Gluten Free

MICRO GREENS HEALTHY AND NUTRITIOUS

Micro greens are small shoots of edible plants, such as micro green kale, carrots, mixed salad, radish, peas, the list is endless depending on your preferred taste. Sometimes I grow four different micros at one time. WE eat through these faster than rabbits. The difference between micro-greens and sprouts is that Micro Greens grow in soil and sprouts in water away from light. M. G’s are planted in soil or a soil substitute such as felt or rock wool. M. G.’s are harvested by snipping the stem just above the central stem above the soil. The seedlings will only have two small flat leaves (called cotyledon leaves) and then they will grow their first set of true leaves in which I clip just below the true leaves. I get about three cutting with peas, not with kale, lettuce etc. All my greens have been mighty hearty, growing two to three inches with in less than two weeks.

Micro Greens are nutrient power houses and delicious in salads, soups, top your pizza and especially good in sandwiches. They are incredibly easy to grow and within two weeks you are harvesting. I use the soil method as I use my home grown compost material with great results. Simply fill a container with soil, water a little and pack the soil down a bit. Make sure you use a container with no drain holes. Now your soil is moist not soggy. I use a 10 X 10 inch plastic grow container I purchased from True-Leaf Market. I evenly sprinkle 1 and 1/2 Tablespoons of micro seeds on the top of the soil and gently press them into the soil. The soil should not cover the seeds , you want the seed to nestle into the soil. Spritz gently with water and cover with another grow container so your seeds can germinate in the dark. I then spritz them twice a day and cover. This takes about 4 days. When the micro greens begin to sprout I then remove the cover and place them under a grow light. Some say you dont need a grow light in the summer, I prefer the combination of grow light and natural light with great results. You can also place them in a sunny window or patio. Remember once the first set of leaves have reached 2 to 3 inches you are ready to harvest.

I especially like True-Leaf Market seeds and products. Their prices are reasonable and high quality seeds and products. They will answer questions and have info tutorials. Trueleafmarket.com

So find a container, even a plastic yogurt container will get you started, fill with potting soil water a little , sprinkle some seeds and spritz with a little water twice a day, dont forget to cover until the sprouts begin to show themselves, its that easy and yummy.

CHEERS FROM JUST AROUND THE BEND

JEFF AND LIZ

Just Planted Day 1
Day 4
Micro Mixed Lettuce
Micro Mixed lettuce 6 days
Micro Mixed lettuce 8 days
LOTS OF MICROS
Pea Pods ready to harvest 8 days
Just Harvested 8 days
Pea Sprouts in a Plastic Container 3 days old

STEHEKIN WASHINGTON CAMPING IN OUR BOAT

What if you had an idea to camp in your 19 foot boat, drive 55 miles on Lake Chelan to reach your destination of Stehekin. Only way to get to Stehekin is by a Ferry, your personal boat or I guess swim. A very isolated but magical location well worth the journey.

Stehekin is located at the head of Lake Chelan, there are no roads connecting this tiny community of 75 permanent residents. A fifty mile scenic journey in which you can reach Stehekin only by foot, horseback, your own boat or by passenger ferry boat. We opted to use our own 19 foot boat and boated the fifty miles exploring the shoreline as we traveled. The panorama of stark steep mountains took your breath away. The beauty of this country left us speechless. It actually only took less than 3 hrs to reach our destination and well worth it. A fee of $5.00 a day to dock your boat was a good deal as we were also camping on our boat. Cheap Digs with a view to remember. Fortunately we brought our Blix foldable electric bikes to explore with. Bikes are available to rent or you can bring your own highly recommend for exploring.

