Community Supported Agriculture: Summer Fruit Share

Hi Folks - The summer  season is upon us and I've signed up for the Lancaster Farm Fresh Cooperative fruit share.  Last year I signed up for the fall vegetable share and was quite pleased.  This is the third and best week!  Up until now we were just getting two pints of strawberries a week.  Love me some berries, but I was not happy.  This week we received strawberries, blueberries and cherries! YUM YUM YUM!

Lancaster Farm Fresh Cooperative fruit share box

The bounty from week #3 - blueberries, cherries and strawberries

Nice and juicy!

I've been putting the strawberries in water, smoothies and juice.  I consumed the cherries in record time (didn't even share with the fam!!) and still have the blueberries to eat. 

If you have the opportunity to join a community supported agriculture coop this summer please do!
As the summer progresses we are slated to get melons, peaches and of course more berries! So excited for what's to come!

What's your favorite summer fruit?

Peace and love,
Zee

The Food Journey: Raw and Delicious!

I ate some really delicious RAW food that I want to tell you about.  I attended a dinner at Original Herbal Remedies this past weekend and it was superb! If you are in the NYC area and are interested in exploring raw cuisine please stop by.
 I forgot to take pictures of the appetizer, but see below for the menu and pictures of this scrumptious meal.

Appetizer
Kale and cabbage salad with kale crackers and nut cheese
Mango salad

Entrée:
Cauliflower rice with spicy cheese topping
Stuffed tomatoes with cashew sour cream
Brazil nut sunflower meatballs in tomato sauce
Bulgur cabbage on abed of power greens with avocado

Desert:
Raw carrot cake
Orange and chocolate ice cream
Coconut chocolate macaroons

If it sounds like a lot of food....it was!! :)  I was stuffed to the brim! 



The Entrée



 

Dessert - chocolate and orange ice cream, coconut macaroon and carrot cake

 

What I love most about eating raw food is that it's alive!  All of the nutrients the food has to offer is being added to my body system. None of the nutrients have been degraded by heat making the food more nourishing.  A few months ago I wrote a piece on raw foods after taking my first raw food preparation class.  Here is an excerpt I want to share again (with slight modifications):

1. RAW FOOD = LIVING FOOD
2. When we cook food, the nutrients  are degraded and in some cases totally destroyed.  Leaving the food we eat on a daily basis with little nutrition.  Most of us supplement with vitamins we take orally.  If we eat well we can get all the nutrients we need solely from our food.
3. Raw food is SO FLAVORFUL (if prepared right)! Oftentimes we think of raw, vegan food as gross, cardboard-ish and boring. 
4. Raw food is very FILLING!
5. Start slow.  Pick a recipe and perfect it before moving on to more complicated dishes.
6. You can adapt cooked recipes to a raw version. 
7. Our taste buds are dead and traumatized by all the processed food we eat.  We can revive them by eating better wholesome foods...and when you do , it will be hard to go back.
8. If cooking using conventional means add oils and pepper last.  Oils and peppers can degrade while cooking and interrupt digestion.

After the  30-Day Raw Food Challenge I conquered this summer I felt like a new person.  I believe in raw foods and enjoy making and eating them.  If you've eaten a vegetable or fruit salad then you've had raw food! :)   Explore the concept a little further to really see what raw foodism entails.  I don't think I will ever be 100% raw, but I love the cuisine and encourage you all to eat one full raw meal very soon!

 Peace and blessings!

I'm in Love with BS - Brussels Sprouts

Brussels sprouts are in the cabbage family and even look like mini green cabbages.  Due to participating in the CSA this fall I finally (first time in life!) tried  Brussels sprouts.  I am in LOVE!

Why do Brussels sprouts get such a bad rap?  They are packed with nutrition (more protein than any other cabbage) and very tasty when prepared properly.  I used a recipe from a co-worker that turned out to be delicious!

Recipe:
1 bag of fresh Brussels sprouts
Balsamic vinegar
Salt
Olive oil
Red pepper flakes
(I didn't really measure any ingredients - just added to taste)

Preparation (sorry no prep pictures - I got too carried away and forgot):
1. Cut sprouts in half
2. Place on baking sheet
3. Season with salt (garlic salt is preferred)
4. Drizzle with balsamic vinegar
5. Follow with olive oil
6. Broil for 10 minutes
7. Add red pepper flakes

Time: 20 minutes (tops!)

Any other Brussels sprout recipe I should try?

Peace and blessings!

The Juice Journey: Citrus Kale Juice

Hey Ya'll!  The sniffles are back in our house! It's not me this time!! Thank God! :)

So I whipped up some powerful living juice to help fight the virus that has invaded our home.  It's a very simple recipe and it took 15 minutes to make. 

