tag:blogger.com,1999:blog-33238454896049043202024-01-25T22:44:09.028-05:00animal-friendly eatingkellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.comBlogger614125tag:blogger.com,1999:blog-3323845489604904320.post-66292878604414769702016-02-27T13:59:00.000-05:002016-02-27T13:59:17.333-05:00garden 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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Just wanted to document and share some of last year's highlights. Hope this post finds you happy and
well! xoxoxo
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com3tag:blogger.com,1999:blog-3323845489604904320.post-56629014244207391822015-01-21T13:46:00.000-05:002016-04-18T19:52:27.408-04:0052 weeks of making - week three - granny square blanket<div dir="ltr" style="text-align: left;" trbidi="on">
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dear readers, i think it's finally time to put this blog to bed (no pun intended) and i'm glad to be finally showing you the granny square blanket i made for the guestroom that oh, only took me almost three years to put together! just like starting the blog, i had no idea what i was doing or getting myself into when i began this blanket, nor was i aware of all the energy it was going to take to make it good.<br />
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i started the 52 week challenge to get myself to blog more consistently, but to be honest, i'm
sort of sick of this space! everything needs updating - the title, header, layout, my picture from 2011, and the cellphone i use to take my mediocre pictures. my computer skills/equipment in general could use a huge update actually. everything is changing too fast!</div>
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a friend once said to me you won't be great at something if you can't focus most of your attention on it. this is disheartening because there are so many things i want to do! unfortunately, revamping my blog is at the bottom of my list right now (but it's still on my list! i love blogs and will continue to read others!)</div>
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i want to thank my blogging buddies who have stuck around so long... elizabeth, nelly and cosmic... you have encouraged me and been faithful commenters for years! i also want to thank everyone else who read and showed me support... uncle george, aunt patti, uncle tommy, mom, dad, carol and anyone else i'm forgetting... it meant the world to know you visited my little old blog!:)</div>
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the past several years i've been mentally creating a new space to share my adventures with you. i've come up with dozens of quirky titles and have drawn out cute little logos. i may even check in here every once in awhile if i'm feeling up to it. (it's my blog and i'll do what i want!:)<br />
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so this isn't really goodbye... it's more like i'm giving myself permission to let this blogging thing go for now, without feeling i'm disappointing anyone or leaving too many loose ends. i just realized this is the last of my social media ties, so its gonna be like 1999 over here, which is funny because i've been thinking about scrapbooking and journaling like i did back then. it's great to openly share and have everything documented neatly on the web, but it's also nice to get more personal and have something tangible to pass on someday. so now scrapbooking is added to my list before blogging... as if i needed another hobby!</div>
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try not to miss me too much!:) though i will miss you!!!</div>
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xoxoxoxoxoxoxo</div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com4tag:blogger.com,1999:blog-3323845489604904320.post-84616165278084736472015-01-19T21:23:00.000-05:002015-01-21T18:45:22.671-05:00around here<div dir="ltr" style="text-align: left;" trbidi="on">
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it's been all yarn and seeds over here lately. i'm trying to finish a bobble blanket for a friend's baby boy born last week as well as master the <a href="http://www.ravelry.com/patterns/library/braided-gladiator-sandals" target="_blank">braided gladiator sandal pattern</a> - after two years, three mess-ups and at least fifteen redo's, i've almost got it!<br />
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last year we started our brassica seeds (cabbage, broccoli and cauliflower) indoors under a shop light on february 22nd. since it felt like those plants could have used more time to mature before summer, i'm starting them early. a whole month early in fact. but now i'm wondering if this is too early. we shall see!<br />
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i also planted pansies and black-eyed susans. those seeds require stratification, a process of cold, winter treatment to mimic natural outdoor growing conditions, so they're siting in the fridge. yes, there are small pots of soil in my refrigerator, but only for a month!:) <br />
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xoxoxo</div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com4tag:blogger.com,1999:blog-3323845489604904320.post-34557172220751410972015-01-14T10:21:00.000-05:002015-01-14T10:21:22.483-05:0052 weeks of making - week two - felt cat toy<div dir="ltr" style="text-align: left;" trbidi="on">
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looking to entertain your cat for about five minutes? give her some catnip! or better yet, <a href="http://www.abeautifulmess.com/2015/01/junk-food-cat-toy-diy.html">sew her a toy stuffed with catnip</a>! it doesn't have to be cute. your cat won't care. just don't forget the catnip!:)
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xoxoxo
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com2tag:blogger.com,1999:blog-3323845489604904320.post-86133832350238383802015-01-11T20:24:00.000-05:002015-01-14T10:28:31.016-05:00winter greens<div dir="ltr" style="text-align: left;" trbidi="on">
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the best cure for the winter blues is a pleasant day like today. kati got me to go out for a walk, and i also spent time in the sunny kitchen making roasted veggies and a spicy bean chili. i did laundry and john dusted and vacuumed out of his own volition. <br />
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here's to more pleasant winter days all around!:)<br />
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xoxoxo<br />
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p.s. the brussels sprouts stalk came from whole foods. i wish i could say we grew it!</div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com2tag:blogger.com,1999:blog-3323845489604904320.post-81818649751817355492015-01-08T19:15:00.000-05:002015-01-08T20:00:26.829-05:0052 weeks of making - week one - winter wreath<div dir="ltr" style="text-align: left;" trbidi="on">
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inspired by the talented dani ives from <a href="http://www.begoodnatured.com/">be good natured blog</a>, i've taken on a personal challenge to make something every week this year and share it with you here. i was going to call this "52 weeks of crafting" but i wanted to leave room for food and other things, you know, for those weeks i'm not feeling so crafty. </div>
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our winter wreath was made with an old branch hoop that i had been temporarily decorating for years. one year it had little fabric ties... another time it was covered in fake gold poinsettias. this time i wanted something permanent and real on there, so i used the goldenrod flowers that were dried from the garden last summer and hot-glued on some tiny pine cones i had collected from outside. john recommended the fake berries (he remembered those from a <a href="http://animalfriendlyeating.blogspot.com/2012/10/end-of-september-garden.html">previous wreath</a>) and though i didn't want to add them at first, i like the way it all looks together now. what do you guys think?</div>
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xoxoxo </div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com3tag:blogger.com,1999:blog-3323845489604904320.post-15481698591069916322015-01-03T12:16:00.000-05:002015-01-08T19:22:21.943-05:00recent eats<div dir="ltr" style="text-align: left;" trbidi="on">
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since it's usually dark by dinnertime, it's been hard to get a nice shot of our meals. the other day i was able to capture a semi-sunny picture of our steam-roasted vegetables pre-roasting. we're crazy about brussels sprouts, and i know we aren't the only ones! we really hope to grow some of our own this year, to eat and share.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ubh8qsDRlQzEhOKvLKZtEMoukvZWBYWwAKTxVPgbuSEbiqXN8cQ6Cre5eIo6J5OX5d0IEGpG6hCXB4dN1MzhUBnrJhhJbXAIr3EA3bZZAd-AkXGK_fF69ZyYx9_jlc4zjv3fWAjv0mZr/s1600/jan215-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ubh8qsDRlQzEhOKvLKZtEMoukvZWBYWwAKTxVPgbuSEbiqXN8cQ6Cre5eIo6J5OX5d0IEGpG6hCXB4dN1MzhUBnrJhhJbXAIr3EA3bZZAd-AkXGK_fF69ZyYx9_jlc4zjv3fWAjv0mZr/s1600/jan215-2.jpg" /></a></div>
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there's the roasted brussels and carrots with rosemary and thyme plus a delicious quinoa salad i made with mango, avocado and coconut aminos. below is another variation with local potatoes.
