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Monthly Archives: January 2014

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Ginger Syrup

January 21, 2014 11:01 pm ⋅ Leave a Comment ⋅

 

This seems like something I need to make… ET

 

Blooms and SpoonsThe weather has taken a much more delightful turn for the better here in southern Alberta and I’m really enjoying the sunshine and brilliant blue skies. Hopefully I can store up all this beneficial vitamin D to fall back on when the next round of snowstorms arrive!

I’ve been trying out a few new things in the kitchen this month, sampling some recipes that I had gathered over the last year. So many yummy dishes, so little time! As I was going through some papers, I found a little yellow sticky note with a few ingredients scribbled on it – an incomplete recipe for ginger syrup. As I had a tub full of whole gingerroot sitting in the freezer waiting to be used up, I thought I ought to give the idea a chance. I experimented with the ratio of sweetener to water, and substituted honey for the sugar listed on the note. This is what I came up with:

Ginger Syrup

3 cups water

3/4 cup local honey

8 ounces gingerroot (fresh or frozen), unpeeled, chopped into 2-inch pieces

Place all ingredients in a large saucepan and bring to a boil. Turn the heat to low and slowly simmer for up to 1 hour. The syrup should thicken and reduce somewhat. Strain off the gingerroot and allow the syrup to cool. To store, pour the syrup into bottles or a Mason jar, and seal tightly. It will keep in the fridge for up to 4 weeks.

Ginger

You can add the syrup to sparkling spring water or club soda, or put a little bit in your tea (it’s especially good with green or white teas). Adjust to taste – a little goes a long way!

 

Posted in: Better Health, Herbs

The Benefits of Fruit

January 21, 2014 10:57 pm ⋅ Leave a Comment ⋅

Posted in: Better Health

Berry Summer Salad

January 21, 2014 1:52 pm ⋅ Leave a Comment ⋅
Vary the fruits and the cheeses for a great salad every day.. Possible add-in ingredients:
Blueberries, cherries, red, white, and/ or dark grapes, cherry or grape tomatoes,  sliced raw Brussels Sprouts, broccoli,  pine nuts, etc..
Gorgonzola, blue, sliced cheddar, Mozzarella Cheese or your favorite..  If this is your lunch maybe some slice chicken breast would add more protein too…   Would be great with home made Poppy seed dressing…  Enjoy and have fun experimenting…  ET
Ingredients (local, fresh, organic, and non-GMO if possible):
6 cups of Fresh Spinach
1 Cup of Raspberries
1 Cup of Blackberries
Avocado
Several sliced mushrooms
1/2 cup of Feta Cheese <– No dairy for me :))
3 Tablespoons of extra virgin cold pressed olive oil
2 Tablespoons of Balsamic Vinaigrette
A dash of salt
YUMSource:
http://theprimitivefoodie.blogspot.com/2011/05/berry-summer-salad.html?_szp=463323 — with Jackie Soukup andOlga Ortega.
Photo: Berry Summer Salad <3 All the OmNomitarians Say Haaay! :)) Haha. #EatClean #LiveGreen Ingredients (local, fresh, organic, and non-GMO if possible): 6 cups of Fresh Spinach 1 Cup of Raspberries 1 Cup of Blackberries Avocado Several sliced mushrooms 1/2 cup of Feta Cheese <-- No dairy for me :)) 3 Tablespoons of extra virgin cold pressed olive oil 2 Tablespoons of Balsamic Vinaigrette A dash of salt YUMSource: http://theprimitivefoodie.blogspot.com/2011/05/berry-summer-salad.html?_szp=463323

 

Posted in: Better Health, Foods, Fruits ---- nuts, Recipes, Vegetables

Chocolate-Peanut Butter Granola Apple Bites Wow!! #EatClean #SweetThings!!