Citrus Kale Juice:
4 cups baby Russian kale (CSA treasure)
6 oranges
2 grapefruit
1lemon

Citrus Kale Juice ingredients: baby Russian kale, oranges, grapefruit and lemon

Preparation:
I juiced the citrus components by hand, strained the juice to remove all pulp.  I used our Omega juicer for the kale.  What I've noticed is that the Jack O Lane juicer does not handle leafy greens very well.  So I stick with the Omega for leafy greens. I strained the kale juice and combined it with the citrus blend. 

Also note that the difference between a juice and a smoothie is that pure juice has most of the fibrous components of the fruit/vegetable removed (thus the reason for straining after putting the ingredients through the juicer).  Smoothies contain fiber and are made by putting everything into a blender a creating a puree of sorts. Juicing is good when you are detoxing or trying to heal a sickness.  Because all the fiber is removed the nutrients will go to your blood stream much faster.  Juicing also gives your digestive system a rest.

Yummy!  And so good for your immune system!

Try it and tell me what you think.


Peace and blessings!

The Food Journey: Healthy Vegan Holiday Options

Hi Folks!

Due to participating in my first Fall CSA, I have been laden with awesome produce. About 50% of each shipment has been root vegetables.  Many of which, I've never eaten before such as radishes, turnips and rutabagas.  I have been exploring new recipes and I've come up with a few to share as part of the Healthy Holiday Food Carnival sponsored by Soul Food Therapy.

Check out 3 yummy holiday alternatives I've made using my CSA treasures!

#1 - Root Vegetable Mash (vegan, soy, gluten free)

Root vegetables are full of minerals and are in abundance during the cold weather months.  This is a good alternative to the classic mash potatoes we consume for holiday dinners.  This simple recipe actually calls for some tubers in the form of white and orange sweet potatoes and regular white potatoes. You'll get more minerals with this mashed recipe.

Ingredients:
1 large turnip
1 white sweet potato
1 orange sweet potato
4 white potatoes
hemp seed milk
coconut oil
salt
garlic (fresh)
cilantro (to garnish)

 

 

Preparation:
1. Cut up all vegetables in small pieces
2. Boil until soft
3. Drain water
4. Mash with standard potato masher
5. Add coconut oil, hemp seed milk and other seasonings to desired taste and consistency

You can add any herbs you wish.  Dill would be a great addition to this dish!

Time: 25 minutes





#2 - Curry Lentil Soup (vegan, soy, gluten, free):

Soup is just right for the cold weather season plus it's a good appetizer for the big holiday meal that's coming up.  Here is a twist on the run of the mill lentil soup I make quite often for Caleb. It's filled with carrots, turnips and hearty potatoes.

Ingredients:
2 cups of green lentils (soaked overnight)
1/4 cups of black beans (soaked overnight)
1 onion
1 large turnip
1 potato
1 large carrot
1 small butternut squash
2 cloves (fresh garlic)
2 tsp of curry powder
salt to taste
coconut oil
coriander seed to taste
2 -3 large bay leaves

 

Preparation:
1.  Soak beans and lentils overnight (or quick 2 hour quick soak)
2. Wash beans, lentils, coriander seeds and bay leaves and boil until semi tender (20 minutes).
3. Add onions and cook for 10 minutes
4. Add carrots, turnip, potato, butternut squash and cook until veggies are tender
5. Add curry powder and salt
5. If water level gets low, add more.
6. After all vegetables are tender add garlic and carrots.  Cook for an additional 2- 5 minutes.
7. Lastly add coconut oil.  Stir well and let the soup sit for 15 minutes prior to eating so all the flavors can mingle.

The key to making soup is to start cooking the ingredients that take the longest first.  Then add the other ingredients according to their cooking times.  I add most spices and oils towards the end to retain their medicinal properties.  Heat can remove key nutrients and degrade flavor (like garlic).

Time: 30 - 35 minutes.

 

#3 - Peppery Sautéed Kale (vegan, soy, gluten free)

Kale has been called the Queen of the greens!  It's full of vitamins, minerals and even protein.  I received some Russian baby kale in the latest CSA shipment so I had to figure out what to do with it.  I wasn't in a juicing mood, so I decided to sautee it.  Although raw is the best way to eat leafy greens sauteeing helps retain some vitamins and keeps the minerals on your plate so you don't loose them to the leftover pot liquor. Great alternative to the boiled down greens we typically eat.