brussels sprouts are so yummy with dried cranberries!<br />
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we grew rutabagas for the first time last fall and have been enjoying them in all sorts of vegetable soups with beets and garden herbs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcIkYbr462ScjBZ5W46lHEwA-e_EzxpBvXLGmT_Hxcf0s20IeKcdn5rcaUsaxMS_bbrTJybko8HP1aq4U7lgGpE8Jcrlw63hMfbUUW5tR05pl9u_U8HiwEpcn94bGJXVzW4KVIWwyAktt/s1600/jan215-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcIkYbr462ScjBZ5W46lHEwA-e_EzxpBvXLGmT_Hxcf0s20IeKcdn5rcaUsaxMS_bbrTJybko8HP1aq4U7lgGpE8Jcrlw63hMfbUUW5tR05pl9u_U8HiwEpcn94bGJXVzW4KVIWwyAktt/s1600/jan215-4.jpg" /></a></div>
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this soup with red lentils, rutabaga, beets, and carrots was so good. we'll probably have it again this week.<br />
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i can eat vegetable soup everyday in the winter, especially when it contains lentils. a few weeks ago i sprouted green lentils to make a more easily digestible soup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLulwcX98STZbiH2TC1VNgxbbe1GEdC__s_ncLZ21cEWGFfMrRF7QUwufZW2MI6QGKEOmVP7goE2ykQB1nPguFMVJvbGz943KuxDMUdg-XO0WxCfO11I15YZCnHyr-I3uOredpsd3TugN/s1600/jan215-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLulwcX98STZbiH2TC1VNgxbbe1GEdC__s_ncLZ21cEWGFfMrRF7QUwufZW2MI6QGKEOmVP7goE2ykQB1nPguFMVJvbGz943KuxDMUdg-XO0WxCfO11I15YZCnHyr-I3uOredpsd3TugN/s1600/jan215-6.jpg" /></a><br />
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john has been helping with dinner, and one night he used leftover rice and frozen csa veggies to make us some scrumptious tacos topped with tapitio. mmm!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDKm0UdyJq75TI_S0CbT-kqPGb7Hquv9mBJS-1nHz2254x0Guj4-CHUkxeuDzqqGfJH5ygL8Nev5rnLH4yyIagb06oqxoS0Vo_cSSD0nMjlAkxqagNDFyF88Z1iyf5L7Fmq1Smme8Dm0p/s1600/jan215-7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDKm0UdyJq75TI_S0CbT-kqPGb7Hquv9mBJS-1nHz2254x0Guj4-CHUkxeuDzqqGfJH5ygL8Nev5rnLH4yyIagb06oqxoS0Vo_cSSD0nMjlAkxqagNDFyF88Z1iyf5L7Fmq1Smme8Dm0p/s1600/jan215-7.jpg" /></a></div>
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here's a healthier dessert he created for us a few nights ago - sliced bananas with peanut butter and chocolate chips. white chocolate is my favorite. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_5OKd8HCiAbUmwnT9e4y40v0l0jNDRnq3mhDRVhU3twIQDcV7J0gpmcfS2ZUKsJL1pyFaqCcEW6ruYpC15hXsB5HP3qRvWWrR8PZJQzlGFLXAmcq9ecfFTY5ZTtg3Hnpd7m4vBkFXB9t/s1600/jan215-8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_5OKd8HCiAbUmwnT9e4y40v0l0jNDRnq3mhDRVhU3twIQDcV7J0gpmcfS2ZUKsJL1pyFaqCcEW6ruYpC15hXsB5HP3qRvWWrR8PZJQzlGFLXAmcq9ecfFTY5ZTtg3Hnpd7m4vBkFXB9t/s1600/jan215-8.jpg" /></a></div>
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we are mindful to consume raw fruits and vegetables everyday, and i've been enjoying what i call supplement boats: superfood avocado halves filled with vitamin and mineral-rich sprinkles like pumpkin or hemp seeds, turmeric, kelp powder and nutritional yeast. i'm craving one now!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuhGSAJPu3PHEd1nnu5gJaHd8L5LxGluq-ruqhdb5goBBwXGI0nmcWzbdxy1s3McfugWQKuWx4PIMJ7BeKTtG0b8Lec9zTKSArR_wIzfayyCqVWbDObWzjjxy3aM1CoZW3Qk7KmZ4wGXK/s1600/jan215-10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuhGSAJPu3PHEd1nnu5gJaHd8L5LxGluq-ruqhdb5goBBwXGI0nmcWzbdxy1s3McfugWQKuWx4PIMJ7BeKTtG0b8Lec9zTKSArR_wIzfayyCqVWbDObWzjjxy3aM1CoZW3Qk7KmZ4wGXK/s1600/jan215-10.jpg" /></a></div>
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here's a shot of what i got last week from the whole foods salad bar. i love salad bars!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFbBwhVEIimL_JhWj3kxVylyFuR-ix9aDoDf6qxtLw0IlTpt3bYbPpf4AIPeGZKIN8Kt5ciMGYlLoeBNxfjESHpyi9N5fabakO-cqN-ttl2nAifbza1KvGR-igPXukfxXqDYZ0GaWqthF/s1600/jan215-9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFFbBwhVEIimL_JhWj3kxVylyFuR-ix9aDoDf6qxtLw0IlTpt3bYbPpf4AIPeGZKIN8Kt5ciMGYlLoeBNxfjESHpyi9N5fabakO-cqN-ttl2nAifbza1KvGR-igPXukfxXqDYZ0GaWqthF/s1600/jan215-9.jpg" /></a></div>
today i've got dried chick peas cooking in the crock pot, and i'm thinking about making another batch of kombucha tea. i'd also like to get my butt to the community garden to make mashed rutabaga for dinner, but if that doesn't happen i got potato flakes for back-up. oh, and i want to bake chocolate chip cookies for my johnny bear (like i won't be eating half of 'em:). are you making any messes in the kitchen this weekend?<br />
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xoxoxo</div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com3tag:blogger.com,1999:blog-3323845489604904320.post-63870131590649549802015-01-02T18:53:00.000-05:002015-01-08T19:23:31.662-05:00 winter harvest<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1WQwY0A95dJ-6h6jVglOBZL0eSgOMrkzXOsLIOM7nD2Jz-RS1tM63Cxvwgg0H3wXR7fruhypOMNVInE2qWcONSt3-_nri_e85wyI3MTJnb66cK2qtMWfuho-BN35CdvScMWFxBiiXbvv/s1600/winter+harvest.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje1WQwY0A95dJ-6h6jVglOBZL0eSgOMrkzXOsLIOM7nD2Jz-RS1tM63Cxvwgg0H3wXR7fruhypOMNVInE2qWcONSt3-_nri_e85wyI3MTJnb66cK2qtMWfuho-BN35CdvScMWFxBiiXbvv/s1600/winter+harvest.jpg" /></a></div>
it's been on my list of things to do: build a small <a href="http://bonnieplants.com/library/make-a-row-cover-hoop-house/">hoop house</a> covered in plastic for a winter garden. we didn't get around to it last year, but we've still got some kale, carrots, arugula, beets, and rutabaga to pick. once the snow comes the greens will most likely die, but the root veggies should be ok underground. <br />
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in the spring the hoops can serve as a frame to cover our greens with <a href="http://www.veggiepatch.com.au/howto.html">netting</a>, to keep the moths from laying eggs on the leaves. it's been such a process to use kale from the garden, since each leaf has been covered in bugs. as someone who doesn't like to kill anything, i feel bad when i see drowned caterpillars in my salad spinner. fingers crossed we can keep that situation under control in 2015.<br />
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this pretty sweet william perennial has me so excited for spring. don't get me wrong, i'm enjoying winter and the break i'm having from garden work, but it's about that time to start thinking about seeds again. <br />
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and look what nick the mailman just brought as i was typing this post...the stars are aligning my friends!:) will you be gardening this year?