First Stop :

The Stehekin Pastry Company and log cabins are located two miles up the Stehekin Valley Road from the boat landing where the Ferries let off passengers. The bakery was built in 1989 and has a homey rustic feel besides the aroma of home baked goods and killer coffee and espresso. Delicious Cinnamon rolls the size of a small dinner plate for $2.25, pastries, cookies, ice cream, I could go on and on. The selections are varied depending on the day you visit, we visited everyday for 6 days, need I say more. The bakery is very considerate of those with special dietary concerns ( low carb and gluten free) are also very delicious. Their from scratch soups, sandwiches and quiches are also delicious with people coming from a far just for the goodness. As we headed back towards the boat dock one more stop a mere mile from the bakery was mandatory. Karl’s Garden!!!

Second stop:

Another hidden gem called THE GARDEN. Owned and fully operated by KARL a BAREFOOTED ORGANIC GARDENER.

Karl is amazing with a fairyland entryway into his garden lined by gorgeous flowers as big as your hand. You immediately feel transformed to another land with the aromas of flowers, goats he raises for yogurt and cheese, to the bees buzzing everywhere which help with his honey harvest. OK lets start with the goats: He raises them for making the most incredible creamy Chevre cheese (plain or herbed) or homemade yogurt flavored with his incredible honey he harvests on site. He uses the goat poop to fertilize his gardens which appears to be on steroids. Everything is on steroids I think even the bees were bigger . His garden is seasonal with homemade cosmetics, holistic medicine to some of his own bakery goods. A bit about Karl, he owned a Organic bakery called the honey hole located in Wenatchee years ago. Get him talking and you can learn some fascinating garden and baking tips. We left with our bike bags overflowing with giant beets, kale, fresh honey, chevre and fresh made goat yogurt. I myself was in organic heaven, Jeff wasn’t to far behind..

Stay Tuned for part Two of our Stehekin Adventures CHEERS FROM JUST AROUND THE BEND

NOTE: We visited Stehekin in early August 2019 beautiful time of year for perfect weather.

KOMBUCHA BY JUST AROUND THE BEND

I have been actively making my own KOMBUCHA since July 2017.

Why: Because it tastes better than any store bought on the market. It’s far healthier, costs pennies to make compared to store bought. In addition it is just so much fun to make and makes me feel like a little brew master. PLUS MY HUSBAND LOVES IT.

So let’s get started with my simple directions, believe me its so worth it.

SUPPLIES:

1 GLASS GALLON CONTAINER
1 SCOBY
10 TEA BAGS – BLACK OR GREEN JUST NOT DECAF
12 GLASS BREW BOTTLES
12 AIRLOCKS
1 to 1 1/4 cup sugar

PROCESS: Boil 4 cups of water-add 10 tea bags and steep for 20 mins add 1 1/4 CUP SUGAR to dissolve, stirring to help it along. Cool adding another quart of water to help it cool. Make sure it is cooled to body temperature. Place in your gallon container preferably glass and fill with non chlorinated water up to 6 inches from the top of jar. Now you add your reserved 1 and 1/2 cups of started matured kombucha liquid and stir. Top with your scoby which in kombucha land is actually call THE MOTHER. The scoby is a rubbery disk which floats on the surface of the tea as it ferments. Cover with a clean cotton cloth (do not use cheese cloth) secure with a rubber band, do not use the lid the jar usually comes with. Place in a dark place ideally around 70 degrees temp. The kombucha mother will float above the sweet tea mixture as it ferments. Sometimes when you first place the scoby in the tea mixture it will sink, its ok within a day it should float up to the surface. I ferment my kombucha for 7 days and it has been turning out perfect.

This is the really fun part. Remove the mother and 1 generous cup of mature kombucha liquid from your gallon jar to help start the next batch. set aside.

Bottle the rest of the remaining liquid in your prepared jars.

PREPARED BOTTLES:

Our favorite has been blueberry, lime, ginger kombucha. I place 1/3 cup pure blueberry juice (no sugar added) in my jars, 1/4 teaspoon lime juice or powder and 6 slivers of fresh ginger, top with you your mature kombucha mixture and insert the airlocks. I place these on the counter for 3 days then remove the airlocks, lock down the ceramic tops and place in refrigerator. Best served over ICE. Remember you can flavor your kombucha with any fruit combo you prefer, try 6 slices of fresh strawberries – YUM. Another favorite my friend Cheryl got me hooked on is Pomegranate-Blueberry, that’s a great combination, but dont forget to slide a few (6) slices of ginger in your jar. Fred Myers and or Kroger has been having these bottles on sale for $2.99 each. They are Organic and no sugar added, just perfect.

