The Food

Infinite Eats!

An ever-growing collection of recipes to nurture the body and the spirit. Our ohana is always working on new combinations of simple ingredients to fuel a healthy lifestyle. Our focus is discovering creative, nourishing dishes that also keep our wallets happy!  


Especially when first transitioning to a lighter, vegetarian, or even vegan diet, it can be difficult to experiment with new recipes and avoid leaving an entire paycheck at the grocery store. Therefore our foundations revolve around a few basic principles: use food from the garden, create recipes from what's on-hand, and keep it simple. 


Here we offer some of our best recipes. May they inspire you to dive into expanding your own repertoire of light, clean, and healthy food. This list is a constant work in progress, so check back for updates often. As always, we welcome contributions. If you'd like to add a great recipe, email it to us at jeanmarie@infinitycrossing.com. 
__________________________________________________________________

BEVERAGES

Easy Evening Tea


1 tablespoon loose chamomile tea
1 tablespoon dried rose hips
4 cups water
(Serves 4)

Place ingredients in a tea ball or bag. Boil water. Remove from heat and steep tea 5-10 minutes.

Kombucha Kraze

Kombucha is a delightfully effervescent and tangy drink, that may even pack some lovely benefits to your health. See my original post about Kombucha if you're unfamiliar with it.

What you'll need:
1 Gallon GLASS jar or bowl

(Do not use metal or plastic for the fermentation process. Metal will damage your scoby, and though many have used plastic with success, I prefer to avoid any potential chemical leaching that might occur from plastic. Under no circumstances allow metal to contact the scoby! Take off rings or metal bracelets when handling the scoby. Use wooden spoons to test your fermenting kombucha. You get the idea.)

1 wooden spoon

1 kombucha scoby

(Again, see my original post if you don't have a scoby.)

1 cup starter tea 

(This is obtained from your last batch of kombucha. If you don't have that, use a cup of vinegar or commercially produced raw kombucha.)

10 cups filtered water

1 cup organic cane sugar

(You may use white or brown. I have had great results with dark brown sugar.)

1/2 cup loose leaf black or green tea

(I use 1/4 cup black and 1/4 cup green tea. You may experiment with teas you like, but be certain there are no citrus oils or fruit additives as these will damage your scoby. You may add those in to your finished product if you want, but never use them for fermentation. Just use simple black, green, or both.)

1-2 teabags, cloth or paper

(Enough to hold your loose tea for steeping.)

1 cheesecloth, mesclun cloth, or scrap of fabric

1 elastic band

(These 2 items will cover your fermenting jar, while allowing the necessary exchange of gases to occur.) 

 4-6 canning jars or glass bottles with secure lids

(This is for storing the finished kombucha.)

 

First, brew the tea. In a large pot, bring 10 cups filtered water to a boil. Slowly stir in the sugar with the wooden spoon. Allow the mixture to boil for 5 minutes. Remove from heat and introduce the tea. Steep the tea for 10-15 minutes. Then, remove the tea bags, and allow the tea to cool to room temperature. It is very important that the tea has cooled completely before you add the scoby, otherwise the heat may damage it. If you're in a hurry to cool the tea, use half the water to brew the tea, then add the other half after steeping to bring the temperature down. I usually brew the tea at night, and allow it to cool while I sleep.

Scoby and starter tea

Now that the tea has cooled completely, pour it into the glass jar or bowl. If you find that the jar or bowl isn't quite full, you may add more filtered water, leaving room for 1 cup of starter tea and new scoby development on top. You can now pour in your cup of starter tea and place the scoby in the tea. Sometimes, the scoby floats neatly on top, sometimes it sinks, and sometimes it hangs sideways. Don't worry about it, the scoby will rise to the top as the fermentation process moves along. Cover the jar with the cloth and seal it with the elastic band. Find a place to store the jar that is out of direct sunlight and warm. Cooler temperatures inhibit fermentation. Once you've safely stored your jar, leave it there for 7-14 days.

3 days and 14 days

At 7 days, check the jar to monitor your kombucha's progress. The photo at right shows a batch at 3 days (left) and a batch at 14 days (right). The mother scoby in the 3-day-old batch is at the bottom of the jar still, yet a new baby scoby is already forming on top of the tea. The 14-day-old batch shows what looks like a nice-sized scoby on top. It is actually the mother and baby scoby stuck together. Use a wooden spoon or plastic ladle to pull a taste of kombucha out of the jar. If it's still very sweet at 7 days, leave it brewing longer. Brew times will vary depending on the surrounding temperature. I live in Maui and we stay pretty constant in the 70's inside the house. My perfect batch of kombucha takes about 14 days. Kombucha should be equal parts tangy and fizzy. Just keep testing until your batch reaches an ideal flavor for your palette. 

