-consume-superfood-dates-736665.html
The Honest Company. (2014, Jul 14). July’s Superfood: Figs. Retrieved from https://www.honest.com/blog/lifestyle/nutrition-and-fitness/julys-superfood-figs/13417.html#:~:text=Figs%20are%20today's%20featured%20superfood,the%20Daily%20Value%20for%20potassium
Freeman, L. 12 Superfoods You Need to be Eating. Retrieved from https://startcooking.com/12-superfoods-you-need-to-be-eating#:~:text=Apricots%3AThe%20oft%2Dforgotten%20apricot,and%20portable%2C%20than%20fresh%20ones.&text=Bok%20choy%20(Chinese%20cabbage)%20is,to%20guard%20against%20certain%20cancers
Louisiana State University Health Sciences Center. (2017. Jul 28). Walnuts may promote health by changing gut bacteria. Retrieved from https://www.sciencedaily.com/releases/2017/07/170728100832.htm#:~:text=%22Walnuts%20have%20been%20called%20a,changes%20to%20the%20gut%20microbiota.%22
River’s Superfood Power Protein Balls "My power ball recipe calls for figs, dates, walnuts, and apricots. Figs are very good for your daily value of iron, potassium, and calcium. Dates are good for health benefits. Apricots help fight cancer and last, and walnuts are good for reducing inflammation and heart disease.”
###### Ingredients
- 1/2 cup flaked coconut
- 1 cup raw cashews
- 8 dried dates pitted
- 1/2 cup dried apricots
- 2 tablespoons honey
- 1 teaspoon vanilla
###### Instructions
- Add the coconut to the bowl of the food process and pulse until finely chopped. Transfer coconut to a small bowl and set aside.
- Add the cashews, dates, and apricots to the food processor bowl. Pulse until very finely chopped.
- Add honey and vanilla, and process until it comes together in a smooth paste.
- Use a tablespoon to measure out even portions of the date paste.
- Roll the paste into a ball.
- Continue to roll the rest of the date mixture into balls and place balls onto a baking sheet.
- Roll each of the balls in the finely chopped coconut, and serve.
- Refrigerate leftovers in an airtight container.
Terran’s SuperFood Energy Bites ###### Ingredients
- 200g walnuts
- 200g dried figs
- 5 tablespoons desiccated coconut (unsweetened)
- 1 heaped tablespoon of cinnamon (although I love cinnamon so often use 2)
###### Instructions
- Grind the walnuts
- Remove all the fig stems, coarsely chop and then blend
- Add cinnamon and coconut and blend the mixture again
- Empty mixture into a bowl and mix with hands
- Shape into balls and enjoy now or pack away to enjoy on the go
Paleo Popsicles ###### Ingredients
- 1 ½ C (soaked) cashews
- 1 tsp of vanilla
- ½ cup of coconut milk
- ¼ cup of avocado oil
- ¼ cup maple syrup
- 6 packs of stevia
- ¼ cup cocoa butter
###### Instructions
- Blend together all the ingredients in a nice blender as the base. Pour the mix into three separate bowls and create 3 different flavors.
- For the first flavor, we used turmeric and spirulina to make the color for the mint chip and poured in a healthy dosage of chocolate chips. We then added 15-20 drops of peppermint essential oil.
- For the second flavor, we added acai powder for the acai popsicle. Add 2 teaspoons of acai powder, into one of the bowls.
- For the third flavor, the chocolate reishi popsicle, we added cocoa powder and reishi mushroom powder.
- Have fun and invent your own favorite flavors.
This episode is brought to you by: * Thrive Market — Better for People and for the Planet! * Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste * Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 * Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) * Wake Up Foods — Good Food for a Good Morning!
Genealogy Continued: Interview with Grandpa Gary
In this episode of GoGreenfields, River and Terran continue their exploration of their results of an Ancestry report. They discover that often the best way to learn about the past, and to further the study of genealogy, is to interview a family member. Grandpa Gary is a very special guest, and he takes them on a journey through stories of their family’s past, varying religious upbringing, and ancestry.
BONUS FOOTAGE: Your co-hosts answer some of your questions in the bonus Q&A footage. If you want to ask a question to be answered in a future episode, ask here.
Your GoGreenfields’ hosts enjoyed learning about their genealogy and familial history and are sure that you would like to do the same. If you want to give it a try, you can get your own Ancestry DNA kit at Gogreenfields.com/DNA.
Recommended products from this episode of GoGreenfields: * Get your own DNA kit
This episode is brought to you by: * Belcampo Organic, Grass-Fed Meat! (Save 10% when you use coupon code GOGREENFIELDS) * Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste * Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 * Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) * Wake Up Foods — Good Food for a Good Morning! * Thrive Market — Better for People and for the Planet!
In this episode of GoGreenfields, River and Terran explore their results of an Ancestry report, then take some time to study the regions where their ancestors once lived. This research, of course, is overflowing with food history, which they happily share with you. Join them in the kitchen to create many traditional, delicious foods, including German pretzels,Israeli Matzo Ball Soup, and Finnish Fish Pie.
Your GoGreenfields’ hosts enjoyed learning about their familial history and are sure that you would like to do the same. If you want to give it a try, you can get your own Ancestry DNA kit at Gogreenfields.com/DNA.
