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@createdtocook
One of my favorite things are left overs that taste even better than the the day they were made. These Tex-mex spiced lentils are exactly that. I made a big skillet full earlier in the week, and I'm enjoying it today with organic brown rice & quinoa with a tomato salad... SOooo GOOoood!... While my boys are enjoying it on top of nachos. Check my previous post for the recipe. Let me know if you decide to make and and what you think.
"The earth laughs in flowers." -Emerson This morning I discovered my oregano plant is blossoming. #urbangarden #ediblegarden #kitchengarden #organicgardening #eatwhatyougrow #herbgarden
The first fruits from my heirloom taxi tomato plant. Life got busy and I made the mistake of not immediately planting it... So when I finally got around to it, it was looking a little bit sad. So I took an extra SCOBY (from my Kombucha brew), and added it to the area around the roots when I transplanted it into the garden... and within a few days it perked right up. The probiotics from the SCOBY seems to help my plants stay just as happy and healthy as it helps me. And here's an extra tip: If your Kombucha brew ever gets a bit too sour for your taste, don't throw it away. Use it to water your garden. #groworganic #heirloom #tomato #nongmo #healthysoil #soilprobiotics #scoby
Saw these at #MothersMarket and had to add them to this year's garden. They're and ode to the years I spent in New York City. #groworganic #nongmo #heirloom #tomatoes #taxitomato
Here's just a few of the toppings we served along side last nights Vegan tacos. Not Pictured: Quick and Simple guacamole. Smash up and avocado with Organic Jacks Salsa + cilantro + diced onions... So simple, But SO GOOD. Next time I think I'm gonna add some pickled red onions & radishes to the list of toppings. Tip: make sure you make a extra large batch of the vegan taco mix. It makes a great taco salad for a fast lunch throughout the week... Just toss it all into a big bowl and top with salsa for the dressing. Enjoy!
Last night we had a friend over for dinner who is vegan. I wanted to make something that would be fairly quick and simple to throw together but leave everyone (including the meat lovers) happy and satisfied. Instead of ground meat or meat substitute here's what I used. I can't believe how GOOD this turned out. It's gonna be a total keeper in our family. The secret is to chop everything up like it's ground meat... So you get that meaty chew and texture. (Green jackfruit would be really good to use here if you can find it frozen... I couldn't). The lacitano kale is optional and added at the very end in the last 5 minutes of cooking just until it wilted. Here's what you do: 1. Using the larges skillet you have...Sautee 1/2 large onion to whole onion diced onion with avocado oil and Organic taco mix on medium high heat until translucent and slightly brown. The spice hunter brand had the cleanest ingredients list of the options available the store. Covering the skillet for a minute or 2 will help onions to soften faster. 2. Scoot the onions to one side of the skillet and Add diced mushrooms (about 12 oz) and sautee on medium high heat. Until slightly brown. Mix onions and mushrooms together. 3. Add a can of drained, organic (BPA free) black lentils and Mix everything in skillet until warmed through. 4. Add about 1/4 - 1/3 cup (or more to taste if you like) of Organic Jack's salsa and finely chopped Organic Lacitano Kale (just thinly slice the whole kale from tip to tip and then chop until you get small pieces. Cover with lid and let cook for about 4 minutes on medium low heat just to wilt the kale. (The kale is optional). Enjoy with toppings like cilantro, diced onions, avocado, guacamole, tomatoes, salsa, lime wedges. We served ours lettuce wrap style and with Organic Sprouted Corn Tortillas. (See next post).
Super Fizzy Hibiscus Kombucha with Ginger & Wild Blueberries: RECIPE FOR FIRST FERMENT: *12 cups Filtered Water *2 tea bags (plain black, white or green tea) *1/3 cup dried hibiscus blossoms (you can often find this in the Latin American section of the market or in the bulk bin section of some health food stores.) *1 cup organic sugar *1 cup Kombucha starter from a previous batch or Kombucha vinegar from a previous batch or unflavored store bought Kombucha (like GT's Kombucha brand) *1 healthy SCOBY that has never been refrigerated (it stands for Symbiotic Culture Of Bacteria & Yeast) In a large pot brew a batch of sweet tea with all the ingredients except the SCOBY and Kombucha starter. Once the tea is cooled add it to a large glass jar along with the Kombucha starter and SCOBY. Cover the mouth of the jar with a couple of layers of paper towels or clean cloth towel and use a rubber band to create a tight seal around the mouth of the jar. Leave this to ferment until it tastes like a barely sweetened apple cider. It should NOT be overly vinegary. 80 degrees F is the perfect temperature for fermentation to take place, but if your home is cooler, like mine is, it will just take a little bit longer to ferment. Once it's reached your desired taste, it's ready for bottling. This is when the fun really begins. Let your taste buds lead the way and have fun experimenting with different flavor combinations. SECOND FERMENT: This is when the Kombucha gets fizzy. When you bottle, you cap off the tea and may decide to add some fruit for additional flavors (totally optional). When you cap off the Kombucha, the good bacteria continue to eat up the sugar and create gas that now gets trapped inside the bottle. For my second ferment, I blended up some organic whole ginger, organic frozen wild blueberries along with 1 cup of the brewed Kombucha tea in my blender. Add 1/4 cup (2 oz) of the ginger-blueberry mix into the bottom of each individual 16 oz jar along with a few whole blueberries. Top off your bottles with the 14oz. Kombucha Tea and put the cap on. Allow it to ferment for a 1-3 weeks at room temperature then stick it in the fridge get nice and cold before you enjoy.