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xoxoxo</div>
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less than three more months til spring, but who's counting? despite the cold winter temperatures, our fall pansies still have blooms. the books are out and i'm drawing up plans for the 2015 garden. planting in the spring is less overwhelming when you plan a little each week or so, and it helps me beat the winter blues, to envision a lush warm green garden bursting with every color of the rainbow. the pansies help too.
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we've been balancing our unhealthy holiday eating with supplements, juices and smoothies. the delicious smoothie above had banana, mango, celery, frozen cranberries and raspberries, spirulina and chlorella. it really did taste good - you can't go wrong with bananas and raspberries in your smoothie.
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our goal is to cut way back on processed foods (especially sugar) in 2015. it's going to be tough, but we've done it before. i'm learning the tricks - it's just putting the energy in each day. keep the kitchen stocked with fresh produce, and use it!
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wishing you health and much happiness in the new year and beyond!!!
xoxoxo
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com3tag:blogger.com,1999:blog-3323845489604904320.post-46343102687366704262014-11-08T20:19:00.000-05:002015-01-08T19:21:27.346-05:00roasted sweet dumpling squash with rosemary and garlic<div dir="ltr" style="text-align: left;" trbidi="on">
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winter squash did nothing for me until i tried the different varieties grown by our csa, and now roasted squash may be my favorite thing about fall (next to the colorful leaves and coziness of the season, of course:) i like kabocha, delicata and sweet dumpling squash best as they all have a nice sweetness and texture to them that make them delicious simply roasted with just a bit of salt - and their skin is edible (and very good) - so no peeling (which is not always easy with squash)!</div>
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this dish came together pretty effortlessly as i just picked through the fridge and garden for ingredients. in my opinion, all veggies taste great together roasted, especially squash and root vegetables! to make sure those tough veggies got tender when baked, i added just enough water to fill the bottom of a glass casserole dish and covered with foil to steam them through.</div>
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the sweet dumpling squash, purple potato and carrots were baked with a nice sprinkling of salt, three chopped garlic cloves and two sprigs of rosemary for 25 minutes in a 425° oven. then i removed the foil, added broccoli and a drizzle of olive oil, then roasted the veggies uncovered another 20 minutes.</div>
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while the vegetables were cooking, i picked and made a kalad (which i just accidentally typed but have decided to leave and coin as the new term for kale salad :) it would have been a quick and easy salad had every single leaf not been covered in eggs, tiny cocoons and cute little caterpillars hiding in the curly ends! after the little guys were freed, the chopped kale was washed thoroughly, massaged with olive oil and salt, then sprinkled with hemp seeds and dried cranberries.</div>
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you know it's a good meal when hubba wubba says to leave out the rest because he plans to go back for seconds!:) which vegetables do you enjoy in the fall?</div>
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xoxoxo</div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com4tag:blogger.com,1999:blog-3323845489604904320.post-73171692967365100532014-11-02T19:22:00.000-05:002015-01-08T19:25:34.414-05:00delicata squash and wheat berry soup<div dir="ltr" style="text-align: left;" trbidi="on">
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this seasonal soup is a beautiful balance of sweet squash and savory herbs, with a nice chewiness from the wheat berries. had i known how delicious it was going to be, i would have noted my exact measurements! what i can do is give you some rough estimates to help you create a similar tasty soup in your slow cooker.</div>
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<span style="background-color: #444444; color: white;">
DELICATA SQUASH & WHEAT BERRY SOUP</span>
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1 cup wheat berries, rinsed</div>
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1 delicata squash, cubed</div>
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2 carrots, sliced into half moons</div>
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1 red pepper, diced</div>
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3/4 cup dried chick peas (or 1 1/2 cups cooked)</div>
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2 garlic cloves, minced</div>
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about 4 cups water or vegetable broth</div>
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pinch of cayenne pepper</div>
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salt and pepper, to taste</div>
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dried oregano and/or fresh thyme</div>
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place ingredients in a crock pot and cook on high for 2-3 hours, stirring occasionally. if using cooked chick peas, stir those in towards the end. since the measurements aren't exact, start with about 3 1/2 cups water or broth and add more as needed. let me know if you have any questions - i'm happy to help!</div>
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xoxoxo</div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com1tag:blogger.com,1999:blog-3323845489604904320.post-55052225878146656342014-10-19T12:03:00.000-04:002014-11-01T18:08:18.160-04:00garlic, huge zucchini + a monarch butterfly<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_dh5tArCVyD9zvomDH4wqG2zHNzauaET1lpoQOHjRBOGe_eI0_6Yc7L6QyoUp6fBukyovjbcVh6_1VM5unAQBNoQ9KdbhA-jhmJuGuOyJ1lNP6Eh28z3j1xDS3xWLZr7pWaWzhybTLhB/s1600/20141015_104845.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_dh5tArCVyD9zvomDH4wqG2zHNzauaET1lpoQOHjRBOGe_eI0_6Yc7L6QyoUp6fBukyovjbcVh6_1VM5unAQBNoQ9KdbhA-jhmJuGuOyJ1lNP6Eh28z3j1xDS3xWLZr7pWaWzhybTLhB/s1600/20141015_104845.jpg" /></a>one morning last week it was a race against the rain as i rushed to get our garlic in the ground. we didn't harvest as much as last year, so for planting i had to supplement with organic cloves from the health food store. this time i planted almost seventy cloves to be sure we have enough to eat, share and replant next year.
(fingers crossed the animals don't dig them up!)
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things are still growing at the community garden. there were some gigantic zucchini in our plot waiting to be picked. that's the last of them, since i had to pull the plants to make room for the garlic. my plans are to grate and cube them, pack them with the foodsaver and freeze them for future raw and cooked breads. also, i picked a rutabaga that already went into a red lentil soup, a beet, a little red pepper, some cherry tomatoes and arugula that popped up on its own this year.
