WHAT TO DO IF 90% OF YOUR GARDEN CROP IS NOT READY?

 

"You Eat What's Ready"

 

 

Whole Grain Spaghetti with Eggplant Watercress Herb Tomato Sauce
topped with shaved Parmesan Cheese and garlic knots(roll)

 

 

What do you do if you come home late from work and you have no choice but to cook? And you have no meal agenda for the night's meal?  Well, a good thing it's summer and there is a garden brewing of wholesome goodness of the fruits of your labor that you are lucky plus blessed to have planted.  Run outside to see what you can grab to cook and eat!

 

"Lo and Behold!"

 

 

Came up with this...
 

• Little Finger eggplants
• Purple basil
• Sweet Basil
• Sweet Marjoram
• Oregano
• Parsley
• Bay leaves

 

It's not much but something to work with, right?  Next look in your pantry or cabinets or fridge to see what can be done with the organic harvest.

 

"Lo and Behold!"

 

 

A jar of crushed tomatoes sauce!
Now we are in business...

But wait, is there any type of PASTA???

 

Sure is! Plus found one bunch of fresh watercress in the refrigerator bins too!

 

Watercress
Now we are cookin'!

 

Let's cook!

 

Starting boiling your water for the pasta.  Wash (even though it came from your garden it still needs to be thoroughly washed) and prep your produce. Chop up all the ingredients.  You can use half of the watercress.

 

Little fingers on the chopping board!
2 Eggplants

 

Crush or smash up some fresh garlic.

 

Set up your tomato sauce...

 

Sauteed the garlic, eggplants, and herbs in extra
 virgin olive oil or grape seed oil

 

Add a dash of sea salt (optional but brings out the flavor of the herbs), dash of cayenne pepper (optional) or black pepper, dash of fennel seeds (helps neutralizes the acid and helps with digestion)

 

When the sauce is just about done then add the fresh basil and watercress to the sauce.  Let it simmer for about 5 minutes.

 

Eggplant Watercress Herb Tomato Sauce 

Ready!

 

Cooking Tip:  Once you strain the water from the pasta pot then drizzle extra virgin olive oil and stir.  This prevents the pasta from sticking.  Always cook your pasta al dente.

 

Now your panic is over...

 

               

                                                                              Enjoy!

 



THE LUNCHBOX

A meatless lunch - giving the digestive system a day to rest without any meat.




What's in the box?





 

What's better than your own cooked food?



JAZZY COUSCOUS

 

"Meatless Wednesday"

 

 

 

 

 



Jazzy Couscous



     Are you tired of eating or cooking meat?  Take a break and make today a "Meatless Day".
I turned a precooked Moroccan whole wheat bag of couscous into something flavorful and jazzy.

What you need...

• 4 zucchinis
• 4-5 mini tri-color sweet peppers
• 1 yellow onion or red onion
• couscous 
• extra virgin olive oil
• 6-8 fresh garlic cloves (always smash up the garlic and let it set for at least 15 minutes before using.  By doing this, you are unlocking the health benefits that garlic has to offer your body.) 
• fresh thyme
• 6-8 sun-dried tomatoes* or 2 big fresh tomatoes or 10 small cherry tomatoes
• 1 can organic dark kidney beans  (your alternative protein)
• fresh sage leaves
• about a handful baby portabello mushrooms  (your alternative protein)
• 2 tablespoon tomato paste
• 1 teaspoon or a dash of sea salt
• 1 teaspoon chili powder (or red pepper flakes)
• dried oregano
• dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon ground turmeric
• 1/4 cup or 2 ounces Marsala wine (dry)

Directions...

1. Follow directions on the box of your plain couscous.   *Add 1 tablespoon of the tomato paste in the water for your couscous.