Happy Saturday! The birds are chirping, sun is shinning and the parsley is blooming. Who knew parsley had such pretty yellow flowers?!? What are you doing today? I'm heading out for some tennis, followed by swimming with my little guy. Whatever you do... Have a BEAUTIFUL DAY!
Good Morning Beautiful!
Passion Fruit Flower: I'm SO EXCITED! A little over a year ago I planted a small passion fruit vine along the side of my house to create a green, living wall to hide some ugly trash cans. This year it's totally taking off and flowering for the first time. I'm hoping this means a big crop of passion fruit this year. Tip: Not does this plant give you fragrant, exotic fruit... But you can use the flowers and leaves to make an herbal tea.
Can you guess what kind of flower this is?!? Hint... It's comes from something that's probably sitting in your pantry right now. This once was a gnarly looking yellow onion that had been forgotten in a dark corner of my pantry... By the time I found it it had greenish sprouts coming out of it... In the past I would have tossed it in the trash. But this time a little voice inside of me told me to stick it in and ground and wait to see what happens. The patience paid off, because Look at the beauty that has sprung! It's both beautiful and edible. The green parts can be used in cooking as you would green onions. The flowers are also edible and would make a lovely garnish sprinkled on a colorful spring salad.
Good Morning! One of my favorite places in the garden is sitting next to the French Lavender. It's aromatherapy for my soul. If the fragrance alone isn't enough to convince you to grow French lavender (Lavandula dentata), consider that the plants are drought-tolerant, deer-resistant, and require little maintenance. More delicate in color than English lavender, it is perfect for home DIY projects and use on cooking... Like making lavender honey or lavender tea. Or how about a roasted, chicken with Honey, Lemon and just a touch of lavender... (The trick when cooking with lavender is to use it sparingly. A little goes a long way).
Kombucha Tea: Have you tried it?!? Think of it like a naturally bubbly probiotic tea. This morning I'm brewing up a special batch of my Hibicus Flower Kombucha for my boys. It's what they've been asking me to make all week. I can't wait to show you the final product, it has the most stunning red color.
Tip of the Day: Happy Healthy plants start with Happy Healthy soil... So Instead of throwing egg shells in the garbage, crush them up and toss them in your garden. Eggshells are great source of calcium, nitrogen and phosphoric acid for your plants. They're also an awesome All Natural Chemical-Free way to control garden pests. They keep slugs, snails and other soft bodied pests away. And For you tomato growers... Mix a handful into your planting hole when you plant tomatoes this year. The extra boost in calcium will help to prevent things like blossom end rot, which is a calcium deficiency in the tomato plant. I hope you're all enjoying this beautiful spring weather and staying Happy & Healthy!
The first few native California wild strawberries are just beginning to ripen. I planted 2 plants (a sun loving variety and a shade loving variety) amongst my roses and herbs and they're really beginning to take off this year, sending out runners in all directions. I'm amazed at how beautifully they're growing. I got them at the #BackToNatives Plant Nursery at the Santiago Park Nature Reserve in Santa Ana, Ca... A really cool place to check out if you're in the area.
🌷When I saw these beauties, I just had to stop snap a pic, and share them with YOU! Fresh Flowers just Make Me Happy!... 😄 and apparently, I'm not the only one... In a study led by Harvard Medical School, psychologist Nancy Etcoff, PhD, found that women who saw flowers when they woke up reported feeling happier (and less anxious) at home, as well as more energetic at work. I hope your day is FULL of flowers... 🌹🌷🌸🌺Happy Saturday! 🌻🌸🌼
I LOVE ❤️ simple & satisfying food about as much as I LOVE ❤️ Fridays!!! And that's exactly what this bowl of goodness is... In addition to being super fast to prepare. I just took thinly sliced purple and green cabbage (aka cabbage noodles) and quickly sautéed it in a hot skillet. I seasoned it with pepper, granulated garlic and Brag's Liquid Aminos (a dash of Red Boat Fish Sauce would be a great alternative to Brag's Liquid Aminos). I tossed in last night's left over taco filling (see previous Instagram post for recipe) and stirred it into the cabbage noodles just to warm it through. It's totally satisfying as is, but I topped it off with a generous sprinkling of cilantro and squirt of lime for a kick of freshness & acidity... and an extra boost of enzymes & antioxidants. This whole thing came together in less than 10 minutes. For more quick and delicious ways to enjoy mushrooms, just head to the blog and type "mushroom" in the search bar... And make sure you check out the previous post on here to learn about WHY you should be eating more mushrooms and HOW to easily do it. Happy Friday!!! 😄 My weekend plans include tennis 🎾, maybe some catch ⚾️ & soccer ⚽️ with the boys and hopefully a long walk along what beach with my Main Man 🐚🏖❤️. What are your plans for the weekend???