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From garden treasures to culinary delights

November 30, 2017

One miracle of growing food is simply harvesting each colorful treasure, delighting in the transformation from a tiny seed planted many months ago. After reveling in your pride, the next question is, what to do with all these delightful veggies? Check out these pictures which show harvesting produce, then the delectable food you can make and enjoy. Recipes are after the pictures.

                                                                      Carrot Muffins

 

 

Grate carrots until you have 1½ cups 

 

Place in a large bowl and mix in:

2/3 cup vegetable oil (my favorite is coconut)

1/4 cup honey, maple syrup or agave syrup

2 eggs

 

Add:

1½ cups flour  (Your choice of all purpose, gluten free or a mix of whole grain and almond flour.)

1 teaspoon cinnamon

½ teaspoon ginger powder

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

3/4 cup chopped nuts (Pecans or walnuts are especially yummy)

 

Distribute the batter into a dozen muffin baking cups, leaving space at the top for the muffins to rise. Bake at 350 degrees for about 20 minutes, until a toothpick inserted in the middle comes out clean. Enjoy with your favorite drink and inspiring company. These muffins freeze really well after cooling and are a quick and easy breakfast.

 

 

 

Moroccan Carrots

 

Cut carrots 1/8 inch thick on the diagonal until you have 3 cups. Chop 2 onions and/or 4 garlic cloves, depending on what is available from your garden.

 

Measure 1/4 cup olive oil into a large skillet and heat on medium high. Add prepared vegetables, cooking until golden and tender.

 

Stir in:

1 Tablespoon cumin powder

1/2 teaspoon salt

1 Tablespoon honey, maple or agave syrup

2 Tablespoons lemon juice

1/2 cup chopped, pitted black olives

2 Tablespoons pine nuts

 

Just before serving, sprinkle with 2 Tablespoons chopped cilantro or parsley. 

 

We usually serve spoon this delicious dish over brown rice.  Enjoy!

 

 

Curried butternut squash soup

 

 

Chop:

2 onions

1 inch gingerroot

3 cloves garlic

 

Heat 3 Tablespoons olive oil over medium heat in a large pot.

Stir in chopped vegetables and cook until the onions are translucent.

 

 

Stir in:

1 Tablespoon curry powder

1 teaspoon salt

 

Peel, take out seeds and chop:

Butternut squash until you have 7 cups (you may try other sweet squash as well)

2 apples

 

Add 4 cups water, chopped squash and apples to the pot. Bring to a boil, then lower the heat and simmer until the squash is soft, which will take about 25 minutes.

 

Puree the soup in batches in a blender with

2 cups coconut milk

2 Tablespoons lemon juice

 

Reheat the soup on low before serving. 

 

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