Now you start over adding your room temperature tea, dissolved sugar along with the 1 and 1/2 cup fermented liquid left over FROM ORIGINAL batch and enough non chlorinated water to bring it 4 inches from top. Gently place your scoby (MOTHER) on top and in 7 days you have another batch of kombucha, it’s that easy.

You can purchase online a scoby which includes the starting liquid or find a friend to share, that works the best. We have a kombucha factory called HUM here in Bend and they sold me a scoby with starter liquid for $5.00 and it is going strong.

I must say you can do this, even my 84 year old mother is making a weekly batch of kombucha and loving the process.

UNTIL NEXT TIME FROM JUST AROUND THE BEND – CHEERS

General TSO’S CHICKEN

GENERAL TSO’S CHICKEN

Since our retirement, my husband seems to spend a lot more time in the kitchen. Now do not take this wrong he is an excellent cook and comes up with some good ideas. He loves his pressure cooker, one morning he is surfing the web for new ideas for dinner. He also knows whatever idea he conjures up has to be healthy. So when he says WHY DON’T WE MAKE General Tso’s Chicken tonight my first thought was YUM, I love General Tso’s chicken, but reality says breaded, deep fried, grease oh no. So we do more research in the Kuhn Rikon webb site, took about 12 different recipes and ideas and came up with this fantastic recipe. I will admit I was skeptical that just a few ingredients could bring out such amazing flavors. OK I was wrong; this recipe has become one of our favorite fast, healthy go to recipes. It also works well for us as we make it in our RV often. The recipe works with an instant pot or my traditional pressure cooker.

SIMPLE INGREDIENTS

SAUCE – mix together and set aside

¼ CUP LOW SODIUM SOY SAUCE OR TAMARI

¼ CUP HONEY

1 TABLESPOON TOMATO PASTE

PINCH OF CHILI FLAKES

3 STRIPS 2 IN LONG FRESH GINGER OR 2 TEASPOONS JARRED MINCED GINGER

2 TEASPOONS MINCED GARLIC

3 TABLESPOONS RICE VINEGAR

PLACE

1 POUND CHICKEN I USE CHICKEN TENDERS – You can use any kind of chicken you prefer thigh’s would be good also but more fattening. Tenders are more convenient for RVing.

Add your chicken to your pot; pour sauce over chicken, that’s it, so simple. Close the lid. I bring my pressure cooker up to the top red ring and let cook for 5 minutes, then quick release. Instant pot cooks for 10 minutes then quick release. Remove the chicken to a vessel you can keep it warm in. Leave the sauce in the pot.

3 Tablespoons Water

1 teaspoon cornstarch

Mix water in a small cup, whisk in 1 teaspoon cornstarch, add this slurry to your sauce in your pressure cooker and cook for about 2 minutes stirring to keep from lumping. Should thicken up if not turn heat up and cook 1 to 2 additional minutes.

SERVE OVER BROWN RICE OR MY NEW FAVORITE FARRO

NOTE; FOR CONVENIENCE YOU CAN MIX THE SAUCE AND CHICKEN ALL TOGETHER, THAT WORKS WELL ALSO.

NOTE; ANOTHER HEALTHY IDEA WE DO OFTEN IS STIR FRY A LARGE BAG OF MIXED VEGGIES (LIKE THE ONES AT COSTCO) PLACE IN A REFRIGERATOR CONTAINER AND HEAT UP AS NEEDED. I THEN PLACE RICE OR FARRO IN A BOWL TOP WITH THE HEATED PRE COOKED VEGS , PLACE CHICKEN AND SAUCE ON TOP, VERY TASTY.