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a beautiful butterfly kept me company while i was planting the garlic cloves. you'd think butterflies would be scarce now, but i've been seeing a lot of monarchs, and it was october <a href="http://animalfriendlyeating.blogspot.com/2010/10/blessings.html">when my niece and i saw all sorts of butterflies in my mom's garden</a>. halloween used to put me in the mood for dead, spooky décor, but now i'll take my colorful plants and butterflies as long as i can!:)</div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com4tag:blogger.com,1999:blog-3323845489604904320.post-55406460649067004332014-10-18T19:07:00.000-04:002014-11-01T17:47:21.003-04:00today<div dir="ltr" style="text-align: left;" trbidi="on">
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this morning john and i went to the <a href="http://www.collingswoodmarket.com/">collingswood farmer's market</a> and found some local and organic goodies, including a five-pound bag of yukon gold potatoes. when we got home i threw about half the bag in the crockpot to make <a href="http://ohsheglows.com/2014/10/15/crispy-smashed-potatoes-with-avocado-garlic-aioli/">oh she glows' crispy smashed potatoes</a> (with a slight variation in the sauce using <a href="http://thesunnyrawkitchen.blogspot.com/">carmella</a>'s cashew cream recipe). while the potatoes were cooking i gathered some greens for a salad, then spotted kati laying on our bench from the kitchen window. all in all it was a very nice day :) i hope you're enjoying your weekend as well!</div>
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xoxoxo</div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com1tag:blogger.com,1999:blog-3323845489604904320.post-33889171360642803292014-10-15T09:17:00.000-04:002014-11-01T18:10:46.832-04:00summer 2014 highlights<div dir="ltr" style="text-align: left;" trbidi="on">
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it's a bit late for a summer highlights post, but in my mind the season is still coming to a close. when the garden gets put to bed for the year is when it will really feel like fall, i guess.</div>
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this was the first summer our space truly felt like a garden. there was so much out there, and so many things popped up that i didn't even plant! (thanks to self-sowing flowers). we had beginner's luck with kohlrabi, growing enough to preserve for winter, and we finally grew decent cucumbers! finally! only took six tries!:) </div>
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many days were spent with my friend's children at the park and we saw so many cute animals. though our patio was finished last summer, this year it felt more complete with the addition of a bistro set and hanging flower pots. little toads came to visit, and john and i enjoyed relaxing out there, playing rummy 500, a card game our grandmothers taught us both when we were kids.=)</div>
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the herb garden flourished on its own and i dried so much that i don't think i'll be needing to buy seasonings or tea for a while! lemon balm, red clover, parsley, rosemary, pineapple sage, thyme, oregano, basil, spearmint, plantain, coriander, dandelion, goldenrod and i even managed to cut a little catnip before kati and the neighborhood cats ate the whole plant, again.</div>
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that's what happened the last time i planted catnip. i tried
being sneaky but kati found me. she ate most of the the plant within a
day but since then i've seen little green leaves coming up. hopefully third time's a charm with the catnip! </div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com2tag:blogger.com,1999:blog-3323845489604904320.post-66538875206673284742014-10-12T21:12:00.000-04:002014-11-01T18:13:25.897-04:00in the fall garden<div dir="ltr" style="text-align: left;" trbidi="on">
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sunset is a magical time in the october garden, as the sun casts the last of its warm golden rays. what started as just taking pictures of a dead fig tree branch turned into a little fall photoshoot. <br />
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(we're checking with a friend to see where we should cut the tree and to get his expert opinion on what looks like a little disease on some neighboring branches. i'll spare you those ugly pictures, and though these pictures are a bit on the blurry side, i still hope you enjoy!:)<br />
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xoxoxo</div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com6tag:blogger.com,1999:blog-3323845489604904320.post-28647003986223653662014-10-11T10:53:00.000-04:002014-11-01T18:07:23.240-04:00around here<div dir="ltr" style="text-align: left;" trbidi="on">
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kale is still thriving and actually tastes better after a few frosts! this raised garden is growing in front of a healthier fast food restaurant we recently tried called <a href="http://b.good/">b.good</a>. everything was delicious and we can't wait to go back! next time i'll try to remember to take pictures of what we ate.=) </div>
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beet greens seem to taste better in the fall as well. we added some to our smoothie along with carrots, celery, garden zucchini, bananas, a golden delicious apple, a beet, spirulina and chlorella.</div>
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stir-fry has been a weekly thing since the cooler weather brought baby bok choy back to the csa. it's my favorite way to prepare bok choy!</div>
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the csa is also offering the last of its eggplant. i chose a small one and made a chunky tomato sauce with white mushrooms in the crock-pot. served with rotini and fresh garden basil - mmm! </div>
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when i found myself with extra time in the kitchen, i prepped and cut veggies for two meals this week. it was a huge help and only required a little bit of planning! i'd like to make this a habit and hopefully share some tips in the future.</div>
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this is the second time i've made a creamy butternut squash soup and thought, meh. john and i both agreed the gluten-free garlic <a href="http://www.rudisbakery.com/gluten-free/product/original/">bread</a> croutons made the meal!</div>
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the calendar may say it's fall, but many of our summer plants are still blooming! i cut some small sunflowers, cosmos, zinnia, and pineapple sage flowers for a bouquet and am drying lavender in a magnetic clip hanging on my fridge. we've also had goldenrod and coriander drying in our second shower the past two months. whatever works, right?=)</div>
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have a wonderful weekend!</div>
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xoxoxo</div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com4tag:blogger.com,1999:blog-3323845489604904320.post-5834805591461037632014-10-02T10:28:00.000-04:002014-11-01T18:15:01.085-04:00homemade vegetable broth powder<div dir="ltr" style="text-align: left;" trbidi="on">