Mother and baby scoby together

Once the kombucha is just right, reach into the jar and gently pull out the scoby. Place it on a ceramic plate. You may leave the scoby as one unit, and store it for the next batch exactly as is.

Separation is a cinch!

If you'd like to expand your brood, follow these steps. Examining it carefully, you'll see places of separation between the mother and baby. Carefully work the two scobies apart. It's simple as that! The dark stringy stuff is spent yeast, and as such, the mother appears much darker than the baby scoby. Now you have 2 independent scobies to use for more kombucha or to pass 1 on to a friend!

Scobies stored with starter tea

From your finished kombucha, pull out 1 cup for each scoby. If you're not making a new batch right away, put each scoby in a jar with 1 cup of kombucha. This is your starter for the next batch. Cover the jars with cloth and an elastic band. You may also store the scoby and starter tea separate from each other. This eliminates the need for refrigeration. If you store the scoby and tea together, you should refrigerate it to stop the fermentation process. I choose this method because where I live we have a high propensity for mold growth, and I believe this helps to stave off any of that nasty stuff. Choose whichever method resonates with you. For fun, I label each scoby so I can keep track of my original mother and the succession of babies.

Delicious!

Store the finished kombucha in jars with tight lids to keep the bubbly in, but be careful when you open them so they don't explode! Some fermentation continues after bottling, so just be mindful of this. Refrigerate your finished kombucha. If you're new to kombucha, start with 2 oz. a day. If you feel great with that amount, gradually increase to a satisfactory dose. I prefer about 4 oz. in the morning. It seems best to drink kombucha in the morning before you consume anything else. I think of it as a primer for my digestive system. Experiment with what makes you happy. Some people like to drink it throughout the day. Just be aware that kombucha can be potent stuff, and each batch is different, so go easy with it! Enjoy!

Sumptuous Summer Smoothie

2 cups frozen fruit 

(Blueberries and bananas are my usual, but any frozen berries are great.)

1 cup fresh fruit, coarsely chopped

(Again I like berries, like strawberries, here. Use what you have. Most fruit tastes great together!)

1 1/2 cups fruit juice

(Apple, grape, acai berry or whatever you like.)

1 1/2 cups vanilla soy milk

(If you want to skip the soy milk, double your juice portion, or just use water. If you have unsweetened soy milk, add a tablespoon of honey or agave nectar.)

1/2 cup granola and/or fresh fruit, chopped

(Set aside for topping.)
(Serves 2, or one big serving!)

Combine all ingredients, except the topping, into a blender and blend until smooth. I like to reserve some of the liquid to the side for an initial blending. Depending on what fruit I use, the smoothie might need less liquid, or more. This way, I'm guaranteed a thick, fluffy smoothie, rather than one with a runny consistency. Top with granola and/or chopped fresh fruit pieces!

The Halloween Shivers

1 cup frozen blueberries

1 cup bananas

(Fresh is great if you have them. I usually have some frozen because we get them in large bunches at a time from the garden. The more frozen fruit I use, the thicker my shiver.)

2 cups carrot juice

(Store-bought is fine, but I highly encourage fresh juice if you have a juicer. Sometimes I use 1 cup juice and 1 cup water, depending on how strong the juice turned out.)

1 pinch ground cinnamon
(Serves 2, or one big serving!)

This beverage always reminds me of Halloween because of it's deep orange color with the dark flecks of blueberries swirled throughout. It came about when I really wanted a smoothie but the only liquid in the house besides water was carrot juice. I was pleasantly surprised to find that carrots and fruit blend well on the palate! 

Place all ingredients in a blender and blend until thick and smooth. 

_______________________________________________________________________

ENTREÉS

Portobellos, Potatoes, & Perfection

10 small red potatoes, washed and diced
*1 eggplant, sliced into thin quarters
*1 red bell pepper, sliced thinly
*1 orange bell pepper, sliced thinly
*1 cup okra, sliced thinly
*2 cups whole cherry tomatoes, or larger tomatoes, diced
3-4 large portobello mushrooms, washed and sliced into thick strips
4 tbsp dried rosemary
3 tbsp fresh basil, minced
3 tbsp fresh chives, minced
1 garlic clove, minced
1/4-1/3 cup balsamic vinegar
1/3-1/2 cup olive oil
salt and pepper, to taste
(Serves 3-4)

*At the outset, remember to use the veggies you have, or prefer, or what's in season. The combination presented here was delectable, but I'm certain there are other equally delicious versions. 

I have a very small, non-functional kitchen, so I had to assemble this dish in stages. If you have a standard stovetop, however, you should be able to prepare things all at once. Keep in mind, though, that the potatoes will take longer to cook than the veggies and mushrooms. 