ANOTHER NOTE: YOU CAN USE WHITE RICE – BUT REMEMBER BROWN IS MORE NUTRIOUS!

BROWN RICE

1 CUP ORGANIC BOBS RED MILL BROWN RICE

2 ½ CUPS WATER OR STOCK

Place ingredient’s in a saucepan with a tight fitting lid or use your pressure cooker. Bring to a boil over high heat, stir once or twice, cover. Reduce heat and simmer 45 to 55 minutes.

FARRO- ORGANIC BOBS RED MILL MY FAVORITE

1 CUP FARRO

3 CUPS WATER

RINSE 1 CUP FARRO, PLACE IN A POT WITH 3 CUPS WATER OR STOCK. BRING TO A BOIL, REDUCE HEAT TO LOW AND SIMMER FOR 30 MINUTES. DRAIN EXCESS LIQUID IF ANY.

HOPE YOU ALL TRY THIS SIMPLE HEALTHY RECIPE – CHEERS FROM LIZ AT JUST AROUND THE BEND

Dutch Oven Fruit Cobbler and Gluten Free

Dutch oven cooking is a fun way to create food and desserts gourmet style. This particular Rving Adventure lead us to Horse Creek Campground for 5 days of Hiking, biking and campfire cooking with great friends.

Since half of our friends and family tend to be gluten free I came up with this delicious gluten free fruit cobbler. I decided instead of using my oven in the RV, I would cook it on the campfire in a cast iron pot. IT’S EASY, FUN AND DELICIOUS!!! 🍏

RECIPE:

In a medium bowl add:

FRUIT MIXTURE:

4 cups of FRUIT– can be sliced apples, apples and blueberries, mixed fruit (strawberries, blueberries, raspberries etc) I personally add 1 cup rhubarb to any of the above fruit mixtures, Yum.

To the fruit mixture mix in-

1 Tablespoon Tapioca

2 Tablespoons sugar free raspberry jam (I prefer Trader Joe’s)

1 Tablespoon Honey (more if you like it sweeter) also can use Stevia, Agave etc

1 heaping teaspoon cinnamon

Stir together gently and place in a deep dish pan, 8 x 8 inch casserole dish or any ovenproof dish you prefer- pour into chosen pan. Set aside. If cooking in a conventional oven set oven at 350 degrees.

If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 coales on the top. This particular time I used a dutch oven liner which really helped with clean-up as we were dry camping with limited water, either way it turned out perfect.

TOPPING

In a medium bowl add: 🥘

1 Cup Oatmeal

1/4 Cup chopped nuts ) I prefer pecans) almonds are good also

2 Tablespoons gluten free rice flour (can use gluten free baking mix)

If you are not gluten free I use 100% whole wheat flour

2 Tablespoons brown sugar

1 Tablespoon ground flax seeds

1 heaping teaspoon cinnamon

Optional but yummy is to add 1 to 2 tablespoons flaked coconut to topping mixture

Stir above ingredients together mix in the butter or olive oil until crumbly

ADD:

2 Tablespoons Butter (melted) or 2 Tablespoons Olive OIL (We prefer the olive oil for health reasons , I’ve made it both ways and really can’t tell the diff). Try it both way and see what you think.

Sprinkle topping over your fruit mixture, spreading evenly- place in preheated oven and bake until golden brown and bubbly approx for 30 to 40 minutes. We live at 6 thousand feet so my cobbler takes a little longer in Bend, Oregon. 350 Degrees

Now the Cast Iron Pot over the campfire cooking method:

This slideshow requires JavaScript.

The method is the same as a conventional oven the only difference is If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 on the top. This time it took about 40 minutes at 1500 feet elevation to cook to perfection. Just peek at the last 15 minutes to check if its bubbly and browning nicely.

Now the unhealthy part, really good with vanilla bean ice cream (Per jeff) and or whipping cream, just a suggestion.