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when you make a lot of soup, the cost for healthy bouillon cubes can get expensive. the cartons of vegetable stock are even pricier, and i noticed that the powder sold in bulk at the health food store contains some questionable ingredients. (corn syrup solids and <a href="http://www.naturalnews.com/033560_yeast_extract_MSG.html">autolyzed yeast extract</a>?)<br />
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so i decided to make my own broth powder. there are several methods for making homemade stock, but i was sold on the dehydration method. adding more veggies to vegetable soup? i like it! plus we already had all the vegetables, herbs and the dehydrator.<br />
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not going to lie though, slicing all those veggies as thin as i could get them (so they would dry more quickly) was a bit of work for one cup of powder. but the broth is so wholesome and clean! plus my mandolin slicer made the work a little easier, and dare i say sort of fun?<br />
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the bell pepper, yellow squash and red onion were from the csa. the zucchini, tomatoes, garlic, and herbs grew in our garden. i used green and purple basil, oregano and thyme, and later added rosemary and parsley. also, i used some store-bought organic produce, because what's veggie broth without carrots and celery?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z-yK-J5aDFR2xdyp5dTJBcagdElDHLapE-t4Caq_IkAEhmEq_mqMQXjadTEZh8Qn2Qbqy2w40LzKGLoTIKF9Ld9mFPz15cLJMITZNphfIvLPqxzWaMNAZadX-IceZEvVFun_NkttJBxq/s1600/20140928_135718.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z-yK-J5aDFR2xdyp5dTJBcagdElDHLapE-t4Caq_IkAEhmEq_mqMQXjadTEZh8Qn2Qbqy2w40LzKGLoTIKF9Ld9mFPz15cLJMITZNphfIvLPqxzWaMNAZadX-IceZEvVFun_NkttJBxq/s1600/20140928_135718.jpg" /></a></div>
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the <a href="http://stillwaterwing.wordpress.com/2012/03/15/homemade-organic-vegetable-broth-powder/">recipe</a> i loosely followed suggested adding a good amount of <a href="http://www.bobsredmill.com/arrowroot-starch.html">arrowroot starch</a>. that would really bulk up the powder, but would also thicken our soups, which i don't always want, so i left it out. i also didn't add salt because i like to season as i go to avoid adding too much.</div>
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the dried veggies were stored in an air-tight bag a few days until i was ready to process them in the vitamix. they smelled sooo good, i kept opening the bag for a little sniff!</div>
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all in all, i say the dehydrated vegetable broth powder is delicious and worth the effort. it'll feel good to know i'm adding local organic nutrition to our soups in the dead of winter, if i can make it last that long. maybe i should make another batch...anyone want to come help me slice veggies?=)</div>
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xoxoxo</div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com4tag:blogger.com,1999:blog-3323845489604904320.post-81046667237811232542014-09-28T10:48:00.000-04:002014-11-01T18:19:56.728-04:00recent eats<div dir="ltr" style="text-align: left;" trbidi="on">
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happy autumn! september has been a busy month in the kitchen as i try to keep up with the csa and garden goodies. i'm making raw sauerkraut, freezing a lot of zucchini and bell peppers and drying some things to make our own vegetable broth powder. i've also got ginger kombucha tea brewing to give our immune systems a boost during the colder months and soon i'll be harvesting echinacea root for medicinal tea! </div>
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our meals have been simple but satisfying...lots of veggie bowls cooked in the trusty crock-pot. the first one pictured is rosemary french lentils with summer squash topped with nutritional yeast, hemp seeds and alfalfa sprouts. the second one was supposed to be red beans and rice but i stirred too much and it became risotto! still yummy though.</div>
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to be sure we're getting raw nutrition in too we're doing our smoothies a few days a week with spirulina and chlorella. some veg-loving friends and family came over and i made roasted beets, petite brussels sprouts and carrots with thyme (mmm!), a delicious loaded kale salad, and we ordered tomato pie from a local italian bakery.</div>
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dessert one night was a <a href="http://www.sweetlyraw.com/2011/10/autumn-delight-recipes.html">raw apple cobbler</a> from sweetly raw. it was really good but we liked it warmed up a little. and that tomato sandwich was probably the best thing i've had on <a href="https://www.rudisbakery.com/organic/products/?gclid=CjwKEAjw456hBRDQ4eqg8MzA2W0SJABI2gJ8D7GNowJaOsm38blzByN6WHur_k6PGiukgVHFrP_UCRoCQyDw_wcB">bread</a> in a long time! for the spreads i used some leftover hummus and roasted eggplant and red pepper dip, then piled on raw kraut, avocado, raw eggplant bacon, and the juiciest heirloom tomato. </div>
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last but not least you see a hearty azuki bean, beet and barley stew with an assortment of baby sweet potatoes i found at <a href="http://naturalhealthnj.com/">natural health</a>. the beans and barley were on sale and when i did some recipe research i learned that both are staples for a <a href="http://www.kushiinstitute.org/what-is-macrobiotics/">macrobiotic</a> diet! (<a href="http://animalfriendlyeating.blogspot.com/2011/10/breast-cancer-prevention-tips-from.html">christina pirello</a> healed her cancer with macrobiotics.) gotta love healing foods.</div>
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i hope you're enjoying your first official weekend of fall! the weather has been beautiful over here! today will be another busy one in the kitchen and garden, but i wouldn't have it any other way.=)</div>
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xoxoxo </div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com5tag:blogger.com,1999:blog-3323845489604904320.post-74403773778011435892014-09-17T07:11:00.000-04:002014-11-02T09:53:00.319-05:00raw vegan zucchini rollatini<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IZE8P5ppMmDxvh6Gq-poLeuGkZJIhdkDj6CyjnQdNyKrhhmDKOR2112NwrrMyum9LoEmwdRXnP3OPOdzlbpI477aDn5OAtkvyQdsFEHleULmJp2irHYRtry-OubBKUQHMFgqQ-fC8RrK/s1600/20140915_174955.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IZE8P5ppMmDxvh6Gq-poLeuGkZJIhdkDj6CyjnQdNyKrhhmDKOR2112NwrrMyum9LoEmwdRXnP3OPOdzlbpI477aDn5OAtkvyQdsFEHleULmJp2irHYRtry-OubBKUQHMFgqQ-fC8RrK/s1600/20140915_174955.jpg" /></a></div>
looking to wow your friends and show them how amazing raw, animal-friendly food can be? well do i have the dish for you! these bite-sized rollatinis look fancy, taste incredible and can be served as a nutritious appetizer or main dish. <br />
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john ate his right up and declared "these are great! the sauce mixed with the cheese reminds me of something my mom used to make." coming from a man whose a) mother is an exceptional cook and b) response has been an unenthusiastic "not bad" to many of the things i've been making lately, this really means something.=)<br />
