#non gmo
Our son (9 yrs) harvested this squirrel on the last day of the hunting season. He skinned it, gutted and prepared the meat all by himself. He started the fire, made the spit, and set up his camp. He is mastering his environment. ( let’s see how long this stays up before the young, keyboard gangster living with their parents, flags this as adult content. 4th time posting this. Tumblr, this is not in violation of your community guidelines)
SEED: The Untold Story (Official Theatrical Trailer)fromCollective Eye FilmsonVimeo.
This is a new documentary that a film school friend of mine, Taggart Siegel, made. This looks like it’s going to be amazing. I can’t wait to see it. It’s coming to theaters across the country.
I love seeds! They’re fascinating and are the most basic part of all of life. Please check it out if you can. This is a very important film because there are greedy bastage corporations, who, for the past several years have been trying to patent the entirety of seeds. They’re doing it so they can control the food supply. If you control the food supply, you control the people. Fuck that. Check out this very important and amazing looking film at a theatre near you!
Organic Red Lentil & Vegetable Soup
I love this soup, it’s hearty, savory, sweet and delicious. It’s seasoned with tangy, lemony sumac, one of my favorite spices. This is vegan, gluten free, and non GMO, if you use organic ingredients to make it. I bought the organic carrots, sweet onions, and celery at our farmer’s market. The split red lentils are from my favorite company, Edison Grainery. They have a delicious taste and a wonderful texture
This is easy to make and only takes about 45 minutes of chopping and simmering until all the flavors come together.
Chop 1 large sweet onion, 1 large organic carrot, 2 stalks organic celery, saute in 2 tbsp organic olive oil or your favorite cooking oil. Add 2 big garlic cloves, crushed, a pinch of kosher salt, a grind of fresh black pepper, and 2 tbsp tomato paste. Continue to simmer until the garlic and tomato paste become fragrant. Add 1 bay leaf, 2 cups water, ½ to 1 whole tsp soup base depending on how salty you like it, 1 small can diced tomatoes, 1 tablespoon dried parsley, 1 to 3 teaspoons sumac depending on how tangy you like your soup, and ½ tsp coriander powder.
Simmer and stir on low until all the ingredients tenderize and become sweeter. For more sweetness, you could add a drizzle of honey, about ½ tsp. For more brightness, add a squeeze of fresh lemon.
I love to garnish this with lots of sumac, so that it’s nice and tangy. My husband doesn’t love sour flavors as much as I do, so I add the extra sumac just in my own bowl and leave his more savory / sweet. Serve with toasted croutons and a big salad. Yum!
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Cheesy Homemade Enchiladas
Happy Cinco De Mayo Tumblrs! Cinco de Mayo is a celebration of the Mexican defeat of French forces in a clash during the Battle of Puebla in Mexico, in 1862. Mexican Independence Day is September 16. I’ve learned a little bit about Mexico in the past couple years. I live and work in California, and CA used to be part of Mexico. Sometimes when I’m looking at the hillsides, I try to think back hundreds or thousands of years and imagine what it looked like back then. Some of my co-workers are from Mexico and they’re awesome. Some are from Spanish ancestry and some are Indigenous People. Mexican food is amazing, because it’s a mix of so many ingredients and cuisines, going back hundreds and thousands of years. It’s a massive essay to explore all the flavors and influences. My favorite part of the day while working on a landscape, is lunchtime. I usually get steak tacos with all the sauces, and then we sit around and tell stories, before getting back to hard ass work.
This is a dish which I particularly crave, corn tortilla enchiladas, either stuffed with cheese, black beans, or chicken. I usually don’t get this for lunch at work, because it’s sometimes too messy to get from a carry out place. I also like to make it at home because when you go out, no matter how nice the restaurant is, chances are you aren’t getting organic corn tortillas, and you might even be getting genetically modified corn. So I just make it at home.
I made this for lunch yesterday, and I have leftover sauce so I can make more today. I think I need to make some Taquitos today too, because I have all the ingredients and I need more crunch in my diet. And just fyi, the Vallarta recently started carrying a small selection of organic produce, beans, chicken, and some other products. Yay to not living in a food desert.
I recently started trying to crack the formula of basic enchilada sauce. It’s easier and faster than I thought. Basically you’re cooking a roux, with chili powder, tomato paste and seasonings, adding stock or broth and then stir and thicken.
In a sauce pan or skillet, add 1 tablespoon butter, a drizzle of olive oil, 1 small chopped sweet onionorshallot, 3 to 7 minced garliccloves,saltandpepper. Add 2 tsp all purpose flour, 1 tablespoon tomato paste and let it cook a bit. Add 2 teaspoons chili powder, and 1 additional tsp Ancho chili powder, 1 cup vegetable broth or chicken stock, or wine or water. I also added a spoonful of home made poblano salsa fresca that I made yesterday (optional). Simmer to thicken, blend if you want it nice and smooth. Heat the oven to 400. Roll corn tortillas around cheese, I used mozzarella, but you could use pepper jack or cheddar, or whatever you have. Pour some of the sauce in the bottom of a baking pan, add the rolled enchiladas, cover with more sauce, a little more cheese, and bake until bubbly. Yum! Serve with margaritas and beer, and a salad dressed with lime juice and olive oil.
