Did you know that you can use the same technique used for ceviche to prepare vegetables? In this recipe, vinegar essentially “cooks” cauliflower, mushrooms and onion. Great for a quick veggie side with dinner.
Hooked on those expensive kale chips in small bags on the shelves of health food stores? Making your own is easier than you think. So pick up a few bunches of the greens next time you’re at the market and try this recipe. Warning: you may have trouble keeping this snack stocked in your home.
After receiving possibly the best gift ever: a kit that allows me to simply grow my own mushrooms at home, I’ve been following the successes of the pair behind Back to the Roots. Their business is local and clever, and admirably supports sustainability as well as a way for children to learn about nature and food. I urge you to check out their site and grow your own oyster mushrooms from a box. Here are a couple pics from the beginning of my mushroom growing adventure, plus simple directions as found inside the kit or online.
Ever try fermentation as a way to prepare your veggies? It’s a healthful technique that keep vegetables (or pickles) nice and crisp and also provides friendly cultures that help nourish your body. You can absolutely play around with the combination of vegetables and spices that you pack into your crock. For this recipe, I use a Perfect Pickler, which can be found at Rainbow Grocery as well as online.
Looking for a tasty fruit and veggie combination for a quick blended breakfast? Start with this one and adjust as you choose. You may decide to add more fruit or stick with a less sweet beverage. Either way, enjoy your greens!
Back from a fun Independence Day celebration – hope you enjoyed the sun and outdoors as much as I did! Snack time yet? Try Ants On A Log for a quick and tasty treat. This was a popular one at the Tahoe cabin, in-between biking, hiking and boating. You’ll surely have time for this and get a giggle of nostalgia out of it too.