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the rollatinis were actually john's suggestion. we love raw zucchini lasagna but it can be a bit of a production to make. these rollatinis do require the same steps (minus the walnut meat) but to me, they're worth it! you can also make some of the filling ahead of time and keep it in the fridge.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfTTQhLHJWJMQdsgmTTjdhVEqRVRr83Weiu49XVV7R6O-CRg51X44zkYWD7ALWHfY8JuxrkikMoXGQZlneWoNqnB_Gb6LaKPVxLTmUSG4HZDwPjWk4uj1qOlkSZAUbnLTZZPuCsp28kBM/s1600/20140915_142856.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfTTQhLHJWJMQdsgmTTjdhVEqRVRr83Weiu49XVV7R6O-CRg51X44zkYWD7ALWHfY8JuxrkikMoXGQZlneWoNqnB_Gb6LaKPVxLTmUSG4HZDwPjWk4uj1qOlkSZAUbnLTZZPuCsp28kBM/s1600/20140915_142856.jpg" /></a></div>
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<b>soak:</b> the first thing you want to do is get some ingredients soaking in water to make them easier to blend. for the cheese you'll need to soak 1 1/3 cup cashews, and for the tomato sauce 3/4 cup sun-dried tomatoes and one <a href="http://www.wisegeek.org/what-are-medjool-dates.htm">medjool date</a>. they can soak anywhere from an hour to overnight, whatever works for you.</div>
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<b>slice:</b> next you want to slice your mushrooms thin and get them marinating. you'll want to use about 12 baby bella, cremini, or button mushrooms. mine were tossed with a drizzle each <a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html">bragg's liquid aminos</a>, extra virgin olive oil and some fresh thyme from the garden. if you don't have bragg's you can use soy sauce, lemon juice or balsamic vinegar. fresh or dry herbs are optional.</div>
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<b>blend:</b> while your mushrooms are marinating, make your cashew cheese and sauce in a high speed blender. you could also use a food processor but your cheese may not come out as smooth. to lessen the clean-up and add a little creaminess to the sauce, i make the cheese first, pour it into a ramekin, then make the tomato sauce right in the messy blender.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULj8WlD6cNPn1eSsGSnfxjMeQQ6lU-Gkv1Xx4lVAAjj0mKyYlTNtgz2CUnZGUP0AYW2y4MBfcuRDm2aKzAdlART5XzeGMVEus0acXHPy_Ko1xrxHl23LgogruYJmb866CmwANWe-d7EVP/s1600/rollatini3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULj8WlD6cNPn1eSsGSnfxjMeQQ6lU-Gkv1Xx4lVAAjj0mKyYlTNtgz2CUnZGUP0AYW2y4MBfcuRDm2aKzAdlART5XzeGMVEus0acXHPy_Ko1xrxHl23LgogruYJmb866CmwANWe-d7EVP/s1600/rollatini3.jpg" /></a></div>
<b>cashew cheese</b><br />
(this recipe makes enough cheese for about 16 rollatinis)<br />
<b><br /></b>1 1/3 cup raw cashews, soaked<br />
1/4-1/2<b> </b>cup water<br />
2 tsp lemon juice<br />
2 garlic cloves<br />
1/2 tsp salt <br />
1-2 T nutritional yeast (optional, to taste)<br />
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drain the cashews and place all ingredients in a high speed blender. process until smooth. you can see that i stirred some leftover kale salad into the cheese. you could also add chopped chard or spinach, or nothing at all. it's up to you, but i do recommend the <a href="http://animalfriendlyeating.blogspot.com/2014/09/its-good-to-try-new-things-maple.html">simple kale salad</a>! <b> </b><br />
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<b>tomato sauce</b><br />
(adapted from <a href="http://www.amazon.com/Delightfully-Raw-Delectable-Recipes-Carmellas/dp/0986785814">delightfully raw</a> by <a href="http://thesunnyrawkitchen.blogspot.com/">carmella soleil</a>, also makes enough for about 16 rollatinis)<br />
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3/4 cup sun-dried tomatoes, soaked<br />
1 large tomato, chopped<br />
1 medjool date<b>,</b> soaked<b></b><br />
1 T extra virgin olive oil<br />
1/2 tsp salt<br />
fresh or dried herbs, to taste<b> </b>(optional)<b></b><br />
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drain the date and sun-dried tomatoes, and give them a little squeeze to remove the excess liquid. place everything in a high speed blender or food processor and blend until smooth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qx5bNhsOSouerLiNvmXIRpP1rEQ6MQ2MYTVSRIFbL_whzg_HDE73bE7s1J6ITEBIWisQHhiW_SEjS_oHc1jej-k_z8iGm2yzx5QEu7-1COk-pcOsuDdlyl6DoSrUFaPcPFsjrqGBB8fm/s1600/rollos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qx5bNhsOSouerLiNvmXIRpP1rEQ6MQ2MYTVSRIFbL_whzg_HDE73bE7s1J6ITEBIWisQHhiW_SEjS_oHc1jej-k_z8iGm2yzx5QEu7-1COk-pcOsuDdlyl6DoSrUFaPcPFsjrqGBB8fm/s1600/rollos.jpg" /></a></div>
now we need to cut 16 thin rollatini strips. to do this you'll need two medium zucchini and a mandolin or v-slicer. spread about a tablespoon cheese and marinated mushrooms onto the zucchini strips like in the picture above, then roll carefully from bottom to top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinKkRo16sIoPfdfqYSSdwRjtIGgmpy9f3pO7YF_y_3M3VnCoP3ToN6ZsQWVZ3x9OslN_ogZWDQoNxw6WUG4RF4LqlXuiszNgjvEoetm4o7CR5tv5ScqNyLAVyVJ2D9GulPzKpg95Ogk8K/s1600/rollos2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinKkRo16sIoPfdfqYSSdwRjtIGgmpy9f3pO7YF_y_3M3VnCoP3ToN6ZsQWVZ3x9OslN_ogZWDQoNxw6WUG4RF4LqlXuiszNgjvEoetm4o7CR5tv5ScqNyLAVyVJ2D9GulPzKpg95Ogk8K/s1600/rollos2.jpg" /></a></div>
to serve your rollatinis raw, gently warm them in the dehydrator at 118 degrees for three to four hours. if you don't own a dehydrator, you could probably warm them in the oven on the lowest setting. the heat may be too much to keep them "raw", but they will still be good and healthy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cIoOSWZK0b8zF5C1Q3nG9rJDBFIOYjDibogdLuzTa2M6-isM1z6rYWdJ3EbwPAXahp90Ld-qSGTc9d1iqAN57455l6rD4wAckDS4rLaIt3NxFSRRrabpK7oKR2jfzlE-j79DKmIIkvTP/s1600/20140915_174847.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cIoOSWZK0b8zF5C1Q3nG9rJDBFIOYjDibogdLuzTa2M6-isM1z6rYWdJ3EbwPAXahp90Ld-qSGTc9d1iqAN57455l6rD4wAckDS4rLaIt3NxFSRRrabpK7oKR2jfzlE-j79DKmIIkvTP/s1600/20140915_174847.jpg" /></a></div>
lastly, top with tomato sauce and chopped basil and enjoy your homemade, raw gourmet meal! yay for the garden still producing zucchini because i can't wait to make these babies again! do you think you'd give something like this a try?<br />
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xoxoxo </div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com1tag:blogger.com,1999:blog-3323845489604904320.post-52131845343823987192014-09-15T12:09:00.000-04:002014-09-17T09:03:54.149-04:00it's good to try new things / maple balsamic tempeh<div dir="ltr" style="text-align: left;" trbidi="on">
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happy meatless monday! we finally tried tempeh and i've been so excited to share!<br />
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for those unfamiliar, tempeh is a fermented soybean product high in protein and low in fat. it's a little nutty in texture and flavor and absorbs marinades really well. because it's fermented and less-processed, it is said to be a healthier alternative to tofu and other meat substitutes.<br />
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tempeh has always turned me off in the past because of the way it looks, but i kept hearing how good it was and coming across tempting recipes. the local health food store was selling packages of non-gmo tempeh half-priced, and lord knows i can't resist a good health food sale!<br />
