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The Quasi-Vegetarian Homestead

With Author, Joanna Becker

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In the Kitchen With Jo - on Instagram

Can you make crumpets at home? Yes it’s easy like pancakes. You can eat them now, wrap them for later, or stack them in the freezer to eat anytime. My home made crumpets include water, yeast, SR flour, salt and are cooked in rice bran oil - similar to damper, really. #vegan #breakfasts whereas crumpets from the supermarket contain many more ingredients including chemicals 😕. They contain Wheat Flour, Water, Raising Agents (450, 500), lodised Salt, Dextrose, Preservatives (282, 234), Vitamins (Thiamin, Folic Acid) and are linked to poor behaviors like ADHD in school age children as well as skin rashes, inflammation and other allergic symptoms. If you have a weak immune system or gut lining it’s best to avoid refined grains including wheat, which naturally includes gluten.

MUSHROOM MISO BROTH: In 20 minutes or less, in one saucepan, we combine garlic, rice bran oil, bring to top of saucepan with water, ginger, spring onions, carrots, a variety of mushrooms, pak choy, miso paste, silken tofu, nori, coconut sugar, tamari, sesame oil, five spice, salt & pepper. Mushrooms make me crazy! I can’t get enough of them, I’ll tell you why: because I trained my inner rainforest. Did you know 😳⁉️ when we eat, we are not just feeding our human body. We are actually feeding the millions of beneficial and not-so-beneficial bacteria in our gut. And it is now becoming understood that these bacteria (beneficial or not) are controlling, in a large part, our food cravings via chemical & hormonal messages to our brains. What I’ve tested over the last year is that by starving particular bacteria (beneficial or not), they die off, and the food cravings cease. My son and I completely decided to try not eating poultry for a while, and eliminated eggs & chicken in 5-6 weeks easily by going cold-turkey, and “just noticing” the cravings, and talking about how the bacteria - the rainforest in our body - was sending messages to our brain to feed it chicken or eggs or salty snacks or oils, and we could override it. 2 months later we all noticed how the smell of chicken or eggs completely turned out stomachs and we couldn’t imagine eating them happily again. Proving the theory. Do you have a craving for a non-helpful food? Think of salty, oily, sugary foods your body does NOT thank you for? Or do you want to stop giving your money to an industry that is not sensitive to animal welfare? Try focusing on the rainforest in you and give yourself some compassion: you are not powerless. You are feeding a rainforest. Just control that population of bacteria in your gut by training it. I hope this tip (something I learned from my food coach @wildly__well coach at Institute for Integrative Nutrition) serves you this winter in the belly warmer months.

Here is a perfect example of a Quasi-Vegetarian home in action 🥰 What I love most about the purity and flexibility of this guiding compass called “Quasi-Vegetarian” is that you can start with plants and then add more elements to the plate, specific to the person’s special dietary needs and choices. In this one, I started with a vegetable broth (think, coconut oil, onion, garlic, mushrooms, pak choy, coconut aminos, miso paste, tamari, dried herbs, fresh coriander). Then added into individual bowls - rice vermicelli (for the kids), extra mushrooms (for the mushroom lover), poached eggs (for the egg lovers but non-salmon eating), pan-fried salmon (for the salmon lover who doesn’t eat egg), silken tofu for the tofu fans, pomegranate seeds for the sweet-tooth, extra tamari for the salty-tooth, and one with the lot for the eater of everything! And all dressed with sesame seeds. In this very easy way we can all have a favorite dish, each dish not quite like the one next to it, but still a shared meal experience. 1) Start with vegan as a meal base 2) add extra vegetable protein option for the vegan plates 3) add extra bread/noodles/rice/potato for those hungrier plates 4) add the egg or chicken option for those diets 5) add the seafood selection for those diets. If food is generally pre-cooked or requires only a quick boil or little pan-fry, it’s very easy and fast to cook for all diet types in this way 😁 this meal from start to served in 20 minutes. #quasivegetarian #homestead #family #healthyfood #diet