For the sake of this podcast, River and Terran did a lot of research (don’t worry; this did count toward their unschooling!). The sources included interviews with family and the following sources:
Wonderopolis. (2014-2020). Wonder of the Day #200: How Did the Pretzel Get Its Shape? Retrieved from https://bit.ly/2QI1Juu
Fountain View at College Road. Matzo Balls as Medicine, Plus Tips for the Best Matzo Ball Soup. Retrieved from https://bit.ly/3jzXn5k
Mapes, T. (2020, Jan. 31). 7 Traditional Finnish Foods to Try. Retrieved from https://www.tripsavvy.com/foods-from-finland-4150098
Thomas, R. (2017, Oct. 6). This is Why Wales is Called Wales. Retrieved from https://bit.ly/32PilWU
Israeli Matzo Ball Soup
Gluten-Free Matzo Ball Ingredients:
- 4 large eggs
- ¼ cup unsalted butter melted
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup coconut flour or any gluten-free flour (you can mix almond and breadfruit if desired)
- 2 teaspoons dried herbs of your choice or 2 tablespoons fresh chopped herbs of your choice (e.g. rosemary, thyme, etc.)
Gluten-Free Matzo Ball Directions:
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper or a nonstick baking mat.
- Add all the ingredients to a mixing bowl and blend well with a spoon.
- Scoop 1 to 2 tablespoons of batter into a ball, roll in your hands and place on the baking sheet. Repeat for the remaining batter.
- Bake for 12 to 15 minutes or until they are no longer soft in the middle.
- Serve in bowls of very warm chicken broth or vegetable broth.
Soup Ingredients:
- 4 Pounds Chicken Breasts
- 2 Medium Onions, cut into 1-inch cubes
- 3 Carrots (7-1/2"), sliced
- 2 Stalks of Celery, sliced thick and chunky
- 1 Cup chopped fresh Dill Weed
- Salt to taste
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Chicken Cracklings (Gribenes), finely minced
- 2 Large Eggs, beaten
- 1 Teaspoon salt
- ¼ Cup Vegetable Broth
Soup Directions:
- Cut chicken breasts into quarters. Place meat in a large pot with onions, and cover with about 3-4 quarts of water. Bring water to a boil, reduce heat, and simmer for 2 hours.
- After 2 hours, add carrots and celery to the soup, then simmer an additional hour. Remove chicken pieces, and set aside. You may reserve the chicken pieces for another use, or shred the meat for the soup. If keeping the chicken for soup, keep covered at room temperature, before shredding.
- Once your Gluten-Free Matzo Balls are ready, place shredded chicken and
- Matzo Balls in soup. Heat for ten minutes to allow flavors to blend, then serve!
Finnish Kalakukko Fish Pie
Filling Ingredients:
- 2lbs fish
- 1 ½ lbs pork
- 3T salt
- Dash allspice (optional)
Dough Ingredients:
- 2 ½ C water
- 3 ¼ C Rye Flour
- 1 ¾ C Whole Wheat Flour
- 4 tsp Salt
- ½ ounce yeast, active dry
Directions:
- Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.
- Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.
- Set aside about 4 tablespoon of dough to be used later. Roll out the remaining dough into a circular shape about ¾ inch thick.
- Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.
- Preheat oven to 500 degrees F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about ¾ inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.
- Put the kalakukko in a 500 degree F. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 degrees F. and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.
- Serve hot or cold.
German Sourdough Pretzels
Ingredients:
- 2 C culture from the Culture Proof
- 2T oil
- 1tsp salt
- 1T sugar
- 1/2C water
- 3C unbleached all-purpose flour
- 1/4C baking soda
- Coarse salt
Directions:
- Pour the culture into a mixing bowl.
- Stir the oil, salt, and sugar into the water; add to the culture and mix well.
- Add the flour a cup at a time, until the dough becomes too stiff to mix by hand.
- Turn out onto a floured board and knead in the remaining flour until the dough becomes smooth and satiny.
- Divide the dough into 15 to 20 egg-size balls. Roll each ball into a 14-inch (35 cm) rope by rolling between your hands. Twist and loop each rope into a pretzel shape.
- *Proof for 1 hour at 85 degrees F (29 degrees C) in a proofing box.
- Add the baking soda to a large pan of water and bring to a boil.
- Carefully drop pretzels into the water one at a time. Simmer briefly, turning once. Remove them with a slotted spoon and place on paper towels or a cloth until the water drains off.
- Transfer the drained pretzels to a baking sheet. Make several oblique slashes in the crust of each pretzel with a razor blade and sprinkle with coarse salt.
- Bake in a preheated oven at 425 degrees Fahrenheit for 30 to 40 minutes, or until brown. Let cool on a wire rack.
*In cooking, proofing can also be called ‘proving’, and it refers to the time that baked goods are allowed to rise a final time. The yeast ferments the dough and causes the dough to leaven.
Recommended Products from this episode of GoGreenfields: ‣ Get your own DNA kit
This episode is brought to you by: ‣ Belcampo Organic, Grass-Fed Meat! (Save 10% when you use coupon code GOGREENFIELDS)
‣ Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
‣ Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
‣ Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
‣ Wake Up Foods — Good Food for a Good Morning!
‣ Thrive Market — Better for People and for the Planet!
In this episode of GoGreenfields, River and Terran are joined in the kitchen by Joanna Newcomb of Chomper Crickets. They discuss the health and convenience advantages of consuming crickets, as Joanna walks them through the process of making their own cricket snack.
Here's what Chomper Crickets has to say:
It’s called entomophagy—humans eating insects. Insects already are a staple in diets all around the world, mostly in Asia, Latin American, and Africa. The Western World has finally caught on and edible insects are growing in popularity worldwide.
Crickets are about 60% protein. They also provide vitamin B12, vitamin A, riboflavin, zinc, magnesium, calcium, and iron. Studies also show eating crickets can benefit your good gut bacteria.
Farming crickets requires minimal land and water. For perspective, it takes about a gallon of water to produce 1 lb. of crickets. But to produce 1 lb. of soy it takes 216 gallons of water, for 1 lb. of eggs it takes 375 gallons of water, and for 1 lb. of beef, it takes a whopping 2,000 gallons of water.
