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{what’s in my refrigerator}

28 Jan

on sundays i like to do my meal-prepping for the week. i have lots of containers and jars for storing my dry goods as well as my make-ahead meals.

here’s what i created to eat last week :

  • raw spinach salad
  • hard-boiled eggs
  • sautéed veggies for an asian-inspired dish
  • blanched broccoli
  • citrus baked salmon
  • roasted garlic israeli cous-cous
  • my famous mashed potatoes
  • raw celery sticks
  • curried lentils with ham and veggies
  • sauerkraut (not homemade)
  • garlic dill pickles (homegrown and homemade)
  • roasted tomato soup
  • homemade beef bone broth 
  • potstickers (to go with asian dish)
  • turmeric tea w/ coconut milk

do you like to make your meals ahead of time? batch-cooking has been something i’ve adopted into my lifestyle over the last few years and it’s really helped me save money and keep my diet in check.

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{homemade relish with my homegrown cucumbers!}

11 Jul

so, as i mentioned in my last blog – i have harvested well over 200 cucumbers this year from my garden! i wish i would’ve been weighing my harvests, to get more of an idea of yields. however, looking back through the fotos i snapped every time i harvest – it’s safe to say that number is pretty accurate. crazy, right?

anyway, on top of sharing my harvests with neighbors, and consuming a cucumber a day, i also enjoy making pickles and relish with my cucumbers! that’s why i specifically grow the pickling cucumbers. that, and i just think they taste better.

i will share my pickle recipe soon, but for now i want to share this super yummy relish recipe that a good friend of mine passed along to me last year. i love it because it’s very simple and does not have added sugar. the only sweetener is honey and i think it is so well-balanced in flavour. i love add my relish to egg salad or tuna salad. it’s also just good right out of the jar!

homemade pickle relish recipe : 

  • 1.5 pounds {pickling} cucumbers, finely diced {mine was homegrown}
  • 1 small onion, finely diced
  • 1 green bell pepper, finely diced
  • 1.5 cup distilled white vinegar
  • 6 tbsp honey
  • 1/4 cup chopped fresh dill {mine was homegrown! 🙂}
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp kosher salt {i used himalayan pink salt}
  • 1 tsp celery ceeds
  • 1.5 cornstarch

directions : 

  • in large saucepan, combine all ingredients except cornstarch. simmer over medium-high head until vegetables are tender – about 8-10 minutes.
  • in small bowl, whisk together cornstarch and 2-3 tbsp of the cooking liquid until smooth. add to pan and let cook another 3-5 minutes. cool.
  • use canning method to preserve, or store in airtight container, chilled, up to 1 month. also freezes well.

i made a lot more than what is pictured – this jar i gave to my neighbours. 🙂

i also tasted mine before adding the cornstarch. if i needed to increase any of the ingredients, i did. i think i added a little extra honey and vinegar to mine because i had a little more than 1.5 pounds of cucumbers. the key is to start with small amounts… you can always add more. i love the colour it turns out – that’s largely due to the turmeric.

i hope you enjoy this recipe and please do let me know if you ever try it out!

thanks for reading! 🙂

 

{farmers market turmeric root}

6 Jan

 

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have you ever seen turmeric root like this before?

i was fascinated when i spotted this at my local farmer’s market. when i go to visit, there is one stand in particular that i like to frequent. the lady who owns it is so sweet and always has a ton of good information on her products and she is always willing to answer my and all of my questions. it seems that the prices for produce at farmers’ markets are sometimes half the price of grocery stores or health food markets, which is just another reason why i love to support the farmers!!!

a few other reasons i choose to put my money into farmers markets are as follows : accessibility, freshness, availability, integrity, seasonality, friendliness, knowledge, willingness, and as i mentioned, affordability.

i had never seen turmeric root in this form, and i couldn’t wait to pick some up to take fotos of. sometimes i’ve seen parts of it broken off into larger and smaller pieces, but not in a huge chunk like this. i have been wanting to incorporate turmeric into my diet more frequently, particularly because i have been experiencing some pain in my elbow lately. and as you may know, turmeric is known for having anti-inflammatory properties. i am hoping that by consuming turmeric regularly, the pain in my elbow will substantially subside.