Ingredients:
1 bunch of Russian baby kale (although any kale will do)
1/2 onion
2 cloves garlic
1/2 teaspoon of coconut oil
cumin to taste
banana peppers to taste
salt to taste

Preparation:
1. Wash kale
2. Chop onions and garlic and sautee until tender or brown in coconut oil
3. Add kale and sautee for about 2-5 minutes.  Don't let the kale get too soft or discolored.
4. Add cumin, salt and banana peppers
5. Remove from heat and enjoy!

I encourage you to deviate and free style any recipes in this post and on my blog.  Add any ingredients your taste buds are yearning for to make it your own.

Hope your holiday season is full of yummy healthy alternatives!

Peace and blessings!

 

What is REAL Food??

When I listen to the debate about GMO labeling (Genetically Modified Organisms) for our "food" supply I can't help but get a little perturbed.  The USA has some pretty strict labeling rules and regulations around nutrients and ingredients.  By law YOU MUST have a clear, legible ingredient list,  the proper nutrient analysis and food allergen information.  So if you're diabetic, you would avoid the foods that are high in sugar and fat.  Due to all the industrial ingredients used today you would be surprised at how much sugar and fat some "foods" actually contain.  So you READ LABELS to help keep you and your family educated on what you're eating and safe -  especially if you have any food allergies.

 

So why is the GMO labeling issue getting pushed under the rug? If we need to know the nutrient content of our foods, why not know if what we are eating has been genetically modified or engineered? Washington, Connecticut and California have all tried to pass a GMO labeling regulation.  None have succeeded to date. 

 

GMOs are plants/animals that have been engineered to have certain properties that are not natural to that particular plant/animal.  Let's take tomatoes as an example: tomatoes naturally have seeds.  But some varieties have been engineered to not contain seeds.  Have you ever had a seedless tomato...or a seedless grape? Here are some other reasons plants are genetically modified:

1. To be resistant to pests
2. To be able to grow in various climates
3. To enhance appearance
4. To have a longer shelf life
5. To have a higher harvesting yield

The debate on whether or not to add another piece of information to "food" labels is clear cut.  The fact that big industry does not want to do it tells me that most, if not all, food has been modified in some way.  I have eaten GMO food before. When I open a box of my favorite breakfast cereal, eat popcorn at the movies and drink that oh so good slurpee.  I really just want to KNOW what I'm putting in my body!  So now, if there is no organic sticker on my packages...I ASSUME it's been made with GMO plants....and that's a pretty safe assumption to make.  Most of the time I buy food labeled: "organic" to avoid GMO food.  But I have my favorite guilty pleasures that I know contain modified ingredients. The big GMO crops in the USA are corn, soy, wheat, and rice.

So what is REAL food?  Food modified to grow and taste differently or food that has been grown in a suitable natural environment free of chemicals and alterations???

I'm with this guy...Just tell me what I'm eating!

Tell me what you think REAL food is.


Peace and blessings!

The Juice Journey: Carrot Beet Cauliflower

Hi Folks - My juicer is still whirring away as we really get into the cold season.  Here is a simple juice recipe I made using my CSA veggies!

I have grown to love the oddly shaped Romanesque cauliflower for its nutrient dense ways. It's packed full of calcium and fiber (and good for replacing calcium from dairy milk).  The most palatable way I've found to consume beets is by juicing them.  I love what they do for my body.... I just don't like chewing them!

Try it and enjoy!!

Peace and blessings!

Communty Supported Agriculture (CSA) - Week 3

It is week three of our CSA journey.  Everything we've received so far as been awesome!  I will admit, I'm a bit intimidated by some of the veggies....I'm not sure what to do with them! Here is what we got this week:

• white potato
• butternut squash
• unknown yellow squash
• purple kale
• green cabbage
• carrots
• spinach
• mushrooms
• parsnips
• beets
• white cauliflower

CSA pickup #3

This week we've made: vegetable Udon soup, stir fry, pumpkin/split pea soup, and Pumpkin Delight.

Tomorrow morning the juicer is getting fired up!!


Peace and blessings!

The Food Journey: Pumpkin Delight Smoothie

I'm squashing disease  by utilizing my Community Supported Agriculture (CSA) pumpkin!  First time making a smoothie out of pumpkin and it was DELICIOUS!  

Pumpkin Delight Smoothie:
2 cups of pumpkin (raw or steamed) - I actually used 1 cup of each
2 cups of hemp seed milk
Honey (sweetened to taste)
1/2 cup coconut butter/manna
1 - 1 1/2 teaspoon of pumpkin spice blend
Dash of nutmeg
Dash of ginger powder

Again...please free style this recipe to suit your taste buds. You can use dates instead of honey, almond milk instead of hemp seed milk, etc. 