January 21, 2014 1:31 pm ⋅ Leave a Comment ⋅

These look so delicious!!! I can hardly wait to get home and start making some…ET

This is far better than a processed cookie, so don’t even start it!! ;))

Ingredients (local, fresh, organic, and non-GMO if possible!):

2 apples, sliced into wedges
1/4 cup peanut butter <– option: make it yourself using a food processor and your favorite nuts and/or seeds.
1/4 cup granola, your favorite <– could use oatmeal 
1/4 teaspoon ground cinnamon, for sprinkling
Semisweet chocolate chips, optional* <– dark chocolate is not an option! :)) I eat a little dark chocolate every day.

Posted in: Fruits ---- nuts, Recipes

Zucchini Parmesan Bites.

January 19, 2014 11:52 pm ⋅ Leave a Comment ⋅

 

These sound really tasty.. ET


Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Posted in: Recipes, Vegetables

Quinoa and Black Bean Stuffed Peppers

January 19, 2014 11:43 pm ⋅ Leave a Comment ⋅

 

I can hardly wait to get back home and make these…ET 

Here’s a vegetarian update on a vintage comfort food meal. Instead of ground meat, the peppers hold a hearty, protein-rich combo of quinoa and black beans seasoned with a smoky Southwestern spice blend.

PREP TIME15 minsTOTAL TIME1 h 25 mins
This recipe makes 6 serving(s)

 Nutrition Facts

Amount per Serving

Calories: 260
Total Fat: 8 g
Saturated Fat: 2.5 g
Cholesterol: 10 mg
Sodium: 270 mg
Total Carbohydrate: 36 g
Dietary Fiber: 9 g
Protein: 12 g

 Take Note

Contains Dairy
Vegetarian

INGREDIENTS

  • 1 tablespoon oil, olive, extra-virgin, or canola or grapeseed oil
  • 1 medium onion(s), diced
  • 2 medium carrot(s), diced or grated
  • 2 clove(s) garlic, minced
  • 3/4 cup(s) quinoa, dry, (rinsed if directed on package)
  • 3/4 teaspoon salt, Kosher
  • 3 large pepper, bell, any color
  • 1 can(s) beans, black, no-salt-added, (15 oz) drained and rinsed
  • 1 can(s) tomato sauce, no added salt, (8 oz)
  • 1 teaspoon chili powder
  • 3/4 teaspoon cumin, ground
  • 1/2 teaspoon paprika, smoked, (may substitute regular paprika)
  • 1/2 teaspoon oregano, dried
  • 2 tablespoon cilantro, fresh, chopped (optional)
  • 3/4 cup(s) cheese, reduced-fat, shredded (optional)

PREPARATION

Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.

Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion and carrot and sauté until the vegetables have softened, about 8 minutes. Add the garlic and sauté for 2 minutes, stirring frequently. Add the quinoa, 1 1/2 cups water, and the salt. Bring the water to a boil, then reduce the heat to low, cover the saucepan, and simmer for 20 to 25 minutes, or until all of the liquid has been absorbed.

While the quinoa is cooking, prepare the peppers. Cut the peppers in half lengthwise, trim the stems, and scoop out all seeds and membranes. Arrange the peppers cut side-up on the baking sheet, and mist the peppers liberally with oil spray. Bake for 15 minutes to soften the peppers. Remove from oven.

Add the black beans, tomato sauce, chili powder, cumin, paprika, and oregano to the quinoa, and mix thoroughly. Stir in the cilantro, if using. Divide the quinoa mixture evenly between the six pepper halves and pat the filling down to pack it into the pepper cups. Bake the stuffed peppers for 25 minutes. Top the peppers with the cheese during the last 5 minutes of baking if desired.

Posted in: Recipes, Vegetables

Proper Pruning Techniques..