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Toasted Quinoa Honey Crunch Bars
This is an amazingly crispy, delectable, healthy treat and successful cooking experiment. This is as easy as making rice crispy treats, but it’s made with ingredients that are more textured, nutrition packed and good for you. Even the sweet gooey part that brings it all together is made from organic, non gmo ingredients and no white sugar. This is also gluten free and vegan, but I’m not always. I can’t wait to try a similar one with dark chocolate chips.
So, as far as the experiment part goes, this recipe is based on a recipe from another blogger, Erin at Well Plated. I didn’t have all the ingredients she used. She said you can use quinoa instead of millet, so I thought I could use Canahua too, since they’re similar. I happened to have both, thanks to my friend Lyndsy Kail who gives me ingredients from her organic import co., Edison Grainery to cook with. Lyndsy is the first person to mention this type of healthy, rice crispy treat to me. I’m glad I finally tried it. I’m going to make it all the time now, my husband loves it.
I think the most important experimental addition to this, as far as flavor and texture, was the coconut oil. It’s a good for you fat, helps all of your cells in some way or another, supposedly, especially your brains. Brains! We all need more brains. Please look it up. My Sister, Kris Cahill told me about it, and she’s very smart and all about health, so it’s true. When you whip the coconut oil, honey, peanut butter, cinnamon, & vanilla, it becomes this fluffy, delicious, best frosting you’ve ever had in your life. Oy my gosh, it’s so good. There are fat and calories involved, so maybe don’t eat a whole bowl in one sitting. The original recipe says to melt everything in a saucepan, but I just whipped it up. When the nuts and grains come out of the oven, they’re still hot, so the coconut oil / honey mixture melts into it easily. It was a warm day when I made this, and the coconut oil was soft, it solidifies at cooler temps. So if it’s cold where you live, you might need to put the jar of coconut oil near the back of the stove while the grains toast. By adding another fat, along with the peanut butter, it gives it a delectable taste. As for the grains and crunch, there’s definitely room for experimentation here. You can use any kind of oatmeal, grains, nuts & dried fruit you have. I used black sesame seeds, sunflower seeds and almonds because thats what I had. I was a bit skeptical toasting the dry quinoa and canahua. I’ve only ever cooked quinoa in broth or water. I thought toasting would make it rock hard, like teeny pebbles, but it gives it a crispy texture and roasty flavor.
Here’s how to make these;
Toasted Quinoa Honey Crunch Bars
Heat oven to 350. On a dry cookie sheet, toast 1 cup old fashioned oatmeal, ½ cup uncooked canahua, ¼ cup uncooked quinoa, ½ to ¾ cup nuts, I used ½ cup almonds, a tablespoon of organic black sesame seeds, and ½ cup sunflower seeds. Toast until golden and fragrant, about 10 to 12 minutes.
Meanwhile mix ½ to ¾ cup honey, 2 tablespoons coconut oil, ½ cup peanut butter, 1 tsp organic vanilla, a sprinkle of cinnamon, and a pinch of pink Himalayan salt, or any salt. (A little salt brings up the sweetness and flavor of all the ingredients.) Whisk until creamy. Add 3 tbsp dried cranberries, 5 or 6 chopped dried apricots. Once the grains and oatmeal come out of the oven, add to a bowl, and use a spatula to get the creamy peanut butter mixture in and combine everything. Press into a baking dish, lightly coated with coconut oil. Cover with parchment paper and press the bars down until they’re firm. Cover and refrigerate until it sets up, about 20 minutes to an hour. Yum!
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Our Butterhead Lettuce Leaves make the perfect wraps! Treat yourself tonight with Cashew Chicken Lettuce Wraps.
https://www.pinterest.com/ediblegardenusa/eating-green-2018/
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The FRIDAY of guacamole! Kick off your weekend with “Everything” Guacamole made with fresh EG cilantro.
https://www.pinterest.com/ediblegardenusa/eating-green-2018/
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This confused NJ weather has nothing on our state-of-the-art climate controlled greenhouses!
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Link below for this deliciously fresh Caprese Bruschetta!
https://www.pinterest.com/ediblegardenusa/eating-green-2018/
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It’s Taco Tuesday! Devouring these Farmers Market Breakfast Tacos from our Fresh New Year, Fresh New Recipes Pinterest board.
https://www.pinterest.com/ediblegardenusa/fresh-new-year-fresh-new-recipes/
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Is there such thing as too much crostini? These Whipped Goat Cheese & Blueberry Balsamic Crostini w/ Fresh EG Thyme have us thinking no.
https://www.pinterest.com/ediblegardenusa/fresh-new-year-fresh-new-recipes/
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Slow Cooker Buffalo Chicken Lettuce Wraps… A healthier game day snack!
https://www.pinterest.com/ediblegardenusa/fresh-new-year-fresh-new-recipes/
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Whipped Feta & Herb Dip.
https://www.pinterest.com/ediblegardenusa/fresh-new-year-fresh-new-recipes/
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Fresh mint making its way throughout the greenhouse on our state-of-the-art Dutch growing tables!
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Drooling over today’s lunch treat … Low Carb Cauliflower Breadsticks from our Fresh New Year, Fresh New Recipes Pinterest board!
https://www.pinterest.com/ediblegardenusa/fresh-new-year-fresh-new-recipes/
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