Pumpkin parts!



Ingredients

 

Pumpkin Delight

Has any one else tried pumpkin in a smoothie?

Peace and blessings

The Food Journey: Squash Disease!

Hi Folks! Another winter treat is abundant now:  SQUASH...AKA...the pumpkin.  This vegetable is so rich in fiber, vitamin A and yummy goodness make sure it's a part of your winter diet.  Just like with most fruits and veggies, there are quite a few types of squash.  Each has a unique, but similar texture and flavor profile.

Squash: Butternut, Queensland Bue, Acorn and Pumpkin

 

Here are 6 facts about the squash:
1.  Squash is extremely low in fat and sodium.  Because of this it's great for your arteries and heart!

2.  The pulp of this colorful veggie can neutralize excess stomach acid because of the abundance of alkalizing mineral salts. So if you are riddled with heartburn...eat some squash!

3. The fiber can help with constipation by acting as a mild laxative. 

4. Because of the high vitamin A content it can help with vision disorders like cataracts.

5. Like most real food squash can help prevent cancer since it's riddled with vitamin C, vitamin A and fiber three of the most effective anti-cancer fighting agents.

6. The seeds are high in zinc, Vitamin E, iron, linoleic acid and protien.  Squash seeds also contain vermifuge which can fight parasites and worms.


Preparing the squash:
Okay...now does this mean eat nothing but pumpkin pie this holiday season???? NO! You can try to roast it, bake it, put it in stews and soups and puree it for smoothies.

Normally I use the acorn, butternut and green pumpkin (not pictured) for soups.  In the near future I'm going to try and make smoothies from the abundance of squash we have right now. In the past I've baked the acorn squash.....but didn't season it well so I'll have to try again.

I'm a sweet potato pie kind of woman, but maybe...just maybe pumpkin pie can be on the menu this Thanksgiving.


Squash/Pumpkin seeds:

I love love love pumpkin seeds  (pepitas)!!  I make milk from them, add them to chia pudding,  put them on salads and in my homemade trail mix.

Since they are so nutritious you can't go wrong with incorporating them into your diet.

Squash/Pumpkin seeds

How do you like to prepare squash/pumpkin?



Peace and blessings!

References for this post:
The Encyclopedia of Foods and Their Healing Power - Volume 2 - Dr. Pamplona -Roger

The Juice Journey: Winter Greens!

Hi Folks...as the winter season gets in to full swing, it's important to keep the flow of green juices going.  Green vegetables provide oxygen to your body. They also boost your immune system and keep your body full of vitamins and minerals that help fight nasty bacteria and viruses that like to show up this time of year.  As the trees turn the magnificent yellows, oranges and reds that are so pleasing to the eye...the green things start to disappear.  Make sure they don't disappear from your diet!

Keep green juice around using winter greens such as green leaf lettuce, chard, kale, broccoli and cabbage.

This juice is called Winter Green Juice:

Here is the simple recipe:
Yellow and green apples  (4 - 5)
Green leaf lettuce (1 bunch)
Kale (not shown) (1 bunch)

Drink up and drink green this winter!!! :)


Share your favorite green juice recipe with me!


Peace and blessings!

Saving Money....Saving the Earth - Community Supported Agriculture

Hi Folks! 

I've been silent for a few weeks.  No the liver detox did not wipe me out (Liver Onions and Divas), but a two week cold virus did. Plus Caleb got the bug and I've been in quarantine -- I mean cooped up in the house for 5 days straight!! Can you say stir crazy!

Well this post is all about sharing the Community Supported Agriculture love - aka CSA.

I joined one this fall and I am SO excited!!!!!!!!!!!  First of all I will be saving approximately $500 over the next 7 weeks on my grocery bill.  Second of all it's good to give back and keep small farmers alive.  Did I say that everything is ORGANIC and FRESH????

So here is the bounty from the first week:

Pumpkin, garlic, beets, tomatoes, sweet potatoes (white and orange), leek, spinach, chard, turnips, green leaf lettuce, cabbage (unknown variety), radish

I've been charged with making great dishes with all of these wonderful veggies...but I've never prepared turnips, radishes or leeks....so I'm going to need some help.