Couscous cooked in tomato paste

2. If you have sun-dried tomatoes that are not marinated, then do the following:  take 6-8 sundried tomatoes in bowl and drizzle olive oil on them.  Smash up 2-3 fresh gloves.  Mix the garlic, 1 teaspoon dried oregano and 1 teaspoon basil in the bowl of tomatoes.  Let it set for about 30 min. so the tomatoes can soften a bit.  If you do not have sun-dried tomatoes in house, fresh tomatoes will do.  But you have to dice the tomatoes up.
3. Thoroughly wash all produce. If your zucchini is not organic, then I suggest to remove the skin.  Slice the zucchinis then slice them in half.  Dice up all sweet peppers, mushrooms, and onions. 
4. Chop up the fresh thyme (try to remove the leaves off the twigs) and sage leaves.  About 1 tablespoon of  each fresh herbs.
5. Drain and rinse off the kidney beans.
6. In a pan drizzle some extra virgin olive oil and heat. Once oil is hot add the garlic, sage, thyme, onions, rosemary, ground turemeric, sweet peppers, mushrooms, zucchinis, sundried tomatoes plus the season oil it was setting in, beans, chili powder, 1 tablespoon of tomato paste, dash of sea salt, and wine in the pan. Saute until vegetables are somewhat soft and firm.
7. Mix the sauteed vegetables with the cooked couscous.

Sauteed vegetables with marinated sun-dried tomatoes

Tip:  Couscous can be substituted with quinoa (wheat-gluten free).
          Marsala wine can be substituted or option out. Here is an example of substitutions http://wine.lovetoknow.com/wiki/Substitute_for_Marsala_Wine
          When purchasing tomato paste, read the labels- look out for sodium intake, citric acid, and preservatives.  Try to find a brand that has less or no added ingredients.
         Be aware when using conventional produce it most likely has pesticides on the skin.
         Be aware when using sun-dried tomatoes.  Try to get unsulphured sun-dried tomatoes.


                                                                                                     Enjoy!



WHERE ARE MY NON PART-TIME VEGETARIANS

"Omnivore"

Meatless Monday

 

 

 

 

     Can Omnivores and Vegetarians come together for "one night"?  Yes!  Having great meals like these will bring any type of food dieter to the table...

 

Whole Grain Pasta, Spinach, Tomato Sauce, and Grated Parmesan Cheese



 

Asian Veggie Patty and Curry Kale with Chick Peas

     

 Curry Kale and Chick Peas

 

Shopping List

 

• 1 can of organic Chick Peas
• 1 cup of Coconut Milk
• 1 bunch of organic Lacinto Kale - also known as Dinosaur Kale or Tuscan Kale
• 1/2 cup of chopped Watercress (optional)
• 1 Yellow Pepper
• 1 Red onion
• 5 cloves of Garlic (smashed up)
• 1 1/2 tablespoon of Curry powder
• Extra Virgin Olive Oil

 Directions:

1. Wash thoroughly onion, pepper, garlic, watercress, and kale.
2. Chop or dice up onion, pepper, garlic, watercress, and kale.
3. Drain and rinse off chick peas.
4. Whisk together the coconut milk and curry powder, put aside.
5. Drizzle a little of EVO (extra virgin olive oil) in a pan under medium heat.
6. Once oil is hot add the onions, garlic, and pepper.  Saute for about 3 minutes.
7. Add the chick peas, kale and watercress to the sauteed vegetables.  Cover pan.
8. Cook about 3 minutes until kale is wilted, tender, and bright green and chick peas are a bit soft.
9. Add the curry milk mixture to the veggies and stir.
10. Cover and simmer for 10 minutes.

     Therefore, having a meatless meal one day of the week would not harm you.  It will benefit you in the long run.  It's good to give the digested system a rest on breaking down meats.  Here is an interesting article on Omnivores Vs. Vegetarians http://mountaintimes.com/columns-serves-you-right/articles/Omnivore-vs-Vegetarian-id-023745

 

     Another interesting article on how a household is divided in diet lifestyles but can come together Omnivores and Vegans Can Live Together http://offbeathome.com/2012/09/vegan-living-with-meat-eater

 

 

                                                                                               Namaste