Allergy Warning: if you have a shellfish allergy, you may be allergic to crickets
Did you know that crickets are 65% protein by weight? They contain a lot of good stuff in a small body, including chitosan, essential amino acids, Omega-3s, Omega-6s, and B12!
Spiced Cricket Snacks by Chomper Crickets!
Ingredients:
- 1T organic taco seasoning blend
- 2T avocado oil
- 1½ C Dehydrated crickets*
Directions:
- Preheat oven to 275 degrees.
- Place dehydrated crickets into a mixing bowl.
- In a separate bowl, combine oil and seasoning.
- Drizzle season mixture over the crickets and gently stir until thoroughly coated.
- Bake at 275 degrees for about 4 minutes.
*to dehydrate your crickets, set the oven to 200 degrees and cook for 1.5 hours, stirring occasionally.
Recommended Products from this episode of GoGreenfields: > Get your own adorable spatula
Get your own non-stick silicone baking sheets
Get your own cricket flour
Get crickets or ask cricket-related questions
This episode is brought to you by: –Belcampo Organic, Grass-Fed Meat! (Save 10% when you use coupon code GOGREENFIELDS)
–Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You’ll Ever Taste
–Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1
–Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)
–Wake Up Foods — Good Food for a Good Morning!
–Thrive Market — Better for People and for the Planet!
In this episode of GoGreenfields, your hosts, River and Terran Greenfield discuss some of the unconventional or less common food options from around the world.
Follow along as they create delicious, albeit less typical cuisine, including Cricket Snacks, Liver Pate Ravioli, Hump Fat Cookies, and Bone Marrow Appetizers.
*
RECIPES: BONE MARROW APPETIZERS INGREDIENTS: * 6 bone marrows * Seasoning of your choice * 4 tablespoons of butter * 10 sprigs of thyme
DIRECTIONS: 1. Heat your grill up to 250 degrees. 2. Take out your thawed bone marrow and season with your seasonings of choice — we used thyme and rosemary. 3. Sprinkle your seasonings on the marrow instead of rubbing and put in an 11 by 9-inch pan and put into heated grill, cook for 60 minutes. 4. At the 45-minute mark, put your butter in a skillet along with your thyme and stir for 5 minutes. 5. Then at the 50-minute mark, spoon the butter over the marrow bones and cook for another 10 minutes.
**LIVER** PÂTÉ **RAVIOLI** **INGREDIENTS:**
PASTA —
- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
- Black Truffle for shaving on Ravioli
RICOTTA FILLING —
- 2 cups sheep’s milk ricotta cheese
- 3 large eggs
- 1/2 cup grated parmigiano-reggiano cheese
- 1/4 cup fresh chopped basil
- 1/4 cup toasted pine nuts
- kosher salt to taste
###### LIVER PÂTÉ —
- 1lb. liver
- small onion chopped
- 5 whole cloves
- one cup dry red wine
- tablespoon capers
- ½ stick of unsalted butter
- 2 anchovy fillets (Italian if possible)
- teaspoon of kosher salt (add a bit at a time and check for taste)
- olive oil
DIRECTIONS: ###### PASTA —
- Pour flour onto board, make a well in the middle and add the eggs.
- Now, using a fork, start to incorporate the eggs into the flour. Switch to your hands and start to bring it all together — it will look like a mess but keep going.
- Bring the mixture together into a ball and make sure to flour your surface as needed. Keep kneading until you see that it is one piece and the dough should be elastic and a little sticky.
- Wrap in cling film and let rest at room temp for at least 20 min.
###### RICOTTA FILLING —
- Combine all the ingredients and mix well.
- Taste for seasoning and adjust to your preference.
- Keep in the fridge until ready for use.
LIVER PÂTÉ —
- In a hot pan, add a splash of olive oil and sauté the onion, capers and cloves until translucent.
- Now add the anchovies and liver, sauté until the liver is fully cooked.
- Add the red wine with half of the salt and cook until the wine has reduced into the livers and is almost dry.
- Add the butter and cook until it is melted completely and starting to foam.
- Now, take everything and into a food processor and blitz until it is smooth for about 30-60 seconds.
- Check for seasoning and add salt if needed. At this point, you have a beautiful pâté all on its own and it can be put into a mold and chilled.
- Set aside about a tablespoon per pasta serving to be used.
###### PASTA (cont.) —
- Using a pasta machine, cut about half of that pasta dough ball and start feeding it through the machine on the highest level.
- Keep feeding it through until you get to the 2nd to thinnest setting making sure to flour the pasta if it starts to get a little sticky.
- Now cut the sheet in two pieces halfway and carefully put one half aside.
- Get your ricotta filling and spaced about an inch, place a tablespoon round of the ricotta filling in the middle and do as many that will fit on your half sheet then carefully place the other half on top.
- Now, push around the ricotta filling with your fingers you are trying to get as much air out as you can, so you have a nice tight fit.
- Using either a ravioli stamp or just using a knife cut out around the ricotta.
- Transfer to a sheet with either semolina flour or on a dry towel. Now we are ready to bring it all together.
- In a pot of boiling salted water add your ravioli and cook for about 3-4 min get a pan ready at medium heat and add a knob of butter into it.
- When the ravioli is ready, take it from the boiling water and into the pan with the butter swirling the pan around keeping the ravioli moving.
-
Add about a tablespoon of the liver pâté and keep swirling around until the liver pate has melted and is becoming one with the ravioli.