I don’t use a planner: instead I completely structure my day around the weather. You kind of have to, when living a Homestead life. There are chores every.single.day. Some are perfect for rainy weather, some for sunny weather, some for windy days, some for freezing days, others for steamy hot days. And if you run out of chores (ah-hem, never), there are weeds to pull for the safety of the cows & horses (any kind of days!)... But I have to say I absolutely love every single chore I have and I love being spontaneous and reading the day mindfully and respectfully. This work, this home-making homeschooling homesteading life, so consciously designed. And the moments, so beautiful. Necessary to pause and savour them looking up to the sky and remembering that it’s because of the weather this day, that this moment exists. Like today, the sun shining, gentle breeze calm or still... perfect for getting onto knees in the garden beds, laying cardboard over grass and spreading mulch, and planting saved lettuce, pak choy, spring onion, baby spinach and coriander (don’t throw out, re-plant!). Finishing the day with a sip of a boutique vegan red enjoying these stunning flowers picked by the kids ... they felt it too. Today was a day for enjoying the garden and all its potential.

Delicious, yes? You can’t be too polite with a pomegranate. Sure, you can pick it and sit it in the fruit bowl and wait for it to ripen (it won’t). Or sure, you could carefully pick out each seed individually and eat slowly and carefully.... OR, you could leave it on the tree until it busts itself in half, quickly pick it before the birds see anything, then break it into two, cup one hand under the other holding the fruit above, and squeeze facing down. Dozens of the little tasty sweet seeds fall out into the lower cupped hands and it’s as simple as throw back your head and toss them in! Me likey. Being polite never got me anywhere... with a pomegranate 🧚🏻‍♀️

When it comes to looking at recipes, I choose to search vegan recipes over any other. But I have to say, I scroll scroll scroll along, because way too many vegan recipes simply replace meat with chickpeas, black beans, kidney beans, or lentils. Ok not a fan. Some stomachs (in fact, a lot of stomachs), can not easily digest whole kidney beans, lentils, chickpeas, black beans and so on. On the other hand, nuts, walnuts, macadamias, cashews, sunflower seeds, pumpkin seeds, give a dish variety, nuttiness and texture, fill the stomach, warm the heart, and fuel the brain with healthy fats & omegas. And they don’t even need cooking and can be thrown in right at the end of a quick, colourful, veggie pan-fry. Photographed, roast sweet potato & pumpkin, asparagus, black rice, Russian garlic, oyster mushrooms, cashews, fresh spinach leaves. I hope this tip serves you x Jo

Joanna Becker - Author - on Instagram

Winter homeschool feels 🍲 📖 🍴

‘‘Twas about time we evened out the numbers in this family. Girl x 3, Boy x 5. Think I’ve still got 2 girl places left to even things out perfectly. 2 more mares perhaps 🤔 🐴 😍

The view. My life right now is deliciously “kids”. I can’t conceal it. I hardly have a photo without showing it. Who am I? A mum. Thoroughly in love with it. Because I know in ten years, when life looks different, I’ll look back on these years with this same smile. Deeply exhausted. Deeply satisfied. Deeply in love. Deeply excited. Deeply grateful. #nofilter #nofilterneeded #honesty

Could it be a prettier classroom? #homeschool #tuesday #joy #pets #farmschool #picniclessons

We all have them. The days we wake up with a flavor on our lips and some longing for a favorite food from a cafe or restaurant... you know those delicious raspberry & white chocolate muffins? Yeah, you know you do. The gluten-free, egg-free, dairy-free* variety can be made with a blend of brown rice flour, cornflour, white rice flour, tapioca flour, hemp flour, baking soda, vanilla bean, coconut sugar, egg-replacer, chia seeds, flax-seeds, maple syrup, frozen raspberries and macadamia milk - or any alternative ingredients you have handy. As with a typical cake or muffin mix, blend until desired consistency adding more dry/wet ingredients as necessary. Add your favorite white chocolate chunk on top. *my white chocolate had dairy in it but I’m on the lookout for a dairy-free white chocolate 😋 MORE ideas like this on my cooking page @in_the_kitchen_with_jo #quasivegetarianhomestead #brunch #treats #baking #glutenfree #eggfree

Thankful these guys keep me out in nature and not hidden away with my nose buried in a book 😎 but one day I’ll devour a book. Any book. One day. 😜

Joanna Becker and the Quasi-Vegetarian Homestead – on Facebook

Joanna Becker and the Quasi-Vegetarian Homestead – on Facebook

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