This photo is of 2 garlic bulbs we grew last season.
We had a few that didn't clove and did the bulb thing instead. Sooooo delicious!!!
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Healthy Eats: Homemade Guac in a Homemade Bowl!
Ingredients:
2 soft, ripe Avocados
½ small yellow onion, diced
1 tomato, diced
¼ bushel cilantro leaves, diced
½ lime or lemon, juice
1 jalapeno, finely diced
To Taste:
Cumin
Salt
Cayenne Pepper
Garlic Powder (NOT salt)
Mash the avocados up to the consistency
you like and then combine all ingredients in a bowl. For best look,
omit tomatoes until the end and use as a topper.
Bowl: Take a ceramics class. Use the wheel. Have fun. Get muddy!
Healthy Eats: Homemade Fruit and Veggie Sorbet
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| Nom. Nom. Nom. |
1.) Go here and make these ice cubes!
I know it looks like a lot of work, but it is worth it and it makes a TON of sorbet opportunities with each little cube!
2.) Then, once cubes are frozen, toss 3 in
a blender/vitamix/ninja with some (yep, this recipe is very exact)
frozen berries, 2-3 cups apple juice (no added sugar, all natural),
some frozen pitted-cherries, ½ a frozen banana... and anything else you
want to throw in there. Seriously... it's your party! Be a little
daring and go out on a limb.
3.) Puree to the consistency of a smoothie.
4.) Place in a freezer safe jar or other
container and freeze.
5.) Enjoy!
*We didn't have any super-greens powder
when I made up the cubes so I tossed in fresh spinach and kale (a lot
of it to make it green) – everything turned out delicious!
Day 5: Vegetarian Tacos with Kale!
I adapted the recipe from this one.
Ingredients:
1 cup dried lentils (red, brown,
yellow, mixed, whatever!)
1 cup quinoa
½ -ish cup frozen corn
Cilantro, diced (as much as you like!)
1 yellow onion, diced
2-3 jalapenos, diced
2 carrots
2 cups cauliflower
2 cups broccoli
2 tbs avocado oil (or just water will
work, no worries)
1 tbs garlic, minced
1-2 ripe avocado, diced
Salsa
2-ish cups Kale, chopped or baby kale
is fine as is
1-2 large tomatoes, diced (depending on
how much of a tomato family you have)
Tacos shells – hard or soft
To Taste:
Cumin
Cayenne Pepper
Salt
1.) Toss carrots, cauliflower, and broccoli
into a food processor and blend until the pieces resemble the size of
rice. Saute this mix plus the onion and jalapenos in a pan over
medium heat mixed with the avocado oil (or water is fine) for about 5
minutes.
1.a) While sauteing, prepare the
lentil/quinoa/corn mixture by boiling 4 cups of water and the mixture
together. Once at a boil, reduce heat to very low and place a lid on
the container. (Basically, cook it just like rice). Let mixture sit
on low heat for about 10 minutes, checking on the water level at
about 8 minutes.
2.) Combine the lentil mixture with the
veggie mixture.
3.) Add spices, garlic, and cilantro.
4.) Use kale, avocado, tomatoes, salsa, and
taco shells to dress your tacos.
Enjoy your guilt free – amazingly
delicious and nutrients packed meal!
(Recipe will likely produce more taco
filling than there are taco shells.
The filling tastes great as a
stand-alone dish!)