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to be safe, we tried <a href="http://ohsheglows.com/">angela liddon</a>'s recipe for maple balsamic tempeh (she has never let us down!) and we really enjoyed it. i was surprised because john is generally not a fan of tofu or fake meats, but he ate all his tempeh. though when i asked him about it again today he said it was good but something he'd just like to have once a year haha! we're having it next time it's on sale johnny boy.<br />
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when deciding what to serve with our tempeh, i
immediately thought kale salad! i had just made roasted red peppers and
we had organic baby bella mushrooms in the fridge. topped with chopped
basil from the garden, i knew john would be more open to trying tempeh
on an italian-style<b> </b>salad, and the flavors went really well with the balsamic vinegar in the tempeh.<br />
<br />
<b>simple kale salad </b><br />
<br />
1 bunch of kale<br />
1 T extra virgin olive oil<br />
2 garlic cloves, minced<br />
1/4 tsp maple syrup, agave nectar or honey<br />
1/2 a lemon <br />
salt, to taste<br />
<br />
<ul style="text-align: left;">
<li>remove stems and chop kale into small pieces.</li>
<li>add olive oil, garlic, sweetener of choice, juice from half a lemon and salt.</li>
<li>with clean hands, massage all ingredients until all kale pieces are saturated. </li>
</ul>
<div class="MsoNormal" style="text-align: left;">
<br />
<b>roasted red peppers</b></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
simply
place red bell peppers under the broiler and cook until skins are
wrinkled and charred, turning every few minutes to make sure all sides
are cooked. place peppers in a brown bag, close it tight to hold in heat and wait about
20 minutes. peel the skins, remove the stem and seeds, then cut peppers
into strips. store in the fridge as is, or add olive oil and chopped
garlic for flavor.<br />
<br />
<br />
<b style="mso-bidi-font-weight: normal;">Marinated Balsamic, Maple & Garlic Tempeh</b><br />
<span style="mso-bidi-font-weight: normal;">posted at <a href="http://smithsvegankitchen.blogspot.com/2014/04/marinated-balsamic-maple-and-garlic.html">Smith's Vegan Kitchen</a></span><b style="mso-bidi-font-weight: normal;"><a href="http://smithsvegankitchen.blogspot.com/2014/04/marinated-balsamic-maple-and-garlic.html"> </a></b><br />
<span style="mso-bidi-font-weight: normal;">from the <a href="http://ohsheglows.com/">Oh She Glows</a> cookbook</span><br />
<br />
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>8
oz. package tempeh</div>
<div class="MsoNormal">
1/2<span style="mso-tab-count: 1;"> </span>cup
balsamic vinegar</div>
<div class="MsoNormal">
2<span style="mso-tab-count: 1;"> </span>cloves
garlic, minced</div>
<div class="MsoNormal">
4<span style="mso-tab-count: 1;"> </span>teaspoons
low-sodium tamari</div>
<div class="MsoNormal">
1<span style="mso-tab-count: 1;"> </span>tablespoon
pure maple syrup</div>
<div class="MsoNormal" style="text-align: left;">
1<span style="mso-tab-count: 1;"> </span>tablespoon
extra-virgin olive oil<br />
<br />
<ul style="text-align: left;">
<li>Rinse the tempeh and pat dry. <span style="mso-spacerun: yes;"> </span>Slice the tempeh into 8 thin (1/4”) pieces, then halve them
on the diagonal to make a total of 16 triangles.</li>
<li>In a large glass baking dish, whisk together the balsamic
vinegar, minced garlic, tamari, maple syrup and oil.</li>
<li>Add the tempeh to the dish and gently toss to coat with the
marinade.<span style="mso-spacerun: yes;"> </span>Cover the dish with foil
and marinate the tempeh in the refrigerator for a least 2 hours, or overnight,
gently tossing the tempeh every now and then.</li>
<li>Preheat the oven to 350 degrees.</li>
<li>Spread the marinated tempeh triangles in a single layer in
the baking dish and cover with foil.<span style="mso-spacerun: yes;">
</span>Bake the tempeh in the marinade for 15 minutes.<span style="mso-spacerun: yes;"> </span>Remove the foil and flip the tempeh in
the marinade.<span style="mso-spacerun: yes;"> </span>Bake, uncovered, for
15 to 20 minutes more, until the tempeh has absorbed most of the marinade. </li>
</ul>
<br />
so there's that. trying new foods keeps things interesting over here and i like that it helps us get a wide variety of nutrients in. have you tried anything new lately? have you tried tempeh? what did you think? got any good tempeh recipes to pass along? (too many questions for a monday?=)<br />
<br />
xoxoxo</div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com2tag:blogger.com,1999:blog-3323845489604904320.post-14920917088272833972014-09-12T22:02:00.000-04:002014-09-14T12:50:32.317-04:00september snippets<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tlJOqE4IiMFAu8iwF7XPlMoEOTxEpzzoD6vEx7XOUu7pW8g6iU38YtcFlhYvoJS1ZfOOonqqDdcJkIs9YKsdeE0qQMZzrcOVyS1oB_4nDmE_P8XBFppChKuXD7Wm7gW63F9YmPsUnwU_/s1600/024.JPG" imageanchor="1" style="clear: left; float: left; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tlJOqE4IiMFAu8iwF7XPlMoEOTxEpzzoD6vEx7XOUu7pW8g6iU38YtcFlhYvoJS1ZfOOonqqDdcJkIs9YKsdeE0qQMZzrcOVyS1oB_4nDmE_P8XBFppChKuXD7Wm7gW63F9YmPsUnwU_/s1600/024.JPG" /></a>delicious and nutritious black bean burger with raw sauerkraut, tomato and <a href="http://animalfriendlyeating.blogspot.com/2013/08/blt-with-eggplant-bacon.html">eggplant bacon</a></div>
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(side of bubbie's pickles) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoA0a38AXc0bynTp82TmSZMDoBQiKHYGtMhxgkLaNInOtlLyOX1vfm8-RhWs787W8sTy19NYLPosXNDLX6_Oku3Ycxgb1s2vZi9rLmki5UhhLmXFClJnQDnijSvYhD0v3aYSJZ_w8-tVu/s1600/020.JPG" style="clear: left; float: left; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoA0a38AXc0bynTp82TmSZMDoBQiKHYGtMhxgkLaNInOtlLyOX1vfm8-RhWs787W8sTy19NYLPosXNDLX6_Oku3Ycxgb1s2vZi9rLmki5UhhLmXFClJnQDnijSvYhD0v3aYSJZ_w8-tVu/s1600/020.JPG" /></a></div>
<div style="text-align: center;">
garden tomatoes and calendula blooms
</div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGXZg4DOawr9U-9L0r_TU1gYIHF1OKaFLpNlPN_6aPLMcabUgQO9GOnM38VlUZ7OIWOVx0iK9_vEuL4zB-A9uA4j7WJ1iqcZ00nzpYEZDEOihFMhWW44G8FyloWXjJMuMRrpFYKPrLN-m/s1600/033.JPG" imageanchor="1" style="clear: left; float: left; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGXZg4DOawr9U-9L0r_TU1gYIHF1OKaFLpNlPN_6aPLMcabUgQO9GOnM38VlUZ7OIWOVx0iK9_vEuL4zB-A9uA4j7WJ1iqcZ00nzpYEZDEOihFMhWW44G8FyloWXjJMuMRrpFYKPrLN-m/s1600/033.JPG" /></a></div>
<div style="text-align: center;">
strawberry-vanilla <a href="http://animalfriendlyeating.blogspot.com/2010/08/brew-your-own-kombucha-tea.html">kombucha</a> in its second fermentation<br />
<br />
loving this time of year...savoring the last days of summer and its harvests...<br />
walking barefoot in the garden as much as i can <br />
and wishing you a wonderful weekend! <br />
xoxoxo </div>
</div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com5tag:blogger.com,1999:blog-3323845489604904320.post-19221032357434691652014-09-10T09:51:00.000-04:002014-09-10T10:09:23.799-04:00roasted heirloom tomato soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1y8qMXsda8zlkaXmVfKRAvZIPSrGoDFe53kJhYwLFaVI-zeOZvp-WVkHQ1dB5WPSqCgVk7MouahKXmbv_ivvc9HsR9-LGzMc9fU1XOhI2PIo_B8fDgOHNgExaU-vjDDEz0RuFf85q8DZ/s1600/roastedheirloomtomatosoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1y8qMXsda8zlkaXmVfKRAvZIPSrGoDFe53kJhYwLFaVI-zeOZvp-WVkHQ1dB5WPSqCgVk7MouahKXmbv_ivvc9HsR9-LGzMc9fU1XOhI2PIo_B8fDgOHNgExaU-vjDDEz0RuFf85q8DZ/s1600/roastedheirloomtomatosoup.jpg" /></a></div>