Here are some meals I started with: 

Yellow split pea soup with garlic and spinach

Vegetable soup with awesome Asian inspired broth and thin rice noodles.  Broth contained: vegetable stock, miso, soy sauce, honey, red pepper, coconut oil, lime, ginger, garlic) CSA veggies used: unknown cabbage, spinach.  Other veggies used: carrots, green onions

 Other items I made this week (not pictured) were:

• green juice with (kale, chard, dandelion greens, green apples, ginger and lime)
• salad with unknown cabbage, chard, kale, green apples, carrots, sprouts, dill, green onion (dressing: garlic, olive oil, salt, lime, honey)
• pasta using  the CSA tomatoes and garlic

I'm just hoping we won't let any of this good food go to waste.  Neighbors beware! We're gonna come a knocking if the bounty begins to overflow! :)

Any good turnip, radish and leek recipes out there???

Peace and blessings!

The Food Journey: Kale Ginger Ale

Hi Folks! 

Smoothies are a great way to have a raw...yes raw meal and to provide your body with fresh unaltered nutrients.  If you are a good smoothie mixologist, you won't even realize that you are drinking raw food! :)

Here is another simple smoothie recipe you should try called Kale Ginger Ale.

Recipe:
1 1/2 inch of fresh ginger root
4 - 5 leaves of kale (any type will do)
1 cup pineapple (not shown)
1/2 cup hemp seeds
H20 for desired consistency

Put everything in the blender and whirl away!

Remember to free style this recipe...tweak the amounts I provided to suit your taste buds.

Remember: kale is the Queen of the Greens! It's packed with so many vitamins and minerals  and even contains protein.  Ginger is good for digestion and  promotes good circulation. Hemp seeds are packed with protein and calcium so you are getting a power punch of energy to fuel your day.

Kale Ginger Ale (kale, ginger, hemp seeds (not shown) and pineapple (not shown)

Try it and tell me what you think!

Peace and blessings!

I'm in Love With VT!

Have you ever visited a city or a state that made you feel warm and comfy?  I am in love with God,  my family...AND VERMONT!!!!!

 

I've never been to a state that fits my personality so much!  I feel like I'm in the center of the organic local food hub.  In the Burlington area you get hippie, academic, crunchy and a little bit of country.  There are fields of green things, tons of antique shops and enough syrup and cheese to put you in a coma.  Talk about supporting local communities, and local industries!

Supporting the local community....

Most of the food I've eaten has been from local farms and the variety of combinations and ingredients are vast and unique. 

Sword fish on a bed of carrots, sweet potato mash, topped with mango salsa, guacamole, and grapefruit

For some reason I feel REALLY comfortable in Vermont.  Every shop, restaurant, side walk and 100 year old building draws me in.  It's nice to see so much support for the local food community. I guess I like Vermont so much because I'm a closet hippie that loves uniquely weird and different food, clothes, ideas and environments.  While visiting  my new favorite state, a wall hanging caught my eye called "The Five Faces of Food".  Hunger. Flavor. Nourish. Nurture. Heal. My favorite "food face" was Heal.  You can read it below...my favorite part of the commentary is this: "Just as illness and injury take many forms, there are many ways to heal.  Food can heal".  I believe this statement and know that we can heal our bodies by eating THE RIGHT FOOD.  Today a testimony of healing by eliminating a certain food was shared with me.  This person had the best health in 3 years according to his doctor.......just from changing his diet! Amazing! Food. Can. Heal.

I will try to make Vermont an annual summer or fall destination.  I have more to explore!!

 

 

Is there a new place you've been to that makes you feel warm and comfy?

Peace and blessings!

 

The Food Journey: Really Raw Nachos!

I finally had my first raw food restaurant experience (Raw Sausage?).  I was pumped up! Everything on the menu made my mouth water but I didn't choose the pulled burdock burrito or any of the action packed salads -  I chose something basic that I could compare to my favorite cooked appetizer: NACHOS!  Gooey, cheesy, peppery NACHOS!

The Food:
This restaurant had both cooked and raw foods - all fresh and organic.  The nachos were made of sunflower seed refried beans, cashew sour cream, cashew nacho cheese, guacamole, corn salsa and jalapeno peppers on corn and flaxseed chips.  Here's what the nachos looked like:

 

 

Was it Tasty?
Although the presentation was amazing...I was not as impressed by the taste.  It was not bad (as you can see I cleaned my plate), but there were some key flavors missing that made it just an okay meal. I felt deflated....especially since we've made tastier raw dishes at home.  With all the time and fresh ingredients it takes to make raw meals, these were the most expensive nachos I've ever had - yet another reason to clean my plate...can't afford to waste money!

Which version of nachos tasted better (cooked or raw)? Cooked! But I know the raw version provided A LOT more nutrients..it just needed a flavor boost.

I'm still glad I chose the restaurant, and I may give it another go but I WILL NOT be ordering the nachos!!

I'll be making my own RAW nachos at home....:)


Peace and blessings!