Begin by preparing the portobellos to marinate for at least 15 minutes (longer if you desire a stronger flavor). Place the mushroom strips in a large bowl or container with a lid. In a separate bowl, whisk together half the oil, half the balsamic vinegar, and all of the basil, chives, and garlic. Pour this marinade over the mushrooms and stir or shake well to coat mushrooms completely. Place in refrigerator to marinate for the desired amount of time.

In a hot frying pan or skillet, toss potatoes in half the remaining oil and all the rosemary. Cook on medium until tender and brown.

In a hot frying pan or skillet, sauteé the vegetables in the remaining oil and balsamic vinegar. It was also nice to add a couple of spoonfuls of the mushroom marinade to the veggies. Cook on medium until tender, keeping in mind that some veggies will take longer to cook than others. So use your head when deciding which vegetables to put in the pan first.

In a small frying pan, sauteé the portobellos in their marinade. Cook on medium heat for approximately 8-10 minutes, or until tender. 

To serve: layer the potatoes on the plate first, followed by veggies, and top with portobellos. Sprinkle with salt and pepper to taste.

The Queen's Quinoa

1 cup dry quinoa, red or white (or both!)

2 cups water or vegetable broth

1 cup vegetable broth

4 cups seasonal vegetables, chopped

(Experiment with what you have available or what's in season at the market. A good guideline is to use vegetables with a variety of colors and textures.)

2 blocks extra firm tofu, drained and cubed

2 cups tomatoes, chopped

(For stewing into a tomato base for vegetables. If you have ready-made tomato sauce, that works fine as well. Use about 1 cup.)

1/2 red onion, finely chopped

1-2 cloves garlic, finely chopped or pressed

1/2 - 1 cup fresh italian basil, coarsely chopped

1 - 2 pinches rosemary, dried

1/4 - 1/2 cup olive oil

1 tablespoon balsamic vinegar

Salt and pepper, to taste

(Serves 3-4)

This is another one of those dishes that can really transform into a hundred different versions with improvisation. I'm providing you with a very basic, sure-to-be-yummy version, but I have put this dish through many different and equally delicious incarnations. Preparing it with pesto instead of tomato sauce, is a good example. Also, there are so many different vegetable combinations, it's impossible to get bored here. Don't be afraid to experiment!

I usually prep everything before I start the water for the quinoa. So get everything chopped and ready to go, then start heating your quinoa liquid according to the instructions below. In a  hot skillet or large frying pan, combine most of the olive oil and all of the onion and garlic. Simmer for just a few moments, then add your 1 cup vegetable broth, tomatoes, and rosemary. If you're using pre-made tomato sauce, just hold that off to the side and add it in after you've cooked the other vegetables. Let the tomato mixture simmer for several minutes. Then add your vegetables. If you're using some vegetables that are tougher than others or need longer to cook, just use your head and add them first, saving the more tender and quicker cooking vegetables for a few minutes later. Once the tougher vegetables are starting to soften (usually a couple of minutes simmering), add the tender veggies, tofu cubes, and balsamic vinegar. This is the time to add pre-made tomato sauce, if you're using that. Allow this mixture to simmer together for several minutes, or until all vegetables are tender. Approximately one minute before turning off the heat, add the basil. I don't cook basil too long, because it seems to lose much of it's pungent flavor. It only needs a bit of heat to release its best flavor into the dish. Remove from heat and serve over a bed of quinoa. Add salt and pepper to taste. 

Quinoa Preparation:

The only thing that really doesn't vary here is the quinoa preparation. Boil 2 cups water or vegetable broth in a medium-sized pot. I like vegetable broth because the quinoa will soak up the flavor in the liquid. I also add a dash of olive oil. Once the water boils, add 1 cup dry quinoa and turn the heat down to a simmer. Let simmer gently for approximately 12 - 15 minutes, or until all the liquid is gone. No need to stir. When the liquid is gone, remove from heat and let stand for a few minutes. Fluff with a fork before serving. 

_______________________________________________________________________

SALADS

Terrific Tofu & Veggie Salad

This is a beautiful dish to improvise on and use what you have available. The key is to use ingredients of varied colors and be sure to include some crunchy vegetables. I've listed the best combination I've had to date.

4-6 carrots, finely chopped

2 large bell peppers, 1 red and 1 yellow, chopped

1 large cucumber, chopped

2 large blocks of extra firm tofu, drained and crumbled

2-3 sprigs each of thai basil, italian basil, and garlic chives, finely chopped

(As always, use fresh herbs you have at your disposal and to your taste.)

2 tablespoons apple cider vinegar

(Bragg's Apple Cider Vinegar with the Mother is my favorite.)

1/2 - 1 cup Vegenaise, to taste

Salt and Pepper to taste

(Serves 6-8)

Combine all ingredients in a large bowl. Toss until evenly mixed. Best after refrigerated and allowed to chill thoroughly. Makes fantastic sandwiches or terrific wrapped in Nori wraps!