made with the ingredients you see here plus hemp seeds, oats and olive oil, this soup was fresh, flavorful, and packed with so much nutrition! it was one of those throw-everything-in and taste-as-you-go soups, but if you'd like me to tell you how i made it, just let me know!</div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com1tag:blogger.com,1999:blog-3323845489604904320.post-76488394169405991402014-09-06T21:02:00.000-04:002014-09-21T09:47:55.082-04:00mushroom rice pilaf<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1GohBBgdzNjFGGOrCPgWOI95OYvjA5t48oJLZPMj9vZk-tdO2AcASvCP10HyvryfcYFLgPUjW0iEu1MsGmRCQwviSaJTTeBcsFH8ICCAUbalAOFbwz1OaSvUi8tYzfTtzphymUDlG722/s1600/mushroom+rice+pilaf-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1GohBBgdzNjFGGOrCPgWOI95OYvjA5t48oJLZPMj9vZk-tdO2AcASvCP10HyvryfcYFLgPUjW0iEu1MsGmRCQwviSaJTTeBcsFH8ICCAUbalAOFbwz1OaSvUi8tYzfTtzphymUDlG722/s1600/mushroom+rice+pilaf-2.jpg" /></a></div>
dinner was on the simple side but so delicious, i had to share! our <a href="http://www.muthfamilyfarm.com/index.htm">csa</a> had organic cremini mushrooms for sale and i wanted to use them in a way that was new to me but not too involved.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsMEUY3ws16DmRXwW8lKnaanv3r1Y83vaK9eFZE_tPGCPsX_nP0nhLZqdaNA_9aGnRS8yiKSuZCE8TIUg1Vfklvf4YAjE6FhfQ9LQcHbw_gdwOgIUaAvnmQzSEJWok4GJ0RRzO1sRSyTN/s1600/mushroom+rice+pilaf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsMEUY3ws16DmRXwW8lKnaanv3r1Y83vaK9eFZE_tPGCPsX_nP0nhLZqdaNA_9aGnRS8yiKSuZCE8TIUg1Vfklvf4YAjE6FhfQ9LQcHbw_gdwOgIUaAvnmQzSEJWok4GJ0RRzO1sRSyTN/s1600/mushroom+rice+pilaf.jpg" /></a></div>
on my recipe search this <a href="http://allrecipes.com/recipe/fresh-mushroom-rice-pilaf/">fresh mushroom rice pilaf</a> caught my eye. i've made a million rice and veggie dishes but have never cooked everything together in a seasoned broth. what a difference! <br />
<br />
the recipe was doubled and adjusted a little to suit our tastes and cooking method (rice cooker). good thing i jotted my changes down because this tasty recipe is bound to make the rounds!<br />
<br />
<b>mushroom rice pilaf</b><br />
<br />
4 cups sliced cremini mushrooms<br />
2 cups seasoned stock of your choice<br />
1 1/3 cup white or brown rice, rinsed <br />
1/2 cup chopped green bell pepper<br />
3 garlic cloves, minced<br />
1-2 T extra virgin olive oil<br />
salt and pepper to taste <br />
<br />
in a pressure cooker, saute olive oil, garlic, mushrooms and green peppers about five minutes, stirring occasionally. pour in your stock and rice, lock the lid and bring the rice cooker to pressure for seven minutes. turn off the heat, but don't remove the lid.<br />
<br />
set the timer and allow the pressure cooker to sit for fifteen minutes. (this is a trick i learned to conserve fuel. so much heat is locked inside that the rice will continue to cook). at the end of fifteen minutes remove the lid and serve your yummy pilaf with sliced green onion and fresh basil.<br />
<br />
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soon we should be getting winter squash from the csa. can't wait to try something like this <a href="http://www.splendidtable.org/recipes/acorn-squash-wild-rice-pilaf">acorn squash with wild rice pilaf</a> for fall! <br />
<br />
xoxoxo</div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com0tag:blogger.com,1999:blog-3323845489604904320.post-18416490111109069302014-09-01T22:00:00.000-04:002014-11-01T18:24:48.914-04:00garden harvest white bean wraps<div dir="ltr" style="text-align: left;" trbidi="on">
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posts two days in a row? i know, i can hardly believe it myself!</div>
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inspired by <a href="http://potluck.ohmyveggies.com/creamy-avocado-white-bean-wraps/">this recipe</a>, i made us deliciously fresh wraps with creamy avocado and white bean dip stuffed with some garden pickings, button mushrooms and homemade raw sauerkraut.</div>
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the greens are rainbow swiss chard and arugula seedlings thinned from fall plants we started a few weeks ago. the arugula seeds were saved from last year and the sprouts are so good! </div>
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the <a href="http://www.theleangreenbean.com/homemade-whole-wheat-tortillas/">whole wheat wraps </a>were made by yours truly, well, with some help. i couldn't get the dough rolled out so the italian stallion came to my rescue. you do it like-a this! he said, like i used to help-a my ma make-a stromboli! haha, i added the accent but he really did say that. cutie.</div>
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the wrap was so filling i had to put the other half away for tomorrow. work days are much better when you have yummy leftovers waiting for lunch, wouldn't you agree?</div>
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xoxoxo </div>
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kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com4tag:blogger.com,1999:blog-3323845489604904320.post-67856960631810876172014-08-31T15:41:00.000-04:002014-10-02T10:36:10.852-04:00long time no post<div dir="ltr" style="text-align: left;" trbidi="on">
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can you believe it's been two months since my last post? did anyone even notice? haha! amazingly this blog still gets visits everyday so i thought i'd share a little update.<br />
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the garden is still thriving and buzzing with bees. the harvests have slowed but we're finally getting plum tomatoes that somehow avoided the blossom rot. i've been warming them in the dehydrator to make sun-dried tomatoes and filling the extra trays with herbs and kale for <a href="http://animalfriendlyeating.blogspot.com/2011/07/todays-smoothie-and-homemade-green.html">green powder</a>.<br />
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on the food front, i just purchased angela liddon's <a href="http://www.amazon.com/dp/1583335277/?tag=googhydr-20&hvadid=48722892038&hvpos=1t1&hvexid=&hvnetw=g&hvrand=9538568956947944795&hvpone=&hvptwo=&hvqmt=e&hvdev=c&ref=pd_sl_5zycl498t7_e">the oh she glows cookbook</a> and love it. her <a href="http://ohsheglows.com/2012/10/05/glazed-lentil-walnut-apple-loaf-revisited/#comments">lentil loaf </a>was great, though i changed some ingredients because i was cooking up pinto beans that day.<br />
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i've been slow-cooking dried beans and using them every way i can. the pinto beans made "meat" loaf and a big batch of spanish rice that served up two dinners! today i've got great northern beans in the crock pot and will be making a rosemary white bean soup and <a href="http://potluck.ohmyveggies.com/creamy-avocado-white-bean-wraps/">white bean wraps </a>with homemade tortillas. the leftover beans go into the freezer and get used in all sorts of things.<br />
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if you have animal-friendly recipes, please send them my way! i'm on the search for healthy spins on old favorites but also fresh dishes with great flavor. food to please vegans and non-vegans alike!<br />
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i hope everyone is enjoying these last weeks of summer and is looking forward to the foods that come with fall as much as i am...bring on the squash, hearty chunky soups and sweet apples!<br />
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xoxoxo</div>
kellihttp://www.blogger.com/profile/08532066803345129472noreply@blogger.com3