HUMP FAT CHOCOLATE-CHIP COOKIES INGREDIENTS: * 3 tables and 1 tsp of Hump fat * 2 tables of butter * 1 1/2 cups of almond flour * 2 tablespoons of coconut flour * 1 Egg at room temp * 1/4 Sugar * 2 teaspoons Vanilla * 2 tablespoons Honey * 1/4 teaspoon Salt * 1/4 teaspoon Baking soda * 1/4 cup of Cocoa powder * Chocolate chips
DIRECTIONS: 1. Melt down the hump fat with butter. 2. Then, in a large bowl mix the butter mixture with sugar, honey, egg, and vanilla until smooth. 3. Next, add in the flour, cocoa powder, baking soda, and salt until a dough forms. If the dough is too soft, then let it sit for a few minutes. 4. Now, form the dough into a disk and wrap in plastic wrap and stick in freezer for 30-45 minutes, preferably 2 hours. 5. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. 6. Roll the dough into balls and place on cookie sheet. Now you’re ready to bake the cookies for 8-10 minutes. 7. Make sure to test and see if they are done by carefully touching the top of a cookie. If a dent forms, then you need more time — but if the cookie springs back up, then it’s done. 8. Use a double boiler to melt down chocolate chips and dip cookies on the melted chocolate chips. 9. Apply sprinkles or eat plain. Enjoy!! 🙂
This episode is brought to you by…
BelCampo
Desert Farms
Fresh-Pressed Olive Oil
Thrive Market
Magic Spoon
WakeUp Foods
In this episode of GoGreenfields, your hosts River and Terran conduct a recipe packed interview with Chef Junior authors Anthony Spears and Paul Kimball!
This fun and inspiring guide teaches children how to prepare real food and contains 100 delicious recipes for kids, written by kids.
Recipes include Tiramisu French Toast, Coconut Chicken Nuggets, Garden Fresh Pesto Pasta, Mac ‘n’ Cheese, and more!
Best Burger
By: Anthony Spears
INGREDIENTS
24 ounces ground chuck (6 ounces per burger) (we used BelCampo ground chuck)
1 tsp salt
1 tsp pepper
1 tsp onion powder
4 buns (or use lettuce such as Romaine for bun-free burgers
2 T butter
Sliced cheese (optional)
Lettuce, Tomato, Onion (optional)
DIRECTIONS
- Divide the meat into 4 balls. Use the palm of your hand to press down on each of the balls to form a patty. Press both thumbs gently into the middle of each patty to make a small indentation. This helps keep the burger flat when it cooks.
- Sprinkle the burgers with the salt, pepper, and onion powder.
- Open the buns, if you are using them, and spread butter on each side with a butter knife. Heat a skillet over medium-high heat.
- Place the buns, two at a time, open side down, in the skillet and toast for 2-3 minutes or until the bread is golden brown and slightly crispy. Remove the skillet from the stovetop and, using a spatula, transfer the buns to a heatproof plate. Put the plate in a warm oven to keep the buns from getting cold.
- Place the burgers in the skillet (two at a time if there isn’t enough room to cook all of them at once) and cook them for about 4 minutes on each side over medium-high heat. Flip the burgers when the edges start to turn brown and juices build up in the indentations that you’ve made. Flip and cook the other side of the burgers for about 4 more minutes. Add a slice of cheese to each of the burgers and leave on heat until melted. Using oven mitts, take the skillet off the heat and let the burgers sit for about 5 minutes while you make the secret yum sauce.
- Serve burger on a bun with Secret Yum Sauce and other toppings like onions, tomatoes, and lettuce. (Anthony’s family loves adding bacon!)
To get the recipe for the Secret Yum Sauce, and for other great recipes, order your own copy of Chef Junior!
This episode is brought to you by…
BelCampo, Desert Farms, Fresh-Pressed Olive Oil, Thrive Market, Magic Spoon, WakeUp Foods
In this episode of GoGreenfields, your hosts River and Terran take you on a trip to their backyard… literally! They demonstrate some of the great food sources that grow naturally in Washington State, plucking the flavorful ‘weeds’ just a short distance from their backdoor.
With their bounty in hand, they head back to the kitchen to prepare a St. Johns-Wort tincture, Wild Mint Ice Cream, and a Beef Stew with Nettle Dumplings. Special thanks to BelCampo for supplying the most delicious bacon and stew beef!
JOHNS-WORT TINCTURE
INGREDIENTS
2 or 3 handfuls of St. John’s Wort flowers (they can be fresh or dried)
750ml Vodka
DIRECTIONS
Place flowers in a glass jar. Gently add the vodka.. Close the jar tightly, shake for approximately two minutes. Let the mixture soak and infuse for about 3 weeks in a sunny place. Shake the jar daily. After the 3 weeks, you can strain the mixture and keep the solution in dark glass bottles that are tightly closed. Keep these in the refrigerator.
BEEF STEW WITH NETTLE DUMPLINGS
INGREDIENTS
800g BelCampo Stew Beef, trimmed and cut into 4–5cm cubes
300g BelCampo bacon, cut into 3–4cm cubes
100g plain flour, seasoned with salt and pepper
4 thyme sprigs
2 tbsp Fresh-Pressed olive oil
2 onions, thinly sliced
2 celery sticks, trimmed and thinly sliced
2 garlic cloves, peeled and thinly sliced
2 bay leaves
500ml light ale
300ml beef stock, chicken stock, or water
Freshly ground black pepper
For the dumplings:
250g Thrive Market self-rising flour
125g suet
100g nettle tops
Salt and freshly ground black pepper
DIRECTIONS
Heat the oven to 160°C/gas mark 2–3. Heat half the oil in a large casserole over medium heat, then add the onion, celery, garlic, bay leaves, and thyme sprigs. Sweat the onions for 8–10 minutes until soft. Meanwhile, heat the remaining oil in a large, heavy-based frying pan over high heat. When it’s hot, turn down the heat and gently fry the pancetta or bacon until the fat has rendered and the meat is golden. Transfer to the casserole, leaving the frying pan on the heat. Toss the venison in the seasoned flour, then add to the frying pan, in batches, transferring each batch to the casserole as soon as it is well colored. Stir the casserole contents, then pour the ale over, along with enough stock or water to cover by 2–3cm. Season with pepper. Bring up to a simmer, then transfer to the oven, leaving the lid just ajar. Cook for 2½–3 hours until the meat is very tender.