January 19, 2014 3:19 pm ⋅ Leave a Comment ⋅

Posted in: Care for outdoor plants.., Gardening

Roasted Beet Soup

January 18, 2014 11:32 pm ⋅ Leave a Comment ⋅

Roasted Beet Soup: Beyond Broth, a recipe

Roasted Beet Soup - Real Food Forager on Health Home and Happiness

Today Jill of Real Food Forager is sharing a recipe for roasted beet soup out of her cookbook,Beyond Broth (you can see it here). What a timely contribution, as winter has set in and the holidays are over, warm soup with nourishing bone broth and veggies sounds so good on the menu!  Did you know that beets are especially beneficial for detoxifying the liver? That is especially for after the holidays of rich food, and possibly more sugar and alcohol consumption than usual 😉

 

Easy
Prep: 15
Cook: 30 – 38 minutes

Equipment
– fry pan
– 3 – 4 quart pot
– pan for roasting

Ingredients

– 3 medium beets (2 cups chopped)
– 1 medium onion
– 1 medium leek
– 4 large garlic cloves
– 1 quart chicken or beef stock (click here for how to make chicken stock)
– 1 tsp sea salt (find sea salt here)
– Pepper to taste (find organic spices here)
– 1 bay leaf

Instructions

 

1. Gently heat the chicken stock in the pot
2. Clean the beets and roast the beets and garlic at 400 degrees F for about one hour or until soft
3. In the fry pan sauté the onion, and leek until soft
4. Place the onion, leek in the pot of stock reserving 1/3 aside
5. Season with salt and pepper
6. When the beets are soft let cool and peel and the same for the garlic
7. Add the roasted beets and garlic to the pot
8. With the immersion blender blend the soup
9. Add the chopped vegetables that you reserved, back into the pot
Serve with a dollop of sour cream, heavy cream, or coconut cream

Posted in: Recipes, Vegetables

How To: Plant Seeds Using Eggshells

January 18, 2014 11:20 pm ⋅ Leave a Comment ⋅

 

 I want to try this come seed planting time… ET

We were excited when our Sprout Robot alert went off that it was time to start broccoli seeds indoors this weekend for our zip code. With the move and being in the midst of colder months, we are seriously lacking in the gardening department, except for our avocado sprouts(which we have an exciting update on coming tomorrow).

We located our organic broccoli seed packet from last year’s garden and hit up our gardening Pinterest boards (mine & hers) where we’ve been collecting ideas for creative planting all winter. We had one particular idea we’d seen pinned in mind and couldn’t wait to try for ourselves — eggshell seed planters.

Evidently, eggshells make the perfect size seed starters, are natural, biodegradable, can be planted directly into the soil after being cracked a little, and supply nourishment to the plant and surrounding soil (not to mention they’re free).

After saving the shells from this week’s eggs, we set out to make our eggshell planters. Today we’re sharing just how we went about it for those of you that might also want to give it a whirl as planting season starts up!

You’ll Need:

  • Eggs
  • Egg carton
  • Seeds
  • Planting soil
  • Small spoon
  • Spray bottle
  • Awl, or wide sharp needle

1. When cracking the eggshells, slice the top part of the egg (narrower end) with a sharp knife and gently pour the egg from the opening for use.

2. Reserve eggshells, rinse well inside and out with water. For extra caution, we decided to boil the shells for a few minutes to make sure all traces of egg were cleaned out. You can see how the shells foamed up a bit, letting us know we hadn’t gotten everything out with the simple rinse.

3. Rinse eggshells again, and gently place them back in their egg carton to dry. Once dry, gently chip any rough edges of the eggs to desired opening size.

4. Use awl, or wide sharp needle to gently puncture a single hole in the base of the eggshell. This will create a drainage hole for your egg planter. I punctured our shells from the inside against a thin kitchen towel, then reinforced through the back-end to ensure proper drainage could take place. During this step, you may have to remove parts of the thin membrane alongside the eggshell.

5. Place eggshells back in carton and spray gently with water using your spray bottle.

6. With a small spoon, gently scoop planting or potting soil into eggshell to fill (we went withBurpee organic seed starting mix). You may want to gently shake egg to even out soil.