CHEERS FROM LIZ UNTIL NEXT TIME♥♥♥♥

Thank you for sharing my creativity! However, unauthorized use and/or duplication of content on this blog without written permission from me is not allowed. You are welcome to use a couple photos, given that you link back to the JUST AROUND THE BEND blog post you are using it from. Any free printables I share are for personal use only. Please feel free to pin anything you see on this blog, using the handy “pin it” button when you hover over a photo. Thank you!

Julienne and Vegetable Peeler by UberChef

I dont know about you but my husband and I love gadgets. We both love to cook, but I hate a tool that’s just o.k. maybe not so sharp which is really dangerous or hard to clean or so bulky it won’t fit in your drawers. It was time to get rid of my (4) dull vegetable peelers, yes (4) and get a really decent one. I searched the internet with mixed opinions . I had just received this months copy of my very favorite Fine Cooking Magazine, June/July 2018 issue. One of the topics was peelers, they reviewed 4 different brands and I am sure all of the brands are wonderful in their own unique designs. The one that caught my eye was the Uberchef dual julienne and vegetable peeler.

Not wasting any time I ordered one for me and one for my daughter, can’t wait to hear how she loves it. I ordered them on Amazon for $9.95, free shipping and arrived in two days what a deal. UberChefPeeler.com

Now for the true test, does it live up to what I expected from the Fine Cooking article. The answer is absolutely YES, it’s really amazing.

Number one reason I choose this brand of peeler is because it was made out of heavy-duty solid stainless steel, dishwasher safe and a ubanamic handle which is very comfortable and easy to control.

Second it does double duty, very user friendly, easily and neatly juliennes veggies and fruit. The blade on the opposite side is a traditional very sharp vegetable peeler. Super easy to clean, including a thin cleaning brush.

This uberchef julienne and peeler will also replace my medium size julienne machine which is difficult to set up and clean. So actually I give up 5 gadgets in my kitchen for one super quality gadget which will last for years.

Testing: potatoes, so much faster and easier.

Tomatoes: the blade is so sharp it left the tomato in perfect condition.

Kiwi: No problem

Julienne: Turnips, carrots, zucchini, cucumbers, asparagus and one of our favorite sweet potatoes (perfect). With this device you can julienne almost anything.

Happy cooking from JUST AROUND THE BEND ♥♥♥♥

I was not approached or asked to review this product.

Copywrite

Joshua’s Cream Of Celery Soup

Serves 6– 8

The story behind this soup is that my son (Joshua) and I exchange recipes. He has become quite a healthy and gourmet cook , which always makes a mother proud. He mostly shoots from the hip, meaning he reads recipes, then totally changes them to his liking, creating recipes to a whole level of goodness and healthiness. Make this comforting soup when you want to lose some serious pounds and when you can find fresh celery with heads full of leafy tops at your local market. Put some of those tops in the soup and use the rest to flavor broths, sauces, and stews, and to toss in your salads. With only a few ingredients and very quick to make, this is a perfect RV meal. It makes quite a lot depending on your size of celery you start with, but freezes well.

1 Teaspoon olive oil

p1000975

1 Large yellow onion diced

1 pound of carrots peeled and cut into rounds

1 small russet potato, peeled and diced

1 Large bunch celery, including some of the tops and leaves, chopped, plus a handful of leaves for garnish

1 Heaping Tablespoon Better Than Bouillon (or homemade stock)

1 Teaspoon freshly ground black pepper

2 cups water, plus more as needed ( enough to cover the veg’s by about an inch)

1/3 Cup minced fresh flat-leaf parsley

1/2 Cup half and half (optional)