Shortly before the venison is ready, make the dumplings. Bring a medium pan of water to the boil and add the fresh nettle tops. Cook for 2 minutes until wilted, then drain and allow to cool.
Squeeze all the water from the cooked nettles into a bowl and retain. Chop the wilted leaves relatively finely. Mix the flour, suet, and nettle together with some salt and pepper. Stir in enough cooled nettle water to form a soft dough – about 150–200ml. Using your hands, form the mixture into 10 spherical dumplings. Take the stew from the oven and remove the lid.
Distribute the dumplings evenly over the surface of the stew, replace the lid fully, and return the stew to the oven. Allow to cook for a further 20 minutes, then remove the lid and cook for a further 10–15 minutes, until the top of each dumpling has taken on a little color. Remove the stew from the oven and serve with buttered greens or a lovely mixed salad.
WILD MINT ICE CREAM
INGREDIENTS
2 cups 2% milk
1 cup half-and-half
20 fresh mint leaves
¾ cups turbinado (raw) sugar
dash of salt
2 large egg yolks
1 teaspoon real vanilla extract
INSTRUCTIONS
- Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
- Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep.
- Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves and pour the liquid back into your pan.
- In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale.
- Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk.
- Pour the egg/milk mixture back into the pan with the rest of the milk.
- Cook over medium-low heat for about two minutes (or to 160 degrees), stirring constantly.
- Pour the mixture into a bowl. Stir in the vanilla extract.
- Place the bowl in the fridge until the mixture cools completely, stirring occasionally.
- Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
- If you’d like the ice cream to harden up a little more, freeze it for a couple of hours.
This episode is brought to you by…
BelCampo
Desert Farms
Fresh-Pressed Olive Oil
Thrive Market
Magic Spoon
WakeUp Foods
In this question and answer episode of GoGreenfields, River and Terran tackle questions from the audience and go head-to-head in a 'Which Brother?' round.
To watch the video that corresponds to this audio podcast, visit GoGreenfields on YouTube.
Special thanks to our sponsors, Magic Spoon, Desert Farms, Belcampo, Thrive Market, Fresh-Pressed Olive Oil, and Wake Up Foods.
During this episode, River and Terran also reference the following episodes:
1.) Birthday Cake Bake-Off
2.) Anti-Bullying and Brazilian Dishes
3.) Gut-Healing Coconut Yogurt
- Fundamentals of Frittata
In this episode, River and Terran use their favorite Magic Spoon cereal flavors to create some amazing treats and snacks!
Watch the video on YouTube! Don't forget to Subscribe!
They will teach you how to make Magic Spoon Granola Bars and Magic Spoon Rice Crispy Treats. Things get really exciting when they set the clock for 60 minutes and challenge each other to create another treat, using only Magic Spoon cereal and ingredients from the pantry!
Tune in to follow along! And, at the end, you can vote on your favorite Magic Spoon treat!
River and Terran sit down with their mom—and special guest student in this episode: https://gogreenfields.com/river-and-terran-teach-the-fundamentals-of-frittata—to answer her questions about frittata, cooking and baking.
Tune in to learn more about your hosts, River and Terran Greenfield!
For the full episode and show notes, head to: https://gogreenfields.com/q&a-may-2020-with-your-hosts-river-and-terran
River and Terran invite a special guest to their show! They teach their guest the fundamentals of frittata. Tune in to learn them yourself!
For recipes and photos, head to www.gogreenfields.com/river-and-terran-teach-the-fundamentals-of-frittata
In this episode, River and Terran make a couple of dishes out of ingredients they already have in their pantry. After that, they have a Lego building competition! And, you get to vote on who's Lego creation you like best!
For recipes and photos, head to www.gogreenfields.com/quarantine-cooking!
River and Terran make simple and delicious chocolate, peanut butter Easter eggs, just in time for Easter! Want to make some, too? Tune in and learn how!
Here's what you'll need:
- 1 bag of high quality chocolate chips
- 1/2 cup of butter
- 1/2 cup of chunky peanut butter
- 1/2 tsp of salt
- 1 tsp of vanilla
- 1 cup of peanut flour
- 1/2 cup of Swerve powdered sugar
Watch along and follow the 15 easy steps!
This episode is brought to you by:
-
Fresh Pressed Olive Oil. You can try a bottle of Fresh Pressed Olive Oil for just $1 by visiting: http://gogreenfields.com/oliveoil.
-
Thrive Market. Sign up for free samples and delivery to your door! Visit http://gogreenfields.com/thrivemarket to find out more.
-
Wakeup Waffless. Try all four delicious flavors at http://gogreenfields.com/wakeupfoods Happy Easter and see you next time!
The Go Greenfields Show hosts, River and Terran just had a birthday - woohoo! To celebrate, they had a cake bake-off and you get to vote on your favorite cake.
Head to http://gogreenfields.com/birthdayvote to choose your favourite!
This podcast is brought to you by...
- Fresh Pressed Olive Oil - Try a bottle for just $1
- Thrive Market - Sign up for free samples and delivery to your door!