i thought it would be fun to share these fotos of turmeric, since it is so intriguing to look at! check out all the ‘knobs’ and ‘nodules’ and the funny/fascinating shapes it takes on and how it forms that way. i love all root vegetables, and when i find something in its natural state, i get even more excited about it. did you catch that cool post about ginger-root? i just love going to the farmer’s market and i one day hope to have a nice big garden in my backyard, as to grow lots of wonderful food. i basically want to be a farmer.

one of the things i’ve been doing with turmeric lately is making tea, which i am just loving! have you ever tried turmeric tea? i have been wanting to try it for so long now, but as with anything “new,” i tend to get intimidated until i actually just go for it! and i’m so glad i finally did! i made some tea with this beautiful chunk of turmeric, and i loved it so much that i wanted to share the recipe.

you can usually find fresh turmeric at health food stores. or if you have access to one, check at your local farmers market, as well. some of my research has discovered that you can also use the ground spice to make turmeric tea, however i prefer the fresh stuff. it’s definitely more time-consuming, but for me, it’s so worth it. plus, i just love the creative process. having said that, to be even more economical, you could make it with a mix of fresh and dried root.


super simple health-boosting turmeric tea :

turmerictea Continue reading

{solstice “prosperi-tea”}

22 Jun

hey gang, happy summer!

i hope you are enjoying the season, wherever you may be reading this.

here in colorado, it has been very hot… like in the high 90s and even 100 degrees! yesterday, to officially kick off summer, i walked to my local pool for a dip. it was the perfect way to welcome in the new season!

another fun thing i did to celebrate summer and the solstice, was make this beautiful solstice summer tea… or as i named it, “prosperi-tea” … cuz i’m cute and nerdy like that. plus, it sounded super magical.

the idea came from an online source that suggested putting various herbs and flowers in a pitcher and sitting it out in the sun during the day of solstice. here’s what i put in mine :

fresh lettuce leaves, pea shoots, roses, lilies, strawberries, succulent, snapdragon, various flower petals, mint, and tons of sage.

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all of the ingredients came from my local community garden… the pea shoots and lettuce came from my plot! 😀

here is the finished product :

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someone said to me, “it looks like perfume!” which made me giggle. in a way, it IS like perfume in that it is made from beautiful summer flowers! 🙂

this lovely “prosperi-tea” was so easy to make and it was delicious, too! it was light and soft and refreshing. i also love the colour it developed! i put a lot of love into this tea as well, which i believe makes a big difference! 😉 ❤

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what did you do to ring in summer?

 

{what can i say – i’m food and foto obsessed!}

2 Mar

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bbq pulled pork sammy w/ mac n’ cheese & a rich brown ale… flank steak salad w/ chimichuri…

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breakfast! w/ salmon, avocado, & a purple sweet potato… a variety of cheeses & caviar!…

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hearty tomato soup w/chicken salad over a bed of arugula… a beautiful spread of tapas…

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mixed green salad w/carrot ribbons & cilantro dressing… potato waffles w/creme fraiche & smoked salmon…

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potato parmesan soup w/garlic foccacia breadbowl… pastrami sammy w/ceaser salad…

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colourful roasted fingerling potatoes… israeli cous-cous w/ fresh herbs over a bed of spinach…

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eggs benedict two-ways… prosciutto & manchego pop-tart w/ balsamic glaze drizzle…

{meatless monday : whole grain couscous with fresno and mini bell peppers}

8 Feb

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i haven’t written a meatless monday recipe in a while. i came up with this one by accident.

i love love LOVE fresno peppers. they are so full of flavour and yet mild enough in heat to not overpower most dishes. i also love couscous; it’s simple and easy to make and reheats well, so i will often batch-cook it.

i shared this dish some with a friend this weekend over brunch and she commented on how much she liked it, so i thought i would share the recipe. as i said, i sort of came up with this on accident… but i’m glad i did, as i’ll be sure to make it again in the future!

simple ingredients :

  • 1 cup couscous, 1 cup water
  • 3 fresno peppers, chopped
  • 5-6 mini bell peppers, chopped
  • olive oil
  • S&P

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this is a very easy recipe to make. simply saute peppers in olive oil until tender then pour in water. bring to a boil and add in couscous. remove from heat, cover and let sit for at least 5 minutes. fluff couscous with a fork and sprinkle in salt and pepper.

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i also added in some cumin because i’ve been experimenting with spices… and i really liked it in this dish!

{radical red kuri squash}

15 Dec

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i’m kind of obsessed with this stuff. and it makes an AMAZING risotto!

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