2 Cups diced roasted chicken (optional)

GARNISH

¼ cup (1 oz/ 30 g) shredded pecorino romano cheese

INSTRUCTIONS

In a Dutch oven or soup pot, over medium heat add the olive oil . When the olive is sizzling add the onion, cook until slightly browned and caramelized. Reduce the heat to medium-low and stir in the celery, carrot, and potato. Cook, stirring occasionally, until the carrot is bright orange, about 15 minutes. Add approximately 2 cups of water, or enough to cover vegetables by at least an inch .Season with 1 heaping Tablespoon of Better Than Bouillon (or 2 cups of homemade stock) and a few grindings of pepper. Reduce the heat to low, cover and cook until the vegetables are tender, about 1 hour.Re move from the heat. Using an immersion blender, or a vitamix , purée the soup until smooth. I prefer the vitamix as it really gets the soup silky smooth. Purée in batches, and return the pureed soup to the pot. At this point you can add the half and half and chicken pieces (totally optional) . Add more broth as needed to achieve your desired consistency. Its that simple now you are ready to serve – remove from the heat and cover to keep warm.

NOTE: This soup is also just as good leaving chunky and not pureeing at all, super good option also.

Ladle the soup into bowls. Top with shredded pecorino romano cheese

Jeff’s Favorite no bake 21 Day Fix Cookies

Valentines is upon us and keeping with our healthy regime, I have decided to make one of Jeff’s favorite cookies and surprise him for Valentines. The last few times we have stayed with my sister in law (Vicki) she has made these cookies for us and believe me it’s hard to limit yourself, they are just that good and a breeze to make. Happy Valentines to all of my friends, family and all who follow my blogging journey. ♥♥♥

Ingredients

1 Cup Organic Almond Butter or Organic peanut butter (or better yet 1/2 cup of each)

3/4 Cup Organic Honey

1/2 Cup Olive Oil or coconut oil p1000970

2 teaspoon vanilla

2 teaspoons cinnamon

1/3 Cup Chopped nuts (any kind you prefer)

2 1/4 Cups Old Fashioned Oatmeal (not instant)

6 Tablespoons Cocoa Powder (unsweetened)

1/3 Cup unsweetened coconut

Place first three ingredients into a medium saucepan and slowly heat up over low heat, stirring to blend. Remove from heat and add the remaining ingredients into the saucepan and blend. I use a small cookie scoop or a soup spoon and scoop onto parchment paper that has been placed on a cookie sheet.. Spacing each cookie a little apart. At this point be sure to hide from family, these are very addicting. Place in your freezer and freeze for an hour, now they are ready to eat. After the cookies are frozen I put them in the freezer in snack size baggies to keep me and my cookie loving husband from eating them all.

Makes 24 or more depending on the size of balls you scoop. Lately I have been using my littlest scoop and getting 36 cookies.

Note: I also like to add toasted coconut, little mini chocolate chips, etc the possibilities are endless.

The original recipe is from No Bake-21 Day fix Cookies. I have changed it up a bit and added items we feel make it healthier and more organic, which is very important to us..

CHEERS UNTIL NEXT WEEK THE FEATURED RECIPE IS JOSH’S CREAM OF CELERY SOUP-YUM

Yes, these photos are mine. Good, bad, and let’s be honest, some aren’t even worth stealing. But they’re still mine. My photos may be used on Pinterest or Facebook with a link back to my page. All other uses of my photos are strictly prohibited.
Thank you for visiting and please feel free to leave comments or email me at http://www.justaroundthebendoregon@gmail.com

RV Style Che Guevara

I dont know about you, but when we pull away from the house and finally get on the road, I like to have as many meals made ahead as possible. Meals that freeze well and reheat wonderfully. In addition they must be healthy. This RV friendly recipe ticks all of the boxes, plus it makes a great breakfast, lunch or dinner. Che Guevara also makes a quick burrito, taco or a even healthier rice bowl. Often times when we want to go hiking and not spend a lot of time on a big breakfast, I reheat the Che Guevara in tin foil, place in the oven to reheat and serve a perfectly cooked egg on top- Yum, it’s truly super food. With these simple ingredients you are on your way to hike, bike, fish, or relax around the campfire. ♥