- Wakeup Waffless - Try all four delicious flavors.
Follow along as River and Terran demonstrate how to make Irish Soda Bread and Shepherd's Pie, just in time for Saint Patrick's Day!
For the full episode, go to http://gogreenfields.com/saint-paddys-day-fun
In this episode, River and Terran take an epic journey into French Cuisine! They visit the restaurant, Fleur de Sel. Listen in as they taste and rate their favourite dishes!
Check out their cooking demo on YouTube! Be sure to subscribe to their channel!
This episode is brought to you by Fresh Pressed Olive Oil. You can try a bottle of Fresh Pressed Olive Oil for just $1 by visiting: http://gogreenfields.com/oliveoil
In this episode, River and Terran add another "T" to Taco Tuesday! Introducing... Tongue Taco Tuesday!
For recipes and photos, head to: http://gogreenfields.com/tongue-taco-tuesday!
In this episode, River and Terran learn proper etiquette when entertaining guests. They serve their friends homemade fondues!
Watch them at work and learn how you can make fondue yourself!
This podcast is brought to you by ButcherBox. Head to GoGreenfields.com/WingsForLife to get 3 lbs of free-range organic chicken wings!
In this video episode, River and Terran work alongside Grandma Annie as she guides them through the making, rolling, baking and glazing her famous cinnamon rolls. Yum!
This podcast is brought to you buy Butcher Box. Get 2lbs of free Wild Alaskan Salmon by visiting: GoGreenfields.com/FreeSalmon to check it out!
This podcast is also brought to you by Fresh Pressed Olive Oil. Try a bottle of Fresh Pressed for just $1 by visiting GoGreenfields.com/OliveOil.
River and Terran make delicious Russian cuisine.
For recipes and photos, visit: http://gogreenfields.com/russian-cuisine/
Check out the demo here: https://youtu.be/XcwNNa-jZPo
River and Terran make Crème Brûlée and tell us all about their favourite Christmas traditions!
River and Terran travel to Dubai. They review restaurants, food and talk about their favourite experiences!
Follow River and Terran on Instagram!
River and Terrain rate and review the pizzas they made with Chef Steven. Watch this video for a glimpse into the pizza-making process!
For the full episode, head over to GoGreenfields.com!
River and Terran make a delicious Pumpkin Stew. For photos, videos and the recipe, head over to https://gogreenfields.com/cooking-pumpkin-stew-carving-jack-o-lanterns-making-halloween-costumes
This episode is brought to you by Fresh Pressed Olive Oil. To try Fresh Pressed Olive Oil, for just $1 a bottle, go to GetFresh.com!
River and Terran head over to the Wellness Tree in Spokane WA. They sit down with Dr. Patrick Love and talk about the health benefits of Acai berries and they try out an Acai bowl. You can also try them at Wellness Tree Juice Bar!
This episode is brought to you by Fresh Pressed Olive Oil. To try Fresh Pressed Olive Oil, for just $1 a bottle, head over to GetFresh.com!
River and Terran sit down with T.J. Robinson, the Olive Oil Hunter and Founder of Fresh Pressed Olive Oil. They chat about all things olive oil, and much more!
To try Fresh Pressed Olive Oil, for just $1 a bottle, head over to GetFresh.com!
Terran and River walk you through how to make two delicious Brazilian dishes:
Fejota and Torte de Holendesa
They also demonstrate Brazilian Jiu Jitsu with their instructor, Adam Smith. Check out the demonstration here!
Terran and River take an Italian cooking class at their home with Chef Steve to make a Water Melon Gazpacho and Panna Cotta with a Strawberry Balsamic Reduction.
The boys listened to your suggestions for doing a video episode. Check out the video at GoGreenfields.com.
Spam musubi is a popular snack and lunch food in Hawaii composed of a slice of grilled Spam on top of a block of rice wrapped together with nori in the tradition of Japanese omusubi. Inexpensive and portable, Spam musubi is commonly found near cash registers in convenience stores all over Hawaii. On our recent hunting trip to Hawaii, we fell in love with these tasty snacks and decided to figure out how to make our own healthy version of them! Click here to the Go Greenfields Show Website for the Recipe Butcher Box Meat with Free Bacon and 20% off Fresh Pressed Olive Oil Club sign up.
It's Mother's Day!!! River and Terran wanted to do something special for their Mom today and made one of their favorite natural snacks.
After handpicking dandelions, the boys got to work on making their snack while sharing why their Mom, Jessa, is so important to them.
Bucer’s Coffeehouse & Pub has been roasting their own fine coffee for nearly twenty years, serving great espresso, baking beautiful pastries, grilling hearty sandwiches, pouring amazing local draught beers and fine wines, and much more... They host a vibrant and diverse community that appreciates great food and drink, enjoys live music and loves to run into their friends at the unique coffee shop by day/pub by night. Best yet, Bucer's is owned by River's and Terran's Grandma and Ben Greenfield's mother: Pat Greenfield! In this episode, River and Terran walk you through what the experience is like at their favorite coffee shop. The Coffeehouse & Pub is located at: 201 South Main Street Moscow, ID 83843 (208) 596-0887 You can visit their website here: http://www.bucerspub.com/
Terran and River celebrate Easter by talking you through dying eggs for the big day of Easter Egg hunting.
Terran and River fuse sushi with burritos along with sushi rice and a Mexican filing. The boys talk you through the steps during the episode to help you great this wonderful meal.
You can see pictures on GoGreenfields.com.
Terran and River make a quick recipe for a delicious Gluten-Free Fettuccine that the whole family will enjoy.
Growing Sprouts! Witness the early stages of plant life by growing your own sprouts on your kitchen counter. An easy and fun experiment the whole family will enjoy.
Who says you can't grow things in the Winter in Spokane, Washington?! Terran and River give you the play by play description on how to grow sprouts indoors.
Stay tuned all the way to the end of the episode to find out how the boys use their freshly grown sprouts with an interesting custom taste.
Go to https://gogreenfields.com/ for information on directions, recipes, and pictures of the different stages of the sprouts.
Products Mentioned in this episode:
Wildplanet - Salmon
Terran and River create a wonderful homemade salad dressing because they noticed that the salad dressings sold in the grocery stores are not healthy and a little expensive.
Check our the Go Greenfields Website for the recipe: https://gogreenfields.com/
River and Terran visit Spokane's first Ethiopian Restaurant called the Queen of Sheba.
The boys learn a few of Ethiopia's customs while at the restaurant and put them into practice while there.
Here is what the boys had for dinner:
1) Beef Sambussa
2) Veggie Sambussa
3) Yatakilt Alicha
4) Tibs We'T
5) Bozena
6) Iyeb
The boys try all of the food above and love it! Follow along to find out more about the owner and the desserts!
Don't forget to visit our sponsor: Butcher Box to get free bacon and $20 off your first order.
Terran and River get in the spirit of Christmas by making some desserts for their Christmas Eve Dinner.
River and Terran's Mom, Jessa, joins the boys on this episode to give tips on making a great gingerbread house.
Listen to the step by step instructions on how to make a great gingerbread house.
Check out the website for the full recipes.
Terran and River went to eat at Eataly during their trip to New York City. While they were there, they checked out the different pasta stations, pizzas, cheeses, truffles and gelatos.
The boys ate at the restaurant the night before, but decided to go back and do a podcast on it.
Enjoy the Episode!!!
Terran and River team up with their Father (Ben), a scientist, to make a special kind of Coconut Yogurt that has a number of health benefits. Ben found the recipe in a book by William Davis called Undoctored. The yogurt recipe uses a special strain of probiotic that is good for weight loss and it suppresses your appetite by keeping you more satiated. It also increases your skin collagen and health of your skin, hair and nails. It doubles the level of oxytocin, known as the love hormone, which makes you feel so much better about yourself.
Take a listen to the episode as Terran and River give you step by step instructions for this wonderful Coconut Yogurt recipe.
Affiliate Links:
Undoctored by William Davis, M.D.
Heather's Tummy Fiber Can
Gaia Probiotic Tablets
Coconut Milk
Terran and River make some great Pumpkin donuts and Pumpkin Custard. The boys take you through the entire recipe. Listen to this episode in the kitchen to get in the Hallowe'en.
The boys use some interesting ingredients to ensure you get your nutrients and protein.
Enjoy the Dishes!!!
Schools are a nut-free environment these days as so many kids are highly allergic, which makes preparing snacks a little difficult. No need to worry though as Terran and River have a recipe for tasty snacks that are peanut free and healthy!!!
Terran and River decided to create three easy back to school lunches for any kid to enjoy. The boys make salmon cakes, chicken salad and lime aioli.
The boys get descriptive in how they prepare each dish.
Terran and River tryout a new restaurant with their Dad, Ben Greenfield, in Spokane, Washington called Inland Pacific Kitchen. They are served a tasting menu that included the following items.
Wild Opal Plums and Heirloom Oxheart Carrots (Remoulade and Carrot Green Oil
Chilled and Smoked Apricot Soup
Eel
Nordic Rye Bread
Prom Tartar
Conch
Coho Salmon
Wagyu
Stone Fruit
Chocolate Torte
Check out more at the Go Greenfields' Website.
Terran and River create some delicious desert pizzas after given two pieces of caramel from the Caramel Kitchen located at the Night Market in Kendal Yards in Spokane, Washington. After learning of their food podcast, one of the market owners thought it would be great if the boys created something out of the pieces of caramel that they were given.
2 Dessert Pizzas were made:
1) Apple Caramel Cinnamon Pizza
2) Ricotta Hazelnut Honey Pizza
Click here for the recipes
Terran and River love eating risotto because they know that you can combine any type of ingredients with risotto and it will be delicious. The boys record today/s episode while creating a delicious butternut risotto.
Don't forget to add Organifi's products to any and all of your recipes to ensure you are getting the right amount of protein in your nutrition plan (save 20% when you enter "GoGreenfields" all products).
Terran and River's Dad, Ben Greenfield, tells the boys about Dr. Sarah Myhill's recipe for a Paleo-Ketogenic Fat Bread that is delicious and great for people with restrictive diets.
Check out Dr. Sarah Myhill's book: Sustainable Medicine
Don't forget to add Organifi's products to any and all of your recipes to ensure you are getting the right amount of protein in your nutrition plan (save 20% when you enter "GoGreenfields" all products).
Terran and River take you through the steps to make a healthy torte.
We all love tasty desserts, but they can be really unhealthy. However, this recipe will provide a tasty treat without the gluten.
Add some Organifi protein to boost the health and provide more protein in your diet (save 20% when you enter "GoGreenfields" all products.
Terran and River teach you how to make a Lime Vinaigrette so you can put it on a number of different salads or salmon. They also have some other suggestions on the types of dishes that you could put on the Lime Vinaigrette to add a tasty accent to the dish.
Listen to the episode so that you can follow along and make your own Lime Vinaigrette.
It's Cinco De Mayo so Terran and River spend some quality time with their parents to cook up a festive recipe of Mexican Pork Ribs in Adobo sauce. The Greenfield family go into great detail as they go through the recipe to create this themed recipe.
Terran and River visit the Flying Goat Pizza Place in their hometown of Spokane, Washington.
The boys start the episode with reviewing the menu and talk about the menu items that looked the most appetizing to them. The Waikiki pizza and the Kerry-Lynn Margarita pizza looked appetizing to the boys.
The boys ended up ordering the Flying Goat's Most Popular Pizza called the Dalton Pizza: honey apple bbq sauce, house cheese blend, pulled pork, caramelized onion and coleslaw. And the Special (red pepper pesto, basil, capers, goat cheese, fresh onions, smoked prosciutto, dark balsamic reduction and pecorino cheers with a half Caesar Salad. They both had some anchovies on the side.
The boys talk about the difference in pizzas and sauces and rate their pizzas out of 10. Find out how they rate their pizzas.
Episode Sponsored by Organifi.
Enter the code GoGreenfields to get a 20% discount on anything in the store.
Terran loves to bake. Today Terran is baking lemon bars and take you through the recipe step by step so that you can also enjoy the sweet and savoury lemon bars packed full of different flavours.
You know what goes well with Lemon Bars? Organifi juices that's what! Head on over to over sponsor so the boys can treat you to 20% when you type "gogreenfields" at checkout!
After the tour of Mission Heirloom Test Kitchen in Part 1, Terran and River eat at the Cafe. The boys get to try all of the tasty foods that have been successful over the 3 years of the Test Kitchen's existence. The entire family partake in a mini feast to try a bunch of different foods in the kitchen.
The boys try chocolate mint, Australian Strawberries and Passion Fruit.
Terran and River are visiting Mission Heirloom today to discover the different types of foods created at the test kitchen that are designed to meet various dietary requirements. The Great people at Mission Heirloom show the boys how they prep the kitchen including purifying the air, water and vacuum sealers to ensure that the food stays fresh. Take a listen to the steps it takes to ensure kitchens can serve organic food without chemicals and preservatives for a healthy meat.
Terran and River explore Chinatown in San Francisco to discover new foods and teas at China Live, in the marketplace. The boys learn about Chinese culture, geography and of course FOOD as they combine various herbs, sauces and spices on a stir fry and try various teas.
Check out the show notes on GoGreenfields.com for some of our favorite plant foraging books
Join River and Terran as they hike into the wilderness around their home to forage for edible plants. You'd be suprised how many healthy plants are just outside your door. Of course, be careful to know what the plant is before you eat it.
Check out the show notes on GoGreenfields.com for some of our favorite plant foraging books!
Terran and River are making breakfast for themselves and their Dad. On the menu are waffles using Organifi's Vanilla Protein for a powerful breakfast.
If you want to make the same waffles for your family make sure you use Organifi's Vanilla Protein. The boys want to make sure you take advantage of their deal, so type "gogreenfields" at checkout for 20% off.
This easy-to-make tea is ready in one hour and is full of great health benefits. For those that live in the cold regions where you'll find Birch trees, this is just for you!
Don't miss our sponsor either! You'll love the Red and Green Juice from Organifi. Seriously the best tasting stuff! Use "gogreenfields" at checkout to save 20%
Terran and River give us the low down on a local Spokane, Washington Korean and Japanese restaurant. Does it make the cut for a kid-approved, adult craved establishment? You've got to listen in to discover more.
Don't miss our special offer for Organifi - seriously the best tasting stuff on earth!
It's the not-so-oat, better than oatmeal dish and River and Terran talk you through how to make this from beginning to end. Feel free to change it up and let us know over at GoGreenfields.com!
Join in as River and Terran make this easy, high-fat, low-carb delicious chocolate ice cream. Have your favorite fresh fruit at the ready for toppings!
So tasty, so healthy and so good for your joints, your body, your muscles and more. The recipe, videos, and photos at GoGreenfields.com, along with restaurant reviews and plenty of other tasty tips.
Join River and Terran in the kitchen while they make a yummy Raw Vegan Lemon Lavender Cheesecake! They got their inspiration from this recipe by the Unconventional Baker but added a fun twist to it.
River and Terran give Wild Sage Bistro a 9.5 rating on their most recent visit. Find out why they did so! Listen to their review of their favorite entrees, mouth-watering fries, along with their staple drinks.
Join them while they have fun showing you around the Wild Sage Bistro in Spokane.
River and Terran eat at Coeur d'Alene's finest sushi restaurant, Syringa Sushi. They report on appetizers, their favorite sushi rolls, and desserts. Listen in to see how Syringa Sushi fairs on a scale of one to ten, and to learn about some of River and Terran's quaint cuisine delights!
Listen to their fun experience at the Syringa Japanase Cafe and Sushi Bar out in Coeur d'Alene.
To access photos, visit: https://gogreenfields.com/syringa-sushi
For the second episode of their podcast, River and Terran Greenfield rode their bikes to the West Summit Parkway to have a taste of what The Wandering Table has to offer.
Listen to this episode, recorded straight from The Wandering Table in Spokane.
To access photos, visit: https://gogreenfields.com/wandering-table
River and Terran Greenfield, twin 9 year old brothers and sons of Ben and Jessa Greenfield, are launching their own food podcast called "Go Greenfields", in which they travel to restaurants both near and far, prepare special recipes in our own kitchen, and inspire the world's children and adults to eat healthy, explore cuisine, and entertain their palates.
You can listen to their very first pilot episode right here, recorded straight from Veraci Pizza in Spokane.
What do you think? Leave your feedback here and let us know if you dig these type of restaurant reviews and want more reviews from not just Spokane and Coeur D' Alene, but around the entire world, along with cooking tips, plant foraging adventures, kitchen toy reviews and much more!
To access photos, visit: https://gogreenfields.com/veraci-pizza-spokane