7. Plant seeds according to directions to determine depth and any other special care.

8. Spritz again gently with spray bottle and place in well lit area with sun indoors.

9. Water plants accordingly, watch and wait for your seedlings to sprout.


10. Once sprouts have grown large enough to transfer, thin them out and plant directly into the ground or larger planter after gently cracking the eggshell around them. The roots will grow beyond the eggshell into the soil, the shell will continue to provide nourishment to the plant and surrounding soil, and will eventually will biodegrade.

It took our seeds just a few days to sprout up in their eggshell planters — much faster than they have in the past with plastic containers we’ve used. We’ll keep you posted on the progress of our little broccoli plants and hope you’ll let us know if you give it a whirl!

If you’re as eager to try out this project as we were, plug in your zip code to Sprout Robot and see what seed varieties are ready for indoor planting in your area.

Posted in: Gardening

How To: Plant Seeds Using Eggshells

January 18, 2014 11:17 pm ⋅ Leave a Comment ⋅

 

 I’d like to try this… ET

We were excited when our Sprout Robot alert went off that it was time to start broccoli seeds indoors this weekend for our zip code. With the move and being in the midst of colder months, we are seriously lacking in the gardening department, except for our avocado sprouts(which we have an exciting update on coming tomorrow).

We located our organic broccoli seed packet from last year’s garden and hit up our gardening Pinterest boards (mine & hers) where we’ve been collecting ideas for creative planting all winter. We had one particular idea we’d seen pinned in mind and couldn’t wait to try for ourselves — eggshell seed planters.

Evidently, eggshells make the perfect size seed starters, are natural, biodegradable, can be planted directly into the soil after being cracked a little, and supply nourishment to the plant and surrounding soil (not to mention they’re free).

After saving the shells from this week’s eggs, we set out to make our eggshell planters. Today we’re sharing just how we went about it for those of you that might also want to give it a whirl as planting season starts up!

You’ll Need:

  • Eggs
  • Egg carton
  • Seeds
  • Planting soil
  • Small spoon
  • Spray bottle
  • Awl, or wide sharp needle

1. When cracking the eggshells, slice the top part of the egg (narrower end) with a sharp knife and gently pour the egg from the opening for use.

2. Reserve eggshells, rinse well inside and out with water. For extra caution, we decided to boil the shells for a few minutes to make sure all traces of egg were cleaned out. You can see how the shells foamed up a bit, letting us know we hadn’t gotten everything out with the simple rinse.

3. Rinse eggshells again, and gently place them back in their egg carton to dry. Once dry, gently chip any rough edges of the eggs to desired opening size.

4. Use awl, or wide sharp needle to gently puncture a single hole in the base of the eggshell. This will create a drainage hole for your egg planter. I punctured our shells from the inside against a thin kitchen towel, then reinforced through the back-end to ensure proper drainage could take place. During this step, you may have to remove parts of the thin membrane alongside the eggshell.

5. Place eggshells back in carton and spray gently with water using your spray bottle.

6. With a small spoon, gently scoop planting or potting soil into eggshell to fill (we went withBurpee organic seed starting mix). You may want to gently shake egg to even out soil.

7. Plant seeds according to directions to determine depth and any other special care.

8. Spritz again gently with spray bottle and place in well lit area with sun indoors.

9. Water plants accordingly, watch and wait for your seedlings to sprout.


10. Once sprouts have grown large enough to transfer, thin them out and plant directly into the ground or larger planter after gently cracking the eggshell around them. The roots will grow beyond the eggshell into the soil, the shell will continue to provide nourishment to the plant and surrounding soil, and will eventually will biodegrade.

It took our seeds just a few days to sprout up in their eggshell planters — much faster than they have in the past with plastic containers we’ve used. We’ll keep you posted on the progress of our little broccoli plants and hope you’ll let us know if you give it a whirl!

If you’re as eager to try out this project as we were, plug in your zip code to Sprout Robot and see what seed varieties are ready for indoor planting in your area.

Posted in: Gardening