Roasting Pan I Use

4 Cups sweet potatoes, peeled and cut into 1 inch chunks

Love this roasted corn

1 large onion, diced (approx. 2 cups)

1 plantain, peeled and cut into 1 inch chunks (optional)

1 1/2 Cups of brown rice (I use leftover brown rice or Seeds of Change Quinoa & Brown Rice already cooked) Best buy is at Costco

1/2 cups cilantro chopped and divided

1 15 ounce can of organic black beans ( drained and rinsed)

1 1/2 Cups of corn I prefer Trader Joe’s frozen Blackened corn

1 to 1 1/2 Cups of cooked broccoli, cut into tiny pieces eliminating the stems (drained and dried well)

1 Tablespoons olive oil (divided)

This is a great option

1/2 Cup of your favorite barbeque sauce

1 teaspoon vindaloo (savory spice) or chili powder

salt and pepper (to taste)

Beware this makes a large batch, approximately 6 cups

What’s nice about this recipe is it can all be made in one pan.
Preheat the oven to 400°
Peel the chunked sweet potatoes, adding them into a large roasting pan. Drizzle with half of the olive oil and sprinkle with Vindaloo or chili powder. Season with salt and pepper. Mix well.

Spread potatoes out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Roast for 10 minutes, stirring halfway through. Roast an additional 5 minutes, adding the plantains and onion, continuing roasting until all potatoes and vegetables are golden and crisp, an additional 5 to 10 minutes. Test to make sure the sweet potatoes have softened yet crispy on the outside. When the roasting is complete, remove from the oven and add all of the remaining ingredients. Stirring gently to mix. Serve with Liz’s Greek Yogurt Topping and sprinkle with the remaining chopped cilantro.

Liz’s Greek Yogurt Topping
1 cup nonfat greek yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping.

Che Guevara makes a great burrito , taco or bowl, the possibilities are endless. Also wonderful with corn or flour tortillas, chips and a nice cold beer..

Next week I am featuring Joshua’s Celery Soup

Disclaimer: The first time I experienced Che Guevara was at a wonderful restaurant in Portland, Oregon named Laughing Planet. Then lucky Bend, Oregon they opened up a Laughing Planet. I was in heaven. My neighbor Jen and I decided we could go home and duplicate this recipe and we believe the above recipe is pretty darn close. Try the recipe out and see what you think, its worth it. If you are ever lucky enough to find a laughing plant near you, all of their creations are wonderful .

Palate A Coffee Bar-Bend Oregon

Upon entering Palate you just feel at home, with help full friendly baristas and a warm fire glowing in the fireplace. Not to mention their amazing coffee in which they use Stumptown Roasted Beans. Ok I am a coffee snob, along with most of our family and to us it really makes a difference. They also have on hand almond, coconut, soy and hemp milks, also important for people with dietary concerns. So put this all together and you have the most delicious and satisfying cup of coffee, made personally for you.

LOCATION
643 NW Colorado Ave
just south of downtown in Bend, Oregon

BEHIND THE BREW
Jason and Jodi Groteboer of Palate

The comfortable feeling you get as you enter is from the renovating the owners did to this unique 100-year-old building, using pallet boards on the walls and tables, a play on words presented itself. The coffee bar, Palate, opened in March of 2013.

The most popular drinks Palate serves are americanos and macchiatos, a shot of espresso with a little foamy milk added. Other items offered include teas and “foamy lattes” — Jodi’s term for large cappuccinos — plus a variety of coffee and espresso drinks, local kombucha, beer, baked goods and a daily soup.

“We know coffee,” Jodi Groteboer said. “We try to just focus on that.”

So if you are visiting Bend, Oregon, or lucky enough to live in this paradise like we do, it’s a must stop and well worth your time. As Jeff and I travel the country, we certainly love to find gems like Palate.

Until our next adventure FROM JUST AROUND THE BEND

SAGE

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

Next week back to healthy eating featuring Che Guevara RV Style

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: